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
- ⅔ cup hazelnuts toasted (and skinned, if you want)
- 3 tablespoon cocoa powder
- 2 tablespoon granular Swerve sweetener
- 1 teaspoon baking powder
- pinch of salt
- ¼ cup heavy cream
- 2 tablespoon hazelnut oil or melted butter or coconut oil
- 1 large egg
- ¼ teaspoon 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
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Christy says
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.
Carolyn says
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.
Karen says
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!
Carolyn says
Sounds wonderful!
Angie says
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!
Carolyn says
Thanks, Angie!
Nena Winand says
What is the actual volume of 2/3 cup of hazlenuts after grinding (I buy mine already ground)?
Jofoto says
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 !
Lorraine says
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!
Hope says
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!
Amber says
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!
Carolyn says
You could easily make it with any other nut. Pecans would be delicious.
Alexandra says
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!
Andrea@simplylivinghealthy.org says
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!
Kate says
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!
Carolyn says
Glad you liked them!
Tammy says
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.
Carolyn says
I am sure ghee would be great!
Lesley says
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!!
Carolyn says
You are very welcome!
Beth M. says
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!!
Magaret says
Nothing better than a little cake when you ‘need’ it!!
Nilda says
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?
Carolyn says
Yes, it’s definitely 4.5 g per cake. Did I say differently? Time to go edit myself!
Carolyn says
Apparently I have trouble doing math. Or rather, I have trouble doing math when I am tired and being heckled by 3 kids 🙂
Joy says
I love the recipe.
ash says
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
Shumaila says
I like this low carb gluten free version of the mug cake. Would satisfy my chocolate craving without making me feel that guilty!
Lynn says
This is awesome! 15 minutes for a delicious chocolatey treat sounds just right 🙂
Kirstin says
YUM! This sounds amazing! Definitely marking this to try soon