This Keto Chocolate Mug Cake is a quick & easy low carb treat with a brownie texture and rich chocolate flavor. Gluten-free and with built in portion control – it will satisfy your chocolate craving without blowing your carb budget!
This keto chocolate brownie mug cake recipe has been popular here on IBIH for quite a few years now. I decided to dust it off and update the post a bit for those of you that haven’t come across it yet.
The thing I love about keto mug cakes is that they are so easy (and fast!) to make, and that you aren’t committed to an entire bowl or pan of something. Portion control is so much easier when you are only making one or two servings of keto dessert at a time, instead of an entire chocolate cake!
I knew I wanted to do a keto chocolate mug cake, and definitely wanted it to have a brownie-like texture.
It took some experimenting (oh the things I do for you), but I finally hit on the right combination to get both the taste and texture that I wanted. Not too dry, with just the right amount of gooeyness! You could almost call these keto chocolate mug brownies – and you wouldn’t be wrong.
This keto chocolate mug cake was warm and comforting, and perfect with some whipped cream or sugar free vanilla ice cream on top.
In fact you almost need something creamy to break up the richness of the brownie. I used Rebel Natural Vanilla (not sponsored, I just like the brand) for this photo shoot and the results were delicious.
I added walnuts to mine because nuts are a must in brownies as far as I’m concerned. I’m listing them as optional though, because some crazy people out there don’t like nuts in brownies. Oh the humanity!
Keto Mug Cake FAQs and Variations
How do you bake a keto mug cake?
Typically, since mug cakes are all about convenience, they are cooked a microwave oven rather than a traditional bake oven. That being said, you can absolutely bake a mug cake in your regular oven. To do so I recommend a ramekin instead of a mug, a bake temperature of about 375 degrees Fahrenheit, and about 10-12 minutes of baking time.
If using a microwave as this keto mug cake recipe (and many others) call for, please be aware that microwave strengths and mugs vary – I found this out the hard way when testing this keto mug cake recipe out.
I had been using the same microwave-safe mug for several tries with great results, then I made the last one with a thinner walled mug and it was WAY overdone. So I’m giving you the shortest likely time, and if it’s too gooey just throw it back in for another 30 seconds until it’s the consistency you want.
Once you go over it’s trashed, so err on the conservative side if your microwave is really strong, or your mugs are really thin walled.
Same goes on the other side of the coin, if your mugs are really thick or your microwave oven is whimpy, you might need to add a little time to cook them all the way through.
I divided this keto chocolate brownie mug cake into two portions – but you could just as easily make it in one large mug or small bowl and microwave it for a minute and 30 seconds to 2 minutes.
What ingredients are in a keto mug cake?
The ingredients used in a keto mug cake will vary based on the flavor, but typically they are made with almond flour, coconut flour, a sugar free sweetener like erythritol or xylitol, coconut oil or butter for the fat to make it tender, and baking powder to help it rise.
This particular chocolate mug cake also contains vanilla extract, a good quality cocoa powder, sugar free chocolate chips, and either pecans or walnuts.
How many net carbs are in this keto chocolate mug cake recipe?
This keto mug cake contains only 2 grams of net carbs, but a whopping 6 grams of protein. So it’s basically health food – especially if you throw a few berries on there. You’re welcome.
Can this chocolate mug cake be made dairy free and Paleo?
Yes! The only dairy in this mug cake recipe is the butter, so you can replace that with ghee (which is free of milk solids) or coconut oil with great results. To sweeten it, you can replace the erythritol (which is a natural sweetener but highly processed) with either honey or maple syrup for Paleo diets.
Keto Chocolate Brownie Mug Cake – Low Carb – Gluten Free
- Total Time: 6 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Warm and comforting, this keto chocolate mug cake is the quickest way to low carb brownie bliss there is! Gluten free too!
Ingredients
- 2 tablespoons butter
- 3 tablespoons superfine blanched almond flour
- 1 teaspoon coconut flour
- 2 tablespoons granulated sugar substitute
- 1/4 teaspoon vanilla extract
- pinch of salt
- 1 egg
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar free chocolate chips
- 1 tablespoon chopped walnuts or pecans (optional)
Instructions
- Melt the butter in a small microwave safe bowl (about 30 seconds in microwave).
- Add the remaining ingredients and stir until combined.
- Pour batter into 2 small greased mugs or ramekins.
- Microwave for 1 minute. (add another 30 seconds if necessary).
- Serve with whipped cream or sugar free vanilla ice cream.
Notes
Approximate net carbs per serving = 2g
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Keto desserts
- Method: microwave
- Cuisine: american
Nutrition
- Serving Size: 1 mug cake
- Calories: 216
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
Keywords: Keto chocolate mug cake, keto brownie mug cake, low carb chocolate mug cake
Kristine Lynch says
Hello Melissa,
This looks divine, could I use Macadamia Oil in place of butter please .
Cheers
Kris
★★★★★
Mellissa Sevigny says
Theoretically yes, maybe add a pinch of salt for flavor though. Let us know if you try it how it turns out!
Lauren says
Delicious. I used almond meal rather than flour and it was still scrumptious. broke up a small amount of dark chocolate instead of the choc chips.
Mellissa Sevigny says
Thanks for letting us know you were able to make it work with almond meal!
Pat says
Can I use just almond flour?
Debi says
Mine was WONDERFUL!
I used an XL egg, and I mistakenly put in 2 Tbsp of cocoa powder, so added an additional 1/2 Tbsp of sweetener.
Millie says
Can you use coconut sugar instead? If so, measure amount?
Mellissa Sevigny says
You can use the same amount of coconut sugar.
Lana McQuown says
I found this recipe on High Falutin Low Carb’s You Tube Channel. Oh my gosh, this mug cake checks all the boxes. I have tried tons of mug cakes and this one is by far the best. Chocolatey, moist, fluffy, and just delicious. I did add 1/4 t xantham gum as another review suggested to get a more cake like texture, but other than that followed the recipe exactly. Thanks so much for sharing such an amazing recipe.
★★★★★
Ruth says
After reading my comment I realized that I didn’t state that it was still somewhat dry…. Which was the point of the whole post…
Lauren says
I just made these and they’re SO GOOD!! I can’t wait to make them again!
