You can make this decadent Chocolate Mug Cake in 90 seconds, it’s incredibly easy to prepare, is the quickest keto sweet tooth fixer ever. Throw it all in a jug and your done, voila! And, nobody will ever know that this sweet snack is dairy-free, nut-free, gluten-free, and sugar-free.

Have you ever been in such a dire situation craving chocolate cake, but then think it’s too time consuming to prepare and cook? Yeap!

Do you ever feel like whipping together a treat first thing in the morning or for supper? Nope!

Well, those problems have now come to an end!

One of the reasons this recipe is loved by many is that it’s simple and easy to throw together, it’s delicious and healthy, and can be whipped up anytime of the day. Knowing what’s in it makes you want more.

If you haven’t made this yet; you’re 100% missing out!

Chef’s Chocolate Mug Cake Tips

If you don’t have a big appetite, then this recipe is good as a small sweet snack between two persons.

When adding chocolate it’s worth noting that cacao powder has a milder taste compared to cocoa. Either is fine to use, but cocoa gives this cake more depth of flavour.

It tastes like the real deal chocolate cake, especially topped with yogurt. In fact, topping it with yogurt or even cream provides a yummy truffle trifle experience. Try it with homemade Vanilla Coconut Yogurt.

Cooking Your Mug Cake

This recipe is great because you don’t need a bunch of tools to make this cake. A Pyrex jug and a fork is all you need to mix it together. Pop the jug straight into the microwave as is or divide it into 2 mugs.

This cake was developed solely for the microwave not to the oven. It’s best not to over microwave it because it’ll diminish the fluffiness making it quite dry…1 minutes 30 seconds is the best timing. If microwaving isn’t your thing, then pop it into the oven for approximately 10 minutes on 180c.

Chocolate Mug Cake Recipe

Prep: 2 min

Cook: 90 sec

Freeze: Yes

Servings: 2

Fat: 18g

G. Carbs: 20g

N. Carbs: 4g

Protein: 6g

Fibre: 4g

Kcal: 203

Course: Dessert

Cuisine: British

Difficulty: Easy

By: Pure Bootiful


CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.


Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can't digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: 1/2 Litre Pyrex Jug or 2 Large Mugs, Fork


INGREDIENTS:

  • 2 tbsp Organic Coconut Flour
  • 2 tbsp Organic Cocoa Powder
  • 2 tbsp melted Extra Virgin Coconut Oil (butter can be used)
  • 3 tbsp Cashew Milk (or other)
  • 1 tsp Baking Powder
  • Pinch of Himalayan Salt
  • 2 tbsp Erythritol
  • 1 large Egg

DIRECTIONS:

  • Melt your coconut oil in the microwave for 30 seconds.
  • Add all the dry ingredients in a Pyrex jug, mix and remove any lumps using a spoon.
  • Add the wet ingredients to the dry mix, then beat with a folk until smooth.
  • Divide the mixture between two mugs or put the Pyrex jug straight into the microwave and cook on high for 1 min 30 seconds.
  • Serve with yogurt and chocolate shavings.
About the Author Sharon

A loving mum, wife, a crazy Husky lover and loving life. Passionate about helping people achieve beautiful health for a lifetime... One life at a time!

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