Mocha Keto Mug Cake (low-carb, keto, paleo)

This treat is for all chocolate and coffee lovers. So why not have a cup of mocha and make a 2-minute cake? If you avoid caffeine, I included a caffeine-free option made from chicory root. I also listed some allergy free options for those who can't eat eggs or nuts and added tips for oven baking. For more mug cakes, check out more keto recipes.

Allergy-free Tips and Substitutions:

Too "eggy"? Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add ¹/₄ cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.

Egg-free version: Use 2 tbsp chia seed meal (16 g / 0.6 oz) instead of 1 egg + ¹/₄ cup coconut milk or heavy whipping cream + 1 tsp psyllium husk powder.

Nut-free version: Use 1 heaping tablespoon of coconut flour instead of 2 tablespoons of almond flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.

Step-by-step

Place all the dry ingredients in a mug or a ramekin and combine well. (I used caffeine-free chicory coffee powder)
Add the egg, coconut oil and stevia (if used) and mix well using a fork. Microwave on high for 70-90 seconds.
When done, you can optionally top the mug cake with whipped cream or creamed coconut milk.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.
Enjoy!

Recipe

Mocha Keto Mug Cake

★★★★★4.8 (124 ratings)

This treat is for all chocolate and coffee lovers. So why not have a cup of mocha and make a 2-minute cake? If ...

Hands on: 5m
Overall: 5m
Servings: 1

4.9 g
Net carbs: 11 g
Protein: 30.3 g
Fat: 335
kcal

Pin Rate

Ingredients makes 1 serving

2 heaping tbsp almond flour (16 g/ 0.6 oz)
1 tbsp raw cocoa powder, unsweetened (5 g / 0.2 oz)
1 tsp instant coffee or caffeine-free chicory coffee powder
¹/₈ tsp baking soda
2 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g / 0.7 oz)
1 large egg
1 tbsp extra virgin coconut oil or butter, melted
2 tbsp whipped cream, coconut milk or full-fat yogurt and a pinch of cinnamon or unsweetened cacao
Optional: 3-5 drops liquid stevia (I used Chocolate Stevia drops from SweetLeaf)

Instructions

Place all the dry ingredients in a mug or a ramekin and combine well. (I used caffeine-free chicory coffee powder)
Add the egg, coconut oil and stevia (if used) and mix well using a fork. Microwave on high for 70-90 seconds.
When done, you can optionally top the mug cake with whipped cream or creamed coconut milk.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.
Enjoy!

Nutrition per serving

Carbs 6%Protein 13%Fat 81% of calories

Net carbs: 4.9 g
Total carbs: 27.5 g
Fiber: 3.6 g
Sugars: 2 g
Protein: 11 g
Fat: 30.3 g
Saturated fat: 15.7 g
Calories: 335 kcal
Sodium: 213 mg · 9.26% RDA
Magnesium: 80 mg · 20% RDA
Potassium: 304 mg · 15.2% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.4 g	3.4 g	8.4 g	94
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Coffee (powder)	0.8 g	0.1 g	0 g	4
Baking soda, raising agent (bicarbonate of soda)	0 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	1 g	0 g	0 g	4
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Coconut oil, extra virgin	0 g	0 g	13.5 g	121
Cream, whipped, unsweetened	0.2 g	0.2 g	3 g	28
Total	4.9 g	11 g	30.3 g	335

Gluten free
Dairy free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Recipe can be made dairy-free or coconut-free.

Comments & ratings (9)

4.8124 ratings

5 ★104
4 ★19
3 ★0
2 ★1
1 ★0

Carla7 March 2017
I made it tonight replacing the oil with ppeanut paste crunchy instead. I divided iinto 2 small serves and topped with a little sugar free maple syryp. Only 165 calories and 3 net carbs
Hit with the 22 daughter .
Wendy4 August 2016
Just made this and added a little cinnamon just because. It's amazing. Mug cakes are always terrible, but this one is actually great!! Thank tou so much.
1. Martina @ KetoDietAuthor5 August 2016
  Thank you Wendy! 😊
Martha3 August 2016
Hi Martina.
Could I use flaxseed meal instead of eggs? And if sone, what would be the measurements? Also I just combine everything and heat it up in the microwave and it just hardens into a cake?
1. Martina @ KetoDietAuthor5 August 2016
  Yer you can use "flax eggs" or "chia egg". I believe that for each egg you have to use a tablespoon of flax or chia + 3 tablespoons of water. Leave it to soak for about 10 minutes and then use instead of the egg. The mug cake will not rise as much as with eggs but it will still work quite well.
Leigh-Anne3 December 2015
Hi Martina, I just made your vanilla keto mug cake and absolutely loved it!
I was wondering if I should use cocoa or cacao in this recipe. The ingredient list says to use cocoa, but it links to a cacao product on Amazon.
Please let me know when you get chance 😊
Thanks,
Leigh-Anne
1. Martina @ KetoDietAuthor6 December 2015
  Hi Leigh-Anne, the link is accurate - I just use both interchangeably - it's the one that doesn't have any sugar or other ingredients in it 😊
Maricruz Gonzalez12 November 2015
OMG looks so good. Thank you for an easy recipe. I will make it tonight.
1. Martina @ KetoDietAuthor12 November 2015
  Thank you so much, hope you like it 😊

Mocha Keto Mug Cake

Allergy-free Tips and Substitutions:

Step-by-step