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July 9, 2012

Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free

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Easy and delicious, this low carb chocolate hazelnut mug cake is sure to satisfy all your cravings!

Low Carb, Gluten-Free Mug Cake
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!

5 from 1 vote
Low Carb Chocolate Hazelnut Mug Cake
Print
Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free
Prep Time
13 mins
Cook Time
2 mins
Total Time
15 mins
 

Sweet, warm chocolatey cake, the ultimate in comfort foods!

Course: Dessert
Cuisine: Dessert
Servings: 2 cakes
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
  1. Grind hazelnuts in food processor until they resemble coarse meal. Transfer to a medium bowl.
  2. Whisk in cocoa powder, Swerve, baking powder and salt.

  3. Stir in cream, oil, egg, and hazelnut extract until batter is well-combined.

  4. Divide between 2 mugs and microwave each for about 1 minute. Remove and let cool a minute or two, then dig in!
Recipe Notes

Serves 2. Each serving has a total of 10.5g of carbs and 6 g of fiber. Total NET CARBS = 4.5 g.

Nutrition Facts
Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free
Amount Per Serving (1 cake)
Calories 42
% Daily Value*
Carbohydrates 10.5g4%
Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.


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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: chocolate, hazlenuts, whipped cream

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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.

Reader Interactions

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Comments

  1. Brian @ A Thought For Food says

    July 9, 2012 at 11:59 am

    Oh hazelnuts… so under appreciated. I love what you’ve done here. Looks marvelous!

    Reply
  2. Amy @ A Little Nosh says

    July 9, 2012 at 12:00 pm

    So glad you were able to adapt it to meet your needs. Yours looks much prettier than mine did!

    Reply
  3. Eric says

    July 9, 2012 at 12:10 pm

    These look great. Any idea what the 2/3 cup of hazelnuts would weigh? I have a bag of ground hazelnut meal from Bob’s Red Mill that I need to use up, and this looks like just the ticket.

    Also, I recently used Swerve for the first time making a Chocolate mousse cake for a July 4th bash. OMG! I have finally found a low carb sweetener that I can use, and it sort of feels like I got my life back. Thanks for recommending it.

    Reply
    • Carolyn says

      July 9, 2012 at 12:51 pm

      I actually just weighed out 2/3 cup of hazelnuts and it comes to about 2.7 or 2.8 ounces. Does that help you?

      Reply
      • Eric says

        July 11, 2012 at 7:54 pm

        Yes, that’s great. Thanks. Can’t wait to try these, but I need to get cream. Sigh!

        Love your recipes, and envy you the knowledge of how the low carb products will react in a recipe. I’ve only been doing this for 6 months, so still trying to figure it all out. Still miss my sourdough bread, though.

        Reply
  4. Nicole @ The Daily Dish says

    July 9, 2012 at 12:31 pm

    This looks so scrumptious. I love mug cakes, but this one is so much better than the simple one we make! Great recipe!

    Reply
  5. [email protected] says

    July 9, 2012 at 1:11 pm

    Sometimes? I need cake ALL the time 😉

    Reply
  6. Wanda / MaidOfSteel says

    July 9, 2012 at 1:45 pm

    I really like your approach on nutrition, seem to be very level-headed. And I’m definitely going to try this amazing recipe out buuut… I have a little problem. I cut out any dairy off my diet – do you have any suggestion what migth work well instead of the heavy cream?

    Reply
    • Carolyn says

      July 9, 2012 at 2:01 pm

      Sure! You could really use almost any liquid here. Almond milk would work just fine.

      Reply
    • Naomi Most says

      August 9, 2012 at 12:34 am

      I’d suggest coconut milk from a can, actually. Just made it myself, worked great!

      Reply
  7. Lisa~~ says

    July 9, 2012 at 4:22 pm

    Delicious, low carb & gluten free, I am SO saving this recipe to make very soon. Wonderful SRC choice.

    If you haven’t already, I’d love for you to check out my SRC entry, it too is chocolate, lower carb and gluten free: Double Chocolate Mousse Cake

    Lisa~~
    Cook Lisa Cook

    Reply
  8. aarean says

    July 9, 2012 at 4:44 pm

    wow this looks so good and who woulda thought it was gluten free?!?! Lovin’ your site…I actually linked your corn and zucchini salad in my Color Issue post today!!! 🙂

    xoxo
    Aarean
    colorissue.blogspot.com (come on over and follow along!)

    Reply
  9. Kankana says

    July 9, 2012 at 5:43 pm

    I make this all the time, specially since hubby doesn’t like dark chocolate and I eat only that 😉

    Reply
  10. [email protected] says

    July 9, 2012 at 7:35 pm

    A chocolate hazelnut cake? That is ridiculously quick and easy to make? A very, very dangerous thing indeed!

