This Chocolate Keto Mug Cake Recipe makes rich and moist cake with deep chocolate flavor, just the right amount of sweetness, and a fluffy cream cheese vanilla buttercream. In less than 15 minutes, you’ll have two single-serving sized keto chocolate layer cakes that are perfect for Valentine’s Day or date night at home. And the best part is, each cake only has 5g net carbs!
How many times have you wanted just a little something sweet in the evening after dinner? I’m guilty as charged, lol!
If I have fruit or dark chocolate on hand that’ll usually tackle the cravings, but sometimes only something really decadent will do the trick. Like cake.
The beauty of a mug cake is twofold: 1) it cooks up quickly with minimal effort, and 2) it makes just one or two servings, so you’re not left with a whole batch. Because unless we’re bringing dessert to a party most of us really don’t want an entire batch of sweets in the house, right?!
After you taste this, you’ll be surprised that this cake was made in the microwave! It has great cake-like texture and rich flavor. No bland or rubbery cakes here.
This Chocolate Keto Mug Cake Recipe has a soft, moist cake with rich chocolate flavor and a vanilla cream cheese buttercream. It almost seems wrong to be able to whip up something so delicious with such little effort. And the best part is, it only has 5g net carbs per serving.
The Inspiration for This Keto Chocolate Mug Cake
The inspiration for this Chocolate Keto Mug Cake is none other than the junk food snack Ring Dings or Ding Dongs.
If you’re not familiar with them, these treats consist of two layers of chocolate cake sandwiched together with a cream filling and a chocolate coating.
To make these little cakes even more like Ding Dongs or Ring Dings, cut the Frosting amount in half and don’t frost the outsides. After sandwiching the cakes with the frosting, freeze the cake for 15 minutes, and then dip it in melted extra-dark chocolate (I get 90% cocoa Lindt on Amazon) or stevia-sweetened chocolate (The People’s Keto Company on Amazon makes great chocolate chips).
Chocolate Keto Mug Cake Recipe
Even though it’s keto, the ingredients for this microwave mug cake recipe aren’t anything really crazy. If you have a well-stocked gluten free or keto pantry, you might have everything you need on hand!
And just like any microwave mug cake, you just mix up the ingredients and pop the batter in the microwave.
This Keto Mug Cake recipe makes two individual-sized cakes. You can enjoy one now and one later, or make one for you and your sweetie. It’s a great Valentine’s Day or date night dessert!
Sweetener for Keto Cake
This cake has just the right level of sweetness! The flavor of chocolate shines through, with nuanced depth thanks to vanilla, instant espresso powder, and sea salt, which all help bring out the flavor notes of chocolate.
Pro Tip: Instead of the allulose/monkfruit blend in this recipe, you can use the same amount of a monkfruit/erythritol blend if you prefer erythritol over allulose.
I find that for the frosting, powdered sweetener work best so the frosting isn’t gritty or grainy. However, for the cake, you can use either powdered or granulated sweetener.
How to Make a Keto Mug Cake
- Mix together all ingredients for the cake. For this recipe, I mix up the batter in a small bowl because I cook the cake in 2 ramekins, not in 1 mug. I start with the wet ingredients, and then mix in the dry ingredients with a fork.
- Spray the inside of 2 (6-ounce) ramekins with coconut oil spray and divide the batter between them.
- Microwave the cakes until cooked, about 2 minutes.
- You can the mug cakes as-is like this, or slice them in half, whip up some frosting, and assemble two little layer cakes for a dessert that feels truly special!
More Easy Desserts to Satisfy a Sweet Tooth Fast:
- Healthy Dark Chocolate Fondue Recipe
- Chocolate Covered Blueberries
- Dark Chocolate Orange Mousse for One
- Coconut Hazelnut Espresso Chocolate Keto Bark
- Chocolate Covered Cherries Recipe
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Chocolate Keto Mug Cake Recipe
Ingredients
Mug Cake:
- Coconut oil spray for the ramekins
- 1 tablespoon unsalted butter melted
- 3 tablespoons powdered allulose/monkfruit blend or granulated allulose/monkfruit blend
- 1 tablespoon heavy whipping cream
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon instant espresso powder
- 1 pinch salt
Frosting:
- 2 ounces cream cheese at room temperature
- 1 tablespoon unsalted butter at room temperature
- 1 tablespoon powdered allulose/monkfruit blend
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon vanilla bean paste
Instructions
- For the mug cake, lightly spray the inside of 2 (6-ounce) ramekins (or same size small mugs) with coconut oil. Whisk together all ingredients, divide batter between the 2 ramekins, and microwave on high until cooked, about 2 minutes (I microwave them both at the same time).
- For the frosting, beat together all ingredients.
- To assemble the layer cakes, cut each cake in half horizontally and let them cool. Spread frosting on 1 side of each cake half, and place another cake half on top. Frost the outsides of each cake.
- Serve.
Faith's Tips
- Net Carbs: 5g per serving
- This recipe makes two mini layer cakes. Each cake is one serving.
- Instead of the allulose/monkfruit blend, you can use the same amount of a monkfruit/erythritol blend.
- I find that for the frosting, powdered sweetener work best so the frosting isn’t gritty or grainy. However, for the cake, you can use either powdered or granulated or crystallized sweetener.
- This recipe makes 2 single-serving sized layer cakes. You can enjoy one now and one later, or whip up this recipe for Valentine’s Day or date night!
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Leave a Reply