This Keto Chocolate Mug Cake Mix is a simple, make-ahead solution for satisfying chocolate cravings without breaking your low-carb lifestyle. The dry mix comes together in minutes. It can be stored for months. This makes it perfect for busy days, late-night treats, or serving-controlled desserts.
This mug cake is rich, chocolatey, and naturally gluten-free. It is made with almond flour, unsweetened cocoa powder, erythritol, and MCT oil powder. The MCT oil powder adds moisture and a tender crumb while supporting keto-friendly energy.
When you’re ready to enjoy, just add an egg, stir, and microwave. In about one minute, you’ll have a warm, fluffy chocolate cake with the choice of a slightly gooey lava center. It’s an easy, comforting dessert that proves keto baking can be both quick and delicious.
Ingredients (Dry Mix) Keto Chocolate Mug Cake Mix
- 8 scoops MCT Oil Powder
- ½ cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup erythritol
- 1 tsp baking powder
- ½ tsp salt
Instructions (Mix Preparation) Keto Chocolate Mug Cake Mix
- Add all ingredients to a mason jar or bowl.
- Stir or shake well until fully mixed.
- Store in a sealed container for up to 6 months.
This mix makes 4 mug cakes (½ cup mix per serving).
Cooking Instructions (Per Mug Cake)
- Add ½ cup of the dry mix to a microwave-safe mug.
- Add 1 egg and mix until smooth.
- Microwave on high for 60–70 seconds.
Tip
- 60 seconds gives you a soft, slightly lava-centered mug cake 🍫
- For a fully set cake, microwave closer to 70 seconds
Serving Suggestions for Mug Cake
- Sugar-free chocolate chips
- A splash of vanilla extract
- Chopped nuts
- Keto whipped cream on top
- a pat of butter
- a drizzle of sugar-free chocolate syrup
Notes & Tips for Keto Chocolate Mug Cake Mix
- Mix well: Shake or stir the dry mix thoroughly to guarantee the baking powder and sweetener are evenly distributed.
- Sweetness adjustment: Taste the dry mix. Adjust erythritol to your preference. Alternatively, use a powdered keto sweetener for a smoother texture.
- Microwave timing: Microwave power varies—start at 60 seconds and add 5–10 seconds if needed.
- Lava center: For a gooey center, stop cooking at 60 seconds and let it rest for 10–15 seconds before eating.
- Texture tip: Use finely ground almond flour for the best cake-like texture.
- Flavor boost: Add a pinch of instant coffee, cinnamon, or a few sugar-free chocolate chips to enhance the chocolate flavor.
Frequently Asking Questions (FAQs)
Can I make this mug cake without MCT oil powder?
MCT oil powder helps add moisture and richness, but you can replace it with coconut flour or extra almond flour. The texture is slightly drier.
Is this mug cake truly keto-friendly?
Yes. This recipe is low in carbs and sugar-free when made with erythritol and unsweetened cocoa powder.
Can I bake this instead of microwaving?
Yes. Bake the prepared batter in an oven-safe ramekin at 350°F (175°C) for 10–12 minutes, depending on your desired doneness.
How long does the dry mix last?
Stored in an airtight container, the dry mix will keep well for up to 6 months.
Why did my mug cake turn out rubbery?
Over mixing or overcooking can cause a rubbery texture. Mix just until blended and start microwaving at 60 seconds.
Can I add other flavors or mix-ins?
Absolutely. Sugar-free chocolate chips, chopped nuts, vanilla extract, or a pinch of espresso powder work well.
Can I make this dairy-free?
Yes. The recipe is naturally dairy-free as long as your MCT oil powder is dairy-free.
Keto Chocolate Mug Cake Mix (Dry Mix)
This Keto Chocolate Mug Cake Mix is a quick, low-carb solution for chocolate cravings. Made with MCT oil powder, almond flour, and rich cocoa, this shelf-stable mix lets you whip up a warm, fluffy mug cake in just minutes—no measuring required. Just add an egg, microwave, and enjoy a keto-friendly dessert anytime.
Ingredients
- 8 scoops MCT Oil Powder
- ½ cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup erythritol
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Add all ingredients to a mason jar or bowl.
- Stir or shake well until fully mixed.
- Store in a sealed container for up to 6 months.
This mix makes 4 mug cakes (½ cup mix per serving).
Cooking Instructions (Per Mug Cake)
- Add ½ cup of the dry mix to a microwave-safe mug.
- Add 1 egg and mix until smooth.
- Microwave on high for 60–70 seconds.
Tip
- 60 seconds gives you a soft, slightly lava-centered mug cake 🍫
- For a fully set cake, microwave closer to 70 seconds
Notes
- Mix well: Shake or stir the dry mix thoroughly to guarantee the baking powder and sweetener are evenly distributed.
- Sweetness adjustment: Taste the dry mix. Adjust erythritol to your preference. Alternatively, use a powdered keto sweetener for a smoother texture.
- Microwave timing: Microwave power varies—start at 60 seconds and add 5–10 seconds if needed.
- Lava center: For a gooey center, stop cooking at 60 seconds and let it rest for 10–15 seconds before eating.
- Texture tip: Use finely ground almond flour for the best cake-like texture.
- Flavor boost: Add a pinch of instant coffee, cinnamon, or a few sugar-free chocolate chips to enhance the chocolate flavor.
- Serving idea: Top with keto whipped cream, a pat of butter, or a drizzle of sugar-free chocolate syrup.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 44gSaturated Fat: 23gUnsaturated Fat: 20gSodium: 513mgCarbohydrates: 30gNet Carbohydrates: 2gFiber: 7gSugar: 2gProtein: 10g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
