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These Spooky Chocolate Mug Cakes are the perfect keto treat for Halloween, especially if you can involve the kids in the decorating process!
Just like all keto mug cakes, they are quick and easy to make. It will only take a few minutes, and you never have to worry about cake leftovers to freeze.
I wasn't able to find sugar-free edible eyes for decorating the mug cakes so I used regular sugar-based eyes and took them off just before eating.
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Recipe Tips
Can't have dairy? If you need to make this mug cake dairy-free, simply use coconut cream instead of the cream cheese and whipping cream to make the frosting.
Keep in mind that this keto recipe makes a generous mug cake that will be great for breakfast but may be too much if eaten as an after dinner dessert. Feel free to make smaller mug cakes, or serve just half mug cake if the whole serving is too much for you. Instead of mug cakes, your could make 4 to 6 small muffins. A silicon muffin tray like this one can even be used in a microwave.
If you don't have a microwave, I suggest you double or triple the recipe. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre. The time will depend on the size of each muffin.
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Hands-on Overall
Serving size 1 mug cake
Nutritional values (per 1 mug cake)
Net carbs5.2 grams
Protein13.7 grams
Fat25.3 grams
Calories303 kcal
Calories from carbs 7%, protein 18%, fat 75%
Total carbs10.6 gramsFiber5.4 gramsSugars2.6 gramsSaturated fat10 gramsSodium288 mg(13% RDA)Magnesium320 mg(80% RDA)Potassium1,034 mg(52% EMR)
Ingredients (makes 2 mug cakes)
Mug Cakes:
Frosting:
Instructions
- In a bowl beat the eggs with sweetener. Add the almond flour, Dutch process cocoa powder, black cocoa powder (or more Dutch process), coconut flour, baking powder and a pinch of salt.
- Beat until well combined.
- Divide the batter between two wide mugs or coffee cups and microwave on high for 90 seconds, or longer until cooked through in the middle. If still raw in the middle, add another 30 to 60 seconds to the cooking time. Let the mug cakes cool down completely before frosting. (For oven baking instructions, check the recipe tips above.)
- While they are cooling down, prepare the frosting. Place the cream cheese, cream and vanilla in a bowl. Using a baloon whisk, beat until stiff peaks form.
- Place the frosting in a piping bag and pipe on top to create a mummy effect, or simply use a spoon and spread on top of each mug cake. Optionally, pipe two small dots of frosting and add edible eyes to decorate the mug cakes (if you can't get sugar-free, you can take them off before eating).
- Enjoy immediately or store in the fridge for up to 3 days.
Spooky Chocolate Mug Cake
Step by Step
Ingredients
Instructions
- In a bowl beat the eggs with sweetener. Add the almond flour, Dutch process cocoa powder, black cocoa powder (or more Dutch process), coconut flour, baking powder and a pinch of salt.
- Beat until well combined.
- Divide the batter between two wide mugs or coffee cups and microwave on high for 90 seconds, or longer until cooked through in the middle. If still raw in the middle, add another 30 to 60 seconds to the cooking time. Let the mug cakes cool down completely before frosting. (For oven baking instructions, check the recipe tips above.)
- While they are cooling down, prepare the frosting. Place the cream cheese, cream and vanilla in a bowl. Using a baloon whisk, beat until stiff peaks form.
- Place the frosting in a piping bag and pipe on top to create a mummy effect, or simply use a spoon and spread on top of each mug cake. Optionally, pipe two small dots of frosting and add edible eyes to decorate the mug cakes (if you can't get sugar-free, you can take them off before eating).
- Enjoy immediately or store in the fridge for up to 3 days.
Nutrition (per serving, 1 mug cake)
Calories303kcal
Net Carbs5.2g
Carbohydrates10.6g
Protein13.7g
Fat25.3g
Saturated Fat10g
Fiber5.4g
Sugar2.6g
Sodium288mg
Magnesium320mg
Potassium1,034mg
Detailed nutritional breakdown (per 1 mug cake)
| Total per 1 mug cake |
| 5.2 g | 13.7 g | 25.3 g | 303 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut flour, organic |
| 0.6 g | 1 g | 0.9 g | 22 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
| Cocoa powder, intense deep black, Van Houten |
| 1 g | 0.9 g | 0.6 g | 10 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
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