Low-Carb Double Chocolate Mug Cake

Name: Low-Carb Double Chocolate Mug Cake
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Cuisine: American
Ingredients: 2 tbsp (14g) ground sunflower seed meal; 1 tbsp (5g) unsweetened cocoa powder; 2 tsp (5g) powdered monk fruit sweetener; ¼ tsp espresso powder; ¼ tsp gluten-free baking powder; 1 tbsp (15g) sour cream; 1 egg yolk; 1 tsp (5mL) heavy cream; 1 oz sugar-free sea salt extra dark chocolate bar, broken into pieces

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This Low-Carb Double Chocolate Mug Cake is a fluffy and moist cocoa cake with rich and gooey chocolate chunks that are cooked in the microwave in just 60 seconds. This single-serving chocolate mug cake is delicious, can be made quickly, and contains just 8 grams of net carbs per serving.

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Overhead angled shot of a mug with the Low-Carb Double Chocolate Mug Cake garnished with a scoop of ice cream and drizzled with caramel. The mug has a spoon and rests atop a marble countertop.

It’s time to warm up your microwave and get ready for a delicious single-serving chocolate cake that is gluten-free and low in carbs.

This mug cake only takes a total of 5 minutes to make and just a few ingredients. Plus, it’s the perfect sweet treat for when you’re craving something chocolatey but don’t want to indulge in a full-size dessert.

Overhead close-up shot of the Low-Carb Double Chocolate Mug Cake with a spoon in a microwavable mug atop a marble countertop.

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Why you’ll love this keto double chocolate mug cake recipe

Moist and chocolatey
Sweet and satisfying with only 8 grams of net carbs
A perfectly sized single serving
Gluten-free, nut-free, and keto-friendly
Ready to enjoy in just 5 minutes

Ingredients for low carb chocolate mug cake

Overhead shot of labeled ingredients for mug cakes in small bowls atop a marble countertop.

How to make keto double chocolate mug cakes

Whisk together ground sunflower seed meal and cocoa powder until light and fluffy and ensure there are no clumps. Transfer this mixture to a 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.

Collage shots of the Low-Carb Double Chocolate Mug Cake recipe. · Upper left photo: Overhead shot of ground sunflower seed meal and unsweetened cocoa powder on a small bowl beside a whisk atop a marble countertop. · Upper right photo: Overhead shot of the low-carb double chocolate batter and sea salt extra dark chocolate bar pieces in a microwavable mug atop a marble countertop. · Lower left photo: Overhead shot of a mug with the Low-Carb Double Chocolate Mug Cake garnished with a scoop of ice cream. The mug has a spoon and rests atop a marble countertop. · Lower right photo: Overhead angled shot of a mug with the Low-Carb Double Chocolate Mug Cake garnished with a scoop of ice cream and drizzled with caramel. The mug has a spoon and rests atop a marble countertop.

Overhead close-up shot of a mug cake garnished with a scoop of ice cream and drizzled with caramel. The mug has a spoon and rests atop a marble countertop.

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! Once someone in your home sees you eating this delectable cake, they will want one for themselves. Simply double or triple the ingredients in a mixing bowl before dividing the mixture between the number of mugs and microwaving each one individually.

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.

If you loved this low-carb double mug cake, try these other chocolate recipes:

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Low-Carb Double Chocolate Mug Cake

Author: Sara Nelson
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Yield: 1 mug cake 1x
Category: Dessert
Method: Microwave
Cuisine: American
Diet: Gluten Free

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Description

This Low-Carb Double Chocolate Mug Cake is a fluffy and moist cocoa cake with rich and gooey chocolate chunks that is cooked in the microwave in just 60 seconds. This single-serving chocolate mug cake is delicious, can be made quickly, and contains just 8 grams of net carbs per serving.

Ingredients

2 tbsp (14g) ground sunflower seed meal
1 tbsp (5g) unsweetened cocoa powder
2 tsp (5g) powdered monk fruit sweetener
1/4 tsp espresso powder
1/4 tsp gluten-free baking powder
1 tbsp (15g) sour cream
1 egg yolk
1 tsp (5mL) heavy cream
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 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 – 1 minute (my microwave is 1000 watts and I cooked my mug cake for 1 minute).
Allow to cool slightly before serving.

Recipe Notes:

Net Carbs: Per serving, this recipe 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.

Oven Instructions: 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.

Refrigerator Storage: Store in an airtight container for up to 1 week. I would suggest also wrapping it tightly in plastic wrap or aluminum foil, so it doesn’t dry out.

Freezer Storage: 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. Thaw frozen mug cakes overnight in the refrigerator before reheating for 10-30 seconds in the microwave.

Keywords: low-carb chocolate mug cake, keto chocolate mug cake, low-carb double chocolate mug cake recipe, double chocolate mug cake low-carb

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