This warm, soft chocolate chip keto mug cookie can be yours in less than 5 minutes and is a great mid-day snack or the perfect treat after a long day!
It's a perfect sweet treat with minimal effort and is great with low-carb ice cream or whipped cream to make it extra rich and decadent. Plus, in addition to being low-carb, it's gluten-free and can be made paleo too!
Five minutes people - I'm not even kidding!!! You can have this warm, soft-baked Gluten-Free Keto Mug Cookie in five minutes flat.
It's a perfect sweet treat to have for a mid-day snack or for dessert after a long day with minimal effort.
It's amazing that just a handful of basic low-carb ingredients can make such an amazing mug of dessert deliciousness!
Plus, this keto mug cookie is a great way to satisfy your sweet tooth while keeping your portions under control.
I don't know about you, but since summer is coming with shorts and swimsuits, I'm glad there isn't an entire pan of leftovers for me to eat!
Because really, if there are a dozen chocolate chip cookies, I'm going to eat a dozen chocolate chip cookies, lol 🤣
Ingredients
Here are the simple ingredients you will need:
- Butter - Use non-dairy, ghee, or coconut oil for dairy-free
- Erythritol-Based Keto Sweetener - Or any erythritol-based 1:1 sweetener
- Brown Keto Sweetener - or additional white sweetener (can use any brown keto sweetener you prefer)
- Large Egg Yolk - Be sure to use a large egg yolk. If you use a different size, the cookie may turn out dry or too wet.
- Pure Vanilla - If possible, use pure vanilla and not the imitation variety.
- Blanched Almond Flour - Low-carb flour. Use finely ground, blanched almond flour.
- Besti Coconut Flour - Another keto flour, makes the cookie extra soft and fluffy.
- Sea Salt - Enhances the flavor.
- Keto Chocolate Chips - Adds little bursts of chocolate sweetness and is what makes the cookie! Lily's and ChocZero are both good brands.
The sweetener
For the low-carb sweetener, any keto granulated sweetener will work.
I prefer to use half Brown Sweetener and half White Granulated Sweetener to give the cookie a richer, more authentic flavor with caramel-like undertones.
However, if you can't get ahold of the brown variety, don't panic. The white version will work just fine 😀
*Note- As a special gift to my readers, I've teamed up with BESTI to give you guys 20% off! Simply use the code "CRAVEABLE" at checkout!
The coconut flour
A word of caution: not all coconut flour is the same! Some brands are much more absorbent than others.
Because of this, I only recommend Bob's Red Mill, Besti, or Arrowhead Mills, because these are 3 brands I know will work well in this recipe.
If you do need to use another brand, be sure that it's super soft and not in any way gritty. Otherwise, it will not absorb as much moisture as needed.
🔪 Easy instructions
Step #1: Add 1 tablespoon of butter or coconut oil to a ramekin or mug.
Place in the microwave and heat for 20 to 30 seconds, or until melted.
Step #2: Stir in some brown low-carb sweetener, white low-carb sweetener, and large egg yolk.
Step #3: Stir in the dry ingredients.
This includes blanched almond flour, coconut flour, a pinch of sea salt, and low-carb chocolate chips.
Step #4: Microwave for 45 seconds to 1 minute, or until the cookie springs back to the touch.
Do not cook until the top is completely firm as this will make the cookie dry. However, if the top seems doughy - microwave an additional 5 to 10 seconds, or until done.
How to serve
Serve immediately with keto ice cream and berries.
And be sure to serve right away! If it sits at room temperature too long, the cookie will become tough.
💭 Frequently asked questions
Yes, it can! Simply use dairy-free butter or coconut oil in place of the butter.
The texture is similar to a dense cake or soft-baked cookie.
To make this paleo-compliant, use coconut oil instead of butter and replace the low-carb sweetener with coconut palm sugar. I've also successfully replaced the almond flour and coconut flour with ¼ cup of tapioca flour and ½ tsp. non-dairy milk.
