This single serving fluffy vanilla cake is studded with chocolate chips. It cooks in the microwave and is low carb, gluten-free and keto friendly.
After creating a keto brownie mug cake and keto chocolate mug cake, I wanted to create one with a vanilla base. This cake is fluffy and light, with melted chocolate chips scattered throughout the cake. I really love how this turned out and how easy it is to make.
Mug Size
Make sure to use a microwave-safe mug that can hold at least 12 oz of liquid. The cake will rise quite high while cooking and then will sink down a little as it cools.
Chocolate Chips
Because this batter contains no flour, the chocolate tends to sink to the bottom. I recommend using mini chocolate chips because they are lighter so they won’t sink to the bottom.
I used Lily’s dark chocolate premium baking chips.* I used the mini version for the batter. Since most of the chocolate is below the surface of the cake, I also scattered a handful of Lily’s keto baking chips (which are the size of regular chocolate chips) on top while the cake was still warm. This let the chips melt slightly on top, so when you dig in you have melted chocolate with every bite.
If you don’t have sugar free chocolate chips, you can use chopped dark chocolate. Make sure to chop it finely, so that they are the size of mini chocolate chips.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
More Keto Mug Cakes
Keto Chocolate Chip Mug Cake
Ingredients
- 1 tbsp unsalted butter melted
- 1 large egg
- 3 tbsp superfine almond flour
- 1/2 tsp baking powder
- 1 tbsp + 1 tsp brown sugar alternative
- 1/2 tsp vanilla
- 1 1/2 tbsp mini dark chocolate chips
Instructions
- In a microwave-safe mug (that can hold at least 12 oz of liquid), add all ingredients except chocolate chips. Mix with a small whisk until batter is smooth.
- Sprinkle surface of batter with mini chocolate chips. You do not need to stir them into the batter as they will sink in as the batter cooks.
- Cook the cake in microwave at full power for about 1 minute and 30 seconds. If desired, sprinkle a handful of chocolate chips on top of the cake before eating.
Notes
- I used a 1000 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
- Make sure to use a microwave-safe mug that can hold at least 12 oz of liquid. The cake will rise quite high while cooking and then will sink down a little as it cools.
- I used sukrin gold brown sugar alternative.* You can substitute with other brown sugar alternatives. You can also substitute with Serve Granular Sweetener.*
- Because this batter contains no flour, the chocolate tends to sink to the bottom. I recommend using mini chocolate chips because they are lighter so they won't sink to the bottom.
- For the mini chocolate chips, I used Lily's dark chocolate chips.*
- Since most of the chocolate is below the surface of the cake, I also scattered a handful of Lily's keto baking chips (which are the size of regular chocolate chips) on top while the cake was still warm. However, you can just use the mini chocolate chips.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Tastes just like a full carb chocolate chip cookie. Jard not to eat it all at once!
So glad you enjoyed it!
I made this dessert tonight, I’m new to keto and didn’t have brown sugar substitute so I turned my monk fruit and a erythritol into a powder because the peanut butter cookies I made with it last night I didn’t like the granulars of the sugar in them so I thought in the cake it would help not my best keto work dessert. Any suggestions I don’t think I’m understanding the different sugars I’m thinking about just switching to allulose for everything would that work, thanks.
For this recipe, you need a brown sugar alternative. If you google this, a lot of options come up. For keto recipe, you can’t always swap different kinds of keto sweeteners, so it’s always best to go with what’s used in the recipe (or suggested substitutes). So, even if you want to use just one kind of sweetener that doesn’t mean it will work in all recipes.
Absolutely delicious!! Followed recipe exactly with the exception of the sweetener. I only had swerve on hand and it worked great!! Definitely making again.
Thanks for letting us know!
This was the first time I’ve ever made a mug cake. It was one of the easiest desserts I’ve ever made. I struggle with portion control at times and this was perfect! I added more lily chocolate chips on top like was suggested and it was perfect in every bite!
We’re so glad you loved it!
I’ve been using your recipes for the last four years, ever since I started keto…haven’t found anyone else whose recipes I’ve ever used so much, either.
One thing I do that helps keep the chocolate chips suspended a bit more in the batter is an old trick I learned 62 years ago when Dad first taught me to bake; that was (but have changed it to keto friendly now) to put the chips into a plastic baggie, add just a little flour and shake the combination together a bit so the chips are coated with flour. Now I use coconut flour and do the same thing, and it seems to work reasonably well to at least not let the chips go all the way to the bottom. That never bothers me, anyhow, if it happens as I usually flip the cakes out onto a plate, then put keto ice cream (I’ve come up with 14 recipes!) next to it and eat it that way 🙂
We’re so glad you love our Keto Recipes! Thanks for sharing your tips for this recipe, too 🙂
Easy to make and tasty
We’re happy you loved it!
