Chocolate Cake in a Mug


Originally from Linda’s Low Carb site. 


  • 1/4 cup almond flour – 1 ounce
  • 1 tablespoon cocoa
  • 1/4 teaspoon baking powder
  • 3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 1 egg


Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top.   Depending on the oven – may take 10-20 seconds more.

Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired. Makes 2 servings. Can be frozen.

With granular Splenda: Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda: Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs


This is Baseball Mom24’s Version


  • 1/4 C. Truvia baking blend
  • 1/2 C. almond flour
  • 3 T.    unsweetened Cocoa
  • 1/8 t  baking powder
  • 1/2 t  baking soda
  • 1/4 t  salt
  • 2 T     coconut oil
  • 1        egg
  • 2 T     half &  half or Cream
  •  1 C     Whipping Cream
  • 1t       Truvia


In a bowl mix together the dry ingredients.  In another both mix together wet ingredients.  Then combine the dry mix into the wet.  Place 1/4 of mix into a coffee mug and microwave on high for 1 min.  Wisk together whipping cream and truvia until thickened.  Top cake with whipped cream.  Save extra batter and cream in fridge!

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