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“All for One” Grain Free Chocolate Cake

Filed Under: 50-100, Almond Milk, Cakes and Cupcakes, Chocolate, Chocolate, Cocoa Powder, Desserts, Eggs/Egg Whites/Egg Replacer, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Pumpkin, Recipe Makeover, Recipes, Single Serving, Snacks, Stevia, Sugar Free, Vegan

By 182 Comments Jump to Recipe

I don’t really have much to say here.

Because, frankly, I just don’t need to.

Grain free, low carb chocolate cake for 60 calories that can be in your mouth in less than five minutes flat.

Need I say more?

Nope.

I will say, though, that being low carb can actually be kinda fun.

Wouldn’t you agree?

Nutritional Comparison

Cake in a Mug:

Calories: 855

Fat: ~67g

vs.

“All for One” Grain Free Chocolate Cake

Calories: ~60

Fat: 4g

“All For One” Grain Free Chocolate Cake

Look at these stats! How can you not love them? And this cake is sooooooo delicious. You can also eat if for breakfast! You know how I love eating desserts for breakfast.

Adapted from Spoonful of Sugar Free

Ingredients

1/4c. cocoa powder

1 egg white (or 1.5t egg replacer mixed with 2T water, for a vegan version)

2T canned pumpkin (any type of squash would work, and I bet applesauce or mashed banana would be fine, too!)

pinch salt

1/8t baking powder

3T almond milk (or milk of choice)

sweetener (For those of you who like the bitter chocolate taste, use little to no sweetener. I have a sweet tooth, and I used about 30 drops of stevia)

chocolate chips, optional, but not really optional

Directions

Beat egg white in a small dish (I use a mug). Add the rest of ingredients, and then add chocolate chips, if using. Spoon into a greased microwave safe dish. Nuke for about 3.5 minutes. I have a really old and junkie microwave, so it is likely you’ll have to microwave yours for less time. Just keep your eye on it, and, eventually, you’ll get the right time for you.

*Update* Oven directions: Bake in the oven at 375F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

What’s that?

You want to be low carb, too?

Cake Pinterest

I knew you’d come around.

Enjoy!

-Kelly M.

 

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Comments

  2. Yum! This sounds like it would be perfect to quelch a chocolate craving.. which I have been having waaaaaaaaay too much in the last week. And giving in waaaay too much! I think I cleared out my chocolate storage. Why couldn't you have posted this earlier?!?! No worries - I've got it saved for next time!
    Reply

  8. Aaaaand I have my study snack! But in regards to your last post, dearie, you shouldn't be gaining on 1400-1500 calories. "Slow metabolisms" are a load of bullshit unless you have a thyroid disorder -- metabolic differences from person to person are usually in the vein of a couple hundred calories. HOWEVER, metabolic adaptation is definitely possible, even if it takes longer than some fitness people would want you to believe. If you want to chat about it, send me an email.
    Reply

    • As a healthcare professional, I must advise that the thyroid isnt the only thing that affects metabolism...not by a long shot. The thyroid can't make T3 & T4 without TSH from the Pituitary gland. In addition, there are numerous other hormones that can affect metabolic rate.
      Reply

  9. I tried it yesterday, but put the whole egg in it... and ended up didn't really liking it. I don't know if it's the egg that gave it the texture, or maybe I overcooked it? Mine didn't look like your picture, it was really 'bubbly' inside even once cooked. This is why I'm thinking overcooking, but as I've never micro-waved cakes before... I can't say!
    Reply

    • I'm so sorry this didn't work for you! I have an ANCIENT microwave, so if you have a newer model, it may cook differently. I also put up oven directions if you don't want to fuss with the microwave time. I'm sorry again! ;)
      Reply

  10. Yummy! I love mugcakes. Also, this is a weird question, but are you currently trying to lose weight? I know you're running, and I've noticed that all of your recipes are low-cal and emphasize that.. Of course, I don't mind at all (low cal = me being allowed to quadruple them..?), but I'm just wondering!
    Reply

