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This 2-minute chocolate chip gluten free mug cake is rich, sweet, soft and delicious. It’s the perfect paleo and keto dessert for when you want something quick and easy!
Why I Love This Recipe
- I would say the #1 reason that I love this recipe is that it’s so quick and easy! You only have to microwave it for 2 minutes and you’ve got yourself a delicious gluten free, sugar free dessert! What could be better than that?
- The flavor and texture is pretty amazing considering it takes less than 10 minutes to throw this little mug cake together. The sweetness is just right with a bit of sweetener and flecks of chocolate chips. The texture is soft thanks to the winning combo of almond flour and coconut flour.
- Even though this little cake tastes delicious, it’s still keto, gluten-free, sugar-free and paleo. Score!
What is the Keto Diet?
The ketogenic diet is a diet that is primarily based on lowering carbohydrates and raising fat so that the body begins to burn fat. It has risen in popularity in the past few years due to its success with weight loss.
Originally the keto diet was developed as a diet to help with epilepsy, but researchers discovered its ability to help burn fat as well. Learn more about the keto diet here.
The key to a successful keto diet is to get into ketosis by lowering carbs to less than 50 grams per day and raising fat levels. So having foods on hand that are high fat and low carb are important.
Keto Pantry Essentials
Whether you are just getting started with the keto diet or a veteran, making sure your pantry is stocked with the right foods, supplies and snacks is crucial!
Below I’ve listed some of my favorite keto pantry items to get you started on stocking your home with the best low-carb items (all of the baking category items were used in this mug cake recipe!).
Keto Baking Supplies
One of the challenges on keto is avoiding sugar and sweets because of their high carb content. Cane sugar and wheat flour are both very high carb and must be avoided on a keto diet. Luckily, there are simple ways to enjoy baked goods and desserts that are sugar-free and keto-friendly.
You can bake with low-carb alternative flours like almond flour and coconut flour and use sweeteners like erythritol and monk fruit sweetener. See some of my favorites below…
- Barney Butter Blanched Almond Flour
- Nutiva Coconut Flour
- Lakanto Monk Fruit Sweetener with Erythritol
- Simply Organic Vanilla Extract
- ChocZero Chocolate Chips
Keto Fats & Oils
Making sure to raise your fat intake is a big part of the keto diet so make sure that you have good quality cooking oils and use them generously! I like having ghee, coconut oil, avocado oil and olive oil on hand for a variety of different uses. I use them in baking, sautéing, in salads, dressings and sauces!
Keto Snacks
One of the tougher parts of keto is snacks! So many of the snacks that you’d have while out and about are filled with carbs and sugar. I like to stock up on easy to travel snacks to keep in my purse or bring with me on trips so I don’t have to worry.
Quest Protein Bars are one of my favorites, they’re sugar free, filled with protein to keep me full and only have 4g of net carbs.
Another favorite are Whisps which are made only from cheese and taste like a crisp delicious cheesy cracker. SuperFat Nut Butter comes in a package that’s easy to eat on the go, is high fat, sugar-free and rich, creamy and tasty. Pumpkin Seeds are another tasty, crunchy, healthy snack. Don’t forget that you don’t have to miss out on chocolate with Chocolove Sugar-Free Chocolate Bars!
- Quest Protein Bars
- Cheddar Cheese Whisps
- SuperFat Nut Butter
- Pumpkin Seeds
- Chocolove Sugar-Free Chocolate Bars
Keto Meal Starters
Having meals that fit into your macronutrient goals is key! That’s why I love the items below to help make breakfast, lunch and dinner easier and filled with variety.
I know people get sick of bacon and eggs for breakfast every day, so I like to mix it up with Julian Bakery ProGranola and have it like cereal with some dairy-free milk. It only has 2g net carbs per serving!
For lunch and dinner having easy to grab tuna packets or canned chicken for things like tuna salad or chicken salad with mayo makes life simpler when you’re busy. I like spreading tuna salad on top of Whisps to add a crisp!
I love making different dishes like ramen, red sauce pasta or chicken noodle soup with Miracle Noodles.
- Julian Bakery ProGranola
- Miracle Noodles
- Wild Planet Tuna
- Wild Planet Organic Roasted Chicken Breast
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Mug Cake Recipe Tips
- Make sure you use blanched almond flour as it supports the texture of the cake.
