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.

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48 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!
  27. Sonny
    Definitely a keeper. First time they turned out a bit dry and heavy, so I added more baking powder. I have sweet tooth and I'm not likely to give that up, regardless, so I also added about 20% more powdered erythritol. Then, to make them even fluffier, I whisked the egg whites, first, before folding in the yolks, butter, and vanilla. That combination really did the trick. Added some vanilla to the cream while I was whipping it, and the end result was pure magic.
  28. Barb
    Yet to make. Just checking that I have read correctly that it takes 7 mins in microwave to cook? It’s written under “instructions”
    Usually 2 mins for mug cakes
    Reply: #35
  29. heidi
    Barb, it says:
    Microwave on high for 1-1 ½ minutes (700 watts).
  30. Karen
    I dont have any eggs. Can you make it without??
    Reply: #36
  31. Kristin Parker Team Diet Doctor

    Yet to make. Just checking that I have read correctly that it takes 7 mins in microwave to cook? It’s written under “instructions”
    Usually 2 mins for mug cakes

    It says 1-1 1/2 minutes. 12-14 if you're baking in the oven.

  32. Kristin Parker Team Diet Doctor

    I dont have any eggs. Can you make it without??

    I would not recommend omitting the egg in this recipe.

  33. Marlo
    Can you make a coconut flour version?
    Reply: #38
  34. Kristin Parker Team Diet Doctor

    Can you make a coconut flour version?

    We have not tested this recipe with coconut flour. It requires much more moisture than almond or hazelnut flour.

    Reply: #54
  35. Heather
    Can these be stored for a few days either in the refrigerator or freezer? I work alot and have very little prep time available. Would be great to cook a larger batch all at once and grab and go.
    Replies: #40, #42
  36. Kristin Parker Team Diet Doctor

    Can these be stored for a few days either in the refrigerator or freezer? I work alot and have very little prep time available. Would be great to cook a larger batch all at once and grab and go.

    Yes, these can store well in the refrigerator and freezer.

  37. Chocoholic
    I recently started doing a keto diet again, but the first time I did keto I was delighted to come across this recipe. I was towards the end of my goal and was dying for chocolate (it was around valentines day) and this recipe was so great. Overall I liked these a lot; they are a little on the dryer side and pretty strong, so I suggest making sure your chocolate is SUPER finely chopped. I also topped these off with homemade whipped cream and some raspberries and it elevated these little muffins so much, and helped with the dryness.
  38. Chocoholic
    Yes! I made a whole tin full and they stayed good until they were gone!
  39. Freda Macneill
    Just made these as cup cakes. I did really enjoy and the small cake was very filling. I used stevia which seemed okay however I don't think my familywould eat them as probably not sweet enough for them
    I warmed mine and had it with strawbberry and some extra thick cream.
  40. Celia
    What cocoa powder do you recommend please ?
    Reply: #45
  41. Kristin Parker Team Diet Doctor

    What cocoa powder do you recommend please ?

    Brand availability is going to vary by location. Anything that's 100% cocoa will work though different brands may have different carb counts.

    Reply: #46
  42. celia
    is van houten cocoa powder ok ? it contains 8.7g per 100g carb though... it is unsweetened and on Amazonn in France, i cant seem to find any cocoa powder with less carb content...
    Reply: #47
  43. Kristin Parker Team Diet Doctor

    is van houten cocoa powder ok ? it contains 8.7g per 100g carb though... it is unsweetened and on Amazonn in France, i cant seem to find any cocoa powder with less carb content...

    That sounds pretty good! You're only using 10g cocoa powder if you're making the 4 servings.

  44. Amanda
    I made 6 of these and baked them in the oven in a muffin pan with parchment paper liners. Seriously, these are amazing! I had one with sliced strawberries and whipped cream and it was incredible.
  45. Afifa
    Hi if I don't have the chocolate will it still work
  46. Afifa
    Hey omg this was amazing. Was feeling awful from morning but who ever made this recipe made my day. Loads of gratitude and love
  47. Heidi Johnston
    I just made these and they were DELICIOUS!! I substituted the granulated erythritol with SUKRIN gold brown sugar substitute and used Lily's Dark Chocolate chips since I didn't have anything else. It was a nice afternoon treat. Thanks for the recipe.
  48. Shirl Mitchell
    I love these! I did the muffin/oven method and I did not add the sugar free chocolate at all just because I did not have any and they are light, moist and delicious!
  49. Tania
    I've tried with coconout flower and just added one more egg. They were amazing!!!
  50. Tania
    I did... Just added one more egg and they were great!
  51. Maggie
    I wanted to make a hot sponge pudding for our desert ...I made us one each and they where amazing served with thick plain yoghurt and heavy cream ...going to try this recipe next time with ginger cake spices ...for a warming winter / Christmas pudding ...10/10 to the DD cookery team
  52. zoehunter98
    Can i use almond meal instead of almond flour for recipes? Apparently they’re the same thing but just making sure
    Reply: #57
  53. Kristin Parker Team Diet Doctor

    Can i use almond meal instead of almond flour for recipes? Apparently they’re the same thing but just making sure

    That may depend on the brand. Some almond meal is more coarsely ground and still has some of the tougher bits of skin. Some brands call almond flour almond meal instead. You want something that is very finely ground with no skin in it.

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