Low-carb chocolate mug cakes

Low-carb chocolate mug cakes

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  • Makes 4
  • Easy
  • Carb Conscious
  • 2– 2 1⁄2 minutes

"This is one of Lucca’s inventions! It is so quick and easy he can make it on his own in two ticks. He usually just makes one at a time but I have quadrupled the recipe for a family."  – Vickie de Beer


  • 4 eggs
  • 50 g butter, melted
  • 4 T water
  • 4 T plain Greek yoghurt
  • 1 t vanilla extract
  • 1 grated zest of orange (optional)
  • 2 t baking powder
  • 2 T cocoa powder
  • 45 g coconut flour
  • 40 g ground almonds
  • 4 T xylitol
  • 1 t ground cinnamon
  • soft butter, for greasing
  • 1⁄2 cup whipped cream, for serving
  • Fresh berries

Cooking Instructions

1. Whisk all the ingredients together until well combined.

2. Grease four 250ml microwave-safe mugs with butter. Divide the cake mixture between the mugs. Bake for 2–21⁄2 minutes in the microwave on 100% power.

3. It’s ready when a skewer inserted in the centre of the cake comes out clean. Serve warm with whipped cream and fresh berries.

Extract published with permission from Type 1 and Type 2 diabetese Handbook by Céline Vickie de Beer, Kath Megaw and Prof David Segal. Published by Quivertree Publications. Available at your nearest book store or online. Recipes and styling, Vickie De Beer, photography Craig Fraser.

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Vickie De Beer Recipe by: Vickie De Beer
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Vickie De Beer teamed up with Kath Megaw and Prof David Segal to write Type 1 & 2 diabetes handbook. With over 40 000 copies sold worldwide, this book is an invaluable resource for anyone with Type 1 or Type 2 Diabetes.

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