Decadent Sugar-Free Microwave Chocolate Mug Cake

I love chocolate! Have I ever told you guys that??? Like I LOOOOOOVE chocolate. Warm, oogy gooey, decadent chocolate. In bars, cookies, cakes, brownies – you name it! And sometimes I want all of that – but without all the work or the time it takes for it to bake. So what do I reach for when I want a little fix?? A mug cake of course!! This mug cake is great not only because it’s so delicious BUT because it’s great for sharing – Dan and I always pass the mug back and forth on the couch. But if you’re feeling greedy, by all means – go for it! (Oh! And did I mention!.. This Mug Cake is SUPER Keto if you count only Net Carbs!)




  • 2 Tablespoons Salted Butter
  • 1 1/2 Tablespoons Erythritol  (Swerve – granulated)
  • 1 Large Egg
  • 2 Tablespoons Almond Flour
  • 2 Tablespoons Coconut Flour
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1/4 teaspoon Vanilla
  • 1/2 teaspoon Baking Powder
  • A Splash or two of your favorite Almond or Almond/Cashew Milk of choice



  1. Add 2 Tablespoons of Butter to your mug of choice.
  2. Microwave the butter for about 30 seconds, or until melted.
  3. Mix in the erythritol.
  4. Add in the rest of the ingredients. Mix well.
  5. If the mixture seems a little too dry – add in a splash or two of Almond or Almond/Cashew milk to help get everything uniform.
  6. Microwave on high for about 1 1/2 minutes. (I like to microwave for 1 minute first.. then check how “wet” the top of my cake looks.. if it still looks too wet, I add the additional 30 seconds)
  7. Enjoy!!!! (Pro-Tip: You know we looooove our Cool Whip! So we topped off our little mug cake and went to town!)


Approximate Macros:

For Entire Recipe – Calories: 515.4   Total Carbs: 33g   Fat: 37g   Protein: 12.6g

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