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 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 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!
It's also a great way to satisy 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 🤣
The sweetener
For the low-carb sweetener, any erythritol-based sweetener will work.
I prefer to use half Swerve Brown and half White Granulated Swerve 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 😀
*Note- While I usually prefer BESTI sweeteners, sadly, they don't have a brown version. While I prefer to use a brown sweetener, this recipe will still work great with Besti's Monk Fruit Erythritol Sweetener. And be sure to use the code "CRAVEABLE" at checkout for 10% off!
The coconut flour
A word of caution: not a coconut flour is the same! Some brands are much more absorbent than others.
Because of this, I only recommend Bob's Red Mill or Arrowhead Mills, because these are 2 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
Add 1 Tbsp of butter or coconut oil to a ramekin or mug. Place in the microwave and heat 20 to 30 seconds, or until melted.
Stir in some brown low-carb sweetener, white low-carb sweetener, and an egg yolk.
Then, stir in blanched almond flour, coconut flour, a pinch of sea salt, and low-carb chocolate chips.
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.
💭 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 1/4 cup of tapioca flour and 1/2 tsp. non-dairy milk.
If you’ve tried this Chocolate Chip Mug Cookie or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Mug Cookie {Paleo & Gluten-Free}
Ingredients
- 1 Tbsp. Butter can use non-dairy, ghee, or coconut oil for dairy-free
- 1 Tbsp. Swerve Sweetener
- 1 Tbsp Brown Swerve Sweetener or additional Swerve white sweetener
- 1 Large Egg Yolk
- 1/4 tsp. Pure Vanilla
- 3 Tbsp Blanched Almond Flour finely ground
- 2 tsp 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. 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!
Video
Notes
- 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 1/4 cup of tapioca flour and 1/2 tsp. non-dairy milk (or an 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 Swerve Brown and half White Granulated Swerve 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 😀 *Note- While I usually prefer BESTI sweeteners, sadly, they don't have a brown version. While I prefer to use a brown sweetener, this recipe will still work great with Besti's Monk Fruit Erythritol Sweetener. And be sure to use the code "CRAVEABLE" at checkout for 10% off!
- A word of caution: not a coconut flour is the same! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills, because these are 2 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.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
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!
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
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.
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
Not good.
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
This is awesome! Is there a way to double this recipe? One cookie never feels like enough sometimes 😉
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
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 🙂
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
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!
Thanks so much Abby I'm happy you liked it! I'll have to try it with blueberries, that sounds delish!!!
-Cassidy
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.
Thanks Katie, I'm happy you liked it! And thanks so much for taking the time to leave a comment 🙂
-Cassidy
I've made this a couple times now. LOVE it!! My husband really liked it too!! Thank you so much!! 🙂
Thanks Angela! I make this a lot, it's just so easy and yummy 🙂
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...)
YAAAYY, I'm glad you like it! -It's one of my favorites 🙂
XO,
Cassidy