The Best Keto Cake In A Mug
Honestly, this cake is so rich that it might be more fitting to call it a chocolate mug brownie instead of a cake.
You can choose to use nuts or almond flour for this keto mug cake with no egg, whatever is easier.
I’ve listed the three variations below that I’ve tried (almonds, pecans, and almond flour), but I bet others could work as well.
If anyone tries the recipe with walnuts, cashews, or cashew flour, definitely be sure to report back!
If you need it to be a keto dessert, be sure to use a keto-friendly sweetener such as xylitol or erythritol, and choose a sugar-free variety if including chocolate chips. I’m not on the keto diet, so I have added some regular chocolate chips to the top and let them melt into the warm chocolate cake. It is delicious without chocolate chips too.
Sometimes I make really good decisions…😋
*For a larger cake, be sure to check out this Keto Cake
Keto Mug Cake
- 1/3 cup almonds or pecans, or 6 tbsp almond flour
- 1 tbsp + 2 tsp cocoa powder
- 1 tbsp granulated erythritol or sugar or sweetener of choice
- pinch stevia, or additional 2 tsp sugar
- 1/8 tsp salt
- 1/4 tsp baking powder
- 3 tbsp milk of choice, or 2 if using a liquid sweetener
- 1/4 tsp pure vanilla extract
- optional chocolate chips or sugar-free chocolate chips
*If using almonds, grind them in a blender or food processor to achieve a flour-like consistency. It will be coarser than if you use almond flour (hence the almond pieces you can see in the photos), but both versions work.
Combine all ingredients in a greased ramekin or small mug. Either bake in a preheated 350F oven for about 10 minutes or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two-three 15-second intervals after that. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much – this cake is meant to be eaten straight from the mug!