Easy and delicious, this low carb chocolate hazelnut mug cake is sure to satisfy all your cravings!
Sometimes a girl just wants cake. Wait, let me rephrase that. Sometimes a girl just needs cake. Sweet, warm chocolatey cake, the ultimate in comfort foods. Bonus points if it’s actually quite healthy but doesn’t taste even remotely like it. Extra bonus points if it takes all of, say, 15 minutes to make. No, I didn’t say 15 minutes to cook, I said 15 minutes to make. As in, from start to finish. As in, from the moment you get out your ingredients to the moment you put that first bite in your mouth. That’s the kind of cake I want in my life. N0, wait, let me rephrase that. That’s the kind of cake I need in my life.
I’ve seen recipes for mug cake many, many times. I don’t know why on earth I never tried it before. But I was inspired when assigned to A Little Nosh for this months’ Secret Recipe Club. Her Chocolate Mug Cake for Two seemed like just the thing I wanted to make. But obviously not with flour and sugar. It didn’t take a whole lot of thinking to make it over into a low carb, gluten free version, however. Mug cake is pretty much ideal for this kind of overhaul. It doesn’t have to come out of the mug, so there are no worries about it holding together. It doesn’t really even need to look very pretty, because all you can see is the very top and you can always plop some whipped cream on it to jazz it up a bit. And it comes out of the microwave so warm and, if you undercook it a bit, nice and gooey.
A Little Nosh is a wonderful blog and there are lots of healthy, creative recipes to browse. Amy is a working mom living in the DC suburbs with a tiny kitchen. I give her a big thumbs up for working in such a small space…I’ve been there and I know it’s not easy! So please be sure to head on over to her blog and check out her collection of recipes!
Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free
Ingredients
- 2/3 cup hazelnuts, toasted (and skinned, if you want)
- 3 tbsp cocoa powder
- 2 tbsp granular Swerve sweetener
- 1 tsp baking powder
- pinch of salt
- 1/4 cup heavy cream
- 2 tbsp hazelnut oil, or melted butter or coconut oil
- 1 large egg
- 1/4 tsp hazelnut or vanilla extract
Instructions
- Grind hazelnuts in food processor until they resemble coarse meal. Transfer to a medium bowl.
- Whisk in cocoa powder, Swerve, baking powder and salt.
- Stir in cream, oil, egg, and hazelnut extract until batter is well-combined.
- Divide between 2 mugs and microwave each for about 1 minute. Remove and let cool a minute or two, then dig in!
Notes
Nutrition
‘);
// ]]>
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
If I have the hazelnut ‘flour’ already, how much would it be? 1/2 c etc.??
How much meal/flour does the 2/3 cup of nuts make? I already have premade hazelnut meal. Also, what brand of hazelnut extract do you recommend? Thanks.
Hard to say, since i didn’t make it that way. I recommend starting with 1/2 cup and seeing what the batter is like.
Just made this mug cake for my birthday. I love hazelnuts and chocolate, so this was a perfect way to end my bday dinner. I cooked them in 4 inch square ramekins and one of those cakes shared was perfect. I also topped them with a homemade strawberry rhubarb sauce and whipped cream. I will definitely be making this again. All your recipes I have made have been a huge success. Thank you!
Sounds wonderful!
I am so happy to have found your website! I have tried lots of low carb desserts with disappointing results. Two days ago I tried your Snickerdoodle mug cake, and it was so good I had to try this chocolate hazelnut one. You have figured out the secrets to satisfying low carb desserts. Your recipes will be my go-tos from now on!
Thanks, Angie!
What is the actual volume of 2/3 cup of hazlenuts after grinding (I buy mine already ground)?
Quite impressed with the fluffiness of it ! Made it with almond flour and came out as well! My husband who is an executive chef said it was very good! Iwipped up some 35 % cream with hazelnut extrac and vanilla extract a bit of 8o% dark choclotat and it was fantastic ! Thanks !
I was super desperate for a chocolaty dessert tonight but didn’t have time, and was too tired, to make a full recipe. Then I remembered one of your recent posts about mug cakes. Perfect! As described, it took me less than 10 minutes to put together, plus the minute to cook and a couple to cool.
Absolutely delicious!
I made this Saturday night when my husband and I got home from dinner out. We really wanted a dessert and thought about caving in and ordering one to share, but in the end knew we’d feel “like crap” later if we did. So when we got home I whipped this up (using almond flour instead of hazelnuts and the coconut oil option.) Viola! 3 minutes later were having our cake and eating it too… with a dollop of whipped cream!
I wonder, has anyone made this with other nuts? I don’t have any hazelnuts on hand. Perhaps almonds? Or pecans? Or both? Love the blog!
You could easily make it with any other nut. Pecans would be delicious.