Coconut Flour Chocolate Mug Cake

A chocolate mug cake topped with whipped cream and chocolate chips, served in a white cup on a saucer, with two spoons in the background.

Rich, fluffy, and ready in minutes, this Coconut Flour Chocolate Mug Cake is a delicious single-serve dessert that’s gluten-free, grain-free, and perfect for satisfying your chocolate cravings. Made with simple pantry ingredients and cooked in the microwave, it’s an easy treat with big flavor and no fuss!

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Prep Time 2

Cook Time 2

Total Time 4

Course Dessert

Cuisine gluten free, keto

Servings serving

Calories 446 kcal

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Ingredients

2 tablespoons coconut flour
2 tablespoons cocoa powder
2 tablespoons allulose or other low carb sweetener
1/2 teaspoon baking powder
2 medium eggs
2 tablespoons coconut oil or melted butter
2 tablespoons almond milk

Instructions

In a microwave-safe mug or small bowl, mix the coconut flour, cocoa powder, sweetener and baking powder until well combined.
Add in the eggs, oil or melted butter, and almond milk. Stir until a smooth batter forms.
Microwave on high for 60–90 seconds, depending on your microwave’s strength. The top should look set but still soft.
Microwave on high for 60–90 seconds, depending on your microwave’s strength. The top should look set but still soft.

Notes

Makes one serving.

Nutrition

Serving: 1servingCalories: 446kcalCarbohydrates: 15gProtein: 15gFat: 40gFiber: 9gNet Carbs: 6g

The information shown is an estimate provided by an online nutrition calculator.

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