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. 🙂
Slurp!
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Keto Chocolate Chip Mug Cookie
Ingredients
- 3 Tbsp Super Fine Almond Flour OR 1 Tbsp coconut flour
- 1 Tbsp sugar-free granulated sweetener of choice
- 2 tsp melted butter or coconut oil
- 1 egg yolk
- 2 tsp sugar-free chocolate chips
Instructions
- 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).
- Get in there!
Nutrition
Gave this a whirl tonight and was so pleasantly surprised!! Honestly, this was delicious!!! It tastes delicious. I added some pecans, a little vanilla and chocolate chips. Soooo good. And so satisfying. I’d recommend using a really super fine almond flour because regular leaves it a tad bit grainy in texture. Delicious nonetheless. I looooved it! Truly! At long last a treat I can actually have and love. Thank you so much!!
I’m so thrilled you like the mug cookie, Kathy! I love the idea of adding vanilla and pecans. And yes, the super fine almond flour is essential! Many thanks for the lovely comment! xoxoxo 😀
I was wondering what the carb count was for this tasty cookie? I loved it. It was fast, easy and delicious.
Hit the craving spot! Thank you
Yaay! Thrilled to hear it! xo
Hi Julia! Thanks so much for this recipe. I used 2 tsp granulated erythritol and 1 tsp brown sugar replacement for the sweetener, more similar to a conventional cookie combination along with a splash of vanilla extract. It satisfied that late-night sweets craving without any guilt!
That’s so great to hear, Lillian! Thanks so much for sharing! xoxo
Just a quick warning, coconut flour is not a safe substitute for nut allergies, I guess it’s not widely known but coconut is a tree nut and can be dangerous for allergies. Sunflower seed flour is a great keto and nut free substitute though.
Just tried this recipe as I have to be on a low carb, high protein diet. My first attempt came out dry as hell. I microwaved it for 40 seconds. Maybe I should do less time?
Hi Mallory,
Less time should help! Microwaves can vary in terms of their strength, so it could be that you need to do 25-30 seconds instead of 40.
This is honestly the best mug cookie I’ve ever had and I’m not even keto. used coconut oil, almond flour, brown sugar swerve, and a splash of vanilla. Oh and a touch of sea salt. Added the rest of the ingredients per instructions. So good I wanted to make a second serving!
Yaaay! I’m so thrilled to hear it, Ang! Thanks so much for sharing your experience. I’m happy you enjoyed it 🙂 xo
I don’t use a microwave, can you suggest an oven temperature and time?
It was delicious !! Highly recommend
Thanks so much for sharing, Nina! xo