Keto Chocolate Mug Cake

Complete with delectable chocolate frosting. Best of all, you don’t have to share!
Keyword Chef Taffiny Elrod, Chocolate
Recipe Creator Chef Taffiny Elrod
Prep Time 5 minutes
Cook Time 1 minute

Yields:

1 serving

Ingredients:

For the cake:

  • 1 large egg
  • 1 tablespoon avocado or other neutral oil
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons Chocolate Keto Chow
  • 2 tablespoons granulated allulose
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon baking powder

For the frosting:

  • 1 tablespoon melted butter
  • 1 tablespoon heavy cream
  • 1 tablespoon Chocolate Keto Chow
  • 1 tablespoon granulated allulose
  • 1 teaspoon cocoa powder
  • 1-2 drops vanilla extract

Directions:

  • Mix the egg, oil, and vanilla extract in a mug, making sure the egg is completely blended.
  • Stir in the Keto Chow, allulose, cocoa powder, and baking powder.
  • Microwave on full power for about one minute until it has risen to double the height and is cooked through. Careful: the mug may be very hot.
  • While it cools, make the frosting. Mix the melted butter, heavy cream, allulose, Keto Chow, and cocoa powder until smooth.
  • Top the cake with the frosting and serve.
Note: Use a large mug so the cake has room to rise. No need to oil the mug; the cake should pull away from the sides as it bakes.
Nutrition Facts
Devil’s Food Mug Cake
Serving Size
 
1 serving
Amount per Serving
Calories
446.22
% Daily Value*
Fat
 
37.67
g
58
%
Saturated Fat
 
14.8
g
93
%
Trans Fat
 
0.65
g
Polyunsaturated Fat
 
3.21
g
Monounsaturated Fat
 
16.34
g
Cholesterol
 
239.89
mg
80
%
Sodium
 
608.25
mg
26
%
Potassium
 
1175.76
mg
34
%
Carbohydrates
 
32.28
g
11
%
Fiber
 
4.63
g
19
%
Sugar
 
1.51
g
2
%
Sugar Alcohol
 
24
g
Net Carbs
 
3.64
g
Protein
 
21.51
g
43
%
Vitamin A
 
1330.39
IU
27
%
Vitamin C
 
59.47
mg
72
%
Calcium
 
477.99
mg
48
%
Iron
 
2.47
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

For the cake:

  • 1 large egg
  • 1 tablespoon avocado or other neutral oil
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons Chocolate Keto Chow
  • 2 tablespoons granulated allulose
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon baking powder

For the frosting:

  • 1 tablespoon melted butter
  • 1 tablespoon heavy cream
  • 1 tablespoon Chocolate Keto Chow
  • 1 tablespoon granulated allulose
  • 1 teaspoon cocoa powder
  • 1-2 drops vanilla extract
Nutrition Facts
Devil’s Food Mug Cake
Serving Size
 
1 serving
Amount per Serving
Calories
446.22
% Daily Value*
Fat
 
37.67
g
58
%
Saturated Fat
 
14.8
g
93
%
Trans Fat
 
0.65
g
Polyunsaturated Fat
 
3.21
g
Monounsaturated Fat
 
16.34
g
Cholesterol
 
239.89
mg
80
%
Sodium
 
608.25
mg
26
%
Potassium
 
1175.76
mg
34
%
Carbohydrates
 
32.28
g
11
%
Fiber
 
4.63
g
19
%
Sugar
 
1.51
g
2
%
Sugar Alcohol
 
24
g
Net Carbs
 
3.64
g
Protein
 
21.51
g
43
%
Vitamin A
 
1330.39
IU
27
%
Vitamin C
 
59.47
mg
72
%
Calcium
 
477.99
mg
48
%
Iron
 
2.47
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Mix the egg, oil, and vanilla extract in a mug, making sure the egg is completely blended.
  • Stir in the Keto Chow, allulose, cocoa powder, and baking powder.
  • Microwave on full power for about one minute until it has risen to double the height and is cooked through. Careful: the mug may be very hot.
  • While it cools, make the frosting. Mix the melted butter, heavy cream, allulose, Keto Chow, and cocoa powder until smooth.
  • Top the cake with the frosting and serve.
Note: Use a large mug so the cake has room to rise. No need to oil the mug; the cake should pull away from the sides as it bakes.

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