Cindy VR says
I love this! I can’t believe so much goodness is keto and so satisfying. I made this for my non-keto husband and daughter and they loved it too. And the best part is that one serving with whipped cream was completely satisfying for all of us. It didn’t cause the craving for more that frequently accompanies sweets. Question: I don’t like to cook in the microwave. Can this be baked in individual ramekins in the oven and at what temp and for how long?
★★★★★
Mellissa Sevigny says
Theoretically this could be baked in the oven Cindy – I’m guessing about 12 minutes at 375 should do it, but it would depend on what you’re baking it in so keep a close eye on it until you dial it down to what’s going to work best for you. So happy you all enjoyed it!
Kathy says
I have been making this recipe for mug cake for years from your site. It is delicious and is such a staple that I pre-mix a bunch of servings and keep them in little tubs in my pantry so I can whip up a quick desert in less than 3 minutes. I also have messed with this recipe and made a peanut butter version that is amazing. The only thing I do different to the basic recipe is add a ¼ teaspoon of xanthin gum which makes it more cake than brownie.
Carolyn Jorgensen says
I did calculations she’s definitely correct..
Cheri says
Which one is correct?
Alison says
5 stars *****
★★★★★
Margarita says
Absolutely amazing! Today I made 3 ofthese! I also ended up pre-making 8 bags with dry ingredients that I plan on storing on the freezer!
★★★★★
Tatiana says
So far this is the best mug brownie I’ve tried. Thank-you. I will be using this recipe whenever I have a brownie craving.
Sylvie says
This is hands down the most delicious mug cake ever! Added walnuts instead and wow it was so good! It sure beats baking an entire cake for just a slice!! Thanks for this awesome recipe! 😊
★★★★★
Jennifer says
This turned out well. I cooked it for one minute and it was cooked all the way through so next time I would cook it for 45 seconds to obtain a more gooey interior.
★★★★★
Kathy B. Collins says
Just made this for about the third time. This is awesome good! My husband loved it, too, especially since I put the pecans in it! Thanks!
★★★★★
joni says
Just made this. So yummy!!
★★★★★
Cathy says
Hubby allergic to almonds so put pecans in my food processor and subbed almond flour with my pecan flour. Even without choc or extra pecans – this was a huge winner and now I have a heap of drymixes ready!
It’s his favourite…thanks so much!
★★★★★
Heather says
This was perfect for the chocolate brownie ice cream that I made. I put all of the batter in a small rectangular Pyrex dish and microwaved it for about 90 seconds. Instead of the chopped dark chocolate I used some Choc Zero chocolate chips. I also replaced one of the tablespoons of almond flour with unflavored collagen powder to reduce the carbs a bit and add chewiness. Amazing!
★★★★★
Nadine says
Had a terrible chocolate craving that I didn’t think would ever go away… made these mug cakes and ate one with a scoop of low carb vanilla ice cream… Wow! I’m sated! Thank you!
★★★★★
SHARON LEPLER-ACEVEDO says
This recipe is great and satisfies my sweet tooth. I’ve tried a few others but they were too ‘eggey’. I used Lilys chips as a short cut. Even a friend of mine, not on keto, loved it.
★★★★★
nimakokaaz says
i have made this doubling up on the cocoa and replacing the coconut flour entirely with 100% fibre psyllium husk powder.
even the base recipe is amazing, but if dark chocolate really does it for you, the switch out i did is worth the extra carbs from the cocoa, and losing them from the coconut flour.
like even if i went back to carbs (HAHA, NEVER, I FEEL AMAZING) i would be keeping this recipe. this is a GOOD RECIPE.
thank you, thank you!
★★★★★
Jessica says
I tried this last night because I was having a big chocolate craving and this hit the spot…sooooo good!!!
★★★★★
Lisa says
OMG this is absolutely delish!!!!
★★★★★
Jax hida says
Best mug cake I’ve tried. The right amount of decadence, sweetness, and portion size. Got it from highfallutin low carbs comparison video. This one is a keeper for sure
★★★★★
Patty says
I tried this today and I found that it tasted just like devil food cake. I used the recipe for 1x but still put it in two mugs per the instructions. Don’t know if I was suppose to put it in just one mug. Please let me know if I should have put it in one mug although the size of the cake was still a nice portion dividing it between two mugs. I am so tired of recipes where you only taste the egg. This had no egg taste at all. I also saw this on Hi Falutin Low Carb and he was right this is good!
★★★★★
Alison says
I would like to purchase some ramekins for these mug cakes. Can you tell me what size works best?
Mellissa Sevigny says
Probably a four inch would be best.
Barbie Starr says
Yum! I’m new to low carb – about 5 weeks now. This is the second mug cake recipe I’ve tried. (The first reminded me of an eggy bread pudding. Not great.) Your recipe is just what a mug cake should be. The texture was lovely. Very much like warm, moist cake right out of the oven. Fairly light, and spongy. I will certainly be making this again. Maybe for supper. ;) Thank you for this delightfully tasty low carb dessert recipe.
★★★★★
Mellissa Sevigny says
It’s been literally years since I’ve made this Barbie – your comment made me want to run to the kitchen and make it STAT! So happy you enjoyed it!
Amy says
I’ve made this a couple of times recently (Covid19 shutdown means exploring more in the kitchen!) and it is perfect. I mix the chocolate bits with the cocoa powder so that they don’t sink to the bottom. And I make this in a small dessert bowl, so that I can turn it out like a sticky toffee pudding.
Scoop a bit of coconut cream over the top (some SCKC habits are here for good) and WOW.
Decadence.
Tammy says
Tried this recipe tonight because hubby & I were wanting a treat and we are doing low carb. So I looked for mug cakes and this recipe came up and since I’ve made several of Mellissa’s recipes and they’ve Always Been great I made it and it was awesome . Hubby was so happy to get a cake without any guilt!! Lol
★★★★★
Mellissa Sevigny says
Happy you guys both enjoyed it!
Carrie says
Does the 1X mean you only use one mug and the 2x is for two mugs?
Thanks,
Carrie
Mellissa Sevigny says
The 2x is if you’re going to double the recipe.
