Keto chocolate mug cake

I have to be honest and admit that I couldn’t decide which flavour to make, so I made both this chocolate recipe and a lemon mug cake. I still can’t decide which one I prefer. Even better, as you see from the photos below, the two flavours go nicely together in a bowl with whipped cream.

The chocolate mug cake is definitely a single portion but it is a rich flavour and an excellent texture. Just follow the cooking instructions, if its too moist on top, keep microwaving in single bursts of 3-5 seconds until you are happy with it. Let it cool a bit before adding whipped cream and grated chocolate. I stuck an unsweetened chocolate button in the cream.

My advice is try both mug cakes, separately or together. I am now on the search for a Keto mug cake for tonight. Forgive me for my gluttony, I’m in lockdown, its freezing here at the moment and I’m still growing. Take care wherever you are.

Prep time: 2 mins| Cook time: 1 min | Servings: 1

Nutrition: Calories 272kcal | Carbs 7g | Protein 9g | Fat 23g | Fibre 4g |Net carbs 3g


  • 2 tbsp almond flour
  • 1 tbsp cocoa powder
  • 1 tbsp low carb sugar (I used erythritol powdered sugar)
  • 1/4 tsp baking powder (I used a gluten-free baking powder)
  • 1 tbsp mayonnaise (or you can use sour cream) (I used a vegan mayonnaise)
  • 1 large egg yolk (or you can use a full egg, though this will change the texture of the cake slightly)
  • 1 tsp water


  • Sift the almond flour and cocoa powder, ensure there are no lumps. Add all the dry ingredients into a mug, mix completely.
  • Next add the mayonnaise, egg yolk, and water, stir until all ingredients are well mixed, make sure there are no unmixed ingredients as the bottom.
  • Let the batter sit for 1-2 minutes.
  • Microwave for around 50 seconds, depending on your microwave.
  • Enjoy!!

Note: Although the texture will be a little different, you can use 1 large egg, rather than just the egg yolk if you don’t want left over egg white.

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