The BEST decadently rich, super moist & fluffy 60-second keto chocolate mug cake is worth indulging in at just 5g net carbs!

When a craving strikes for something with intense chocolate arises, you want it quickly! You don’t always want to wait around to warm the oven, prep the ingredients, and wait for it to bake! That’s where the best keto chocolate cake comes in! It only takes 60 seconds to cook, and after it cools, you can be enjoying every bit of its chocolate goodness.

One thing that I always love about mug cakes is you don’t have to worry about the portion sizes. Everything is perfectly portioned for you, and there is no worry about overindulging in this quick keto dessert. Portion control is something we all need, and this mug cake makes it so much easier to figure out.

If you have kiddos, they will eat this without a second thought and never even realize it’s so much healthier than the boxed stuff. Plus, it tastes way better than anything you can buy at the market too.


  • Egg: Don’t skip out on adding the egg, because it’s an essential ingredient. You need it to bind everything together, and it’s what gives it that moist and fluffy texture.
  • Butter: Use the best quality butter you can find; it adds healthy fats to the keto mug cake recipe and gives it a beautiful texture.
  • Almond Flour: Using almond flour is wonderful in baking with a keto diet or any gluten-free diet. It saves you carbs and gluten!
  • Cocoa Powder: The reason this is an almost sinfully delicious low carb chocolate cake is because of the cocoa powder. It’s the key ingredient to make it so rich and intense.
  • Erythritol: I prefer to use erythritol as the sweetener for these chocolate mug cakes, but you can certainly use whatever you have on hand.
  • heavy cream: Heavy cream makes the cake light and fluffy. Don’t worry; if heavy cream isn’t your thing, you can substitute half &half or sour cream if you’d rather. It will taste great either way.
  • Vanilla: the vanilla is optional but highly recommended. it adds a rich flavor to the cake and is totally worth adding!
  • Baking Powder: While you don’t need a ton of baking powder, it’s super important for these chocolate mug cakes. It is what causes it to rise when it’s warming up in the microwave.


It’s insane that you can make a keto cake in just 60 seconds, but it’s true and heavenly!

Start out by adding the butter to the mug and melting it then simply add the rest of the ingredients and whisk. Microwave for 60 seconds and you’re done! you will have an amazing dessert that was truly effortless and worth EVERY single bite!


Yes, absolutely, you can add other ingredients to your chocolate mug cake! Some things that taste really good are chocolate chips, macadamia nuts, pecans, a sprinkle of cayenne pepper, or even a dash of cinnamon.

Feel free to adjust the flavors to fit what you like, and it will be delicious. You can also top the keto cake with your favorite low-carb ice cream, chocolate fudge, or even low-carb caramel sauce.

As always, keep in mind when adding toppings and other ingredients can affect the nutritional information. While toppings are amazing, you want to make sure not to go overboard and keep this a healthier dessert option.

More Quick Keto Desserts to try

4.67 from 15 votes

60 Second Keto Chocolate Mug Cake (Super Moist & Fluffy!)

The BEST decadently rich, super moist & fluffy 60-second keto chocolate mug cake is worth indulging in at just 5g net carbs!
Prep1 minute
Cook1 minute
Total2 minutes
Servings 1 serving



  • Add the butter to a large mug. Micwoarve until melted. Add the remaining ingredients to the mug. Stir with a fork until mixed through and lump-free. Drop-in a few sugar-free chocolate chips or chunks if desired.
  • Microwave for 1 minute. Cool for 3-5 minutes before serving. Serve with whipped cream, keto ice-cream, or your favorite toppings! 



Total Net carbs 5g is calculated by subtracting fiber and sugar alcohol from the erythritol. 


Serving: 1cake, Calories: 375kcal, Carbohydrates: 11g, Protein: 13g, Fat: 34g, Saturated Fat: 14g, Cholesterol: 262mg, Sodium: 294mg, Potassium: 193mg, Fiber: 5g, Sugar: 1g, Vitamin A: 877IU, Calcium: 135mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: easy, keto cake, mug cake
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  1. Can i sub monkfruit/eritherol 1:1 or does it have to be only eritherol?

  2. Hit the spot!! I was looking for something to kick my sweet craving and came across this. Of course I had all the ingredients so I made it and topped with some whip cream, it was delicious!!

    1. I’m so glad you enjoyed it!! Thanks for reporting back!

  3. Oh my word, this iis absolutely Delicious!!! This cake is chocolaty and moist. I have saved this recipe.

  4. Hi! Amazing recipe, thank you for sharing! I divided the 3tbsp of almond flour in 1 1/2 almond and 1 1/2 coconut flour, besides adding 1 teaspon of Erythritol (total of 1 1/3 tbsp Erythritol) and a 1/4 teaspoon extra of the heavy cream, besides doing 1 1/3 of cocoa powder instead of 1 1/2… and it became even fluffier and more delicious! I super recommend!

    1. I added a tablespoon of peanut butter for my husband instead of coco. It took about 40 seconds longer but smells so good. He seemed to enjoy it.

  5. Sooooo good! Used a tablespoon of sour cream instead of heavy cream and that is a game changer! This recipe is absolutely delish. Thanks for sharing!

  6. Tastes great but with a 1000 watt microwave, top was cooked but about 2/3 way down there was a hot molten cake:) Butter was melted and hotter but egg straight from fridge. Any thoughts? So much better than gritty super dry commercial keto mug cakes.

    1. Were you the one who asked about what else to do? Whisk the egg, set aside. Heat the tablespoon of butter, add egg, then everything else.
      Did you make the cocoa? If so, add just a bit (tsp?) peanut butter.
      After 60 seconds, if it’s molten, add some chocolate chips on top, and microwave 15 more seconds.
      You’ll know if it’s ready because it will have that cake “look” – slightly rounded, pores on top, bouncy.
      Let cool slightly.
      Meanwhile, heat 1 tbsp heavy cream, toss in equal amount of chocolate chips and mix really, really well.
      Put cool whip on top of cake, put chocolate mixture on top of that.

      You’ll swear you got this fresh out of a baker’s oven!

  7. How long should i bake this in a normal oven, since I don’t have a microwave. Thanks so much x

    1. Put in a round, 6 inch baking pan – not sure what you’d call it – and try 20 minutes on 350. If tooth pick not dry, try 10 more minutes, but use your judgment. Once you’ve figured out, write it down. (And let us know!)

  8. Love this SO MUCH!!! Post-Easter I’m surrounded by Easter eggs and have been fighting cravings all day…halfway thru this the cravings were finished and I was H.A.P.P.Y…yayee! Thanks again, have stored it to find next time. Will be halving the sweetener next time…otherwise perfect! Mwah!

  9. Just wondering: how many carbs are in this? I’m trying to eat less than 20 a day

  10. Hi! Layla, Can I use Spice Island brand pure vanilla extract? Thanks! Blessings Always!!!

  11. I know, I know, you need almond flour. And none of that almond meal, either only a fine grain almond flour for the soft and non-grainy texture. But it s worth it, trust me!