Judy says
I found out about this recipe from West at highfalutin low-carb video. It was excellent! I didn’t have your brand of chocolate, so I used Dutch process cocoa and Lillys chocolate chips.
It’s a real keeper! I don’t think I have to try another chocolate mug cake. I bought the Lindt chocolate today
★★★★★
Ms. Gee says
Pretty dog gone good, thanks!
★★★★★
Catina says
This was delicious!! I got one bite before my kids devoured them. Now I have to make another batch for myself. Thank you for the recipe!
★★★★★
Robin says
Made this for my husband and me. Used Lily’s chocolate chips and monk fruit sweetener. . He loved it! Made whipped cream. That’s saying a lot as we’ve been having difficulties finding desserts he likes. For him it comes down to type of sweetener. He gets the cooling sensation with erithritol or a mix I make with xylitol, erithritol and stevia. I have no problems with any sweetener.Saving mine for tomorrow. Yum! Thank you!
★★★★★
Judy says
Thanks so much for your comment! I didn’t have Lindt, so I used Lilly’s and Dutch process cocoa. That made up for the lack of Lindt. It was excellent! I also made whipped cream and used Lakanto
★★★★★
Sara says
Another amazing dessert from your blog! I’ve tried so many keto chocolate desserts, and they’re always disappointing. This one was not. It was so good! The closest thing I’ve had to a “real” chocolate dessert since starting keto. Thank you!
★★★★★
Alice S G says
I have tried several keto cake recipes and even the more elaborate non-mug cake recipes. I found that the best mix is the ones with almond and coconut flour which mimics traditional sponge wonderfully. I have also tried 2-3 different types of chocolate mug cakes and various chocolate fat bombs for that chocolate fix at the end of the night.
This is the BEST of all keto chocolate things of any category that I tried!! I got the tip from watching “Low Carb High Falutin”‘s battle of mug cakes and boy this is amazing. So wonderfully chocolate and topped with a heavy cream mixed with a little vanilla extract, high quality bourbon, salt and powdered lakanto sugar and I was in heaven! The portion is also huge and it can be made in minutes. What’s not to love. This is saving me :) Thanks IBIH!
★★★★★
Sarah Maddux says
DELICIOUS!!! Since I have only had a scrambled egg and bone broth for 3 days now (oral surgery), I ate the whole thing, and I think I could eat another 😂
★★★★★
Karen says
Made this with a few Lilly’s chips instead of the Lindt and it turned out great! Took care of a fierce chocolate craving. Thanks!
★★★★★
Letitia A says
These were awesome! Mine came out more cake-like, but I attribute that to my high-power microwave, not a fault in the recipe. These definitely scratch an itch and will become a regular on the menu!
★★★★★
Teresa says
I went completely by the recipe but using just one mug and then split it with my daughter who is NOT on a low carb diet and even SHE loved it! I’ve only been doing low carb for a month and have been searching for recipes that will keep me on track and help make me feel like I’m not deprived. This one is AMAZING! 16 pounds down in a month and feeling very hopeful! Thank you for the recipe:)
Tracy James says
Love this recipe! I’ve made it in the microwave many times, but tonight decided to bake it in a ramekin (11 minutes at 350) – flipped it out once it had baked and voila! Lava Cake! Instead of the Lindt squares, I use Sinless Raw sugar-free chocolate (85%), yum! I’ve used the original and raspberry bars…tonight I used the smoky hot pepper variety and the results were great!
★★★★★
Ashley says
I love these brownie mug cakes! They are quick and easy to make! I split mine into 3 cups for fewer carbs….and so I can eat them with a serving of vanilla CarbSmart ice cream. Delicious!! Definitely recommend!!!
★★★★★
Cari says
This one is my favorite for the contest. I have done a lot of mug cakes since starting Keto and this one is great with some Halo Top ice cream!
Alicea says
Delicious! Didn’t have coconut flour in hand, but it still came out perfect. Thanks for a great recipe. I did both servings in one mug at 1 minute 30 seconds. Perfection!
JJ says
Ok so I lost the recipe card that I had written this down on, and when I came here to get the recipe again I realized I have been making this for months now with no coconut flour in it. It is a regular, we eat it for dessert about once a week and it’s light and fluffy and has a great cake texture. So if you are looking for a great mug cake (I bake mine at 325 for 15 minutes or so) then just leave out the coconut flour and this recipe is perfect for that. Now I need to make a batch as written and see how they are actually supposed to taste!
★★★★★
tamz79 says
This is delish!! But I have a question, when I input the ingredients to MyFitnessPal it says the calories are double what you put the aprx calories/fat/carbs as, I’m curious why that is? Am I imputing something different than you? Thanks again! This is such a great fix for choc cravings while on Keto!!
★★★★★
Mellissa Sevigny says
The MFP database is notoriously inaccurate and riddled with errors.
Brittney says
This is also 2 servings in case you didn’t catch that. ..not assuming you did not, but just in case. :)
I haven’t tried it yet, but I may on Sunday. It looks good.
Debra says
I didn’t catch the 2 servings. Needless to say, it did not turn out well. :( Please resize that so other seniors don’t mess up what looks to be a delicious recipe.
Evelyn says
It seems . . . odd . . . you ask that a recipe be changed because you didn’t pay attention to what it actually said. I’m a senior. I can read just fine! Please don’t imply that seniors need ridiculous accommodations to make sense of recipes. Geez.
Bobisu says
This recipe is for 2 cakes!
★★★★★
Nina Severini says
This was so so easy and good! Barely took 45 seconds in my microwave. Also I split these up and refrigerated one covered in plastic wrap until the next day and it cooked up fine. Thank you thank you Melissa!
★★★★★
Shay says
I was needing a chocolate fix … while on this low carb diet… I must say this is great!!! So happy I found your recipe Melissa … I followed it to a T… moist yummy and sweet n just the right portion for two! Thx u
★★★★★
Jenny says
This is the best low carb brownie recipe that I’ve tried!! I love the delicate sponge texture & the gooey chocolate bar pieces in the center…WOW! Thanks so much!
Scott says
Thank you for this recipe! Made this tonight and ate the whole batch! No need to feel guilty as it only cost me 6g net carbs!