    • This isn't a weird question at all! Thank you for caring. ;) In my Running Debate post (sorry I don't know to put links in comments!), I talked about how I gained about 10lbs. I am trying to lose it, but even after this weight loss I hope to keep my recipes low cal because I like big servings! If I can eat 3 cups of ice cream instead of 1/2 cup for the same calories and deliciousness, I'm gonna do it! So thank you again for asking. I am so grateful to have you as a friend. ;)
      Reply

  11. Good gracious Kelly you are a master mind! I swear you can read my mind. I was sitting here thinking how much I wanted something sweet and presto, you answer my prayers! I already gave this recipe a try and it was amazing. I'm featuring the pictures of the cake and my little write up about your fabulousness on my blog tomorrow! ;)
    Reply

  12. Hi, This sounds great, a few questions: What does the T stand for? Is that table spoon or tea spoon? Since it's mug size. I'm from Holland so we use different terms here, just want to make sure! Thanks! Denise
    Reply

    • Thank you SO much for reading! It means so much to me. ;) I'm sorry about the confusion; I'll have to be more clear. T does mean tablespoon, and t means teaspoon. Thank you for asking!
      Reply

      • Thanks for the clarification! Looking forward to trying it out, probably with the banana, pumpkins are hard to come by here unless it's halloween. lol Hope it tastes good because I was looking for something that was alot safer for people with diabetes and heart/cholestrol issues. My physio therapist's place offers a gym option which I may take up as well. It sounds good as it's in groups of 5 and they often bring something nice and sweet for with the tea, but it is attached to a nursing home, so the biggest part exists out of elderly. They love a sweet nibble, but always feel guilty when they do cos of all their health problems! If this tastes good, I can offer them an alternative now which is easy to make as well! :) So, absolutely fab for putting it up here! :) Thanks!
        Reply

  13. I have made this cake twice, and both times it was really good. But its very, very rich. The first time i made it was too rich for me. So the second time i halved the recipe, used less cocoa, and added four packets of Truvia. I ate this with half a cup of Breyer's Fat Free Ice Cream and Fat Free Reddi-Wip. It was so good and I would make a billion more times. So perfect. You are a lifesaver!
    Reply

  14. Hi Kelly! I love your blog and think your recipies are inspired :) I recently found out I have a medical condition that makes a low carb lifestyle ideal (read: necessary) so when I stumbled upon your website I got so excited because all of the food looks so good! I was just wondering if you have the net carb counts for recipies like this one? I haven't figured out exactly how to calculate them, so if you do and could post I would be so greatfull :) anyway, thank you again, this blog made my day!!!!!
    Reply

    • You just made my day. Thank you so much!!! I am so sorry about your diagnosis, but I am really glad I can make your life a little easier and more delicious. ;) I'd be happy to calculate the carbs on this recipe for you! The whole recipe has about 6 grams of net carbs. Just for future reference, I calculate carbs by just looking at the nutritional labels of all the ingredients, adding up all the carbs (minus the fiber, for net carbs), and dividing it by the amount of servings. Thank you so much again, and I hope you have a lovely day!
      Reply

  15. I'll bet you could add some powdered whole milk with a little more moisture to get a more "milk chocolate" effect so the chocolate isn't so bitter
    Reply

    • That's a great idea! I don't think I've EVER had powdered milk, so I really wouldn't know about that. But thank you so much for sharing your expertise! If you try it, could you let me know how it goes? Thanks!
      Reply

  16. Oh my GOSH girl, this is amazing!! I pinned it a while back and finally got around to making it. I made it exactly as per your recipe, but omitting any sweetener or choc chips.. YUM :) And only 60 calories!? Amazing! Thanks for sharing ;)
    Reply

  17. I love all the recipes but this somehow didn't work for me :( it came out to a thick mousse/frosting instead of an actual cake - I used applesauce and flax egg (this could have been it?). Just to make sure, it's 1/4 CUPS cocoa powder right?
    Reply

