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Keto Chocolate Mug Cake with Vanilla Whipped Cream

Keto Chocolate Mug Cake Recipe

Dietary Restrictions

  • gluten_free


  1. Stir together almond flour, chocolate chips, 3 tbsp Organic Erythritol, cocoa powder, coconut flour, baking powder, salt and cinnamon. Stir in eggs, coconut oil and vanilla until blended. Divide into 2 greased mugs.
  1. Microwave on High for 75 to 90 seconds or until cakes spring back when pressed lightly and tops are set. Let cool for 3 to 5 minutes before serving.
  1. Meanwhile, whip heavy cream and remaining Organic Erythritol until stiff peaks form. Serve each cake with dollop of whipped cream.


  • Add a pinch of instant espresso powder to batter if desired.
  • Garnish with a little cocoa powder if desired.

Makes 2 Keto Mug Cakes


  • 1/4 cup almond flour
  • 1/4 cup Wholesome ZeroSugar Organic Erythritol, divided
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 1/4 cup unsweetened chocolate chips (Lily’s brand)
  • 1 tbsp Fair Trade cocoa powder
  • 4 tsp coconut flour
  • 1/4 tsp baking powder (gluten free)
  • 1 small pinch salt
  • 1 small pinch ground cinnamon
  • 2 cage-free organic eggs
  • 3 tbsp organic coconut oil, melted
  • 1/4 tsp vanilla extract
  • 1/3 cup heavy whipping cream