Low carb mug desserts are perfect for those days when you want a sweet treat with little effort. This keto chocolate chip mug cookie recipe is paleo friendly, gluten-free, and dairy-free too.
Place butter and sugar free sweetener in a large (10 oz.) microwaveable mug or ramekin. Heat in the microwave until butter is melted, approximately 20 seconds.
Add vanilla, salt, and egg yolk. Stir until combined.
Add almond flour and coconut flour, then stir again.
Add the chocolate chips and mix just until evenly incorporated.
Microwave for 45-50 seconds or until risen and firm on the top. The time may vary depending on the size and shape of your mug. I recommend starting with the lowest time and adding time if needed. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools.
Enjoy it plain or top with keto ice cream.
Notes
This is more of a soft baked cookie than a crunchy cookie.
Dairy-Free Option: Use coconut oil or vegan butter instead of butter, and sugar-free, dairy-free chocolate chips.
Egg-Free Option: You can use a flax egg to keep this keto mug cookie egg-free.