    • Thank you so much for making this, and I'm so sorry this didn't work for you! I haven't tried this recipe with a flax egg, only egg replacer, so that may be the culprit. Also, microwave cooking times vary so much that maybe it just wasn't cooked long enough. So sorry again, and I hope this helps!
      Reply

  18. This turned out EXTREMELY well. I can't believe the texture you get from pumpkin and egg white. I would never have known this didn't have flour in it. I am going to experiment and see if I can multiply the recipe to make a full sized cake. Thanks so much for the fantastic recipe!!! You rock! :)
    Reply

    • Thank you so much for making this, and I am thrilled you enjoyed it! If you do try the full-sized cake, could you let me know how it goes? Thank you! ;)
      Reply

    • Hi John, I was just cruising the web looking at different healthier low carb recipes and saw your comment on Kelly's recipe for the mug cake. I discovered lots of Pumpkin Chocolate cake and cookie recipes this past Thanksgiving and tried one using canned Pumpkin and made some cupcakes . It is amazing that pumpkin can be used as a substitute for fat in baked goods! There are lots of recipes on the web if you don't want to try doubling etc the ingredients. I personally have used BabyFood Prunes any time I make a chocolate cake for half the fat or oil called for for years and absolutely LOVE the results! It keeps my cakes moist for days!! There are only 2 of us so they don't go quickly. Give them a try sometime, the flavor with Chocolate is much milder than the applesauce that is recommended a lot. I always add about of coffee as well for a richer chocolate flavor. I have also puréed dried prunes after I came across the substitution years ago. Sorry for the long story but I just had to share! :-) Good luck experimenting!
      Reply

  19. How is this 60 calories when a tablespoon of cocoa powder is 20 calories? 1/4 cup is 4 tablespoons * 20 calories each = 80 calories in the cocoa powder alone.
    Reply

    • Hi Alyssa, and I'm sorry for the confusion! I used Hershey's unsweetened baking cocoa, and it only has 10 calories a tablespoon, so that's what I used to calculate the calories for this recipe. Hope this helps!
      Reply

  21. Bless you, bless you, bless you! I've been CRAVING chocolate cake and this should be my answer. I LOVE that you make individual size things. I was telling my friend I'd love to make a LC cake, but I need a little one because I can't have it sitting around, it's too dangerous. Most of my LC desserts are creme brulee or cheesecake, but this should hit the spot as a once in a while treat. Trying to be good.
    Reply

  23. So looking forward to trying this one- might try making some of your caramel sauce to pour on top! :) Thanks Kelly x
    Reply

  24. If I wanted to bake this in the my small convection oven, how long would it take, at what temp would you bake it, and would it still turn out the same as in the microwave???
    Reply

  25. Made this lovely dessert for breakfast today. Love it! So chocolaty and filling - I actually had to save half for later! Used applesauce instead of pumpkin, 3 Tbsp of Splenda for sweetener, and everything else as written. Microwaved for 3 minutes in a soup mug. Perfect! :) You're a genius, thank you!
    Reply

  26. This sounds so yum. But I can't find the oven directions. I don't have a microwave. Can u plz put a link to it. Thanks :))
    Reply

    • Hi Sue! I updated the recipe with oven directions, but I'll copy and paste them for you here too. Oven directions: Bake in the oven at 375F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Thanks, and I hope this helps!
      Reply

  27. Hi Kelly, I was at first so excited to see this, but when I tried it, it turned out horrible! It was seriously the most bitter thing I've ever eaten...I couldn't even eat it all :( I used Sugarless Liquid Sweetener-about 15 drops. I have a really sweet tooth, and is it the brand of sweetener that makes it so bitter? :(
    Reply

  28. This was delicious! I'm confused tho...how did you get 60 calories? The cocoa powder alone has 80. It's still the lowest calorie mug cake out there tho, and it's good!
    Reply

    • Hi Jen! I use Hershey's unsweetened cocoa powder which is only 10 calories a tablespoon, so that makes it 40 calories for the cocoa powder in the recipe. Hope this helps!
      Reply

