Enjoy the rich chocolatey flavor in this moist and fluffy Chocolate Mug Cake that takes just 1 minute to make! It’s the perfect quick and easy low carb dessert solution to satisfy those last minute cravings. It’s also sugar-free, gluten-free and kid friendly!

Jump to:

• ❤️ Why You'll Love This Low Carb Chocolate Mug Cake Recipe
• 🛒 Ingredients for Sugar-Free Chocolate Mug Cake
• 🔪 How to Make Gluten-Free Chocolate Mug Cake
• 💡 Tips for Making Mug Cakes
• ☑️ Storage Instructions
• 🍴Mug Cake Toppings
• 🔄 Variations
• What’s the Best Sweetener for Mug Cake?
• Why is My Mug Cake Dry?
• How Many Carbs in a Mug Cake?
• What Are Some Common Mug Cake Mistakes?
• 🍽️ More Easy Low Carb Desserts

❤️ Why You'll Love This Low Carb Chocolate Mug Cake Recipe

• Rich chocolate flavor
• Moist and fluffy texture
• Make in just one minute
• Perfect last minute dessert
• Low carb, gluten-free and kid friendly

Do you ever get cravings for sweets late at night and don’t have the time or energy to make an entire dessert?  I know when those cravings hit, nothing else seems to satisfy like the real thing.  But who wants to make a whole cake after a long and exhausting day!?

This is where having a mug cake recipe in your back pocket becomes the perfect solution.  You literally dump everything in a bowl, divide the batter between 2 mugs (before of course someone else will want one too) and cook for just 1 minute! 

Add some quick and easy whip cream, fresh berries or shaved chocolate and indulge. If you like quick and easy desserts, also be sure to try this Chia Pudding or Easy Chocolate Mousse!

🛒 Ingredients for Sugar-Free Chocolate Mug Cake

• Super fine almond flour
• Monk fruit/allulose
• Unsweetened cocoa powder
• Butter
• Heavy cream
• Egg
• Oat fiber
• Baking powder
• Vanilla extract
• Salt
• Coconut oil or avocado oil spray

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Mugs or ramekins

🔪 How to Make Gluten-Free Chocolate Mug Cake

Add the egg, melted butter, heavy cream, sweetener and vanilla extract to a small mixing bowl.

Whisk until combined.

In a separate bowl, add in the almond flour, cocoa powder, oat fiber, baking powder and salt. 

Whisk to break up any lumps, then pour into the wet ingredients and mix just until combined.

Split the batter evenly between 2 mugs or small ramekins that have been sprayed with coconut oil or avocado oil.

Microwave for 50-60 or until cooked through. I microwaved mine separately, each for exactly 60 seconds and they turned out perfect!

Top with whip cream, fresh berries, shaved chocolate or eat just as is!

💡 Tips for Making Mug Cakes

• Do not overcook these cakes or they will become dense.  If your microwave cooks on the faster side, try cooking for 50 seconds first, then add additional cooking time in 10 second increments.
• Allow to cool completely to get the texture just right.
• Choose mugs or ramekins that give you at least 1 inch of space near the top to allow for a slight rise and prevent overflowing. They will rise, then slightly deflate, but not by much.
• Cook the batter in 2 separate batches and don’t cook it all together or the batter may be raw in the center.
• If you can’t have butter, you can substitute with coconut oil or avocado oil, but note the cake might not turn out as fluffy, since butter helps give a lighter, fluffier texture.
• Don’t skip spraying the mugs or ramekins with coconut oil or avocado oil, as this will help prevent sticking.
• To ensure even cooking, use a splatter cover. I do this every time and they are perfectly cooked through.

☑️ Storage Instructions

There likely won’t be any leftovers, but if there is, cover with plastic wrap and store in the fridge for up to 2-3 days.

🍴Mug Cake Toppings

The beauty of this mug cake is it really is great all on its own, but if you do want to mix things up a bit, here are some mug cake topping ideas:

• Homemade whip cream
• Powdered sweetener
• Fresh cut berries
• Shaved chocolate
• Chocolate sauce
• Caramel sauce

🔄 Variations

• Reese's: swirl in a teaspoon of creamy peanut butter in the batter, that’s been melted in the microwave for a peanut butter cup flavor.
• Get Saucy: add in a small amount of Strawberry Sauce, Raspberry Sauce or Blueberry Sauce mixed into the batter for a fruity twist.
• Mini Chocolate Chip: for a mint chocolate chip flavor, add in ½ teaspoon of peppermint extract and some chocolate chips into the batter.
• Layered: to serve as a layered cake, slice the cake in half, add whipped cream or chocolate frosting between the two layers and on top.
• Ice Cream: adding a scoop of ice cream, vanilla, chocolate or even coffee ice cream turns this simple mug cake into an ice cream cake that's amazing!

What’s the Best Sweetener for Mug Cake?

While I like to use a blend of monk fruit and allulose, you can certainly use either one or the other.  If you use just monk fruit, it would be a 1:1 substitution.  If you use just allulose, use closer to 3 - 3 ½ tablespoons, since allulose isn’t quite as sweet as monk fruit. You can also use erythritol as a 1:1 sub, but I don’t recommend it, as it typically has a cooling effect.

Why is My Mug Cake Dry?

Mug cakes and very quickly overcook, resulting in a dry and more dense cake.  Be sure to cook for just the 50-60 seconds recommended.

How Many Carbs in a Mug Cake?

This low carb mug cake comes in at just 2 net carbs each!

What Are Some Common Mug Cake Mistakes?

Overcooking- which is why it’s best to start with 50 seconds, if you think your microwave cooks faster than others.

Undercooked center- this is why it’s important to divide the batter between 2 mugs or ramekins to prevent a raw center.

Soggy texture- be sure to cook all the way through and let it cool at room temperature, uncovered.

Overflowing mug- another problem that you can easily avoid by dividing the batter between 2 mugs.  Also make sure there is at least 1 inch of space near the top to allow for a slight rise.

🍽️ More Easy Low Carb Desserts

• Chocolate Pots de Crème
• Easy Strawberry Mousse
• Baked Raspberry Puddings
• Peanut Butter Fudge