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.
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.
Preparation time
Hands-on: 10 minutes
Overall: 10 minutes Nutritional values (per serving, 1 mug cake)
| Total Carbs | 10.6 | grams |
| Fiber | 5.4 | grams |
| Net Carbs | 5.2 | grams |
| Protein | 13.7 | grams |
| Fat | 25.3 | grams |
| of which Saturated | 10 | grams |
| Energy | 303 | kcal |
| Magnesium | 320 | mg (80% RDA) |
| Potassium | 1,034 | mg (52% EMR) |
Macronutrient ratio: Calories from carbs (7%), protein (18%), fat (75%)
Ingredients (makes 2 mug cakes)
Mug Cakes:
- 2 large eggs
- 4 tbsp granulated Erythritol, Swerve or Allulose (40 g / 1.4 oz)
- 1/4 tsp unsweetened vanilla extract
- 1/3 cup almond flour (33 g/ 1.2 oz)
- 1 1/2 tbsp coconut flour (12 g/ 0.4 oz)
- 1 tbsp cacao powder or Dutch process cocoa powder (6 g/ 0.2 oz)
- 1 tbsp black cocoa powder (9 g/ 0.3 oz) or more Dutch process cocoa powder
- 1/4 tsp gluten-free baking powder
- pinch of sea salt
Frosting:
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 2 tbsp heavy whipping cream (30 ml)
- 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz)
- 1/4 tsp unsweetened vanilla extract
- Optional: eyes for decorating
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.
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