Keto chocolate mug cake – a quick treat that won’t break your diet. A perfect choice for those who cannot resist desserts with layers and layers of chocolate.
Why Should You Make This Keto Mug Cake?
Chocolate cake is the perfect comfort food. It’s great for when you’re craving sweets.
After all, you still need your sweets. Even when you’re on a low carb diet.
But, sometimes your cravings for sweets hit all of a sudden. And you want to eat that
chocolate cake now.
But how can you do that when your basic chocolate cake can take up to an hour to make?
By making this keto mug cake instead! It’s ready in under 5 minutes.
And it’s super easy to make. You simply melt up some butter. Mix together your ingredients and boom … your cake is ready!
So you get your chocolate fix and have cake at the same time. That’s the best of both worlds.
And it makes for a pretty tasty fat bomb. With almost 40 grams of fat, it’s sure to keep you in ketosis for a long time.
Plus, it’s so filling, you won’t even want another keto dessert for a few days!
You can even make a meal of this cake since it contains 494 calories. Just have a plate of mixed berries at the side for some freshness and lightness.
What’s so Great About Mug Cakes
Mug cakes are great for portion control. Especially when you’re trying to lose weight.
After all, who can resist an entire cake lying around the house? It just screams “Eat me!”
A Low Carb Mug Cake That’s Nutritious
This chocolate coconut mug cake is also good for you. It’s super satiating since it contains tons of fat and fiber, and a decent amount of protein.
It’s also a good source of vitamin And an excellent source of calcium and iron.
So, it’s great for your eyes and bones and boosts your energy levels as well.
And it’s also pretty tasty. It is super chocolatey and moist, with a hint of coconut and vanilla flavor.
You’ll definitely want to dive right in.
Ingredients You’ll Need
To make it, you’re going to be using butter and sour cream. These add fat and make the cake nice and luscious.
Then for added sweetness, you’ll use erythritol. I love using erythritol for my baking.
It’s not too sweet and won’t spike your blood sugars. If you need to stock up on some for your holiday baking, you can do so here.
2. Almond Flour
You’ll also be using almond flour instead of regular flour. Almond flour has fewer carbs and more fat than regular flour, making it perfect for low carb baking.
It also has a low glycemic index and is an excellent source of magnesium. So, it may even help reduce your blood sugars.
And using almond flour in your baking is pretty easy. Simply substitute the same amount of almond flour for wheat flour in your recipes.
If you’re new to almond flour, definitely give it a try. Here is the almond flour that I recommend.
3. Cocoa Powder
To add the chocolatey layers of flavor, you’ll need some cocoa powder and sugar-free chocolate chips.
These not only add flavor but a ton of nutrition as well.
For instance, just 1 tablespoon of unsweetened cocoa powder contains 10% of your daily copper and manganese needs and 7% of your magnesium needs.
Magnesium and manganese are important for healthy bones. While copper is an important antioxidant.
4. Coconut Flour
And for the coconut flavor, you’ll be adding unsweetened coconut chips.
Coconut is not only yummy but good for you as well. It contains fats called medium-chain triglycerides that can promote ketosis.
It also contains tons of minerals. Some of these include manganese, copper, selenium, magnesium, phosphorus, iron, and potassium.
Do note that this cake has a slight hint of coconut. That’s because you’re only using 1 teaspoon of coconut chips.
But, if you like more of a coconut flavor, feel free to add more coconut chips.
And let’s not forget about the eggs. You’ll need one egg to bind everything together.
Eggs have had a bad rap in the past because they’re high in cholesterol. High blood cholesterol increases your risk of heart disease.
However, research shows that eggs don’t affect your blood cholesterol levels. In fact, eggs may actually be good for your heart because they can increase your heart-protecting HDL “good cholesterol” levels.
So, don’t be afraid to use eggs in your baking or in your other recipes as well.
Loving the Cakes?
If you love this cake, feel free to try my Low Carb Microwave Peanut Butter Cake and my Low Carb Blueberry Cake.
My Low Carb Microwave Peanut Butter Cake is a smooth, spongy cake. Perfect for if you like a spongy cake texture. It also has a nice peanut butter flavor.
It’s the perfect cake to make for when the company is coming. Just mix your ingredients, pop it in your microwave, and it’s ready after 7 minutes.
My Low Carb Blueberry Cake is bursting with blueberries and blueberry flavor. And it’s the perfect treat to add some whipped cream too. Mmm….
And since both cakes are low carb, you can feel free to enjoy them without any guilt.
- 1 tbsp butter, melted
- 1 tbsp sour cream
- 4 tbsp almond flour
- 1 tsp unsweetened coconut chips
- 1 egg, beaten
- 2 tbsp erythritol
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- splash of vanilla
- 1 tbsp sugar-free chocolate chips, for topping
- Melt butter in a mug. To do that, microwave it for 10 seconds at 800 watts.
- Mix almond flour, erythritol, cocoa powder, and baking powder. Beat the egg, add a splash of vanilla and sour cream.
- Mix dry and wet ingredients. Add in the coconut chips. Also, make sure everything is mixed well.
- Microwave for 60-90 seconds at 800 watts.
- Top up with chocolate chips.
Nutrition Information:Yield: 1 Serving Size: 1 mug cake
Amount Per Serving: Calories: 494Total Fat: 39gSaturated Fat: 15gTrans Fat: 0.6gUnsaturated Fat: 21.1gCholesterol: 224mgSodium: 419mgCarbohydrates: 16gNet Carbohydrates: 10.2gFiber: 5.8gSugar: 4gProtein: 15g