This low carb mug cake is flavored with cocoa and hazelnuts, resembling the taste of Nutella spread without needing Nutella spread to make it. It’s light and fluffy and cooks in the microwave in about 1 minute.
During this time of year, I love making Nutella flavored cookies and cakes to gift to friends and family. So this year I wanted to test out some keto-friendly Nutella desserts, like this Nutella mug cake.
Nutella is a chocolate and hazelnut flavored spread, so to recreate the Nutella flavor, I made this cake using hazelnut flour and cocoa powder. Hazelnut flour works similarly to almond flour, acting as the low carb flour substitute.
How to Make Keto Nutella Mug Cake
- All the ingredients are combined into a microwave-safe mug and mixed with a whisk until the batter is smooth and evenly combined.
- The cake cooks in the microwave at full power for about 1 minute.
- The cake is a little plain on its own, so I recommend adding some sugar-free chocolate or Nutella spread on top to give it a little something extra.
Mug Cake Cooking Tips
- Use a mug that can hold at least 12 oz of liquid so that the cake has enough room to rise. Once the cake is done cooking, it will sink back down into the mug. You can replate the cake to a smaller mug if desired.
- Be careful not to overcook the cake as it will make the cake dry.
- Cake is best eaten within a few hours after it is cooked.
Keto Nutella Mug Cake
- 1 tbsp unsalted butter melted
- 1 large egg
- 3 tbsp hazelnut flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 tbsp erythritol sweetener granular
- In a microwave-safe mug (that can hold at least 12 oz of liquid), add all ingredients. Mix with a small whisk until batter is smooth and completely combined with no egg streaks remaining.
- Cook cake in the microwave at full power for about 1 minute. Be careful to not overcook the cake because that will cause the cake to be dry when it cools. Allow the cake to cool a few minutes before eating. The cake is a little plain on its own, so I recommend topping with a sugar-free chocolate spread or syrup or sugar-free Nutella spread.
- I use an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
- I used Bob's Red Mill hazelnut flour.* You can also make your own using roasted hazelnuts and a food processor.
- I used So Nourished Erythritol Sweetener Granular.*
- I topped my cake with sugar-free chocolate spread. You can also use sugar-free chocolate syrup or sugar-free Nutella spread.
- *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).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
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.