I do have a question though. If I wanted to eat only one serving and save the other for the next day, how would i go about doing that? Should i cook them both and store one in the fridge until the next day or can I store one in the fridge uncooked and then cook it the next day? Thank you!
★★★★★
Mellissa Sevigny says
I’m not sure – I think you’d be better off cooking them both because the batter might not rise if left raw overnight though.
Samantha Yoder says
Is the nutritional info for this including the nuts?
Michelle Richards says
I’ve made these several times, they are wonderful. Its important to not overcook them. This time I added sour cream to the batter. It made mine very moist. YUM!
★★★★★
Marie says
How much sour cream did you add?
michele says
wow! this is the first low carb mug cake that ive tried that is any good. i used 2 tiny square of green and blacks 85% chocolate, and topped with some whipped cream.
i did a pretty long run today, so i needed to get some calories in. what a fun desert!!
Rustybeth says
Late to the party, but a question common to a lot of recipes I see on your site. Why do you use Lindt cocoa bars and not unsweetened baking chocolate?
★★★★★
Mellissa Sevigny says
Because unsweetened baking chocolate tastes gross. But if you use a good brand like Valhrona it might be ok.
Sam says
I added a mixture of stevia and natural peanut butter to the middle of each cake and OH. MY. GOD. Thanks for the recipe! It will definitely be my go to for when I crave something sweet :)
★★★★★
Yasmin says
LOL LOVE THE HONESTY!!!!
Cassie says
this was delicious!! i think next time i would only cook for about 35/45 seconds, but i like them to be a little gooey :)
★★★★★
Megha says
Thanks a ton for the recipe. I made this today and it was delicious. I ‘ve used coconut oil instead of butter as I can’t diary though I love butter. Another keto recipe on my list. what measurements do I follow to make a mix of the dry ingredients in bulk so that I can just scoop the dry ingredients ( for 1-2 servings) and mix with them with the wet ingredients every morning?
Thanks much,
Megha
Judy Wiseman says
I am just going to make up a few bags of the dry ingredients. Write the wet ingredients and directions on bag and store in freezer.
kim says
This is so fabulous! I want you to know how much I appreciate you…everything that I have tried from your recipe library has turned out just wonderfully.
★★★★★
Jo Wixon says
I’m sorry. I really wanted to like this recipe. It tasted like an old dirt sponge. I put ice cream on top and the ice cream was the only thing that tasted good on the plate
Mellissa Sevigny says
Sounds like you cooked it too long.
Sarah says
This is the best recipe I have ever made. Hugs!
★★★★★
amber unrast says
hi! that sound awsome good, but only issues with tree nuts like pecans,almond flour.. or any other tree nuts i not able to eat due allgies , darn them!!
but can just delete almond flour and just use coconut flour?
delete pecands and just use peanuts
that all i can eat them.. mostly like all almonds nuts, flour or even almonds milk.. they make me very sick to my tummy.. sometime it will make me end up to er.. it no fun with tree nuts allgies >.>
but let me know if i can able make those tasty brownies! <3
★★★★★
Mellissa Sevigny says
I would recommend looking for a coconut flour based mug cake to start with Amber, this one is based on the almond flour and since coconut flour behaves very differently it would require different ratios of liquid, etc. so won’t come out right if you simply sub the coconut flour! I’m sure there are lots of delicious options out there using just coconut flour though!
Lynne says
Ummmm……….Lindt chocolate is not gluten free
Mellissa Sevigny says
Direct from the Lindt site: “Is there gluten or barley malt in Lindt chocolate?
Gluten can be found in several premium chocolate products that Lindt & Sprüngli produces; either as a cereal ingredient or as a barley component. For consumers who are sensitive to gluten, we do offer certain premium high cocoa content products that are manufactured without cereal or barley malt, which may be suitable for consumers with such dietary restrictions. These offerings include four bars from our EXCELLENCE line – 70%, 85%, 90% and 99%. Please always refer to a product’s packaging for definitive advice.”
The 90% bars I use in this and other recipes here on the site are gluten free, though if you have celiac’s disease and are incredibly sensitive, you may want to avoid them simply because they may be processed in the same plant that could process some of their other chocolates as well.
Kati says
This was really gross and dry!!!!
Angela says
Omg….I know i am late to the party but. WOW. This was seriously delicious. I used baking chocolate since i had no other and it was so freKin good. THANK YOU!
Melanie says
This mug cake was very tasty and the texture wonderful. I made this for my family and the overall response was good but it wasn’t sweet enough as written. I will add more Swerve next time.
★★★★★
Tobi says
Ive made this twice and both times it was super salty? I even reduced the baking powder to 1/8 of a tsp! Not sure what Im doing wrong but definitely not loving it.
Mellissa Sevigny says
Sorry to hear that – it definitely shouldn’t taste salty, not sure what is going wrong!
Sarah says
It’s probably the butter if you are using salted butter.
Amy says
I just made this for the first time. I omitted the Lindt since I didn’t have any, and I topped it with Walden Farms chocolate syrup and whipped cream. Seriously delicious!
★★★★★
Kira says
Ok I made this cake with a few tweaks!
70 seconds or 1 minute 10 seconds…..
added 1oz of cream cheese (softened and added with the melted butter)
And 1.5 tablespoons of heavy cream.
Cake was delicious. Not eggy and NOT dry! I ate the whole thing. Very delicious.
★★★★
Beth pece says
I just made this for my sweetie and me. It turned out perfectly!! So delish!!
Liz says
Wow. Just tried this for the first time. It was surprisingly amazing. Even my super picky mom was really impressed with the texture. I’m having a bit of a time converting to things that don’t involve regular flour and this one is definitely a win!!! (I don’t eat stuff with regular flour anymore, jjst kind of been avoiding baking because of it… but with the seasons changing, the mood is setting in :) )
Rosalyn says
You always come through….another wonderful recipe. ..I am eating…jo loving it right now. ..thanks…one of my favorite so far!!