    Reply
  11. Emily @ Life on Food says

    July 9, 2012 at 8:10 pm

    I am sold, like as in right now I am heading to the kitchen to make one for me. Delicious!

    Reply
  12. Karen says

    July 9, 2012 at 9:14 pm

    Holy cow! Yes, I definitely need this in my like. 15 minutes?? That’s my kind of dessert!

    Reply
    • Karen says

      July 9, 2012 at 9:16 pm

      ha! I tried to edit before this went through…no luck, and then I got scolded by your blog for posting comments too quickly! lol.

      Reply
  13. Karen says

    July 9, 2012 at 9:15 pm

    Holy cow! Yes, I definitely need this in my life. 15 minutes?? That’s my kind of dessert!

    Reply
  14. Alice B. says

    July 10, 2012 at 12:06 am

    This looks and sounds SOOOO good! Cannot wait to try! I was seeing entries about mug cakes at Pinterest just a couple of days ago. Now there’s one I can make and eat and enjoy, all guilt-free and still feel good afterward!!

    Thank you, Carolyn!

    Reply
  15. Gerry @ Foodness Gracious says

    July 10, 2012 at 12:36 am

    Yup, sometimes a dude just want’s cake too 🙂 In 15 minutes, that is awesome!
    Great post, take care..

    Reply
  16. Veronica says

    July 10, 2012 at 2:32 am

    This looks nice and fudgy, and totally decadent! Hard to believe it’s healthy too! Did you think it was kinda like a brownie b/c that’s what it reminds me of.

    Reply
    • Carolyn says

      July 10, 2012 at 6:09 am

      As long as you undercook it a bit, it is rather brownie like.

      Reply
  17. In Katrina's Kitchen says

    July 10, 2012 at 9:53 am

    I have yet to make a mug cake. This looks fun and different.

    Reply
  18. Katie says

    July 10, 2012 at 10:23 am

    I’m going to make this!! It sounds wonderful. I have no microwave — do you know how long it might take in a mug-sized dish in the oven? If not, I’ll wing it. 😀

    Reply
    • mfg says

      July 10, 2012 at 2:16 pm

      Any word on the baking time/temp?

      Reply
      • Carolyn says

        July 10, 2012 at 3:19 pm

        Hmmmm, I am not sure. I’d go 325F and bake for 5 minutes first, then in 2 minute increments after that. You want it to puff up and be firm around the edges, but still kind of undercooked in the middle for that gooeyness. Does that help?

        Reply
  19. Parsley Sage says

    July 10, 2012 at 11:44 am

    These are genius! I’ve recently made a new friend and it seems like all we do is eat but she’s gotta do gluten free. This is totally bookmarked for our next brunch 🙂

    Reply
  20. Alison @ Ingredients, Inc. says

    July 10, 2012 at 12:37 pm

    sounds so good! I am putting this on my list

    Reply
  21. Kirstin says

    July 10, 2012 at 12:39 pm

    YUM! This sounds amazing! Definitely marking this to try soon

    Reply
  22. Lynn says

    July 10, 2012 at 8:03 pm

    This is awesome! 15 minutes for a delicious chocolatey treat sounds just right 🙂

    Reply
  23. Shumaila says

    July 11, 2012 at 3:16 pm

    I like this low carb gluten free version of the mug cake. Would satisfy my chocolate craving without making me feel that guilty!

    Reply
  24. ash says

    July 12, 2012 at 11:05 am

    Looks yummy. What a fun blog check out my blog if you get a min and have not already :).

    Have a great day

    http://thedailysmash101.blogspot.com

    Reply
  25. Joy says

    July 12, 2012 at 11:48 am

    I love the recipe.

    Reply
  26. Nilda says

    July 12, 2012 at 8:37 pm

    Ok, so I am addicted to your blog and eagerly await your new recipes. I have made this mug cake two days in a row now cause they are just deelish! I was wondering about the carb count however, should’nt it be 4.5 grams per cake?

    Reply
    • Carolyn says

      July 12, 2012 at 8:38 pm

      Yes, it’s definitely 4.5 g per cake. Did I say differently? Time to go edit myself!

      Reply
    • Carolyn says

      July 12, 2012 at 8:40 pm

      Apparently I have trouble doing math. Or rather, I have trouble doing math when I am tired and being heckled by 3 kids 🙂

      Reply
  27. Magaret says

    July 13, 2012 at 10:08 pm

    Nothing better than a little cake when you ‘need’ it!!