  30. Oh.My.Gawd! Just made this! It was phenomenal! I used banana instead of pumpkin, skim milk and 2 pkgs of splenda. Cooked in microwave for 3.5 min and turned out beautifully!
    Reply

  31. Hey, this sounds like a wonderful recipe! But i´d like to try it with Applesauce instead of Pumpkin or banana. Has anyone tried it yet and could someone tell me how it turned out? Thx
    Reply

  32. This was amazing!! If a little undercooked tastes like brownies out of the oven, top with far free cool whip.. So delicious! I bet if you wanted more protein you could add a scoop of powder and it would be denser/ more filling too
    Reply

  33. First of all...you're brilliant. I cannot believe you're 14! Second...I didn't have any cocoa powder...so I made this with 2 Tbs of flax seed, 1 tbs apple sauce and 1 tbs coconut flour....added some cinnamon and vanilla extract and it's pretty good! Just thought I'd throw that out there! =)
    Reply

  35. Oh btdubs, egg replacer doesn't work fro this recipe! just putting it out there! it turned out gummy and not cake-looking at all! more like tar and library paste! but great recipe though, THANKS KELLY!! you rockk!!!
    Reply

  36. Thank you for this, Kelly! I've tried several low-carb brownie in a mug recipes and they've all been terrible. This is delicious! I am shocked that you are a teenager. Good for you for having such a healthy and productive hobby!
    Reply

  37. Hello, I just wanted to let you know that I tried this recipe but halved it and it still turned out great and still big enough to hit my cravings while making it less than 60 calories! SO,,, 2 tbsp cocoa powder 1.5 tbsp of egg beaters 1 tbsp of applesauce pinch of baking powder 1.5 tbsp almond milk 1 packet of sweetener (2 for more of a sweetness) Thanks for sharing, it was so yummy!
    Reply

    • Hi Jen! The cocoa powder I use is 10 calories a tablespoon (Hershey's brand), so that's only 40 calories for the cocoa powder. Nutritionals vary by brand. Hope this helps!
      Reply

  40. So made this with mashed banana and peanut butter chips and it was insanely good! Thanks so much for the recipe!
    Reply

  41. Ok there is one problem here! They are too good!! OMG I want another one and at these calories I really could. I absolutely loved this. I usually dont worry about fat, just carbs. But when I can get both I am even happier. I really have a problem though cause now I have to make 3 more for the rest of the family. I used banana instead of pumpkin and added tsp of instant expresso. I also added a T of vanilla protein powder and then topped it with some sugar free raspberry marmalade! I also used as you Hershey's special dark cocoa as this is my favorite. Thank you for this recipe and keep them coming :)
    Reply

  43. SOOO GOOD!! i made with mashed banana and almond breeze almond/coconut milk and this HIT THE SPOT!! i wanted something chocolatey and delicious without sacrificing too many calories and i am telling you this was it!!! i will be making this again for sure!! thanks!!!!!
    Reply

  44. Can you make this with a chia egg instead of egg replacer? Any grain free egg free vanilla cupcake recipe? Thanks!!!
    Reply

  45. Nothing starts a Monday like an amazing cake for one! This was delicious and exactly what I was craving. I never imagined it could come out so "cake like." Thanks for another great recipe. Nom nom nom...
    Reply

  46. AHHHHH i love you so much!!!! These are the BOMB DOT COM! The first time I tried it, I read your instructions as "Nuke for about 35 seconds" And of course, it came out like chocolate pudding which made me really sad. :( But I persisted because I knew that Kelly doesn't make bad recipes! So I read your instructions again word by word and I realized my idiocy. I added 2 teaspoons of Trader Joe's Stevia (note: i think TJ's is a little less potent that Nunaturals and other brands) and the mug cake was super chocolatey and a bit bitter - in the way that dark, dark chocolate is bitter though. This totally satisfied my chocolate cravings. And the consistency is like a sponge chocolate cake. You'd never know that there's no flour in it! Thanks Kelly! And love you! <3
    Reply