Mellissa Sevigny says
Thanks Rosalyn! This is still one of my faves, so glad you’re enjoying it! :)
Daniel says
I’m telling you now ….. This mug cake is the King of low carb chocolate mug cakes , I’ve made this mug cake so many times and I love that it makes two servings but I myself just cook in the same bowl and halve into two for my partner and I, or I really indulge and eat all to myself it’s fabulous , fabulous fabulous
Mellissa Sevigny says
Thanks so much Daniel, this means a lot to me because there are a LOT of low carb mug cake recipes out there! Good to know that you’ve tested it over and over and always with good results – I appreciate the feedback! :) My second favorite is the Coconut, Pecan and White Chocolate Mug cake – if you haven’t tried it I highly recommend it! And be sure to let me know how it stands up to this one if you do!
Chantelle says
Just started a low-carb diet and needed a chocolate fix. You are my new favorite person.
Mellissa Sevigny says
I totally get it – you’re welcome! :)
Lorri says
By far THE BEST MIM EVER! I just love this recipe. More like cake (than some MIMs). Moist. Delicious. I melt my chocolate in the hot butter (at the beginning of the recipe), add 1 T of almond butter to that AND a some HWC. Light hand with the flour. It’s is delicious and moist every time. I do it all in one large, soup mug. 1 minute in the microwave. Thank you so much for sharing this.
Marcy says
This was fantastic! All of your recipes look wonderful. I can’t wait to try more. Thank you! :)
S M says
I found this recipe as a link from the All Day I Dream About Food blog and had to make it as soon as I saw it. I didn’t have Lindt chocolate and used a tbsp of sugar-free chocolate chips instead. It turned out incredibly well and tasted so good! My husband topped his off with some chocolate syrup to his while I added some whipped cream. The only problem is that I want more!
Nicole B says
Love this recipe – even my carb munching bf loves it. have made it a few times but was really craving mint matchmakers tonight, decided to try leaving out the nuts and subbing the vanilla with peppermint flavouring – oh yeah that definitely hit the craving :)
Gayle says
I saw that the carbs were net. I don’t do net, and was wondering if I can get the total carb count per serving. Thank you for coming up with this recipe.
Mellissa Sevigny says
I’m afraid I don’t have time to calculate those all over again. You can enter the ingredients into an app like my fitness pal and get a complete nutritional breakdown of any of the recipes that you need more info on. Enjoy!
Ann says
Yum! I cooked it too long, but it still tasted fabulous! Can’t wait to make it again!
Lummox JR says
Tried this tonight with my wife. No nuts, no 90% Lindt (we didn’t have it), but otherwise the same. We used Truvia as the sweetener (she can’t have Splenda), two packets of which are nearly equivalent to 1 1/2 tbsp. of sugar.
The sweetener was very inadequate for both of us; I’d at least double it the next time around. Although the result was a nice sponge cake texture, my wife was hoping for something more like a chewy brownie. Also the almond flour was much too noticeable in the result for us. We used Bob’s Red Mill, and I’ve found it has a really coarse grain and therefore unpleasant texture (I was hoping it wouldn’t be a problem here), but the flavor was also much too strong.
For the next try I’d rather switch to all coconut flour, which as I understand it means it will also need a hefty amount of liquid to compensate. I might skip the baking powder next time to get a chewier consistency. Any tips on how to switch from the almond-coconut mix to strictly coconut?
Mellissa Sevigny says
Almost everything would have to be changed to make this with strictly coconut flour, but you can probably find recipes already done for you by searching coconut flour mug cakes. The Bob’s Red Mill is very course, you’ll have much better results with a finer ground almond flour like Wellbee or Honeyville. Also, if you make it with the chopped chocolate next time, that contributes to the moisture and gooey texture. Lastly, if you cook it too long it gets spongy, to have it more brownie-like, try cooking it for a shorter time and you’ll be amazed at the difference!
Debra says
WHEEEEEEEEEEEEEEE!!!!!!!!!!!!!!! Thanks SO MUCH!
Erica Olivarez says
I made this last night. It was great! Rich, chocolately, and really satisfied my sweets craving. Thank you!
Rissa says
This was fabulous! Thanks for posting this perfect craving busting dessert!
Celiac Chickie says
A friend shared this recipe with me, but please note, Lindt chocolates are NEVER gluten free. Lindt is very open about this statement on their website and if you call them they will apologize and confirm. All of their chocolate either directly contain or test containing gluten.
Mellissa Sevigny says
Thanks for letting me know, I had no idea Lindt chocolate wasn’t gluten free!
Annie says
Thank you for this ! Autumn has arrived in Salisbury , uk and I am soooo cold. I was craving cake or hot chocolate … Or carbs ….. I googled and landed here .
It was divine , I loved it . Half way through I texted my Sister in law ( she and my brother got me on to LCHF)- she has rushed out for ingredients, despite the rain and cold.
So thank you for keeping me on track ! It was like REAL cake !!!!!
And WARM !!!!
Am currently packaging up dry ingredients in to portion size bags ….. For an emergency you understand . Thank you !!!!!
Mellissa Sevigny says
So glad you liked this one Annie, it has saved me from cheating when I craved a warm brownie SO MANY TIMES! I love your idea of prepackaging the dry ingredients in baggies – I’m totally doing that to make this even easier to whip up whenever I want to! Be sure to try the new coconut pecan mug cake I posted a few weeks ago – it’s a toss up for me which one I love more!
Annie says
I will try it Melissa ! My sister in law has just texted. She is just about to go on night duty (she’s a nurse ) and has a cold. Apparently this recipe has made it all better ;)
Zibby says
Hi Melissa,
I’ve been craving all things pumpkin this fall. What I really wanted was a pumpkin bagel to eat with my pumpkin shmear from Einstein Bros. But I don’t eat bagels anymore and I didn’t have any ingredients on hand to try to make low carb ones. Then I thought of the mug cake! I was determined to try a pumpkin spice version. I omitted the unsweetened cocoa powder, the Lindt 90% chocolate, and the chopped pecans (only because I didn’t have any. They’d probably be great!). I added 1 Tbsp of canned pumpkin and 1/4 tsp of pumpkin pie spice. Everything else was the same and it was really good. It was fast and delicious and went so perfectly with my shmear!
Mellissa Sevigny says
Sounds awesome Zibby, I’ll have to try your version! Thanks for sharing!
