An easy keto and low carb chocolate mug cake recipe made with almond flour! Made without coconut and without eggs, this light and gooey almond flour mug cake takes a minute in the microwave! Bonus? It comes with a tested oven option too! Paleo, Vegan, Gluten-Free.

Low Carb Almond Flour Mug Cake

We love our mug cake and mug muffin recipes on here. We’ve had a blueberry muffin mug cake, lemon mug cake, and a keto cinnamon roll mug cake.

After finding some leftover almond flour on hand, I wanted to make a classic chocolate mug cake using almond flour!

Unlike other keto mug cake recipes, this is a little different. It is made with no coconut and no eggs, so it is vegan, paleo and gluten-free!

Tender on the outside, super moist on the inside, it’s the ultimate single-serving keto dessert!

Almond Flour Mug Cake Ingredients

Almond Flour
Cocoa Powder
Baking powder
Granulated sweetener of choice
Almond Butter
Coconut milk
Chocolate Chips

That’s it!

In terms of ingredient substitutions, here are tested alternatives.

For the almond butter, you can replace this with cashew butter or peanut butter (not strictly paleo). Sunflower seed butter and tahini can also be substituted.

For the granulated sweetener of choice, I used granulated monk fruit. You can replace this with coconut palm sugar if you don’t follow a strict ketogenic diet.

How to make a chocolate mug cake with almond flour

Grease a microwave-safe ramekin or cereal bowl with cooking spray and set aside.
In a small mixing bowl, combine your dry ingredients and mix well. Add your almond butter and coconut milk and mix until a thick batter remains. Fold in your chocolate chips (and any other add-ins of choice).
Transfer your mug cake batter to the greased ramekin/cereal bowl. Place in the microwave and microwave for 1-2 minutes, or until just set.
Remove from the microwave and let sit for 1 minute, before enjoying.

How to make chocolate almond flour mug cake without a microwave

Easily make this almond flour chocolate cake in the oven, if you don’t have a microwave or choose not to use one.

Preheat the oven to 180C/350F and grease an oven-safe ramekin or dish with cooking spray.
Follow the instructions as you would if you make it in the microwave.
Transfer the batter to the oven-safe dish. Bake the mug cake for 10-12 minutes, or until warm and set on the top.
Remove from the oven and allow to sit at room temperature for 1 minute, before enjoying.

Can you prepare the mug cake batter in advance?

I would not recommend preparing the mug cake batter in advance and baking at a later time, as the ingredients will absorb the coconut milk (or milk of choice) and it will become dry and brittle.

Mug cakes are best to be made immediately and it only takes a minute!

Tips and Tricks for a PERFECT almond flour chocolate mug cake

Use only smooth and drippy nut or seed butter. If you use a crunchy or homemade blend, it will not bake as well.

If your cake batter is a little too thick, add an extra tablespoon or two of milk.

For a more gooey and soft chocolate mug cake, you can cut the baking time. The batter has no eggs, so is safe to eat!

Feel free to add some other ingredients into the batter, like raspberries, berries or nuts!

The chocolate cake batter won’t rise, so feel free to top it with the fun add-in ingredients, or extra chocolate chips.