It’s one of the best solutions I have found when craving something sweet and chocolatey. I love the built-in portion control! I’ve been working on this recipe for six months now. I wanted it to be just right, with a deep chocolate flavor and tender crumb. Just as important, I wanted it to be easy! I finally achieved perfection when I decided to use nut butter instead of flour as the base for the cake. The result is heavenly: rich, tender, and moist. Plus, it’s ready in just five minutes (including mixing the ingredients). It’s one of my favorite keto desserts!
Ingredients
Recipe Card
Almond or peanut butter: I usually use natural almond butter. The only ingredient is almonds, and you need to mix it and then refrigerate it to prevent oil separation. Sometimes, I use natural creamy peanut butter. Egg: I use large eggs in most of my recipes, including this one. Sweetener: I use stevia glycerite. You can use 2 tablespoons of a granulated sweetener instead. Salt: Just a little bit to enhance the chocolate flavor. If your nut butter contains salt, you should omit the salt. Unsweetened cocoa powder: It’s best to use Dutch-processed cocoa powder. It’s milder and less acidic than natural cocoa powder. Baking powder: Make sure it’s fresh. And if needed, also make sure it’s gluten-free.
Whisk the ingredients together in a 12-ounce mug, in the order listed. I usually start with the liquid ingredients, then add the dry ones. The baking powder is added last, to make sure it doesn’t lose its potency. Microwave the cake until it’s puffy and cooked through but still moist. The top should still be very gooey, but not completely liquid. In my microwave oven, on 100% power, it takes 40 seconds.
Top it with keto whipped cream or with keto chocolate whipped cream. Dust it with a powdered sweetener. After the initial 30 seconds in the microwave, scatter a few chocolate chips on top and then microwave for the additional 10 seconds. Top it with a keto cream cheese frosting or with the peanut butter frosting I use in these keto chocolate cupcakes. This is the perfect summer dessert because you don’t need to heat the oven. In the summer, I serve this cake with a tall glass of chilled almond milk, iced coffee, or iced tea. In the winter, it’s great with coffee or mint tea.
But if you have leftovers, you can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave at 50% power.