Hollie says
Oh. My. Land. My brain said “It’s 2 servings!” but my mouth said “Shut up, it’s Chocolate!!!” Thanks so much for a great recipe. So quick and easy, and so tasty as well. A definite keeper. Thanks again.
Kat says
Wow! I tried the recipe right after finding it & I am so impressed! Fabulous brownies! You are so right on the texture & the moisture is perfect. The way you use the almond meal & the pecans to enhance the richness (where some don’t & seem gritty), the coconut flour gives it more density & your chocolate & sweetener choices are great & to top it off, it is the perfect amount for a single serving. That you made the recipe to serve 2 is also thoughtful. This is a very well thought-out & thoughtful recipe. I can’t say I have ever considered a recipe to be “thoughtful” but yours is and graciously so. I’ve tried quite a few mug cake/single serve, low carb, sugar free &/ or gluten free & even a few traditional recipes that I substituted out the sugar, etc. and this is the best one yet! I cannot wait to make it in the morning again (YES! Brownies for breakfast!), & share it with my son. (He’s 13 & we are both trying to cut the carbs & sugar & now gluten too, as there is support for gluten & sugar free diets improving our medical conditions). He is going to love this too :). Thank you so much. You made my day!
Mellissa Sevigny says
Awwww, thanks Kat! So glad you enjoyed this recipe! It’s still my “go to” when I need a quick chocolate fix! Hope your son loves them too! And I’ve never thought of having it for breakfast but I bet it would be fantastic with my morning coffee! Thanks for the idea – I know what I’m making for breakfast now lol! :)
Susie says
Hello!
This looks like a great recipe :) But, I am a little confused about how you came up with calorie content for it. It says there are 230 calories per mug.. Just the butter alone adds up to that much. I added it up and got around 440 calories. Am I missing something? Thanks!!
Mellissa Sevigny says
You have to divide the recipe in half – it makes 2 mugs or ramekins.
raylene says
I just wanted to say thanks for the recipe, and for the laugh I just gpt over your nut rant, that was too funny! Thanks again!
susan says
wow, this is delicious! I did not have coconut flour so used 1 tsp of flax meal and didn’t have the chocolate square so used a Tbsp of SF choc chips and topped it off with a dollop of cream cheese which just made it even more decadent! Thank you for this recipe!
Resa says
Hi Mellissa, Just wanted you to know I tried this brownie in a mug recipe last and it was delicious! This will definitely save me from falling off the band-wagon when I want something sweet, fast!
Mihir says
since strawberries are incredibly sweet right now, i chop up a couple berries and throw them in as well (adds about 1-2g to the carb count depending on the size of the berry). delicious! (it increases the cook time for me by 20s). I’ve also made them before dinner and put them in the fridge. after a couple hours, they’re denser and have a great chewiness to them.
question on the nutrition info. it says “per mug”. does that mean the entire recipe has 3g net carbs? or is it 3g per serving (so approx 6g for the entire recipe)?
Katrina says
I started low carb eating again on March 9, 2014 after a hiatus for several years (with a subsequent weight gain of another me!) To date, I’ve lost 51.6 pounds and have another 50 to go. I decided after finding this page, that when I hit my halfway point (which I did), I would try this, especially since I’ve been gluten free since January 1, 2014 and plan on never going gluten again.
TOTALLY FABULOUS!!!! And that’s all I can say!
Mellissa Sevigny says
Congrats on making it halfway to your goal Katrina!!!! This mug cake is the perfect indulgence to celebrate your progress – so glad you liked it!!! :)
Julie says
I’ve been hungry for gingerbread. Is there some way to change this up to taste like a gingerbread cake? … can’t wait to try this chocolate brownie version. Tonight!
Julie Rider says
How would I make in an oven proof dish/ramekin? I don’t like to nuke my food.
Mellissa Sevigny says
Even a coffee mug is usually oven proof so you can try that – probably about 8 – 10 minutes at 350 degrees (F) or so.
Ellen says
Thanks for this wonderful recipe! I have already tried it and it is yummy! I have tried to pin it, but for some reason no matter what I do it keeps saying that it is an invalid image – don’t know if it is your site or mine. Has anyone else had this problem? Anyway, thanks again. I wrote it down so I don’t forget.
Mellissa Sevigny says
It’s not you it’s me Ellen! ha ha! I have submitted a ticket to Cloudflare, it appears something is blocking the Pinterest images and they aren’t sure why. Hopefully I’ll get it fixed soon, thanks for your patience!
Laura Hickman says
These are so great! We made them tonight. My DH and I have been low carbing for almost 3 weeks and we needed these mug cakes! Thank you so much! I will totally be reviewing this on my blog. YUM!
Lisa says
Would it be ok to use all almond flour? I don’t have any coconut. Thanks for the great recipes!
Margaret V says
Thanks so much for sharing this recipe! I accidentally overcooked mine by a few seconds so it came out a bit dry. I drizzled a tablespoon of SF chocolate coffee syrup (Monin brand) on top and let it soak in a minute. Completely fixed the texture and it tasted like a little Debbie iced brownie.
Brad says
What would be the best way to translate this to a full cake you bake in the oven?
Mellissa Sevigny says
You’d have to increase the amounts and baking time – not sure by how much though, haven’t experimented with that yet…
Heather says
Thank you, thank you!! Low carb on Valentine’s Day was sooooo much easier because I got to share these chocolate beauties with my honey. :)
Mellissa Sevigny says
Awwww, so glad you both enjoyed it!!
Al Luna says
Just made these – taste great!!!
Mellissa Sevigny says
Glad you liked them Al, thanks!!
Dawn says
Looks good. Melissa you crack me up. You sound like mr wonderful on shark tank when you tell the raisen eater they are dead to you.
Mellissa Sevigny says
LOL thanks Dawn! What can I say, I REALLY hate raisins in brownies!!!! ;)
K. says
OMG I followed this as written and it’s amazing. I used regular organic cane sugar and would love to find a different substitute!
I ate both servings. SO GOOD.
Mellissa Sevigny says
Glad you liked it! I still make this anytime I need a quick chocolate fix! I use granulated splenda or ideal depending on what I have in the house. Others like Swerve sweetener so you might try that as well!
tess says
Sorry, Mine didn’t quite turn out. It had an egg-like texture. I didn’t have coconut flour, so I just used shredded coconut instead. Everything else was the same. Any suggestions?
