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Keto Chocolate Mug Cake

A single-serving almond flour and cocoa cake microwaved in about a minute, pulled at the first sign of dryness so it stays moist.
Print Recipe
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp fine almond flour
  • 1 tbsp unsweetened cocoa powder
  • 1.5 tbsp granular erythritol or allulose blend
  • 1/4 tsp baking powder
  • salt a tiny pinch
  • 1 large egg room temperature
  • 1 tbsp unsalted butter melted
  • 1/4 tsp vanilla extract
  • 1 tbsp heavy cream or unsweetened almond milk optional, for a lighter crumb

Equipment

  • Microwave
  • Large mug
  • Fork or mini whisk

Method
 

  1. In a 12 to 14 oz straight-sided mug, whisk the almond flour, cocoa, sweetener, baking powder, and salt with a fork until no lumps remain.
  2. Whisk in the egg, melted butter, vanilla, and cream until smooth.
  3. Cook 50 to 70 seconds, stopping at the first sign of dryness. Do not add 10 more seconds.
  4. Fork-fluff the top, drizzle a teaspoon of cream, and cover with a saucer for 1 minute to steam.

Notes

Stop early: mug cakes overcook in seconds and turn rubbery.
Molten centre: press 4 to 6 sugar-free chips into the middle before cooking.
Sinks after cooking? Underbaked centre, or too much baking powder — keep it at 1/4 tsp.