- Do not use more coconut flour than what is written on the recipe. Coconut flour soaks up a lot of moisture so only a small amount is needed.
- For the sweetener, any granulated sweetener can be used in place of monk fruit sweetener like erythritol, xylitol, coconut sugar or regular cane sugar.
- You can substitute another oil in place of coconut oil like butter or avocado oil.
- Make sure that you leave about 1/2-1 inch of room for the cake to rise in the mug or ramekin to avoid spills.
- It’s best to eat this mug cake shortly after cooking it because it can become a bit stale and hard if left for more than a day or so. It will last for a few days unrefrigerated or about 5 refrigerated, but the texture will not be as fresh. If you want a cake that will last longer in the fridge, I recommend baking one like this almond cake or apple cake.
How to Make This Chocolate Chip Gluten Free Mug Cake
First gather all your ingredients and measure them out.
Start by mixing the dry ingredients together in a bowl including the almond flour, coconut flour, baking powder, sweetener and salt.
Add in the wet ingredients including the egg, vanilla and coconut oil (softened or melted) and blend together with an immersion blender or with a fork until there are no lumps. The batter should be stiff almost like cookie dough.
Add the chocolate chips to the bowl and fold in with a spoon until evenly dispersed.
Put the mixture in a microwave safe small ramekin or mug. It will rise a little bit (about 1/2 inch) so leave a bit of room for it to rise.
Microwave on high for 2 minutes.
Insert with a toothpick to make sure it’s cooked through. Toothpick should come out clean without excess batter on it. If it’s not done, microwave for 30 second intervals until it’s done. Use an oven mitt to remove from the microwave as the dish may be hot.
Did you like this 2-Minute Chocolate Chip Gluten Free Mug Cake (Keto & Paleo)? Don’t forget to rate the recipe and leave me a comment below.
This 2-minute chocolate chip gluten free mug cake is rich, sweet, soft and delicious. It's the perfect paleo and keto dessert for when you want something quick and easy!
- 2 tbsp Barney Butter Blanched Almond Flour
- 1.5 tsp Nutiva Coconut Flour
- 1 Egg
- 1/4 tsp Baking Powder
- 1.5 tbsp Lakanto Monk Fruit Sweetener or other granulated sweetener
- 1/4 tsp Simply Organic Vanilla Extract
- dash Salt
- 1/2 tbsp California Gold Nutrition Coconut Oil or ghee, butter or other oil
- 2 tbsp ChocZero Sugar Free Chocolate Chips
-
Start by mixing the dry ingredients together in a bowl including the almond flour, coconut flour, baking powder, sweetener and salt.
-
Add in the wet ingredients including the egg, vanilla and coconut oil (softened or melted) and blend together with an immersion blender or with a fork until there are no lumps. The batter should be stiff almost like cookie dough.
-
Add the chocolate chips to the bowl and fold in with a spoon until evenly dispersed.
-
Put the mixture in a microwave safe small ramekin or mug. It will rise a little bit (about 1/2 inch) so leave a bit of room for it to rise. Microwave on high for 2 minutes.
-
Insert with a toothpick to make sure it's cooked through. Toothpick should come out clean without excess batter on it. If it's not done, microwave for 30 second intervals until it's done. Use oven mitt to remove from the microwave as the dish may be hot.
- Make sure you use blanched almond flour as it supports the texture of the cake.
- Do not use more coconut flour than what is written on the recipe. Coconut flour soaks up a lot of moisture so only a small amount is needed.
- For the sweetener, any granulated sweetener can be used in place of monk fruit sweetener like erythritol, xylitol, coconut sugar or regular cane sugar.
- You can substitute another oil in place of coconut oil like butter or avocado oil.
- Make sure that you leave about 1/2-1 inch of room for the cake to rise in the mug or ramekin to avoid spills.
- It's best to eat this mug cake shortly after cooking it because it can become a bit stale and hard if left for more than a day or so. It will last for a few days unrefrigerated or about 5 refrigerated, but the texture will not be as fresh. If you want a cake that will last longer in the fridge, I recommend baking one like this almond cake or apple cake.
- This recipe makes 1 single serving mug cake with 6g net carbs.Â
