Keto Mug Cookie made with 5 ingredients in under 3 minutes! This easy single-serve low-carb cookie recipe is mouth-wateringly delicious and a great option when you want a sweet treat that won’t spike your blood sugar.
Cakes in mugs, cookies in mugs, cheesecake in jars, banana bread made out of beans…we officially have it all right here on The Roasted Root!
This crazy quick keto mug cookie comes together in a flash for all those times you need dessert NOW, but don’t want to eat an entire batch of cookies.
Much like the Keto Mug Cake I posted not too long ago, this mug cookie is made using low-carb ingredients for a blood sugar-friendly treat. Let’s dive into the details!
Ingredients for Keto Mug Cookie:
Super Fine Almond Flour: Almond flour is the flour used to make this cookie. It’s full of healthy fats, fiber, and makes for a lower-carb treat. I use Bob’s Red Mill Super Fine Almond Flour, which makes the cake nice and fluffy with amazing texture. You can also use coconut flour (see note below).
Sugar-Free Sweetener: Providing a decadently sweet yet sugar-free single-serve cookie, we use a zero calorie, sugar-free granulated sweetener. My top three recommendations for sugar-free sweeteners are Swerve, Monk Fruit Sweetener, and Truvia.
Butter/Ghee/Coconut Oil: The fat portion of the mug cake recipe! I recommend melted butter for the best, most authentic cookie flavor, but you can use ghee to go lactose-free and/or coconut oil to go dairy-free. Be sure the butter is melted but cooled so that when you add the chocolate chips, they don’t melt right away.
Egg Yolk: Fat and fluff! The egg yolk helps fluff the cookie, while keeping it moist and decadent. Save the egg white for a different use! I add them to a scramble.
Sea Salt: Sea salt enhances the flavor of the cake, providing a nice counterbalance to the sweetness and rounding out the flavor.
Chocolate Chips: What makes a cookie a cookie 😉 Little studs of chocolate always make a dessert more scintillating! In order to keep this recipe low-carb, use sugar-free chocolate chips. Lily’s makes great ones!
Optional Add-ins: You can add ⅛ teaspoon of pure vanilla extract for some vanilla flavor, and/or add 2 teaspoons of chopped walnuts or pecans if you’re a nut fanatic!
Coconut Flour v. Almond Flour:
For my friends who are nut-free, you can make this cookie using coconut flour! My preference is the almond flour, but coconut flour will do in a pinch. For this recipe, you can use either 1 tablespoon of coconut flour or 3 tablespoons of almond flour.
How to Make a Keto Mug Cookie:
Melt the butter in a small ramekin or mug and allow it to cool slightly. Stir in the egg yolk, almond flour and sugar-free sweetener and mix well until thick dough has formed. Stir in the chocolate chips.
Microwave on high for 40 to 60 seconds, or until the cookie has set up around the sides but is still slightly gooey in the middle (mine takes about 45 seconds).
Dig in and enjoy!
How to Bake a Mug Cookie in the Oven:
If you don’t own a microwave, or if you prefer to not use a microwave, no sweat! You can bake this keto mug cookie in the oven. Simply stir up all the ingredients in an oven-safe mug or ramekin, place it on a baking sheet, and bake at 350 degrees F for 15 to 25 minutes, depending on how gooey you want it. 🙂
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Serving Size: 1 mug cookie
Amount Per Serving: Calories: 273Total Fat: 23gUnsaturated Fat: 0gCarbohydrates: 17gNet Carbohydrates: 4gFiber: 1gSugar: 1gSugar Alcohols: 12gProtein: 9g