A Low Carb Mug Cookie for One!
Any dessert that fits in a mug is great! To know that you’ve got your own single serving of something warm and delicious is enough to bring joy to anyone’s day.
We’ve made lots of mug cakes in the past but with our new discovery of Homemade Chocolate Chips, we decided to make a classic chocolate chip mug cookie. Check out our easy recipe and our simple tip to make sugar free chocolate chips in a pinch!
The ingredients for our mug cookie are super simple and you will be enjoying a fresh, warm, gooey cookie in just a matter of seconds. It is amazing how you can actually “bake” in the microwave! After making this recipe just once, you may never even make a batch of real chocolate chip cookies again and why bother? You can have a fresh, warm cookie every single night when you use this recipe!
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When you take a look at the ingredients, you may see that we made our own sugar free chocolate chips. While this is definitely a tasty ingredient, you can definitely use store-bought chocolate chips as well. Lily’s makes a great bag of sugar free chocolate chips and Hershey’s does as well. Both brands are great to have on hand when the baking mood strikes.
Remember though, some sugar-free candies, Hershey’s included, use maltitol, of which we don’t recommend eating too much. Maltitol is a sugar alcohol, like erythritol, but maltitol specifically is known to cause stomach bloating, cramps and “toilet troubles”. We’ve tested it and quickly realized it’s better to steer clear of commercially advertised sugar-free products and just make your own! That way, you know exactly what’s going into your body and if you react negatively to something, you’ll know what it was. Besides, making your own chocolate chips can be really fun! Isn’t it always great to try new things in the kitchen?
While we are talking about sweeteners, we love to share our favorite low carb options. Our favorite go-to sweetener is erythritol because it’s way more gentle on the digestive system and doesn’t spike your blood sugar! There are also many versions of erythritol that you can use, from granular to powdered to a brown sugar sweetener that adds depth and flavor to your favorite baked goods. Erythritol is also naturally sweet and can take the place of sugar in almost any recipe. This chocolate chip mug cookie is proof! Erythritol for the win!
A low carb dessert that’s ready in under 5 minutes is a dessert we love! Check out our favorite low carb desserts, including more single serve ones!
- Keto Lava Cake
- Better Nutella Brownie
- Red Velvet Cinnamon Cheesecakes
- Caramel Chocolate Lava Cake
- Pumpkin Spice Creme Brulee
- Salted Caramel Panna Cotta
- Mexican Hot Chocolate Pudding
Let’s make a mug cookie!
| Servings: serving |
- 1 tbsp butter
- 3 tbsp almond flour
- 1 tbsp So Nourished erythritol sweetener
- 1 pinch cinnamon
- 1 egg yolk
- 1/8 tsp vanilla extract
- 1 pinch salt
- 2 tbsp sugar free chocolate chips (Recipe here!)
- If you're using an oven to cook this mug cookie, preheat it to 350°F.
- Melt a tablespoon of butter in a small pan and let it brown a little. This will enhance the flavor of your mug cookie!
- Combine this browned butter with 3 tablespoons of almond flour. If you're almond flour is a little coarse, feel free to pulse it in a food processor to make it a little more fine.
- Add in erythritol and cinnamon.
- Then add your egg yolk, vanilla extract and salt.
- Add your sugar free chocolate chips (did you know you can make your own?!). Stir to combine.
- Spray a mug, cup or ramekin with some cooking oil and place your cookie dough in. Flatten it out to ensure even cooking.
- Microwave on high for about a minute or bake in the oven for about 10 minutes.
- Let it cool for a few mins and then dig in! Enjoy alone or with a scoop of low carb ice cream (perhaps homemade!)
Loved this mug cookie? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Hi–I just made this-it was really good; but by mistake i used only 1 tsp of Monkfruit sweetener as I thought this was interchangeable with erythritol. I’m thinking it isn’t as the cookie was plenty sweet. Did I make a mistake purchasing Monkfruit sweetener for the Keto diet?
Do you mean the cookie was too sweet? Monk fruit on its own is an extract as should be used sparingly, like stevia. It’s also often mixed with erythritol into a baking blend that turns out to be a 1:1 ratio to sugar in terms of sweetness. Either way, monk fruit is a great option on a keto diet. It’s also paleo friendly!
I made this last night as a treat for my husband and I. Oh so yummy! turned out great!
This was very tasty and satisfying! I put a dollop of lite cool whip on it. OMGosh! I’ve never used almond flour before and I used Splenda instead of the other sweetner due to that’s what I had on hand.