  47. I have not yet tried this, but I'm super excitedly to, just need a couple of ingredients which will be picked up on my next grocery trip. I see you have a sub for the egg, THANK YOU, but I was wondering, do you think a chia egg sub would work? If your not sure, I will try it for you and letcha know! :) this looks amazing!
    Reply

  48. Oh my goodness!! This is delicious once you get the hang of it. My 1st cake I did no sweetener and a few 60% dark chocolate chips. It was waaay to bitter for my taste! My 2nd cake I added 3 tsp of Truvia, did no chocolate chips, and did 1/2 carob 1/2 cocoa powder. Delicious!!!! Me and my baby sis devoured this with a squirt of sugar free maple syrup on top. Thanks!!
    Reply

  50. Oh my god! Just saw this recipe.... Being a mad sweet tooth fiend ! I dashed Into kitchen raiding cupboards to make sure I had Everything!!! Just made them as you said but using a banana And the choc Chips!!! Amazing!!!!! Great as I'm on a carb And low sugar diet.... Brilliant!!! X
    Reply

  53. Hey! I actually tried it, cos I realized we have pumpkin and the other stuff in the house, so I gave it a go :) It turned out rather pudding ish, not cakeish at all. I think cos I baked it in a mug, next I will try a bowl. It was good.........but I gotta say the pure cocoa powder is not appealing to me at all, so I added 1/3 cup of "no sugar added, pie or topping filling," Wilderness®, which had whole apple slice chunks, it just didn't blend well together :( I'm a little disappointed, because that made the whole recipe come to 126 calories, and it didn't really make a dent in the bitterness of this stubborn mug cake. Is Carob really sweet, at least compared to Hershey's cocoa? It sounds like a dream. Anyway, I was surprised and delighted that (one corner) of the mug was starting to be cake-like, so the recipe did work, just I messed up somewhere :) I wish pure cocoa powder could be sweet as milk chocolate though, I dream of it!
    Reply

  54. So... I make this like 3 times a week because it's THAT good. I've tried it with applesauce, banana, pumpkin... they all work! I just love the bitter cocoa flavor, mmm so good.
    Reply

  55. Do you have a pan recipe for this? Something to pan brownies for 60 cal a slice? I'm not sure how you would multiply the recipe with the eggs ect..
    Reply

  56. I stumbled on your website looking for low-carb pasta ideas, and somehow ended up seeing this recipe and making it pretty much before I even finished reading the instructions. Out of this world!!! You are inspiring and I cannot wait to try more of your recipes!
    Reply

  57. Yum! This is my first recipe by you that I have tried and it is delish! I even made one for my brother and he liked it! I made one with pumpkin purée and one with applesauce and the applesauce one was definately the best
    Reply

  58. Oh. My. Gosh. Thank you for this. I used mashed banana instead of the pumpkin, and coconut milk and it was amazing! I had a hard time believing it wasn't horrible for me, it was that good. I've got a pretty new microwave and total I ended up keeping it in for 2:10, maybe that helps for people with newer microwaves?
    Reply

  59. Just made this and it was so surprisingly good. I try a lot of grain free recipes and I love that this has a super good texture and doesn't use coconut flour or almond flour. Truly amazing. I used the applesauce in my cake and powdered erythritol. I follow your blog and really love the individual size recipes.
    Reply

  60. Hi John, I was just cruising the web looking at different healthier low carb recipes and saw your comment on Kelly's recipe for the mug cake. I discovered lots of Pumpkin Chocolate cake and cookie recipes this past Thanksgiving and tried one using canned Pumpkin and made some cupcakes . It is amazing that pumpkin can be used as a substitute for fat in baked goods! There are lots of recipes on the web if you don't want to try doubling etc the ingredients. I personally have used BabyFood Prunes any time I make a chocolate cake for half the fat or oil called for for years and absolutely LOVE the results! It keeps my cakes moist for days!! There are only 2 of us so they don't go quickly. Give them a try sometime, the flavor with Chocolate is much milder than the applesauce that is recommended a lot. I always add about of coffee as well for a richer chocolate flavor. I have also puréed dried prunes after I came across the substitution years ago. Sorry for the long story but I just had to share! :-) Good luck experimenting!
    Reply

