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KETO CHOCOLATE MUG CAKE IN WHITE RAMEKIN
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5 from 2 votes

Easy Keto Chocolate Mug Cake

Easy Keto Chocolate Mug Cake - flourless, gluten and sugar free low-carb mug cake, made with simple ingredients and baked in the microwave or oven.

Ingredients

Instructions

  • Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray.Â
  • If you are baking in the oven, preheat oven to 2350 F.
  • In a bowl whisk together the egg, almond milk, salt, sweetener and vanilla.
  • Add in the sifter cocoa powder, baking powder and coconut flour. Stir to combine.
  • Add the melted coconut oil and stir to incorporate.
  • Chocolate chips are optional - you can either stir them in the batter or just add them on top.
  • Microwave on high for 60-70 seconds, until the edges are set, but the middle of the cake is still soft. Or bake in the oven at 350 F for 12-15 minutes until the edges ate baked and the middle is still a little soft.
  • Let the cake cool for 5 min and serve. Store in the fridge for up to 3 days.
  • Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray.

Notes

Net Carbs 4 g per cake

Nutrition

Calories: 230kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 98mg | Potassium: 143mg | Fiber: 4g | Sugar: 1g | Vitamin A: 240IU | Calcium: 43mg | Iron: 1.5mg