Yes, you can! To bake, simply place it on a baking sheet, then bake at 350 degrees F for 15 to 25 minutes.
Top tips
- This is best eaten right away! If it sits at room temperature too long, the cookie will become tough.
- This recipe works best with a large egg yolk. If you use a different size, the cookie may turn out too dry or too wet.
- Be sure to accurately measure the coconut flour using a spoon or knife to level the top of your measuring spoon or cup. Coconut flour is extremely absorbent, so it's important to measure it correctly if you don't want a dry, crumbly keto chocolate chip cookie.
Looking for more keto cookies?
I think you'll love these...
Or this gluten-free No-Bake Berry Tart from Salted Plains looks delicious too!
If you’ve tried this Chocolate Chip Keto Mug Cookie or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Low-Carb Keto Chocolate Chip Mug Cookie
Ingredients
- 1 Tbsp. Butter - can use non-dairy, ghee, or coconut oil for dairy-free
- 1 Tbsp. Erythritol-Based Keto Sweetener - or any erythritol-based 1:1 sweetener
- 1 tablespoon Brown Keto Sweetener - or additional white sweetener (can use any brown keto sweetener you prefer)
- 1 Large Egg Yolk
- ¼ tsp. Pure Vanilla
- 3 tablespoon Blanched Almond Flour - finely ground
- 2 teaspoon Besti Coconut Flour
- 1 Pinch Sea Salt
- 2 Tbsp. Keto Chocolate Chips
Instructions
- Measure out 1 Tablespoon of butter and place in a mug or ramekin. Melt in the microwave, approximately 30 seconds.
- Stir in the sweetener, egg yolk, and vanilla. Mix well, otherwise, the cookie will turn out crumbly.
- Then, carefully stir in the blanched almond flour, coconut flour, and sea salt. If the batter seems dry or crumbly, add ¼ tsp. water or non-dairy milk. Then, stir in the chocolate chips.
- Cook in the microwave for 45 seconds to 1 minute or until the top no longer looks doughy. Start with 45 seconds so not to overcook. If you gently touch the top and it lightly springs back, it's perfect (if it's firm to the touch, it's overcooked).
- Serve immediately with coconut whipped cream or keto ice cream!
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Mug Cookie Video
- This is best eaten right away! If it sits at room temperature too long, the cookie will become tough.
- This recipe works best with a large egg yolk. If you use a different size, the cookie may turn out too dry or too wet.
- To make this paleo-compliant, use coconut oil instead of butter and replace the low-carb sweetener with coconut palm sugar. You can also replace the almond flour and coconut flour with ¼ cup of tapioca flour and ½ tsp. non-dairy milk (or x-large egg yolk and no non-dairy milk) if desired.
- For the low-carb sweetener, any erythritol-based sweetener will work. I prefer to use half brown and half white granulated sweetener to give the cookie a richer, more authentic flavor. However, if you can't get ahold of the brown variety, don't panic. The white version will work just fine 😀
- As a special gift to my readers, I've teamed up with BESTI to give you guys 20% off! Simply use the code "CRAVEABLE" at checkout!
- A word of caution: not all coconut flour is the same! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill, Besti, or Arrowhead Mills, because these are 3 brands I know will work well in this recipe. If you do need to use another brand, be sure that it's super soft and not in any way gritty. Otherwise, it will not absorb as much moisture as needed.
- Be sure to accurately measure the coconut flour using a spoon or knife to level the top of your measuring spoon or cup. Coconut flour is extremely absorbent, so it's important to measure it correctly if you don't want a dry, crumbly cookie.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Alisa Hancock says
Is this carb count net carbs? Gonna try out the recipe using almond flour. I do keto/low carb
Cassidy Stauffer says
Hi Alisa,
Each mug cookie has 37 total carbs and 33 grams of fiber resulting in only 4 net carbs. I hope this helps!
XO,
Cassidy
Jenna says
Love this mug cookie! I changed it a bit, I used one packet of stevia instead since that's what I have on hand, and I also added about a teaspoon of milk to make it less thick. I microwaved for 30sec since I like cookies that are pretty underbaked. But it's a great recipe!
