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Easy Keto Chocolate Mug Cake

Finished keto mug cake with creamy hazelnut topping on a pink background
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This is my absolute favorite “kitchen hack” for those 9:00 PM chocolate emergencies. It’s a rich, deeply chocolatey single-serve cake that actually has a real crumb—not that weird spongy texture older keto recipes used to have. It’s warm, decadent, and requires almost zero cleanup.

Ingredients

Scale
  • 3 tbsp Super-fine blanched almond flour
  • 2 tbsp Granular Monkfruit sweetener
  • 1 tbsp Unsweetened cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Salted butter
  • 1 large Egg (room temperature is best)
  • Optional: Splash of vanilla extract

Instructions

  1. Melt the Base: Place the salted butter into a 12 oz microwave-safe mug. Microwave for 15 seconds until liquid. Swirl it around the sides to prevent sticking.
  2. Add Dry Ingredients: Whisk in the almond flour, monkfruit, cocoa powder, and baking powder.
  3. Incorporate the Egg: Add the egg (and vanilla if using). Use a fork to mix vigorously, scraping the bottom corners. You want a smooth, pudding-like consistency.
  4. The Magic Moment: Microwave on high for 60 seconds.
  5. The Rise and Fall: Don’t panic when it rises above the rim! It will settle back down once the timer dings.
  6. Rest and Set: Let the cake sit for at least 60 seconds. This is crucial for the internal structure to finish setting.

Notes

  • Serving Suggestions: Top with a dollop of sugar-free whipped cream, a few fresh raspberries, or a tiny pinch of sea salt to make the chocolate flavor pop.
  • Pro Tip: For a “Lava Cake” version, push a teaspoon of peanut butter or a few sugar-free chocolate chips into the center of the batter right before cooking.
  • Troubleshooting: If the cake feels rubbery, you likely overcooked it. Every microwave is different—try 50 seconds next time if yours is high-powered.
  • Storage & Reheating: This is best fresh, but you can store it covered for 24 hours. To revive it, microwave for 10-15 seconds to soften the fats.
  • Allergy Swap: For a nut-free version, replace the 3 tbsp of almond flour with 1 tbsp of coconut flour (it’s much more absorbent!).

Find it online: https://recipesh.com/keto-mug-cake/