Chocolate Keto Mug Cake
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4 from 1 vote

Chocolate Keto Mug Cake

Prep Time12 mins
Cook Time3 mins
Total Time15 mins


Servings: 3 mugs


For the Mug Cakes:

  • 2 eggs
  • 2 tbs sour cream
  • 1,5 tbs olive oil, extra virgin
  • 2,5 tbs coconut flour
  • 2 tbs cocoa powder
  • 3 tbs xylitol
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 9-10 raspberries, frozen or fresh

For the topping:

  • 1/2 cup / 120 ml greek yogurt
  • 1 tbs xylitol



  • In a small bowl combine coconut flour, cocoa powder, baking powder and xylitol. Whisk very well with a fork, to remove any lumps.
  • In a medium bowl whisk together eggs, sour cream, olive oil and vanilla extract until smooth. Gradually add the dry ingredients, whisking gently until absorbed.
  • Distribute the batter between 3 mugs or ramequins, half filling them. Insert 3-4 raspberries inside each mug.
  • Bake each cake separately in the microwave for about 60 seconds at high. Top each mug cake with a tablespoon of greek yogurt topping.


  • Whisk together greek yogurt and xylitol until smooth and creamy.


  • Instead of raspberries you can use other berries. Bigger fruits like strawberries need to be chopped.
  • If after 60 seconds of baking in the microwave you see any liquid batter remaining in the mug cake, bake for 5-10 seconds more.
  • If you don’t have a microwave, alternatively you can bake the mug cakes in the oven at 350 degrees F / 180 degrees C for about 20-25 minutes.
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