Low Carb Chocolate Pistachio 3-Minute Mug Cake

We’re at the tail-end of the hottest part of summer here in Texas, and man is it still sweltering outside! Anything that requires baking in the kitchen gets a hard pass July through September here, as I don’t fancy sweating over a casserole or cake while it’s 100+ degrees outside.

However, cravings still hit now and then, and when this girl has a hankering for a chocolate cake, this girl needs her chocolate cake… low-carb style, of course.

When it came to creating a keto, low-carb cake recipe, I was looking for something decadent but easy. No oven-use of course, but still tasting SO good, I’ll have to remind myself now and then that it’s guilt-free by the end of it. Enter the 3-minute chocolate pistachio mug cake.

This stuff is phenomenal, y’all! And I’m not just staying that because I love pistachios or because I created this recipe. It’s filling, rich, moist in the middle thanks to Tom & Jenny’s chocolate caramels, and (best of all) so darn easy to make for those when weeknight cravings hit and you’re too tired to get out all the mixing bowls and blenders. You might remember these delectable sugar-free chocolate caramels from my previous low-carb chocolate pecan pie recipe, which has instantly become a household fall favorite. There’s something so decadent yet guilt-free about these no-sugar morsels that make it so fun to use as an alternative in our favorite desserts!

How Do You Make a Low Carb Chocolate Pistachio Mug Cake?

Y’all, this recipe is so dang simple that I’m honestly shocked I don’t make it more often. It takes all of 3 pieces of equipment (small saucepan, mixing bowl, and ramekin) and is ready in minutes. What more could you want? Alternatively, you can absolutely mix your ingredients in the ramekin/mug itself if you want even LESS to clean up.

You’ll make two things that will go together for the final dish: the low carb chocolate pistachio mug cake batter, and the sugar-free chocolate caramel sauce.

Ingredients for Chocolate Pistachio Minute Mug Cake Batter:

• 1 tbs ground flaxseed
• 1 egg
• 2 tbs unsweetened cocoa powder
• 2 tbs heavy cream
• Dash salt
• 2 tbsp crushed pistachios (reserve a pinch more of the pistachios for garnish)
• 1/4 tsp baking powder
• 1/4-1/2 teaspoon powdered stevia

Ingredients for the Sugar-Free Chocolate Caramel Sauce:

• 4 Tom & Jenny’s chocolate caramels, unwrapped
• 1/2 tbsp heavy whipping cream
• 1/8 tbsp salted butter

Then, you’ll follow these simple steps to create this easy, delicious low carb dessert:

• Start by heating the caramels over medium heat in a small stovetop sauce pan.
• As the caramels melt, add in heavy whipping cream and butter until the caramels take on a sauce-like consistency.
• Whisk all of the cake batter ingredients together in a small bowl.
• Pour blended batter into a microwave-safe ramekin or mug
• Drizzle in caramel sauce over the cake batter.
• Microwave for 1 minute (may need 10-20 seconds more depending on microwave)
• Careful with removal of your cake, as the ramekin/mug will be hot!
• Add homemade whipped cream and reserved pistachios for garnish.

That’s IT! Easy as pie.. or cake in this case. And Oh so delicious, you’ll feel almost guilty while indulging! Want more guilt-free, delectable desserts? Be sure to try our Sugar-Free Mini Salted Caramel Cheesecakes, and our Keto Chocolate Caramel Pecan Pies!

So, without further ado, here’s one of the easiest recipes you’ll find for those cake cravings without having to cheat! Enjoy.

Keto Chocolate Pistachio 3-Minute Mug Cake

This rich, sugar-free cake takes just minutes to make and is packed with flavor! Great for those on a low carb diet who want a quick sweet treat.

Servings 1

Prep Time 1 minute min

Cook Time 2 minutes mins

Total Time 3 minutes mins

Equipment

• small sauce pan
• microwave-safe ramekin or mug

Ingredients

Chocoolate Pistachio Minute Mug Cake Batter

• 1 tbsp ground flaxseed meal*
• 1 egg
• 2 tbsp unsweetened cocoa powder**
• 2 tbsp heavy whipping cream
• dash salt
• 2 tbsp crushed pistachios reserve a pinch more of the pistachios for garnish
• 1/4 tsp baking powder
• 1/4-1/2 tsp powdered stevia may substitute for sugar-free sweetener of choice

Chocolate Caramel Sauce

• 4 Tom & Jenny's chocolate caramels*** unwrapped and at room temp
• 1/2 tbsp heavy whipping cream
• 3 tsp salted butter

Instructions

• Bring a small saucepan to medium heat on your stove. Add caramels to warm pan and allow to melt.
• As the caramels melt, add in the heavy whipping cream and butter and stir continuously until the mixture blends together and takes on a sauce-like consistency.
• Remove from heat and set aside.
• Whisk all of the cake batter ingredients together in a small mixing bowl.
• Pour blended batter into a microwave-safe ramekin or mug.
• Drizzle the caramel sauce over the cake batter.
• Microwave ramekin or mug for 1 minute (you may need 10-20 seconds more depending on your microwave settings). The cake should be set upon taking out of microwave.
• Garnish with a dollop of homemade whipped cream and the reserved crushed pistachios. Bon appetit!

Notes

* — Ground flaxseed is full of great health benefits and does well as a flour replacement in this recipe. One of our favorite brands can be found here.

** — The key to this recipe is premium baking ingredients. We highly recommend Ghirardelli’s unsweetened 100% pure cocoa powder.

*** — This recipe contains Tom & Jenny’s chocolate caramels, which really add to the rich flavor. However, for those who are diabetic or otherwise watching their intake of ingredients that are higher on the glycemic index, please note that Tom & Jenny’s caramels do contain maltitol. You can substitute a different sugar-free caramel brand if you prefer.

Author: Bacon and Cream

Course: Dessert

Cuisine: American

Keyword: chocolate, Dessert, Keto Dessert, mug cake, pistachio, Sugar-free dessert