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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 08 2018

Low-Carb Mug Cake

By Mark Sisson
23 Comments

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

Ingredients

  • 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 https://www.marksdailyapple.com/stevia-vs-truvia/ (add more, or less, depending on your preference)
  • 1 large egg yolk
  • 9 grams (3 squares) dark chocolate (85% cacao), chopped

Instructions

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. Error 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

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23 thoughts on “Low-Carb Mug Cake”

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  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 🙂

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

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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

  7. 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