  61. I was with you up until you irradiated it. Have you ever considered the fact that using radiation on food is unhealthy? I see you like healthy... maybe you could pop the mug (or other baking container) into a toaster oven instead. Thanks for the recipe!
    Reply

  63. Umm, so I just died and went to heaven... I've never been more excited to eat a dessert in my life. No more guilt after your website.... I love you!
    Reply

  64. Great recipe but no way is it only 60 cals! Sure the cocoa powder alone if it's 1/4 cup is at least 70 - 80. Not that I have any qualms about taking in bit more, but 60 is totally unrealistic!
    Reply

    • Hi Shel! The Hershey's cocoa powder I use is 10 calories a tablespoon, so 40 calories. Therefore the calories add up to be 60. Sorry for the confusion!
      Reply

  65. I really needed to get a chocolate fix so naturally I just made this.. I replaced pumpkin with a little mashed up banana. But then when I went to grab an egg white, those were gone... so mashed some more banana and hoped for the best. It came out like lumpy hot fudge. Still warm and chocolatey and did the trick!
    Reply

  66. I'm normally never one to comment on recipes, especially ones that have been around forever and especially not in a negative light. But this does notttttttttttt work with the egg replacer. I have an olddd microwave too. Everytime I checked it it was still not in any way solid like a cake. So I added another two minutes thinking maybe my microwave was even worse than your and then it just became a smelly, gross, tiny, brick of pure grossness. I had high hopes. It was a waste of the last of my cocoa powder.
    Reply

  67. Hi We don't have tinned pumkin in the UK. How much in weight is a tin of pumkin so I can mash some up, or the same amount of banana? Thanks
    Reply

  70. Omg sooooo good! If your also impatient like me you will also quickly realise pre-cooking this recipe makes a delicious chocolatey moose! Couldn't stop at eating just the one! I also had this as a beautiful healthy chocolatey breakfast! ;) Yum yum yum thanks so much! xxxx
    Reply

  72. would love to know how you got 60 calories? You said below 40 calories for the cocoa, an egg white is 17 calories so only 3 calories for the pumpkin and almond milk? Even if you exclude the dietry fibre I still can't make it 60. Could you please explain :)
    Reply

  73. Thank you so much for this Kelly! At the first bite I was not sure if I liked it but now I know it's awesome! I used 1/3 of carob insted all of it cacao, added a pinch of vanilla ectract and topped it with walden farms caramel syrup. Divine!
    Reply

  74. I love your website and your upbeat, pleasing personality! Keep it comin sista!! I look forward to receiving your recipes. I make this cake in a mug quite often. I am eating it now! Love it! Have a great day and I look forward to more to come. Best regards, Michelle Hydzik Special Feeds For Special Needs
    Reply

  75. Very simple looking but actually very complex recipes in the way you have had to think them through. Kudos. Also totally scrummy. Am just about to make the zucchini bread. There are 2 ravenous teenage boys to try it out.... maybe I should make 2 loaves. Thanks Gail.
    Reply

  77. My daughter and I made the "All in one" grain free chocolate cake it was "Awesome"!!!! It was so easy to make-even for us. Really enjoyed it!!So great!!! Keep on cooking!!!Thanks for the awesome recipe.
    Reply

  78. Wait, I'm scared of trying this. The ingredients look suspicious to me. How come a *cake* comes out of this, when your only dry ingredients are baking soda, salt and cocoa powder? (._. ) No flour is needed? When I imagine myself baking this, I see a wet chocolate sauce coming out of the microwave, lol. How does the texture come out like your pictures? O_O
    Reply

