1-Minute Chocolate Mug Cake
A warm, single-serve chocolate cake mixed and cooked in the same mug, ready to eat in about 5 minutes. Perfect for a late-night chocolate craving without a whole pan of brownies in the house.
Nutrition per serving
1 mug cake- Net carbs
- 5.7g
- Calories
- 379kcal
- Protein
- 14g
- Fat
- 34g
- Total carbs
- 28 g
- Fiber
- 6.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): A tablespoon of coconut flour and a little extra cream replace the almond flour for a nut-free mug cake with a lighter, spongier crumb.
- Mix as usual, adding the extra cream with the egg, and let the batter stand 1 minute to thicken.
- Microwave 55–70 seconds; coconut flour cakes turn dry quickly, so stop as soon as the top looks set.
Vanilla: Leave out the cocoa and add a little more almond flour for a buttery vanilla "yellow cake" in a mug. Lovely with berries and whipped cream.
- Mix with the extra almond flour in place of the cocoa. Microwave 60–75 seconds, until risen and springy, then top with a few raspberries and whipped cream if you like.
Dairy-free: Coconut oil and canned coconut milk stand in for the butter and cream, with no change in method.
- Melt the coconut oil in the mug in place of the butter and use coconut milk instead of cream. If you add chocolate chips, check that they are dairy-free.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $1.57 for 1 servings ($1.57 each) · how we estimate
Instructions
-
Melt the butter in a large microwave-safe mug (at least 12 oz/350 ml) for 20–30 seconds.
-
Add the almond flour, cocoa, powdered erythritol, baking powder and salt, and stir with a fork until the butter is worked in.
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Add the egg, cream and vanilla and beat with the fork for about 30 seconds, scraping the bottom of the mug, until smooth with no dry pockets. Stir in the chocolate chips, if using.
-
Microwave on high for 60–80 seconds (1000-watt microwave), until the cake has risen and the top looks set and springs back but is still slightly moist. Start at 60 seconds — an overcooked mug cake turns rubbery.
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Let it rest for 1 minute (it is extremely hot inside), then eat it straight from the mug or turn it out onto a plate.
Tips for success
-
Microwaves vary widely: begin with 60 seconds and add 10-second bursts. Residual heat finishes the center, so pull it when the top just looks set. - No microwave? Bake in a greased 8-oz ramekin at 350°F (175°C) for 12–15 minutes, until a toothpick comes out with a few moist crumbs.
- Top with whipped cream or a scoop of no-churn vanilla ice cream. The optional chocolate chips add about 2 g net carbs.
Nice to have, not needed
- A wide 12-oz (350 ml) mug cooks most evenly — any microwave-safe mug or ramekin works.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Rewarm 10 seconds in the microwave.
Prep tip: Pre-mix the dry ingredients for several mug cakes in small jars; add the butter, egg and cream when a craving hits.
Best eaten warm, right away. Leftovers keep covered in the fridge for 1 day; rewarm for 10 seconds.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietA tablespoon of coconut flour and a little extra cream replace the almond flour for a nut-free mug cake with a lighter, spongier crumb.
- blanched almond flour → coconut flour
- + 1 tbsp extra heavy cream
5.8 g net · 336 kcal · 11 g protein · 29 g fat · ≈$1.37 per serving (+0.1 g net carbs vs the original)
Vanilla
FlavorLeave out the cocoa and add a little more almond flour for a buttery vanilla "yellow cake" in a mug. Lovely with berries and whipped cream.
- unsweetened cocoa powder → extra almond flour
4.6 g net · 437 kcal · 14 g protein · 40 g fat · ≈$1.63 per serving (−1.1 g net carbs vs the original)
Dairy-free
DietCoconut oil and canned coconut milk stand in for the butter and cream, with no change in method.
- butter → coconut oil
- heavy cream → full-fat canned coconut milk
5.7 g net · 379 kcal · 13 g protein · 34 g fat · ≈$1.62 per serving (same net carbs as the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
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