Cassidy Stauffer says
Thanks, Jenna, I'm so happy you liked it! ...and thanks also for letting me know about your substitutions 🙂
-Cassidy
Erin says
This recipe, mostly as originally written, is AMAZING!!! I used one tablespoon of Truvia Brown Sugar as the only sweetener and it was perfectly sweet for my taste. Thank you! 🙂
Bryna says
When did you change this recipe? It used to use tapioca flour instead of almond and coconut flour. I've gone back to this one over and over even after I've stopped being paleo because it's so amazing, but was disappointed when I made it this time, not even realising that I hadn't used the tapioca/coconut sugar this time. I assume because you've started calling it keto versus paleo? I see you still mention that in the notes though. Still good, just definitely prefer and will continue to make the original version. Thank you so much for the recipe over the years though!
Cassidy Stauffer says
Hi Bryna,
Yes, I updated it recently to be keto-friendly but I put a note of how to make the original paleo version in the notes for those of you who prefer that one. Sorry for the confusion! I'm happy you still liked it though, even though you preferred the original 😀
-Cassidy
Bryna says
Hi, thanks for the clarification! I'm sorry if I came across as snobby before! I actually ended up sharing this with my Mother who is keto and she ended up liking it quite a bit. 🙂 Thanks for all your hard work.
Cassidy Stauffer says
No, you didn't come across snobby at all - it was a valid question! I'm glad your mother liked it 😀
Have a great week!
-Cassidy
Kimm says
Not good.
Cassidy Stauffer says
Hi Kimm, I'm so sorry!
Can I ask what was wrong with it? Did it not turn out right or did you just not like it? If it didn't turn out right, did you make substitutions? Sorry again!
-Cassidy
Loryn says
This is awesome! Is there a way to double this recipe? One cookie never feels like enough sometimes 😉
Cassidy Stauffer says
Hi Loryn!
In other recipes that call for 1 egg yolk, I've seen that some people double the recipe using 1 egg, then divide the egg evenly between the two ramekins, but I haven't tried it myself. If you give it a shot please let me know how it turns out!!!
-Cassidy
Trisha says
Thank you SO much for this recipe! I absolutely love it. I've tried modifying it w/ different flavors and it turns out perfect and delicious everytime! So far I've made chocolate, lemon-blueberry, and banana. Next I'm going to try pumpkin, maybe carrot. This is one of the best recipes I've ever tried, Paleo or otherwise 🙂
Cassidy says
I'm so happy you like it! I will have to try some of the different flavors you mentioned, they sound so yummy!!!!
Thank you for the nice comment!
-Cassidy
Abby Christensen says
Talk about quick and easy!! I loved this, I subbed frozen blueberries for the chocolate chips just because that's what I had on hand...yum!
Cassidy says
Thanks so much Abby I'm happy you liked it! I'll have to try it with blueberries, that sounds delish!!!
-Cassidy
Katie says
Wow - these were great! I used maple syrup instead of coconut sugar (didn't change the amount) and the yolk of 1 large egg instead of extra large. The taste was great! The texture was like a moist cake. It did get a little crumbly, but wasn't dry at all. The only thing that could possibly make it better is a nice scoop of vanilla ice cream on top. Thanks for such a great simple recipe.
Cassidy says
Thanks Katie, I'm happy you liked it! And thanks so much for taking the time to leave a comment 🙂
-Cassidy
Angela says
I've made this a couple times now. LOVE it!! My husband really liked it too!! Thank you so much!! 🙂
Cassidy says
Thanks Angela! I make this a lot, it's just so easy and yummy 🙂
Hannah says
Oh. My. Goodness. This is SO incredible!!! I am absolutely drooling over this...I love it sooooo very much!!! Thank you!!! (I am not overreacting...)
Cassidy says
YAAAYY, I'm glad you like it! -It's one of my favorites 🙂
XO,
Cassidy