Mellissa Sevigny says
Use coconut flour next time. Shredded coconut is not the same and you’ll end up with custard instead of cake.
Katie says
Ok, I was skeptical about microwaved, sugar free, flour free cake. Just tried it using swerve and it was so flipping freaking good and rich, my husband fought me for it. This one is a keeper.
Silvia says
THANK YOU SO MUCH! this is the best mugcake I have ever made! I used half of the recipe to make only one cake … I should have made the whole thing.. it’s way too good! I topped it with coconut shreds and almonds.. YUM :D
Sarah says
These were awesome even without whipped cream or lc ice cream. Thanks for the recipe, I will make this often!
Eleora3 says
Just made this as I’ve been brownie-less for a while as I’m following a low carb diet. But today I needed a brownie fix and wanted to stay mostly true to my new lifestyle and was too tired to bake something intense. This was FANTASTIC. I made both servings in a square bowl and ate them both :) Perfectly light, delicious with pecans and chocolate chips. Didn’t even miss the whipped cream. I will be making this again, and I agree–I want to make this as a regular cake or cupcakes in a larger recipe as well.
Sarah says
These have almost become a nightly treat… it’s becoming a problem :) I replace the butter with coconut oil so the brownie is paleo. I’m obsessed!
michelle says
I don’t have any coconut flour, can I just use almond flour in place of the coconut flour?
Eli says
Hey there! That brownie mug low carb thingy made my mouth water, and im on a low carb diet! Ive been craving deserts and chocolate is my weakness. Was wondering if you could sell me a batch! I’ll pay for shipping too!
Lisa says
YUMMY IN MY TUMMY!! Thank you sooooo much for this recipe! I had it today for breakfast :) Dessert for breakfast! Before eating LC I would pretty much have sweet things for breakfast. I was getting really bored of savory breakfast. This has saved me from making some pretty bad decisions just in time! Love your recipes, you are making LC easy for me!!
Marcia says
Thank you for sharing your mug cake with the world. I will enjoy making this for my family tonight. I will be using dark chocolate chips in place of the Lindt chocolate. I can see where a scoop of ice cream on the hot cake would be just scrumptious. I’ll have to send the husband for ice cream. Take care!
Mellissa Sevigny says
Hope you guys like it Marcia! :)
Sondy says
I just made your ‘Brownie in a Mug” and OMG! The best lc dessert I’ve ever had. My only tweak was to add 2 tbsp of heavy cream to the batter because I don’t like dry cake. Thanks you so, so much for this one. Love it!!!
Mellissa Sevigny says
Thanks Sondy! I’m flattered that it was the best LC dessert you’ve ever had! :) Thanks for the feedback and comment!
Alie says
Just made this, and so, soooo happy I did. I topped it with some softly whipped cream with vanilla bean. Heaven!
Mellissa Sevigny says
So glad you liked it Alie, I still make it whenever I need a quick chocolate fix! :)
Zibby says
This is so great! When I want a dessert, I just want something small. I don’t want to bake an entire cake or a whole dish of brownies because I suck at portion control. And I’d rather not spend a whole lot of time in the kitchen anyway if I can help it. Thank you so much for this! I just love your recipes!
Mellissa Sevigny says
Thanks so much Zibby! I love this for the same reason – I can make it quick when I want it, but then there aren’t leftovers staring me in the face, tempting me to overeat every time I open the fridge! I have a strawberry version coming up soon so stay tuned! :)
Zibby says
Hi Melissa! I wanted to tell you I tried your mug cake recipe today but I did a lemon version. I just took out all the chocolate stuff and put in 1TBSP of lemon juice. It was delicious! It was a bit tiny, but that *might* be because I accidentally left out the baking powder, LOL. But still freaking delicious! I ate both mug cakes with some whipped cream and it was just what I needed today. Sweet, comforting, fast and easy!
Marge Burkell says
Just one TBSP of bottled or fresh lemon juice Zibby?
Zibby says
I have a little squeeze bottle of RealLemon juice that I used. It’s meant to measure just like real lemon juice, so you could use that or freshly squeezed lemon and get the same results.
Marge Burkell says
thanks Zibby!!!
Momi says
Thank you so much! I’m new to lowcarb (keto) and have been craving just this!!! I just made it for hubby and me! Yummmm!!!! Nomnomnom
Denise says
I just made this and it was so delicious! It was like a dark chocolate cupcake. :) Thank you for the fabulous recipe!
Mellissa Sevigny says
Thanks Denise, glad you liked these! They’ve gotten me through many brownie craving episodes! :)
Marge Burkell says
Hey Mellissa!
I posted this to my Facebook fan page last week in response to a friend that was making a Better Than Sex cake for her grandson and lamenting that she couldn’t eat any… she made my version, which uses this recipe of yours for the base.
My question to you is, if one wanted to make a 9 x 12 of this how would I judge how long to bake your brownie? Everything else goes on top of it…
Thanks!!!
~Marge
https://www.facebook.com/photo.php?fbid=353652328089940&set=pb.228896187232222.-2207520000.1371594228.&type=3&theater
Mellissa Sevigny says
I would start at 20 minutes and if necessary add time in five minute increments until a toothpick or knife comes out clean in the center. Sounds yummy!
Marge Burkell says
Thx Mellissa! So start at 20 minutes at 350° yes???
The gal that made them the way I posted said they were wonderful!
Not bad for just suggesting how to make them huh? LOL!!!
Mellissa Sevigny says
Yes, let me know how it comes out Marge!
hc says
These look great but I buy my chocolate in big chunks and have never used the Lindt bars. How many ounces/grams are in one square? My husband will be so thrilled if I’d give him a chocolate fix! Thanks
Mellissa Sevigny says
Not sure in ounces, but if you add about 1 Tbl of chopped chocolate pieces that should be just enough!
MRANDREW says
“How many ounces/grams are in one square?”
10 grams or about 0.3 oz.
Mellissa, thanks so much for a great recipe. Fast and tasty!
