Chocolate Mug Cake

Prep time: 5 minutes
Cook time: 1 minute

Serves: 1


T. coconut flour
½ t. baking powder
1¾ T. unsweetened cocoa powder
2 T. unsalted butter
1½ T. low carb sweetener of choice*
1 egg
2 T. heavy cream
¼ t. pure vanilla extract
¼ t. salt

Fresh sliced strawberries, to serve


Add the first three ingredients to a small mixing bowl and stir to combine.

Melt butter in a small bowl in a microwave for several seconds. Add low carb sweetener and stir until completely dissolved. Add egg, heavy cream, vanilla extract, and salt to the butter mixture and whisk to combine.

Add wet ingredients to the dry and stir until thoroughly blended. Pour blended mixture into mug or small microwave-safe container and microwave on high for 1 minute.**

Remove from microwave and serve immediately with fresh sliced strawberries, if desired. Enjoy!

*Nutritional information for recipe based on Swerve® brand granulated sweetener which reports zero net carbs because the ingredients do not affect blood sugar.

**Actual cooking time will vary depending on individual unit. Check for doneness after 45 seconds. Do not overcook or the cake may become too dry.

Nutritional Information: ***


Total Carbs: 13g
Fiber: 7g

Net Carbs: 6g

Calorie Breakdown:

Protein: 8%

Fat: 84%
Carbohydrates: 7%

***Source: recipe analyzer.

Information for this recipe is an approximation because coconut and other low carb flours are not included in the ingredient database.

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