Dark Chocolate Coconut Flour Mug Cake
This gluten-free, low-carb, and diabetic-friendly Dark Chocolate Coconut Flour Mug Cake is a rich, single-serve treat that comes together in just 3 minutes. It’s high in protein and fibre, with just enough natural sweetness to satisfy your chocolate cravings without the sugar spike.
- Suitable for diets:
- Gluten Free
- High-Protein
- Low-Carb
Why Diabetes Friendly?
- Low in carbs: Made with coconut flour and cocoa powder—both low glycemic and low in net carbs.
- No refined sugar: Sweetened with just 1 tsp of maple syrup, keeping the overall sugar content minimal.
- Protein-rich: Egg, Greek yogurt, and peanut butter contribute to steady blood sugar and satiety.
- Single-serving control: Great for portion management and reducing the temptation of overindulging.
- High in fibre and healthy fats: Coconut flour and peanut butter support digestive health and slow glucose absorption.
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Equipment
- Microwave
- Large mug or microwave-safe bowl
Ingredients
- egg 1
- Greek yogurt (plain) 1 tbsp
- almond milk (unsweetened) 1½ tbsp
- maple syrup 1 tsp
- vanilla extract ¼ tsp
- coconut flour 1 tbsp
- cocoa powder (unsweetened) 1 tbsp
- baking powder ¼ tsp
- salt 1 pinch
- peanut butter (for drizzling on top) ½ tbsp
- cinnamon (optional topping) 1 pinch
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Cooking Tips
- Use a large mug: To prevent overflow during microwaving, choose a mug with at least 12–14 oz capacity.
- Let the batter rest: Allowing it to sit for 30–60 seconds helps the coconut flour absorb liquid for better texture.
- Watch the microwave time: Microwave power varies—start with 60 seconds, then check for doneness to avoid drying it out.
- Customize toppings: Try almond butter, low-sugar chocolate chips, or sliced strawberries as alternate toppings.
- Make it dairy-free: Use dairy-free yogurt and plant-based milk to make this mug cake fully dairy-free.
- Go sugar-free: Swap maple syrup for a sugar-free alternative like stevia or monk fruit for ultra low-carb diets.
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Instructions
- In a mug or small bowl, whisk egg, yogurt, milk, maple syrup, and vanilla.1 egg, 1 tbsp Greek yogurt, 1½ tbsp almond milk, 1 tsp maple syrup, ¼ tsp vanilla extract
- Stir in coconut flour, cocoa powder, baking powder, and salt. Let sit for 30–60 seconds so the coconut flour can absorb moisture.1 tbsp coconut flour, 1 tbsp cocoa powder, ¼ tsp baking powder, 1 pinch salt
- Microwave for 60–90 seconds, until it puffs up and the centre is just set (a touch gooey is okay!).
- Let cool for a minute. Enjoy as-is or top a drizzle of peanut butter and a pinch of cinnamon.½ tbsp peanut butter, 1 pinch cinnamon
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FAQ
- Can I make this without a microwave?
Yes, bake it in a ramekin at 350°F (175°C) for 10–12 minutes until just set. - Can I replace coconut flour with almond flour?
Not directly—coconut flour absorbs much more liquid, so you'd need to adjust the ratios significantly. - Is this suitable for a keto diet?
It's very close—swap the maple syrup for a keto-friendly sweetener to make it fully keto. - Can I make this nut-free?
Yes, omit the peanut butter or use a seed butter like sunflower seed butter instead. - Can I prep this ahead of time?
You can mix the dry and wet ingredients separately and combine just before microwaving for a quick prep.
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Nutrition
Per serving
Calories: 186.8kcal
Carbohydrates: 14.9g
Fiber: 4.9g
Sugar: 6.4g
Fat: 10.3g
Saturated Fat: 3.6g
Trans Fat: 0.02g
Protein: 11g
Nutrition Facts
Dark Chocolate Coconut Flour Mug Cake
Serving Size
1 cup
Amount per Serving
Calories
186.8
% Daily Value*
Fat
10.3
g
16
%
Saturated Fat
3.6
g
23
%
Trans Fat
0.02
g
Cholesterol
164.4
mg
55
%
Sodium
292.8
mg
13
%
Potassium
221.3
mg
6
%
Carbohydrates
14.9
g
5
%
Fiber
4.9
g
20
%
Sugar
6.4
g
7
%
Protein
11
g
22
%
Vitamin C
0.01
mg
0
%
Vitamin D
0.9
µg
6
%
Calcium
147.1
mg
15
%
Iron
1.9
mg
11
%
Magnesium
47.4
mg
12
%
Zinc
1.2
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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