I made this Keto dessert today for my husband and I. We LOVED it!!
Will be making this more.
Thanks for sharing!!
We’re glad you both enjoyed it!
Yummy! I didn’t have almond flour, so I used coconut flour instead. I also added a little walnut and a ts of cacao. Love it! Thank you for this recipe!!!
Thanks for sharing your adjustments!
Hi there! Your recipe looks amazing! How would you store this if you weren’t planning on eating right away? Would it stay good?
We usually eat it right away and haven’t tried storing it. It should be fine at room temperature for a bit, but any longer than that you might want to store it in the fridge.
I’m new to Keto, easing myself in due to finding out I’m diabetic, so trying to keep carbs and sugar low, struggling due to very sweet tooth( loves a cake?), came across your mug cake and wow! I did make a few changes as only had ground almonds and no brown sugar substitute, do used stevia sweetener and 1 tsp sweet freedom coffee flavour choc shot. I also added 1tsp cocoa powder. Probably sent the carbs up, but sweetener is sugar free. Really lovely and satisfied my cake craving! Thank you ?
We’re glad it worked with your subs!
My husband I both enjoyed this very much.
We’re glad you guys loved it!
Super yummy and fluffy! Thank you for the recommendation. Easy decision to keep this on repeat on my dessert list 🙂
So glad you liked it!
Made this and it was wonderful! In fact, I’d say very close to being sinfully good 🙂 I actually loved that the chocolate chips all went to the bottom. It made getting to the bottom of the mug extra special!
Used Swerve brown sugar and Lakanto chocolate chips. Cooked for 1.5 minutes. Worked great!
So glad you loved it!
How long and at what temperature should I bake them in the oven? ?
Sorry, but we haven’t tested this in the oven. If you want a small cake recipe for the oven you might like our Keto Peanut Butter Cake.
This is a mix of rich and spongy but it is so great ?
This was so good! By far the best keto dessert I’ve tried so far. I’d like to learn how to modify it with pumpkin and pumpkin spice for fall. Anyone know how to do that? It hurts my souls to waste almond flour. Lol
Happy to hear you loved it! We don’t have an almond flour pumpkin mug cake but you might like our flourless keto pumpkin mug cake
Super good! I used choc zero baking chips and it was so good!!
I’m so glad you liked it!
I put this in my mini bundt maker, and it was magical
I’m so glad it worked out for you!
Hi. I was wondering if I half the recipe, do I need to change baking time? Also, can all the ingredients be mixed in advance and refrigerated until it’s baked? Would baking time change then, either for full recipe or half?
yes you will need to change cooking time but without testing it, I don’t know how long it would need to cook for. I have not tried letting the batter stand in the fridge so I don’t know how well it will hold up.
The best chocolate chip cookie mug I’ve ever tried…and i’ve tried lots. Moist and delicious! Thank
I’m so happy you enjoyed!
What are the caloric nutrient #s almond fliur is dense in calories n im trying tooi stay in a deficit
nutrition estimate is provided under “nutrition”
Thanks for the recipe! It’s midnight and I’m having such a post-workout craving! Just to let you know, another blogger plagiarized your content almost exactly word for word ketomomsecrets.com/post/keto-chocolate-chip-mug-cake
thank you for bringing this to my attention!
Oh. My. Gosh!! This is soooo good! Not at all grainy or dry like other recipes I’ve tried. Finally!! A winner!!!
Thank you!!
I’m so glad you liked it!
Super delicious and quick! Best mug cake I’ve made! I’ve enjoyed this on three occasions now!
I’m so glad you like it!
Yummo?
This was a delicious, moist cake. I have been craving bananas so I used banana extract instead of vanilla. What a wonderful banana chocolate chip cupcake! And so quuck and easy!
So glad you enjoyed it!
This was delicious! I subbed the vanilla extract for almond extract because that’s all I had on hand but I loved it! Def a new favorite!
I’m so glad you enjoyed!
loved this! great recipe, keep it up with more mug cakes because I am so happy w them! wasn’t dry and was very moist as well just like your other ones 🙂
I’m so glad you enjoyed!
Yummy! I doubled the recipe and put it in a small rectangular dish and microwaved it for two minutes. I didn’t have mini dark chocolate chips so I used unsweetened chocolate with cocoa nibs that I chopped up. The chocolate didn’t really sink in well and was a little bitter, but that’s on me. Satisfied my sweet tooth craving.
I’m glad it worked out for you!
This is the best Keto food, I have ever tasted, Heck its actually one of my favorite desserts. This recipe is so easy to make and it tastes like REAL cake. Its fluffy and soft and yum yum yum
I’m so happy you liked it so much!
I really liked this!! On my microwave I did 80 seconds. It’s the first low carb mug cake that’s not dry. Love it. Thank you.
I’m so glad you enjoyed!