Sandy says
Thank you for posting! I’ve tried several low carb brownies in a mug and they have all been awful. Many of them I haven’t been able to eat they were so bad. But this is amazing, delicious in every way. I’ve been sending it out to friends like crazy. Thank you and Happy Memorial Day!
Amy says
Just made these – so delicious! Only had Baker’s chocolate instead of Lindt and used sliced almonds. No whipped cream at home today, so topped with a drizzle of sugar free chocolate syrup and a splash of half n’ half – worked great:-)
Melanie says
This is so good… can’t stop making them. Even my non-lc mil loved it. Thank you!
Andrea says
Wa-hahahaha! I haz ebil planz fer deez!
Um, right.
So, I’m planning rv food for our summer tour season (husband is an entertainer). All the dry and the chocolate can be baggied up into pre-mixes. One Lindt bar will make eight or ten mixes, I forget how many squares in those bars.
My future self thanks you!
rachel says
These look amazing!! Danger is they are so simple to make and fast….. you could have them every day!!!!
Mellissa Sevigny says
Aaaaaand, this would be bad becaaaaause…???????????????? ;)
DP says
I made this and did not have a lindt chocolate square. Do you know how my ounces are in one square? I tried to estimate, but I did not add enough I think. I also added about 1 tbsp of honey. It was sweet enough for me, but since giving up refined sugar everything tastes sweet.
Leslie says
http://www.lindtusa.com/shop/90-cocoa-excellence-bar If you look at teh nutrition facts, it says a serving size is 40 gm (4 squares)…so, 1 square would be 10 grams.
Brittany says
This looks amazing! It immediately went on the dessert menu for tonight. I love it when you tackle the low carb desserts!
Mellissa Sevigny says
Thanks Brittany, hope it was a hit! :)
Cheryl says
I did split mine into two ramekins. Microwaved one for 45 seconds, but it seemed a bit dry. Next one was 30 seconds and just right. Of course, I just HAD to sample them both. The whipped cream added just the right touch. Absolutely delicious! Thanks!
Mellissa Sevigny says
Right? Like I said, every microwave is different! My old one was a beast and probably would have only needed 10 seconds! My new one is much whimpier so it takes a full minute. Glad you were able to experiment and make it work for you! And of COURSE you had to sample them both – I totally get it! ;)
Marge Burkell says
When putting both ramekins in the microwave together one minute seems perfect! I will definitely be making these often!
elaine says
I’ve made this a couple times now and we love it. Ungrateful wretch that I am, I’m now wishing you’d invent a mug cake with either caramel or cinnamon…. or BOTH! Thank you so much for all your hard work.
Marge Burkell says
These are AWESOME! I am trying to figure out the best and fastest way to make a whole bunch for our Memorial Day picnic! Mellissa have you ever done that?
Mellissa Sevigny says
I’ve never made them in bulk Marge, but maybe you could bake them in cupcake tins in the oven if you want a bunch of them – try 375 degrees (F) for about 12 – 15 minutes. Hope it works! :)
Marge Burkell says
Thanks Mellissa! I think I will just buy some more ramekins or maybe a silicone cupcake pan and make them ahead of time in the microwave… after all they only take a minute apiece!
Marge Burkell says
Okay, what I ended up doing was buying a dozen silicone cupcake liner/cups to microwave in.
BUT some of my guests thought they were dry… so should I cut back the time in the microwave when not using ramekins? One minute was fine for in those.
Opinion Mellissa?
Thanks!
Mellissa Sevigny says
Yes Marge, definitely cut back if they are dry! I made one the other night in a poster board thickness cupcake liner and it was inedible the first time because a minute was way too long. Next time test one out at 30 seconds and then 10 seconds more if necessary to get the right consistency. The thickness of the container you are cooking them in definitely makes a huge difference in timing!
Sonia! The Healthy Foodie says
And now you have done to me what Carolyn has done to you months ago. I will not rest until I have introduced this delicious looking concoction to my taste buds.
I might even add some caramel to it… Oh, the decadence!
Angela says
This looks great, wondering though if it’s possible to do this in the oven and what the cooking temp and time might be? I don’t have a microwave. Thanks!
Mellissa Sevigny says
I haven’t done it but I’m guessing 375 degrees (F) for about 15 minutes should do it – around what you’d do cupcakes for is what I’m basing it on. Let us know if it works! Thanks!
Samantha says
OK, trying this tomorrow night for some guests – but I will definitely have to exclude the nuts from it bc hubby thinks nuts in brownies are well . . . you guessed it – nuts! He does like puppies though – not so sure about rainbows :)
Mellissa Sevigny says
Well I guess as long as there are no raisins in it! :) Hope they are a hit with your guests! Don’t forget the whipped cream or ice cream!
movita beaucoup says
Obviously, I’m going to have to find a designated brownie mug.
Mellissa Sevigny says
Well obviously. ;) All that time in baking school perfecting your craft and you could have been busting out cakes and brownies in two minutes from your microwave all along! Maybe I’ll do my entire Bake My (your) Cake entry in mugs – that would be awesome…
Carolyn says
Ohhhhh, yummy. Mug cake is da bomb!
Mellissa Sevigny says
Thanks for the inspiration Carolyn, I’ll be making mug cakes out of everything now, ha ha! :)
Ruta says
Yum! I’m always on the hunt for mug cake recipes, and this one looks pretty delicious. I love that it’s gluten free + low carb.
Mellissa Sevigny says
Thanks Ruta, enjoy guilt free!
MadSCAR says
I love it! Thanks for recipe :)
Matt says
I know that raisin crack was for me. Now that you mention it though, I might have to try your concoction and add some of that tasty wrinkled goodness to it. But not nuts though…that won’t do at all.
Mellissa Sevigny says
You, and others, whom I won’t mention by name, but they know who they are…. ;)
Sandy says
Or you could just be a “closet” raisin lover. What ever I simply do not know why people do not like dried grapes. They like fermented grapes. Why why why
What is oatmeal with out raisins. What is granola without raisins. What is cinnamon raisin bread toast without Raisins! SMH
Shelley says
Voted!
Thanks for the mug cake recipe!
Jennifer Parramore says
I just tried this cup cake and it was amazing!! I didn’t have the chocolate square so I doubled up on the unsweet coco powder it srill turned out very good.