Sometimes your sweet tooth doesn’t wait, and when that happens, you need dessert — fast. This ultra-fudgy low-carb chocolate lava mug cake is the answer. Imagine sticking a spoon into warm, molten chocolate, the rich aroma of cocoa and melted butter filling the air, the top just set but the center still gooey and indulgent. In under three minutes you get a little mug of velvety chocolate bliss: crispy, slightly cracked top, moist edges, and a molten middle that oozes with every scoop. Perfect for keto nights, comforting solo-dessert moments, or whenever you need a chocolate hug.
Recipe Info
- Prep Time: 2 minutes
- Cook Time: 1.5 – 2 minutes
- Total Time: ~4 minutes
- Servings: 1
- Cuisine: Dessert / Low-Carb / Keto
- Course: Dessert (Single-Serve Mug Cake)
Ingredients
- 3 tbsp blanched almond flour
- 1 tbsp unsweetened cocoa powder (or 1 tbsp finely chopped 85–90% unsweetened baking chocolate)
- 2 tbsp low-carb sweetener (e.g. erythritol / monk fruit blend / allulose — your choice)
- 1/4 tsp baking powder
- Pinch of sea salt
- 1 large egg
- 2 tbsp unsalted butter (or coconut oil for dairy-free), melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp heavy cream (or unsweetened almond milk / coconut milk for dairy-free)
- Optional “lava center”: 1 square (≈ 0.5 oz) high-cocoa dark chocolate or sugar-free chocolate chip
Optional Toppings:
- A few sugar-free chocolate chips or chopped dark chocolate
- A spoonful of sugar-free whipped cream or coconut cream
- A sprinkle of crushed nuts (almonds, pecans, hazelnuts)
- A few fresh berries (raspberries, strawberries)
Instructions
- Prepare the mug: Lightly grease a 12-ounce microwave-safe mug (or small ramekin) with a little butter or coconut oil to prevent sticking.
- Mix dry ingredients: In the mug (or in a small bowl if you prefer), whisk together almond flour, cocoa powder (or chopped baking chocolate), sweetener, baking powder, and a pinch of sea salt until evenly combined and no lumps remain.
- Add wet ingredients: Stir in the egg, melted butter, vanilla extract and heavy cream (or milk). Mix until you have a smooth, glossy batter — thick but pourable. If using chopped chocolate for a lava center, gently press it into the center of the batter so it sinks slightly.
- Microwave bake: Microwave on HIGH for 90 to 120 seconds. The top should look set but still slightly glossy; avoid overcooking — you want the center molten. If your microwave is powerful, start checking at 75 seconds.
- Let it rest briefly: Let the mug cake sit 30–45 seconds after cooking — this helps the edges set while the center remains gooey.
- Serve immediately: Top with sugar-free whipped cream or coconut cream, a few sugar-free chocolate chips or a sprinkle of nuts, and fresh berries if desired. Dig in while warm and gooey.
Tips & Variations
- Dairy-free / vegan option: Use coconut oil instead of butter, coconut milk instead of cream, and a flax or chia “egg” (1 tbsp ground flaxseed + 3 tbsp water, mixed, rested). The texture will be slightly different but still delicious.
- Extra lava gooeyness: For a molten center every time — after mixing batter, add a teaspoon of peanut butter or sugar-free nut butter in the center before cooking, then press a small square of dark chocolate on top.
- Nut-free version: Use a keto-friendly seed flour (sunflower seed flour) instead of almond flour — check that it’s finely ground for best texture.
- Oven option (for no microwave or more even bake): Preheat oven to 350 °F (175 °C), pour batter into a small greased ramekin, bake 12–15 minutes until edges look set but center still soft. Let sit 2 minutes before digging in.
- Make-ahead “dessert kit”: Combine dry ingredients in a jar (up to 3 days ahead), then when craving strikes add egg, butter, cream and vanilla — mix and cook.
Nutrition Facts
- Calories: ~ 380 kcal
- Protein: ~ 10 g
- Carbohydrates: ~ 8 g
- Net Carbs: ~ 4–5 g (after fiber & sugar-alcohol adjustments)
- Fat: ~ 32 g
- Fiber: ~ 4 g
- Sugar: ~ 1 g (mostly from chocolate / optional toppings)
- Sodium: ~ 220 mg (will vary slightly depending on salt & chocolate used)
Ingredients
Method
- Prepare the mug: Lightly grease a 12-ounce microwave-safe mug (or small ramekin) with a little butter or coconut oil to prevent sticking.
- Mix dry ingredients: In the mug (or in a small bowl if you prefer), whisk together almond flour, cocoa powder (or chopped baking chocolate), sweetener, baking powder, and a pinch of sea salt until evenly combined and no lumps remain.
- Add wet ingredients: Stir in the egg, melted butter, vanilla extract and heavy cream (or milk). Mix until you have a smooth, glossy batter — thick but pourable. If using chopped chocolate for a lava center, gently press it into the center of the batter so it sinks slightly.
- Microwave bake: Microwave on HIGH for 90 to 120 seconds. The top should look set but still slightly glossy; avoid overcooking — you want the center molten. If your microwave is powerful, start checking at 75 seconds.
- Let it rest briefly: Let the mug cake sit 30–45 seconds after cooking — this helps the edges set while the center remains gooey.
- Serve immediately: Top with sugar-free whipped cream or coconut cream, a few sugar-free chocolate chips or a sprinkle of nuts, and fresh berries if desired. Dig in while warm and gooey.
Notes
- Protein: ~ 10 g
- Carbohydrates: ~ 8 g
- Net Carbs: ~ 4–5 g (after fiber & sugar-alcohol adjustments)
- Fat: ~ 32 g
- Fiber: ~ 4 g
- Sugar: ~ 1 g (mostly from chocolate / optional toppings)
- Sodium: ~ 220 mg (will vary slightly depending on salt & chocolate used)
FAQs
1: Can I make this ahead and reheat?
Because this is a lava-style mug cake, it’s best eaten immediately — the molten center and soft texture are what make it special. If you must store, cover and refrigerate up to 1 day; reheat gently in microwave 15-20 seconds, but expect a firmer texture and less gooey center.
2: How to make it dairy-free or vegan?
Use coconut oil instead of butter, coconut milk instead of cream, and a flax or chia “egg” in place of the egg. Keep cocoa and almond (or seed) flour the same.
3: What causes the cake to get too dry or rubbery?
Likely overcooking. Microwaves vary in power — check early (at ~75–90 sec) and stop when top looks set but center still moist. Also, be sure not to over-measure the flour or sweetener — too much dry ingredients dries the cake.
4: How to adjust sweetness?
Taste the batter before cooking (if you like). You can increase or reduce the low-carb sweetener to suit your taste. If using a sugar-free sweetener that adds coolness (like erythritol), switching to an allulose/monk-fruit-allulose blend can yield a more “normal” sugar-like sweetness without affecting carbs.
