How to make low carb chocolate raspberry mug cake

Robin Donovan

Recipe Developer

Mug cakes—single-serving cakes that are mixed, cooked, and served in coffee mugs—are a the perfect thing when you’re craving cake, but can’t be bothered to bake a whole one. They’re easy to mix up, dirty just the one dish, and, perhaps best of all, take just a minute or two to cook in the microwave. The recipe below is my favorite low-carb cake-for-one.

Unsweetened cocoa powder gives this cake deep chocolate flavor (without the carbs!) and no-sugar-added raspberry preserves add plenty of sweetness. I like to add some dark chocolate chips to intensify the chocolatey goodness, but they are completely optional. Feel free to leave them out to keep the carbs as low as possible.

Cooktop Cove

Low-Carb Chocolate-Raspberry Mug Cake

2 minutes

4 minutes

Cooking spray

1 large egg

2 tablespoons full-fat plain Greek yogurt

2 tablespoons unsweetened cocoa powder (100% cacao)

2 tablespoons almond flour

1 tablespoon no-sugar-added raspberry preserves

¼ teaspoon baking powder

1 teaspoons mini semisweet chocolate chips (optional)

Spray a microwave-safe mug with cooking spray.

In the mug, using a fork, whisk together the egg, yogurt, and cocoa powder until well combined. Add the almond flour, raspberry preserves and baking powder and stir to mix well. Stir in the chocolate chips, if using.

Cook in the microwave on high for 60 to 90 seconds, until the cake is set.

Remove the cake from the microwave and let cool for 30 seconds before digging in.

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