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
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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.
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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!
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!
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!
Glad you liked them!
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.
I am sure ghee would be great!
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!!
You are very welcome!
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!!
Nothing better than a little cake when you ‘need’ it!!
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?
Yes, it’s definitely 4.5 g per cake. Did I say differently? Time to go edit myself!
Apparently I have trouble doing math. Or rather, I have trouble doing math when I am tired and being heckled by 3 kids 🙂
I love the recipe.
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
I like this low carb gluten free version of the mug cake. Would satisfy my chocolate craving without making me feel that guilty!
This is awesome! 15 minutes for a delicious chocolatey treat sounds just right 🙂
YUM! This sounds amazing! Definitely marking this to try soon
sounds so good! I am putting this on my list
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 🙂
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. 😀
Any word on the baking time/temp?
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?
I have yet to make a mug cake. This looks fun and different.