  79. Hey Kelly! Just letting you know that I've made this so many times and it's absolutely wonderful, I do add a bit of coffee extract too - it brings it over the top! A new bag of coconut flour got delivered to my house today and trusting my instincts, I've made a pumpkin version of this cake, replacing the cocoa with less coconut flour and increasing the pumpkin puree + pumpkin spice/cinnamon. Needless to say, I'm now craving for another one! Much love from Australia xxx
    Reply

  81. I plan to try this soon. Instead of chocolate chips, will use Walden Farms chocolate syrup to keep the calories down. Thanks for the recipe!
    Reply

  83. I love this! Words could not even describe it. I do not think I will ever even think about cooking another cake from some unhealthy recipe! You are crazy amazing!!!!
    Reply

    • We're overjoyed that you love this cake, Sydney!! Thank you for your thoughtfulness. You are pretty flipping fantastic yourself! It's awesome that you've decided to shun unhealthy baking! If you have any dream food to be healthified, let us know and perhaps Foodie Fiasco will be able to spin your wildest junk food fantasies into wholesome treats:-)
      Reply

  84. This was an amazing idea Kelly! Thank you! I'm trying to watch my weight but obviously have cravings.. This let's me shut them while still not breaking the diet! Too fab! =* <3
    Reply

    • Thank you for your sweetness, Vishwani! I hope that this recipe helps to feed your little craving monsters and keeps 'em happy and quiet! A woot-woot to being able to make your cake and eat it too:-)
      Reply

    • Thank you for baking this cake, Caligo! Isn't it awesome being able to make a dessert each night and not having to stress one bit about it? If your chocolate craving is becoming subdued, I highly recommend this "All for One" Peanut Butter Cake: https://www.foodiefiasco.com/all-for-one-peanut-butter-cake/! Enjoy:-)
      Reply

  87. Your blog is AMAZING. These recipes are perfect for cravings and I don't feel like I've ruined my diet after, thank you so much for putting the time and work into sharing all of your amazing recipes with us! :)
    Reply

  88. I can't thank you enough for this gem of a recipe! I am desperately trying to maintain my low carb lifestyle and have needed a chocolate fix! This met it! I like sweet too but interestingly enough I don't need it as sweet now since I am not eating a lot of sugar - this really hits the spot for me- I poured a tablespoons of heaving whipping cream over the final product and added a touch of cinnamon - thanks!
    Reply

    • I'm so glad you liked it! Make sure to check out our low carb brownie recipe too if your ever in the mood for more chocolate ;). It's only 20 calories!
      Reply

  89. Just made this for the first time. I don't use artificial sweetener, so I used vanilla bean paste. Next time, maybe a dash of honey or maple syrup. Came out excellent, great fix for chocolate, and like the lower calorie version! Maybe a little coconut cream on top. Excellent recipe! Thank you...
    Reply

  90. I love this recipe! It's my obsession right now. I make it in a large coffee mug. I add ~ 1.5 T Truvia Baking Blend and 1 tsp mini chocolate chips. The cake takes about 2.5 minutes to cook in my microwave. Thank you for the great recipe! Like you, I'm a volume eater, and this cake is large and decadent-tasting enough to be satisfying to me.
    Reply

  91. Hi Kelly! The post says the recipe has 60 calories in it, but just the almond milk, at 30 cal. per T., totals 90. Did you maybe mean that the cake has 60 calories in a serving?
    Reply

  92. Amazing base recipe!! I added a bit of truvia but it's amazing even without! I also put half cocoa and half pb2 for a yummy cocoa/pb combo, it was like a lava cake, I should've felt so guilty eating it bc it tastes so good but it's guilt free! I also made a Pb2 blueberry version- basically used all pb2 instead of cocoa and added blueberries... no words. This recipe has the ratios down to a science and can be used to play with all sorts of flavors!
    Reply

  93. I've only recently found this recipe and really like it. Similar lowfat choc mug cakes I've tried have been really disappointing Thanks for posting this! I like the chocolate/pumpkin taste, too!
    Reply

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