You deserve a treat today. Being quarantined day after day can get old. Try one of these mug cakes. Need low carb, no worries I got you covered.

The Moistest Chocolate Mug Cake

This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

Course Cuisine

Prep Time: 1 minute

Cook Time Total Time: 2 Minutes

Servings Calories: 606

Author: Julie Wampler

INGREDIENTS 

1/4 cup all-purpose flour

2 tablespoon unsweetened cocoa powder

1/4 teaspoon baking powder

2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter) 1/8 teaspoon salt

1/4 cup + 1 tbsp. milk

2 tablespoon vegetable oil

1 tablespoon hazelnut chocolate spread or mini chocolate chips

Instructions

1. In a medium bowl, whisk together dry ingredients.

2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.

4. Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)

5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).

6. Microwave mug cake for 70 seconds on high 

7. Carefully remove from microwave and enjoy!

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The BEST Low Carb Keto Chocolate Mug Cake Recipe

This EASY keto chocolate mug cake recipe takes just 2 minutes, with 6 ingredients + 4g net carbs! Paleo low carb chocolate mug cake is rich, moist and delicious. 

Prep Time: 2 minutes

Cook Time; 2 minutes

Total Time: 4 minutes

Servings: 1 mug cake

Author: Maya Krampf from WholesomeYum.com

INGREDIENTS

1 tbsp Butter (salted; *see notes for dairy-free options)

3/4 oz Unsweetened baking chocolate 3 tbsp Blanched almond flour

1 1/2 tbsp Besti Monk Fruit Allulose Blend (or any granulated sweetener; *see notes for options)

1/2 tsp Gluten-free baking powder

1 large Egg

1/4 tsp Vanilla extract (optional)

INSTRUCTIONS MICROWAVE INSTRUCTIONS

1. Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.

2. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.

3. Microwave for about 60-75 seconds, until just firm. (Don't overcook, or it will be dry.)

4. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted

chocolate stirred with sweetener.