Keto Chocolate Chip Mug Cake

About three months ago, I started the Keto diet. In a nutshell, this means 75% of your diet should consist of healthy fats, like avocado, nuts, coconut, etc. This also means you’re restricted to eating a minuscule amount of carbs – under 20 grams per day, to be exact.

If you’re asking for a real-world application, 1 cup of kale contains about 6 grams of carbs, and a plate of pasta can set you back 41 grams. So basically, this is really hard.

The first question I asked when starting this diet was, “What the hell can I eat for dessert?” At the beginning I came up with really sad concoctions. They’re literally nauseating to think about.

I would combine almond butter, unsweetened plain yogurt, and chocolate, and microwave it all together and pretend I was eating chocolate mousse. For the record, I highly do not recommend microwaving yogurt.

Finally, I took matters into my own hands and started messing around with recipes of my own. I was in this hot and heavy mug cake phase because, well…everyone loves dessert that takes virtually zero effort to produce.

After forcing all my friends – keto and regular peeps alike – to try this cake and annoyingly asking, “Does it taste like real cake?!” a million times, I present to you the best Keto mug cake in existence (probably). Plus, it only has ~5 net carbs.

Note: if you aren’t following the Keto diet, feel free to use real milk, flour, and sugar.

Recipe originally appeared on The Bacon Princess.

What You Will Need:
2 slices bacon, diced (optional)
1 egg
2 tablespoons milk (I use coconut or almond)
2 dashes cinnamon
3 1/2 tablespoons almond flour
1/8 teaspoon baking powder
1/8 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
2 teaspoons Lakanto Golden Monkfruit Sweetener
2 tablespoons almond butter
2 tablespoons chopped chocolate or chocolate chips

What You Will Do:

In a small frying pan, cook diced bacon for 2-3 minutes, or until completely cooked.


Remove to a small plate lined with paper towels to absorb the grease.

In a microwave-safe mug or ramekin, combine all remaining ingredients except chocolate. Fair warning, you might want to use a taller mug because this baby RISES!!


Using a fork, mix ingredients until fully incorporated. You might have to whip it a little extra to get that almond butter to break down.


Pat your bacon with paper towels to eliminate as much grease as possible.
Move to a cutting board and chop finely.


Once you have a smooth batter, mix in your bacon and chopped chocolate or chocolate chips.

Place in the microwave for 1 minute and 30 seconds.
Devour after the cake has cooled for a few. You don’t want to burn the s**t out of the roof of your mouth.

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