This Keto Dark Chocolate Almond Mug Cake is a rich, decadent low carb dessert that is sure to satisfy your sweet tooth with zero guilt! Moist, dark chocolate cake, made with almond flour and extract, is topped with a dollop of almond butter for an intense chocolate-almond flavor in every single bite.
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When I first started (or rather re-started) following a keto diet, I decided that I needed to be really strict, including avoiding anything sweet even if it was keto-friendly. Over the last couple of months, the cravings for actual, real sugar have subsided and I feel as though I actually have forgotten what real sugar tastes like (as compared to better options like stevia, erythritol, or monk fruit). At this point, I decided that I could start experimenting with keto-friendly desserts.
Since I am the only one in my household who follows a keto diet, I decided to start with single serve mug cakes. I tried a few and found that I preferred keto mug cakes that did not use egg, oil, or butter. I also found myself wanting to add more layers of flavor. That is how this recipe for a Dark Chocolate Almond Mug Cake was born!
Why This Recipe Works
- This keto mug cakes recipe isn’t just made with almond flour, it actually highlights the almond flavor with added almond extract and almond butter.
- Dark chocolate cocoa powder adds a rich, indulgent vibe to the recipe that is perfectly balanced out with a small amount keto friendly sweetener.
- This low carb recipe takes only 5 minutes to make, has only 8 net carbs, and it’s also gluten free.
How to Make a Dark Chocolate Almond Keto Mug Cake
There really isn’t any prep work to do for this recipe.
Add the almond flour, dark chocolate cocoa powder, stevia, baking powder, and salt in a mug and mix to combine.
Stir in the heavy cream and almond extract until everything is well blended.
Microwave for 1 minute. The cake will still be a little wet in the middle. It’s like a cross between chocolate cake and a brownie.
Top with the almond butter and enjoy!
Tips and Techniques for the Best Keto Mug Cake
- Choose stevia packets that contain a blend of stevia and eryrithol or monk fruit ONLY. Some labels are very misleading and actually contain different forms of sugar. Good brands to look for are Truvia and Splenda Naturals (not regular Splenda). Also, only use the packets – some of the other packaging such as larger bags or containers also contain sugar.
- Use fine, blanched almond flour for the best results. This can be found in most grocery store’s baking or bulk foods sections. It’s also available on Amazon.
- Choose a no-sugar added almond butter. Be sure the ingredient list does not have sugar listed.
- Depending on your personal daily net carb allowance, you may want to split this recipe into 2 servings and either share the other half or save it for the next day.
- Store any extra cake tightly covered in the refrigerator.
- What can you substitute in place of the heavy cream? I’ve made this mug cake with unsweetened almond milk and half-and-half but it does change the texture a bit.
- Can you use regular cocoa powder? Absolutely. If you don’t have dark cocoa powder, or don’t care for it, you can substitute regular, no problem.
Other Recipes to Try
- Keto Mac and Cheese with Zoodles
- Keto Italian Meatballs
- Keto Skillet Creamy Lemon Chicken with Cauliflower Rice
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Keto Dark Chocolate Almond Mug Cake
- Add the almond flour, dark chocolate cocoa powder, stevia, baking powder, and salt in a mug and mix to combine.
- Stir in the heavy cream and almond extract until everything is well blended.
- Microwave for 1 minute.
- Top with the almond butter.