Low-Carb Chocolate Lava Mug Cake

Jemero Carter

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Prep Time 2

Cook Time 2

Total Time 4

Servings: 1 servings

Course: Dessert

Cuisine: American

Calories: 380

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:

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.