Keto chocolate muffin in a mug

Keto chocolate muffin in a mug

Grab your favorite mug and whip up these super quick and easy lip-smacking keto muffins with a robust chocolate taste. A gluten and dairy-free treat, ready in 5 minutes! No microwave? No problem. You can bake them in the oven as well.

Keto chocolate muffin in a mug

Grab your favorite mug and whip up these super quick and easy lip-smacking keto muffins with a robust chocolate taste. A gluten and dairy-free treat, ready in 5 minutes! No microwave? No problem. You can bake them in the oven as well.
USMetric
4 servingservings

Ingredients

  • 4 tbsp 4 tbsp (30 g) almond flour or hazelnut flour
  • 2 tbsp 2 tbsp (10 g) cocoa powder
  • 4 tbsp 4 tbsp (50 g) granulated erythritol
  • 1 tsp 1 tsp (5 g) baking powder
  • ½ tsp ½ tsp vanilla extract
  • 2 pinches 2 pinches salt
  • 2 2 egg, beateneggs, beaten
  • 3 tbsp 3 tbsp melted coconut oil or butter
  • 1 tsp 1 tsp coconut oil or butter for greasing the mugs
  • ½ oz. 15 g coarsely chopped sugar-free dark chocolate (look for stevia, erythritol, and/or monk fruit in the ingredients)

Instructions

Instructions are for 4 servings. Please modify as needed.

Microwave (7 minutes)

  1. Combine dry ingredients in a small bowl. Add eggs, melted coconut oil or butter, and chocolate. Mix until smooth.
  2. Equally divide batter into four, well-greased coffee mugs or microwave-safe ramekins.
  3. Microwave on high for 1-1 ½ minutes (700 watts). Remove and let cool for one minute.

Oven (20 minutes)

If you don’t want to use your microwave, you can bake the muffins in the oven. In fact, if you have the time, we recommend that you do. Microwaves vary in capacity and the results depend upon the size of your mug, etc.
  1. Preheat your oven to 350°F (175°C).
  2. Combine dry ingredients in a small bowl. Add eggs, melted coconut oil or butter, and chocolate. Mix until smooth.
  3. Place liners in a muffin pan, and fill them halfway.
  4. Bake for about 12-14 minutes or until it’s springy to the touch when pressing gently in the middle.

Tip!

Keep in mind that the muffin will initially swell to double its size while baking in the microwave, then it will shrink. Fill the mug to a maximum of two-thirds.

Special occasion? Whip up some keto buttercream and pipe a nice rosette on top.

These muffins can also be decorated with berries and whipped cream.

Note

This recipe has been test-kitchen approved.

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21 comments

  1. 2 comments removed
  2. Laura Steadman
    Wonderful treat after a steak dinner!
  3. 3 comments removed
  4. Nicolette
    I made these but they were very strong , I used 85% chocolate and dark chocolate cocoa powder , I did add a bit of sweetener, is there a way to make them less strong?
    Reply: #9
  5. 1 comment removed
  6. Kristin Berglund Team Diet Doctor

    I made these but they were very strong , I used 85% chocolate and dark chocolate cocoa powder , I did add a bit of sweetener, is there a way to make them less strong?

    Hello,

    Try using half the amount of cocoa powder and substitute for the same amount of almond flour.

    Best,

    Kristin

  7. 1 comment removed
  8. Linda
    I made these as written the first time around and they were pretty good, but as I'm not a big fan of the eggy flavour, the next time I made these, I only used the egg white, substituted butter for the coconut oil and they were perfect! Thanks for a great recipe!
  9. Mary Rannie
    Just made these and they were AWESOME.
  10. Brianna
    Can you use stevia instead of erythritol? If so how much stevia drops should be used?
  11. Simon
    Hi, when you say "sugar free dark chocolate" do you mean the sort marketed for diabetics with Maltitol?
  12. Ann-marie
    I love this so easy to make I make these at least once a week when I need a chocolate hit.
  13. James
    If made in the oven, will these keep overnight?
    Reply: #17
  14. Kristin Parker Team Diet Doctor

    If made in the oven, will these keep overnight?

    You may wish to refrigerate them but yes, they will still be good the next day. Many keto baked goods actually taste even better the next day.

    --Kristin

  15. Ting-Hsuan, Chang
    it's easy and taste so good! I served it with some frozen berries.
  16. Marisa
    This recipe is AMAZING! I made it with Sukrin golden (brown sugar substitute) I eat one or two everyday! Easy breakfast or dessert! Thank you!
  17. Fabiane
    Loved it! It was my birthday, so I ate it as my birthday cake!:)
  18. 2 comments removed
  19. Claire Tunna
    These are gorgeous. Had first one warm, straight from oven with a blob of cream. Following day had second for lunch. Fabulous.
  20. AmyKate
    I doubled the recipe (so actually made a serving for 4). I was able to make 6 standard sized cupcakes. I did use the erythritol and butter instead of coconut oil. They were pretty delicious! I also added about 6 Lily's chocolate chips on the top. So, a "serving" was 1 1/2 cupcakes! They weren't as sweet as traditional cupcakes but had the consistency of a normal cake, which was great! I love chocolate cake so it really hit the spot for me. I ended up making my own coconut butter and used that as "frosting" which made them even better! I ended up eating two (so a little over one serving) and two with the coconut butter was still only about 3g Net carbs. Totally worth it to me for cake. I struggle with the no dessert part of the keto diet. I know everyone says if you feed the craving you'll keep having them....however, I'm one of those YOLO people who enjoys sweet treats and wouldn't NOT want to eat sweets. I just want to eat them and remain on keto! Next up: experimenting with cocoa butter, cocoa powder, stevia and making my own keto-friendly chocolate!
  21. Celia
    THANK YOU!!
    I love them, i'm so happy that i can still eat something chocolaty !
    I have put Stevia cubes, that i crmbled myself, because i didn't have erythriol, they are just AWESOME!
  22. Sara MJ
    Super easy and super quick! It's such a great recipe for variations too, I added a dollop of peanut butter and omitted the choc chips for a Snickers flavour. Also I divide the batter into 4 silicon individual cupcake pans and microwave for 45 seconds, turns out perfect! And 2 cupcakes are one serving! So much WIN!
  23. Luz
    I have made this recipe several times already and i have enjoyed it every single time! Awesome recipe and super easy to make.
  24. Sf
    What if i have no baking powder, can i still make it?
    Reply: #29
  25. Kristin Parker Team Diet Doctor

    What if i have no baking powder, can i still make it?

    I would recommend waiting until you get baking powder to make this recipe.

  26. Keith
    Oh yes! We found our go-to dessert! I added 2 extra tbs of melted butter into the batter and removed the melted chocolate. It was wonderful! Rich and delish!

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