    Reply
  28. Beth M. says

    July 14, 2012 at 11:38 pm

    Oh my gosh, this was WONDERFUL!! I had hazelnut meal already on hand, so I guestimated and used just 1/3 cup, and it turned out fine.
    I think another time I’d divide into 3 mugs, one serving was more than enough (though I have to admit I did eat the whole thing) – absolutely fabulous, and so easy! Thank you!!

    Reply
  29. Lesley says

    July 20, 2012 at 11:20 am

    I just found your website…I think you are my new HERO! My low carb lifestyle just got a bit better with great recipes. THANK YOU!!

    Reply
    • Carolyn says

      July 20, 2012 at 11:55 am

      You are very welcome!

      Reply
  30. Tammy says

    July 31, 2012 at 3:42 am

    You mentioned using either butter or coconut oil if there was no hazelnut oil. I recently bought a ghee/coconut oil combo. I use it with popcorn all the time and it gives it that perfect movie popcorn flavor. I’m sure that would work beautifully in this recipe too.

    Reply
    • Carolyn says

      July 31, 2012 at 6:08 am

      I am sure ghee would be great!

      Reply
  31. [email protected] says

    August 19, 2012 at 9:19 pm

    Good grief…I made this tonight. So easy, so good, so satisfying…oh, and so BIG! I think next time I will use 4 ramekins rather than just 2 mugs…don’t get me wrong, I ate the entire thing but…could have been satisfied with half! I only had hazelnut meal so I used 1/2 cup and it came out just perfect…I think I will try to find some hazelnut extract for my next go round as well. This will definitely be a keeper recipe!

    Reply
    • Kate says

      August 27, 2012 at 12:07 am

      Just made these, and they are AMAZING!! Followed the recipe exactly, except for the sugar. Just used regular raw sugar since I’m out of erythritol. I figured a tbsp of sugar isn’t THAT many carbs. We had them with a little low-carb vanilla ice cream (from the Nourishing Traditions cookbook) and together they made the most satisfying low carb dessert I’ve had. Thank you so much for sharing!

      Reply
      • Carolyn says

        August 27, 2012 at 6:14 am

        Glad you liked them!

        Reply
  32. Alexandra says

    October 12, 2012 at 8:09 pm

    This works great with 1/2 cup of premade sugarfree Nutella substitute instead of the first 3 ingredients. I’m pretty sure I got the recipe from you. Now I finally have a use for hazelnut spread, other than eating it off a spoon!

    Reply
  33. Amber says

    June 15, 2013 at 1:17 pm

    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!

    Reply
    • Carolyn says

      June 15, 2013 at 3:32 pm

      You could easily make it with any other nut. Pecans would be delicious.

      Reply
  34. Hope says

    July 29, 2013 at 11:40 am

    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!

    Reply
  35. Lorraine says

    March 28, 2014 at 9:23 pm

    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!

    Reply
  36. Jofoto says

    February 29, 2016 at 2:41 pm

    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 !

    Reply
  37. Nena Winand says

    January 22, 2018 at 10:44 am

    What is the actual volume of 2/3 cup of hazlenuts after grinding (I buy mine already ground)?

    Reply
  38. Angie says

    February 3, 2018 at 11:39 am

    5 stars
    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!

    Reply
    • Carolyn says

      February 3, 2018 at 2:24 pm

      Thanks, Angie!

      Reply
  39. Karen says

    July 11, 2019 at 7:07 pm

    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!

    Reply
    • Carolyn says

      July 11, 2019 at 10:37 pm

      Sounds wonderful!

      Reply

Trackbacks

  1. Weekly Gluten-Free Roundup – July 15, 2012 « Celiac Kitchen Witch says:
    July 15, 2012 at 6:17 pm

    […] Carob Truffles | The Mommy Bowl.Chocolate Crispy Rice Crust | In Flora’s Kitchen.Chocolate Hazelnut Mug Cake (LC) | All Day I Dream About Food.Chocolate Mint Fudge Pops (LC) | All Day I Dream About […]

    Reply
  2. Dark Chocolate Cake in a Mug - The Hardcore Chef says:
    August 9, 2012 at 8:24 pm

    […] goes to Carolyn of AllDayIDreamOfFood.com, as this chocolate hazelnut mug cake comes from her blog.  All I did was translate her use of whole hazelnuts into hazelnut meal, and replace the sugar […]

    Reply
  3. Mug Cakes | Aislinn Events says:
    March 10, 2013 at 6:51 am

    […] Chocolate Hazelnut Mug Cake […]

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  4. Week One says:
    December 19, 2013 at 3:36 am

    […] Dessert: Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free […]

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  5. Day One says:
    January 1, 2014 at 5:43 pm

    […] Dessert: Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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