Forget dry, rubbery microwave attempts; this chocolate chip mug cake changes the game with a crumb so tender it feels like a bakery slice. It comes together instantly, delivering warm, melting pockets of chocolate that vanish on your tongue.
Why This Recipe Works
- Instant Gratification: There is no preheating or waiting for the oven; you go from mixing bowl to warm satisfaction in under five minutes.
- Melt-in-Your-Mouth Texture: The combination of avocado oil and fine almond flour ensures the crumb stays soft and moist, never spongy or tough.
- Perfect Balance: A hint of almond extract elevates the vanilla base, making the chocolate taste even richer and more decadent.
The Lifestyle Fit
I know how hard it is to find a quick dessert that aligns with a low-carb lifestyle without requiring a sink full of dirty dishes. This recipe is a staple in my kitchen because it uses high-quality fats like avocado oil and almond flour.
It provides a satisfying end to the day. The healthy fats keep me feeling full, and the single-serving portion makes it easy to enjoy a sweet treat responsibly. It pairs beautifully with smart sugar alternatives so you get the sweetness without the sugar.
How to Make It
Whisk the Wet Ingredients:
Grab your favorite tall coffee mug (10-12 oz). Whisk the egg, oil, and extracts directly in the mug until the mixture is completely smooth.
Add the Dry Ingredients:
Stir in the almond flour, sweetener, flaxseed, baking powder, and salt. Make sure you scrape the bottom corners with a fork to incorporate all the flour.
The Chocolate Fold:
Gently fold in most of the chocolate chips. Let the batter sit for a minute—this little pause lets the fiber absorb moisture for a better texture.
Microwave & Enjoy:
Cook for about 60–90 seconds depending on your wattage. Top with the remaining chocolate chips while it's hot so they become glossy and spreadable.
Expert Tips for Success
- Watch the Wattage: Microwaves vary wildly. Start with 55 seconds; if it looks wet, add 10-second intervals. You want the center to look just set, not dry.
- The Cooling Rule: It is tempting to dig in immediately, but letting it cool for one minute allows the crumb structure to firm up, preventing it from crumbling apart.
- Serving Suggestion: This is delicious on its own, but sometimes I serve it alongside one of these refreshing drinks for a complete evening treat.
- Need a Batch? If you have family members eyeing your mug, you might want to bake a full tray of soft-baked cookies instead so everyone gets their share.
Common Questions
Can I use coconut flour instead of almond flour?
No, I wouldn't recommend a direct swap. Coconut flour absorbs much more liquid and will make the cake dry and crumbly without adjusting the eggs and liquid significantly.
Can I bake this in an oven?
Yes! If you don't use a microwave, pour the batter into a ramekin and bake at 350°F (175°C) for about 12–15 minutes until a toothpick comes out clean.
Vanilla-Almond Chocolate Chip Mug Cake
- Prep Time: 4 minutes
- Cook Time: 2 minutes
- Total Time: 6 minutes
- Yield: 1
- Category: Dessert, Mug Cake
- Cuisine: American
Description
A quick, low-carb mug cake with a soft, moist crumb, rich vanilla-almond notes, and decadent melted chocolate chips.
Ingredients
Mug Cake Batter
- 1 large egg (room temperature)
- 1 tablespoon avocado oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 2 1/2 tablespoons fine almond flour
- 1 tablespoon + 1 teaspoon granulated monk fruit/erythritol blend
- 2 teaspoons ground flaxseed
- 1/2 teaspoon baking powder
- 1 pinch of salt
Mix-Ins
- 1 tablespoon + 1 teaspoon sugar-free chocolate chips (divided)
Instructions
- Select a tall, microwave-safe coffee mug (at least 10-12 oz capacity to prevent overflow). Add the egg, avocado oil, vanilla extract, and almond extract. Whisk thoroughly with a fork directly in the mug until smooth.
- To the same mug, add the almond flour, granulated sweetener, ground flaxseed, baking powder, and salt. Stir with the fork until just combined, ensuring no dry pockets remain at the bottom.
- Gently fold in 1 tablespoon of the sugar-free chocolate chips.
- Let the batter rest for 60 seconds. This allows the flax and almond flour to hydrate, improving the cake's final texture.
Microwave according to your microwave's power.
- 1000W: 55–70 seconds
- 800–900W: 70–90 seconds
- 700W: 90–110 seconds The cake is done when the top is set and springs back lightly, or when a toothpick inserted into the center comes out with moist crumbs.
- Carefully remove the hot mug. Sprinkle the remaining 1 teaspoon of chocolate chips on top (they will melt from the residual heat). Let the cake cool for at least one minute before enjoying.
Notes
Nutrition Information (Per Serving – Entire Mug)
Calories: 397 kcal Total Fat: 36.5 g Saturated Fat: 6.5 g Sodium: 392 mg Total Carbohydrates: 12.6 g Dietary Fiber: 6.5 g Net Carbohydrates: 6.1 g Total Sugars: 1.3 g Protein: 12.2 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.
Nutrition
- Calories: 397
I hope this mug cake becomes your go-to whenever you need a quick moment of sweetness. It’s a simple way to enjoy warm, home-baked flavor without the hassle.
Disclaimer: I’m just a mom and food enthusiast sharing what works for my kitchen, not a nutritionist. Always listen to your own body and consult your doctor when making dietary changes!