Can someone help me? I am knew to low carb dieting and am confused how this is considered 3g carbs/serving. The ingredients when added up total nearly 30g or more…
1 tbsp butter | 0 net carbs
3 tbsp almond flour | 3 net carbs
1 tbsp erythritol | 15g net carbs
1 pinch cinnamon | 0 nc
1 egg yolk | 1 nc
1/8 tsp vanilla extract | 0 nc
1 pinch salt | 0 no
2 tbsp sugar free chocolate chips | 12 nc
That totals 31 net carbs going into the cookie. Are carbs calculated differently when baked?
Thank you for your help! It was really yummy so I hope it truly is low carb!
Hi Hannah,
Sugar alcohols and dietary fiber are not counted toward net carbs as they are not broken down into glucose in your body. The erythritol is 0 net carbs and the sugar-free chocolate chips are also much lower than 12. Hope that helps!
I did almond extract instead of vanilla just to change it up and OMG a must try! Wow so good! Thank you so much!
Oooh it’s amazing what a little change in ingredients will do! Enjoy 🙂
I rarely write comments, but this was sooooo good I had to leave one. Thanks for this amazing recipe. It will be top on my list of go-to treats when my sweet tooth is calling. I made it exactly as written and baked in the oven. Amazing!
We’re really glad you enjoyed it! 🙂
This was FANTASTIC!! Thank you so much for the recipe! I didn’t have anymore vanilla (and didn’t feel like going to the store) so I used maple extract. It was so delicious! I bet you could come up with lots of variations using the base ingredients. 5 stars!
Oh wow, maple extract should have been great in this recipe! Making a mental note to try some next time 🙂
Can I just say that I am forever in your debt?
I am a big cookie brownie person and i mean cookies are my dam kryptonite… I messed up my keto thanks to cookies and I am trying to get back. Literally if you look in the dictionary for the meaning of cookie monster, my name would be there as a synonym lmao.
I have not tried this yet but when I first did keto, I was lookng for easy to make desserts and i just couldnt find any… thanks to this site, i am EXTREMELY INSPIRED to get back keto… I already amazoned one day shipped all the ingredients for like 5 recipes i found on here… You possibly saved my keto future and for that I bow down to you…
THANK YOU SOOOOOOO MUCH!!!! I can cry at some of these pictures… These recipe pictures can compete with art of that of davinci lmao… Thanks again!!!
That’s so great to hear! It really makes our day when we read comments like this 🙂 We’re glad you’re enjoying the recipes. Send us pics if you end up making some of them, we’d love to feature the photos on the blog.
Yummo!! Used natvia and also added a sprinkle of cocoa and splash of milk. 1 5min in 1100w microzapper and was perfect
Thanks for the tip 🙂 sounds tasty!
I replaced the vanilla with lemon extract and didn’t use chocolate chips. Made an AMAZING lemon bar. Added a bit of cream cheese after cooking. So delicious. My new go to mug recipe. Thank you!
That sounds great! Love the creativity 🙂
I made this per the microwave instructions. The chips boiled, the cookie came out very dark brown, and almost too dense to get a spoon through! It was pretty tough. I’m going to try in the oven, but in the meantime, did my microwave overcook this or is it typically so tough and dense? Is there a good visual indicator for when it’s ready?
Hmm, maybe your microwave was very strong. We definitely recommend using an oven whenever possible. That way it’s gentler and you can save it if you see it’s cooking too quickly. The top should be golden brown and set (the middle might be a bit softer, but the edges definitely browned. Like a cookie!) If you try it again, let us know if the oven worked out for you!
Just wondering if I could possibly use xylitol instead of erythritol by any chance?
Thanks for posting this – I can’t wait to try it!
For sure! Xylitol is a bit sweeter than erythritol, just a heads up 🙂
Temperature to bake at?
350°F 🙂 (from the preheating in step 1!)
Just stumbled across this recipe, 1.5 weeks into my first LCHF effort. What an easy, delicious treat! I didn’t have sf chocolate chips, so I just added a bit of banana extract and it was fabulous! Thanks for the recipe – this one’s a keeper!
We’re so happy you enjoyed the recipe! Let us know if there’s anything you’d like to see us make 🙂
Could I use stevia instead of erythritol?
I think so! Your cookie may end up slightly smaller but it should work well anyway
Can I use coconut flour instead?
Hey Paige, I think you could, but I’d start with 1 tablespoon since coconut flour soaks up so much moisture.
Hey!
Do you guys think that it would be feasible to make these (mug cookies) in large batches via a muffin pan or something similar? If so, would you use the paper muffin liners?
Thanks,
I love the blog!
Hey Matt! We think these would work great in large batches. I would definitely use the muffin tin method since the tin acts like a few ramekins together. The only thing I would imagine would be difficult is the mixing. The batter is very dense and in large batches, may be a little difficult to stir. We had to pack our mug cookie dough into the ramekin!
If you try it, please let us know! Send us a pic and we’d love to feature your photo on the blog and give you a shout out if you’re on social media!