90 Second Double Chocolate Chip Mug Cake – low carb, gluten free

Sometimes after dinner, I just want a little something sweet. Since I usually don’t plan ahead very well, if I’m going to have dessert, I need it to be quick to make because I don’t want to be eating dessert at 11:00 pm no matter how few carbs it has.  This chocolate cake takes about 5 minutes to gather ingredients and mix, and 90 seconds to cook in the microwave. I like it because it is portion controlled…I know I won’t find myself covered in chocolate laying in a food stupor with only crumbs remaining of an entire chocolate cake!  This recipe makes 2 small cakes, so you could share one or save it for tomorrow.

I use Lily’s Choclate Chips because they are delicious, non GMO and sweetened with Stevia instead of sugar or some other artificial sweetener.  Stevia is an all natural sweetener derived from a leaf, not an artificial chemical.

The toppping in the picture is just heavy whipping cream whipped with some stevia and vanilla.

one minute mug chocolate cake


90 Second Double Chocolate Chip Mug Cake

90 Second Double Chocolate Chip Mug Cake


  • 4 TBSP cocoa powder
  • 2 TBSP erythritol
  • 2 medium egg
  • 2 TBSP heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 cup [Lily's chocolate chips: Lily's Dark Chocolate Chips]
  • 2 pinch salt


  1. Mix all ingredients together in a bowl.
  2. Pour into 2 ramekins or 2 mugs.
  3. Cook in the microwave for 90 seconds.

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