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Keto Chocolate Chip Cookie Mug Cake

Keto Chocolate Chip Cookie Mug Cake

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Makes 2 servings Kilojoules 753.12 Prep Time 5 minutes Total Time 5 minutes Made with Splenda® Stevia Sweetener


  1. In a small bowl, whisk egg 1 minute with a fork. Stir in extracts. Make sure melted butter is cooled to room temperature, and pour it in, whisking quickly. Add almond flour, baking powder, and Splenda Stevia Sweetener sachets, stirring until smooth.
  2. Pour mixture into a mug sprayed with nonstick spray. Sprinkle in half of the chocolate chips on top (chocolate chips will sink slightly as the mixture cooks). Microwave on high for 20 seconds. Remove mug and sprinkle in the rest of the chocolate chips. Microwave for 40 seconds more. (Each microwave is different, so check the cake and add 10 seconds if needed.)
  3. Remove and let cake cool for 30 seconds. Enjoy straight from the mug, or carefully turn it out onto a plate. Enjoy immediately!
  4. Optional: Top with a tablespoon of Keto-friendly whipped cream if desired

Nutrition Info Per Serving

Serving Size: ½ mug cake

Energy 180
Protein 6g
Total Fat 16g
- of which saturates 5g
Cholesterol 110mg
Carbohydrate 8g
- of which sugars 1g
Dietary Fibre 2g
Sodium 80mg