Here's a super easy keto chocolate almond flour mug cake that bakes up soft, fudgy and so fluffy with simple staples you’ll find in your pantry. It’s the perfect sugar-free, gluten-free and low-FODMAP dessert that will satisfy that chocolate craving in just a few short minutes.
Did your cake craving decide to have a party with your chocolate craving? No time to bake? That’s okay – here’s a rock star fluffy, low-FODMAP cake in a mug that tastes like real chocolate cake. Oh right – it IS real chocolate cake… all moist and delicious where you don’t have to worry about having a keto cheat day or feel guilty about eating the whole thing. How sweet is it to have a single serving cake to bake and not go off plan? Righteous and phenomenally rad, am I right?
So when that chocolate craving hits, or when you just need that Valentine’s Day surprise, this chocolate almond flour mug cake can be whipped up in no time. Simply double the recipe and you have perfect, moist and delicious cakes of chocolate indulgence for two. Be adventurous and top it with a Silky Smooth Keto Chocolate Sauce, or even with Peanut Butter Cream Cheese Frosting.
Why you'll love this recipe
There's so much to love about this single-serving cake in a mug:
- It's a sweet, chocolaty, decadent little dessert
- If a rich, moist texture is what you like, this is for you!
- Quick and easy treats are the best
- It's healthy and ready in about 5 minutes
- This amazing recipe is sugar-free, gluten-free, low-FODMAP and low-carb
- Almond flour - is a versatile, keto and FODMAP-friendly flour
- Coconut flour or whey protein powder - adds a lovely texture. If you're following a low-FODMAP diet, use whey protein powder instead of coconut flour. You can also replace these with more almond flour in a 2:1 ratio. I really like making a protein mug cake using vanilla whey protein powder here. TIP: Use whey protein powder, not isolate. Whey protein isolate will work, but the cake will be more heavy and dense.
- Mayonnaise - I love using mayonnaise in keto cakes! It helps keep them tender and moist. If you don't want to use mayo, you can always replace it with butter or olive oil (which makes a delicious, tender cake!).
- Egg - binds everything together and adds a fluffy texture.
- Cacao powder - I love the health benefits of raw cacao powder. You can also use unsweetened cocoa powder for a rich, chocolatey flavor.
- Sweetener - use your favorite sweetener of choice. I like to use a 50/50 blend of powdered stevia and monkfruit.
- Baking powder - helps make this cake rise
- Heavy whipping cream, half and half or nut milk - to thin out the batter just a bit
- Vanilla extract - always adds a depth of flavor
- Butter or oil - to grease the ramekin or mug
What is the best almond flour to use?
I recommend using fine almond flour. Some low carb almond flours use whole almonds (meaning the skins are also ground) which is okay for some dishes, but I find that it doesn't work as well for baking. Fine, blanched is really the best to use. And, it works exceptionally well in microwave recipes.
You can make this fudgy chocolate delight in a ramekin (which is my favorite way to make it, btw), in a mason jar or in a coffee cup – it’s totally up to you, just as long as it’s microwave safe.
If you want to make two smaller cakes, no worries - this doesn’t have to be just a single serving. These perfect little keto and low-FODMAP desserts can be split into two small cappuccino cups or two small ramekins. It’s truly a low-carb ‘cup’ cake that will satisfy even the most die hard sweet tooth while delivering that perfect cakey texture. It’s a recipe for chocolate lovers (like me!)!
This easy mug cake recipe calls for just a few ingredients: almond flour, coconut flour, baking powder, cream or nut milk, mayonnaise, cacao (or cocoa) powder and sweetener.
Here’s how this sweet treat comes together:
In a small bowl, add the ingredients.
Mix until thoroughly combined.
Pour the batter into a greased, microwave safe cup or ramekin.
Microwave on high for 60 seconds, then let cool.
Done. You now have your own keto bakery.
TIP: After removing from the microwave, the ramekin will be very hot, so be sure to use an oven mitt to transfer to a cooling rack or counter.
What makes this mug recipe different?
Besides this being a sugar-free mug recipe, I have a secret ingredient to making this chocolate cake so soft and fluffy. Well, actually, it’s not really a secret. Bakers have been using mayonnaise in chocolate cake for ages. I got a ‘wild hair’ and tried using mayo instead of using my usual butter and the result was a keeper! It’s like a puffy little keto brownie in a mug.
You certainly don't have to use mayonnaise. It can easily be replaced with butter, coconut oil or olive oil (chocolate olive oil cake is phenomenal!).
Yes indeedee! This is actually a very healthy mug recipe that uses almond flour and coconut flour instead of wheat.
No - only if you want to. By no means does this have to be a sugar-free cake. You don't have to follow a keto lifestyle or a keto diet to enjoy a perfect mug recipe. I like to use a combination of stevia and monkfruit sweetener, but you can use any sweetener you please: regular sugar, coconut sugar, maple sugar, etc. They all work great!
It's a cinch to create a dairy-free mug cake. Simply use plant based milk instead of cream and grease the ramekin with your favorite product, like coconut oil or plant shortening.
After 60 seconds, your fancy treat should be completely set. Microwaves vary, so you may need another 20-30 second to guarantee it's cooked through. Insert a toothpick in the center. If it comes out clean, you're set!
While I've never made it in an air fryer or oven (yet!), I would guess that 350 degrees Fahrenheit for about 15-20 minutes would work. If your cake has risen and you insert a toothpick in the center and it comes out clean, then it's done.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
You can try some of these ideas to take your fancy low carb mug cake to a whole new level. No one will know it’s actually healthy:
- Add some berries to the batter
- Mix in and top with some sugar free chocolate chips (my favorites are ChocZero Milk Chocolate Chips or Lily's Milk Chocolate Chips)
- Try a different extract: you can try almond extract, pistachio extract, orange extract or peppermint extract
- Place a spoonful of nut butter or sugar-free jam in the center
- Add a pinch of spice to the batter: cinnamon, pepper, chili powder, chipotle or masala
Chocolate Almond Flour Mug Cake
- 1 tablespoon almond flour
- 1 tablespoon coconut flour (or whey protein powder for low-FODMAP)
- 1 large egg
- ¼ teaspoon baking powder
- 1 tablespoon heavy whipping cream (or nut milk)
- 1 tablespoon mayonnaise
- 1 tablespoon raw cacao powder (or regular unsweetened cocoa powder)
- 2 tablespoons sweetener (I use a 50/50 blend of powdered stevia and monk fruit sweetener)
- ¼ teaspoon vanilla extract
- Butter or oil to grease ramekin
- Mix in and top with ChocZero Milk Chocolate Chips or Lily's Milk Chocolate Chips
- Add some berries to the batter
- Try different extracts such as almond extract, pistachio, orange or peppermint
- Spoonful of nut butter, or sugar-free jam in the center
- Add a pinch of spice to the batter: cinnamon, pepper, chili, chipotle or masala
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.