Low Carb Dalgona Mug Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    15 min

Low Carb Dalgona Mug Cake

Delicious chocolate mug cake made with unsweetened chocolate, sweetener, almond flour, and egg. The resulting cake is so luxurious and fudgy! The most wonderful part is it all can be made in one coffee mug. Be careful not to overcook this mug cake, 50-60 seconds is plenty of time. If it looks a little undercooked, allow it to sit at room temperature because it will continue to cook. However, if you are impatient (like me) enjoy it right away when it is the fudgiest. The finished cake is topped with a fluffy dalgona topping so you can eat cake and have coffee for breakfast at the same time!

What kind of chocolate should I use?

Please use unsweetened chocolate and use the sweetener to sweeten the chocolate. You can also use stevia-sweetened chocolate but decrease the amount of sweetener in the recipe by half.

How do I make the dalgona coffee?

You will whip equal amounts of instant coffee and boiling water together to stiff peaks and that is all there is to it. If you want to sweeten the dalgona whip, incorporate a little sweetener before whipping.

Serving suggestions

Pair Keto Dalgona Mug Cake with other high protein breakfast like this Low Carb breakfast recipe Keto Ham Cup Quiches:


  • Net Carbs

    6.3 g

  • Fiber

    6.9 g

  • Total Carbs

    61.3 g

  • Protein

    13.8 g

  • Fats

    38.9 g

450 cals

Low Carb Dalgona Mug Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Butter


    1 tbsp

  • Chocolate For Baking Unsweetened

    Chocolate For Baking Unsweetened

    1 oz

  • Monk Fruit Erythritol Blend

    Monk Fruit Erythritol Blend

    4 tbsp

  • Baking powder

    Baking powder

    0.5 tsp

  • Almond flour

    Almond flour

    2 tbsp

  • Cocoa powder

    Cocoa powder

    1 tsp

  • Raw egg

    Raw egg

    1 large

  • Vanilla extract

    Vanilla extract

    0.25 tsp

  • Instant coffee

    Instant coffee

    1 tbsp

  • Boiling Water

    Boiling Water

    1 tbsp

Recipe Steps

steps 6

15 min

  • Step 1

    Combine the butter and chocolate into the bottom of a large coffee mug—microwave on high for 30 seconds. Stir and then microwave for another 30 seconds until melted.
    Step 1
  • Step 2

    Add the other ingredients, including the sweetener, baking powder, almond flour, cocoa powder, and mix well.
    Step 2
  • Step 3

    Next, add the egg and vanilla extract. Stir well.
    Step 3
  • Step 4

    Microwave on high for 50-60 seconds. Do not overcook the cake, or it will be dry and not fudgy.
    Step 4
  • Step 5

    Allow the cake to cool slightly while you prepare the dalgona coffee whip. Combine the instant coffee and boiling water together in a small bowl.
    Step 5
  • Step 6

    Whip to a stiff peak using a small whisk and top the chocolate cake with it. Serve immediately. Grate a little dark chocolate top (optional).
    Step 6

Comments 4

  • LizPepper

    LizPepper a year ago

    This was really good! I didn't have instant coffee but I used vanilla cappuccino mix instead... Extra carbs but damn so good!

    • RemarkableKale761999

      RemarkableKale761999 3 years ago

      Does this have 61.3 grams of carbs??!

      • LizPepper

        LizPepper a year ago

        I see 6.3 g of carbs per container

      • FavorableKale934797

        FavorableKale934797 3 years ago

        Looks like the sugar alcohols is the reason for the high carbs, but those and the fiber are subtracted to get the net carbs.