2-Minute Chocolate Chip Mug Cake

Finished chocolate chip mug cake in a small ramekin on a white wooden surface with chocolate chips surrounding it and a red and white striped dish cloth next to it

2-Minute Chocolate Chip Mug Cake

This 2-minute chocolate chip mug cake is rich, sweet, soft, and delicious. It's the perfect wholesome dessert for when you want something quick and easy!

Course Dessert

Cuisine American

Keyword keto mug cake, Mug cake

Prep Time 5

Cook Time 2

Total Time 7

Servings serving

Calories 355kcal

Author Hannah Healy

Ingredients

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

Instructions

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.

Notes

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.

Nutrition