This content originally appeared on Sugar-Free Mom. Republished with permission.
If you’re looking to curb that sweet tooth on your keto diet or low-carb diet, this is the best keto chocolate cake with a hot chocolate recipe poured over the top! Just 5 g net carbs per cake!!
Easy Keto Mug Cake Recipe
Delicious keto desserts don’t have to be difficult and should be an easy recipe so when you are having a chocolate craving and you don’t want to turn to sugar and refined carbs, it needs to be quickly available.
If you’re a chocolate lover like me, this low-carb cake with hot cocoa drizzled over the top is a satisfying, decadent chocolate cake but made with portion control in mind.
This chocolate keto cake makes just two servings so you will be less likely to overindulge as you might be tempted to if you have a whole fudgy cake in the house.
Though this recipe isn’t technically made in a mug, it certainly could be made in a coffee mug instead of a ramekin if you prefer.
It’s the same concept though as most mug cake recipes which are quick and easy, providing a moist cake with a rich chocolate flavor that curbs the chocolate cravings in no time at all!
Low-Carb Keto Hot Chocolate Cake for Two
Hello winter comfort treat! Love chocolate cake? Love hot chocolate? How about a Low-Carb Keto Hot Chocolate Cake for Two? Made in two easy single serve portions, one for you and for a loved one…or one for now and one for later!
1 large egg2 tablespoon Swerve granulated1.5 tablespoon butter melted1.5 tablespoon unsweetened almond milk unsweeteed¼ teaspoon vanilla extract1 tablespoon plain full fat yogurt1.5 teaspoon coconut flour1.5 tablespoon cacao powder or cocoa powder5 tablespoon almond flour¾ teaspoon baking powder1 pinch salt
Hot Chocolate Sauce
¼ cup unsweetened almond milk unsweetened or milk of choice1 tablespoon heavy cream or coconut cream½ teaspoon Swerve confectioners⅛ teaspoon vanilla extract1 tablespoon sugar free chocolate chips chopped at least 75%, dark chocolate1 teaspoon unsweetened almond butter or peanut butter1/16 pinch gluccomannan or xanthan or ground chia
Preheat the oven to 350F / 180C / 160 fan. Grease ramekins (4 inches wide x 2 inches tall) generously with butter.
Add the egg and low-carb sweetener to a mixing bowl. Cream together using an electric whisk for about 2 minutes until pale in color. Add the butter, almond milk, vanilla and yogurt and whisk again until combined.
Add the dry ingredients and whisk or stir to combine. Don’t over whisk or it will result in heavier cakes.
Place the batter evenly into the ramekins and bake for about 9 -12 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t over bake as they will firm up as they cool.
Hot Chocolate Sauce
Place the almond milk, cream, Swerve and vanilla into a saucepan. Bring to a low simmer.
Remove from heat and add the dark chocolate and almond butter. Allow to melt. Stir and adjust the sweetness to taste. Option to thicken with pinch of gluconoman, xanthan or ground chia. Note: allow a minute or two for it to thicken before adding more as it will thicken as it cools.
Pour the hot chocolate sauce over the cakes to serve.
Store in the fridge for 2 days.
Serving: 1serving | Sodium: 94mg | Calcium: 121mg | Vitamin C: 0.1mg | Vitamin A: 272IU | Sugar: 1g | Fiber: 4g | Potassium: 228mg | Cholesterol: 24mg | Calories: 268kcal | Trans Fat: 0.3g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 0.3g | Saturated Fat: 8g | Fat: 23g | Protein: 9g | Carbohydrates: 9g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.