I make this mug cake on the nights when I want chocolate cake and I don’t want a whole pan of it sitting on the counter for the rest of the week. It’s one mug and one serving, and the pieces of sugar-free chocolate bar stirred into the batter melt into gooey pockets as it cooks. The quarter teaspoon of espresso powder is what keeps it tasting like real chocolate cake instead of a low-carb stand-in, so I never skip it.
Ground sunflower seed meal stands in for flour here, which is what keeps the cake nut-free, and the cocoa powder plus the pieces of sugar-free chocolate bar are where the double chocolate in the name comes from.
It takes five minutes start to finish and a short list of ingredients, and it cooks right in the mug you eat it out of.
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Why you’ll love this mug cake
- Moist and chocolatey
- Sweet and satisfying with only 8 grams of net carbs
- A perfectly sized single serving
- Nut-free, because it’s made with sunflower seed meal instead of almond flour
- Ready to enjoy in just 5 minutes
Ingredients for this chocolate mug cake
How to make this double chocolate mug cake
- Whisk together ground sunflower seed meal and cocoa powder until light and fluffy and ensure there are no clumps. Transfer this mixture to a standard 10- to 12-ounce microwave-safe mug and whisk in the remaining dry ingredients.
- Add sour cream, egg yolk, heavy cream, and using a fork, mix until those ingredients are well-combined before adding in chocolate bar pieces and mixing again.
- Let the batter settle in the mug for 1 minute before transferring the mug to the microwave to cook for 45 seconds – 1 minute (my microwave is 1000 watts and I cooked my mug cake for 1 minute).
- Allow to cool slightly before serving.
Net carbs per serving
Per serving, this cake contains 8 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 1 serving.
The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
Ingredient substitution suggestions
- Ground Sunflower Seed Meal: Make ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour. Be careful not to over-blend, as this will make sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter. If you can eat nuts, you should be able to substitute almond flour at a 1:1 ratio substitution.
- Sugar-Free Sea Salt Extra Dark Chocolate Bar: I use Lily’s brand chocolate bars for this, but a plain dark chocolate bar will work too. If you use a plain dark chocolate bar, I would suggest adding a pinch of salt to your mug cake.
- Powdered Monk Fruit Sweetener: If you don’t have powdered monk fruit sweetener on-hand, simply pulse granulated monk fruit sweetener in a high-speed blender or food processor until powdered.
- Heavy Cream: Half and half can be used at a 1:1 ratio in place of heavy cream.
- Sour Cream: You can use Greek yogurt and even kefir in place of sour cream. If you want to go dairy-free completely, look for a vegan sour cream at your local grocery store.
- Egg Yolk: Flaxseed meal can be used in place of the egg yolk in this dish. In a mixing bowl, combine 1 ½ tablespoons water and ½ tablespoon flaxseed meal until smooth. Set aside to thicken into an egg-like consistency.
Keep in mind that any changes you make to this recipe will modify the total net carbs.
Low-carb double chocolate mug cake FAQs
Can I use almond flour in place of ground sunflower seed meal?
If you can eat nuts, you should be able to substitute almond flour at a 1:1 ratio substitution.
Can I double this recipe?
Yes. Double or triple the ingredients in a mixing bowl, then divide the batter between the mugs and microwave each one on its own.
Do I have to have a microwave to make this chocolate mug cake? Can I bake it in the oven instead?
Yes, you can cook this mug cake without a microwave; however, it takes longer. Follow the mixing instructions of the recipe but, instead of transferring the batter to a coffee mug, transfer it to a cupcake pan or oven-safe ramekin. Place the cake in the oven at 350 degrees for about 10-12 minutes, checking for doneness as you would with a full-size cake using a toothpick. Insert a toothpick into the center of the cake and check for cleanliness; it’s done if it comes out clean.
Can I store this chocolate mug cake?
Yes, you can store chocolate mug cake in the fridge for up to 1 week. I would suggest also wrapping it tightly in plastic wrap or aluminum foil, so it doesn’t dry out.
Can I make ahead and freeze these double chocolate mug cakes?
You can freeze chocolate mug cake for up to 3 months. Be sure to wrap it tightly in plastic wrap or aluminum foil before storing it in an airtight container in the freezer. Thaw frozen mug cakes overnight in the refrigerator before reheating for 10-30 seconds in the microwave.
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Low-Carb Double Chocolate Mug Cake
Ingredients
- 2 tbsp ground sunflower seed meal (14 g)
- 1 tbsp unsweetened cocoa powder (5 g)
- 2 tsp powdered monk fruit sweetener (5 g)
- ¼ tsp espresso powder
- ¼ tsp gluten-free baking powder
- 1 tbsp sour cream (15 g)
- 1 egg yolk
- 1 tsp heavy cream (5 mL)
- 1 oz sugar-free sea salt extra dark chocolate bar, broken into pieces
Instructions
- Whisk together ground sunflower seed meal and cocoa powder until light and fluffy. Ensure there are no clumps. Transfer to a standard 10- to 12-ounce microwave-safe mug and whisk in remaining dry ingredients.
- Add sour cream, egg yolk, heavy cream, and using a fork, mix until ingredients are well-combined. Add in chocolate bar pieces and mix again.
- Let batter settle in mug for 1 minute before transferring mug to microwave to cook for 45 seconds to 1 minute (my microwave is 1000 watts and I cooked my mug cake for 1 minute). The top should look set and spring back when you press it lightly, and the center should still look a little damp, because the cake keeps cooking in the hot mug for a minute after it comes out.
- Allow to cool slightly before serving.
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