Low-Carb Mug Cake

Admittedly, it’s hard to believe that a chocolate cake made in a microwave without flour or sugar could taste any good. This low-carb mug cake defies the odds. It has dark chocolate flavor, a soft, cakey texture and bits of real dark chocolate that melt in your mouth.

This low-carb mug cake recipe works because it has the right balance of ingredients—one egg yolk, a little butter and cream, almond flour and dark chocolate. In less than a minute the ingredients bake together into a perfect little treat, and your kitchen is filled with the amazing aroma of chocolate cake.

Make this mug cake even more decadent by pouring melted dark chocolate or whole cream over the warm cake when it’s done.

Time in the Kitchen: 5 minutes

Servings: 1 cake


  • 1 tablespoon unsalted butter (15 grams)
  • 2 tablespoons super fine almond flour (14 grams)
  • 1 tablespoon raw cacao powder (5 grams)
  • ½ teaspoon baking powder (2.5 ml)
  • Pinch of salt
  • 1 tablespoon heavy cream (15 ml)
  • ¼ teaspoon vanilla extract (1.2 ml)
  • 8 drops liquid stevia (add more, or less, depending on your preference)
  • 1 large egg yolk
  • 9 grams (3 squares) dark chocolate (85% cacao), chopped


Melt the butter into a small mug, in the microwave (about 20 seconds).

Mix in the almond flour, cacao powder, baking powder and a tiny pinch of salt until thick and smooth.

Add the heavy cream, vanilla extract, and liquid stevia. Mix until smooth, then add the egg yolk and mix again until smooth.

Stir in the dark chocolate.

Put the mug back in the microwave and cook for 50 seconds. Microwaves vary, so the exact cooking time can vary as well, but overcooking the mug cake will make it dry and burn the bits of dark chocolate. Err on the side of undercooking, rather than overcooking the cake.

This low carb mug cake has the best texture and flavor when it’s freshly baked and warm, so enjoy immediately!

  • Calories: 362
  • Fat: 33.6 grams
  • Protein: 7 grams
  • Carbs: 10.4 grams

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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23 thoughts on “Low-Carb Mug Cake”

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    1. Compared to a regular cake this size how is this not low carb?

  1. Mmmm used 2 individual coffee creamers Half n Half in place of real cream and 70 % cocoa bar. ?

    1. +1 – all the health info on this site and we’re still using a microwave?? You’re better off with a regular cake.

      1. All the science info available on the Internet and people are still scared of microwaves? ?

    2. I made this, but I baked it at 350F for 12-15 minutes (or until center cake it set and no longer jiggly). It was very tasty!

      1. thanks for this…I am actually not scared of microwaves but I live off grid and that is just too much power so not necessary 🙂

  2. Can I sub coconut cream for heavy cream? Intolerance to dairy….

    1. Yes, I’ve done this and it’s the perfect consistency and fat content.

  3. Just as nice but only three ingredients – Take one mashed banana, add cocoa powder (about a tablespoonful, but I usually guess because bananas very in size), and one beaten egg. Mix together well, put in a mug or bowl, microwave for a minute or so – check to make sure it doesn’t overcook, but you don’t want it runny, either. Add lots of cream and enjoy.

  4. Very easy and only three ingredients – banana choc mug cake. One mashed banana, one beaten egg, about a tablespoon of cocoa powder. Mix ingredients together, put in a mug or bowl, microwave until just cooked through. Pour cream over and eat. If you don’t eat bananas much, freeze one in pieces so you’ll always have it handy.

    I tried posting this just now and nothing apparently happened, so apologies if it appears twice.

  5. Really, food cooked in the microwave?? We all know the dangers of using a microwave & on top of that it depletes the nutrients in food.

  6. I just made this and it was fabulous. (Great PMS food, just saying.) I used Swerve instead of stevia. Next time I want to try it with a spoonful of almond butter. Or a splash of peppermint extract. Or a pinch of chili powder. Or bits of strawberry. Seriously, there are so many options!

  7. Is there a way to make this without microwaving. We don’t have one.

  8. I made this today! Super easy to make and tastes like cake. Poured a good 3 table spoons of full fat cream on it. Yummy