I am going to hazard a guess and say you do not want or need any preamble to this recipe for a Chocolate Fudge Mug Cake. So really, I am not going to give you much of one. Suffice it to say that the benefit of a one-serving chocolate cake in a mug are many. Those of you who have been around keto and low carb for a while might be questioning why I felt the need to make a version of something that is all over the interwebs. Well, if I got a dollar for every time someone said that wanted a chocolate mug cake recipe that worked or wasn’t dry or tasted good, I’d be a rich woman. So my hope is that I have fixed whatever Chocolate Mug Cake crisis folks were experiencing with this version.
Now you can have Chocolate Fudge Mug Cake in a couple of minutes. And – maybe more importantly – you do not have another 7 or so pieces staring at you from the kitchen counter. Nope, this is one and done. The effort required to get up and make a second one is a lot more than merely slicing another piece from a large cake, so this Chocolate Fudge Mug Cake is inherently self-limiting.
And you can have your cake in a matter of minutes. Which is a big win for busy peeps who just need fast delicious keto meals to power them through the day. This Chocolate Fudge Mug Cake is both fast and delicious. Of course it’s basically a chocolate omelet if you think about it, so yes, you can totally eat it to break your fast at whatever time that is if you so fancy. I dare you – take the ingredients to the office and make one in the microwave in the kitchen and see what reaction you get.
This Chocolate Fudge Mug Cake is light and dense and rich all at the same time. Also, moist. And for those of you who just cannot get on with that word, let’s just say this Chocolate Fudge Mug Cake is not dry. It might just become your favorite go-to I-need-a-little-something-after-dinner thing.
Chocolate Fudge Mug Cake
Author: Carrie Brown | Prep time: 2 mins | Cook time: 2 mins | Total time: 4 mins | Serves: 1
What You Need
- 3 TBSP butter
- 2 TBSP cocoa powder
- 2 ½ TBSP allulose OR 2 TBSP xylitol OR erythritol
- pinch sea salt
- ½ tsp. vanilla extract
- 1 egg
- ½ tsp. baking powder
What You Do
- Melt the butter gently in a bowl in the microwave. Remove.
- Sieve the cocoa powder, sweetener, and sea salt directly into the bowl with the melted butter and stir well until batter is completely mixed.
- Add the vanilla extract and egg and stir until well combined.
- Add the baking powder and stir well.
- Pour into a mug (see Top Recipe Tips below)
- Microwave on high for 2 minutes. I use a 1000w microwave. If yours is more or less than that adjust cooking time accordingly! (Oven instructions below)
Top Recipe Tips
- You *must* use a mug that is at least twice as tall as the amount of cake batter you have. The cake rises epically upon heating and then collapses back down. If you do not use a big enough mug you will have a big ol’ mess to clean up, and no one wants that. Especially you.
- You can mix this whole thing up in the mug itself, but I just find it easier to make it in a bowl or jug and pour it into the mug for cooking. It also makes for a much prettier end result, but if you care more about one less thing to wash up than a prettier cake, mix it up in the mug itself. Just make sure you use a big enough mug.
- I use a 1000w microwave. If yours is more or less than that adjust cooking time accordingly! It’s a very hardy recipe, so you can over-cook and not ruin it. If it seems under-cooked just pop it back in the microwave for increments of 20 seconds until done.
- If you do not have a microwave, bake for 15 – 20 minutes at 350 degrees.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More cookie recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the bottom of the post to help you find more recipes using certain ingredients or from certain categories.
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.