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 problems. 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 problems. You can bake them in the oven as well.
USMetric
2 servingservings

Ingredients

  • 2 tbsp 2 tbsp (15 g) almond flour or hazelnut flour
  • 1 tbsp 1 tbsp (5 g) cocoa powder
  • 1 tbsp 1 tbsp (10 g) erythritol (optional)
  • ½ tsp ½ tsp (2.5 g) baking powder
  • ¼ tsp ¼ tsp vanilla extract
  • 1 pinch 1 pinch salt
  • 1 1 eggeggs
  • 1½ tbsp 1½ tbsp melted coconut oil or butter
  • ½ oz. 15 g sugar-free dark chocolate
  • ½ tsp ½ tsp coconut oil or butter for greasing the mugs

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Combine dry ingredients in a small bowl. Stir in egg and melted coconut oil or butter. Mix until smooth.
  2. Add coarsely chopped chocolate and pour into two well-greased coffee mugs or microwave-safe ramekins.
  3. Microwave at maximum power for 1-112 minutes (700 watts). Remove and let cool for a minute.
  4. Serve with a dollop of whipped coconut cream or sour cream if you tolerate dairy.

 

Tip!

Keep in mind that the muffin will initially swell to double its size while cooking 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.

Bake in the oven

If you don't want to use your microwave you can bake these chocolate muffins in the oven. In fact, if you have time, we actually recommend that you do. Microwaves vary in capacity and the results depend a lot on the size of your mug etc.

If you want to bake them in the oven, this is how to do it:
Preheat your oven to 350°F (175°C). Prepare the batter according to the instructions above. Place liners in a muffin pan and fill them halfway. Bake for about 18 minutes or until it's springy to the touch when pressing gently in the middle.

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11 comments

  1. Jacques
    I don't own a microwave, what temp should they be cooked in a standard oven?
  2. Anne Marie
    Good for you Jacques!
    I do not believe anything should be cooked in a microwave, not anything you're going to eat anyway.
    I too, would like to know if they can be baked in a conventional oven. They sound delicious!
  3. Laura Steadman
    Wonderful treat after a steak dinner!
  4. Vera
    Hello Anne, please complete your recipe for conventional ovens, so people without a microwave can try this as well.
  5. Anne
    Could you also include baking times and temperatures for those of us who DO NOT use a microwave oven. Thanks!
    Reply: #8
  6. Vee
    Or a toaster oven?
  7. 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
  8. Kristin Berglund Team Diet Doctor

    Could you also include baking times and temperatures for those of us who DO NOT use a microwave oven. Thanks!

    Hello!

    The recipe has been updated with the information you requested.

    Thanks,

    Kristin

  9. 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

  10. Dora
    Thank you Anna for your receipes and work but I do not like microwave, I would never prepare food in the microwave.
  11. 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!

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