Three Minute German Chocolate Mug Cake THM S Low Carb is super easy to make and over the top DELISH!
I’ve played around with this recipe for months and I’m so excited to share it now!
Plus scroll down to the bottom of this post for a Dairy-Free Option!
This mug cake has the most oven-baked and realistic crumb of any I’ve tried. No trick photography here, it will really recall memories of a traditional German chocolate cake when combined with this frosting!
And in case you’re wondering… Yes, I’m still pinching myself over this one to make sure that I’m not dreaming. When I started out I really didn’t think that it would be possible to make a cake of this quality in just 3 minutes! (My coconut was pre-toasted, I just keep that stuff around all the time now.)
Although I enjoy quick little mug cakes I’ve never considered them to be really on a par with a “real” cake before now, but I certainly do this one!
The cake is moist and dense and very chocolate with a great texture and the frosting is out of this world! So please take 3 minutes out of your day and try this cake!
THM S, Low Carb
In case you’re as “nutty” about yummy German chocolate desserts as I am here are a couple more from some of my blogging buddies!
This classic German Chocolate Cake is a winner from Mrs. Criddles Kitchen and was the first sugar-free **cake I ever tried.
If you’re looking for a full-sized cake you won’t go wrong with this cake. Love it! And Oh. My. Word. check out the German Chocolate Cookies over at My Montana Kitchen.
If you love this single-serve frosting be sure and try the full sized Seven Minute Low Carb Condensed Milk!
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
If you enjoy mug cakes here are a couple of my other popular ones:
Dulce de Leche Spiced Mug Cake uses a single-serve microwave Caramel topping.
Chocolate Chip Espresso Mug Cake makes a larger cake that can serve two.
Get updates and info by following me on *Instagram *Pinterest *Facebook and let’s connect over at THM Southern Foodies with Nana’s Little Kitchen.
NOTES!
*This works out the same for me every time in a heavy microwave-safe dish, but microwave oven temps do vary so keep an eye on it. To make sure I had it tested with one of my testers and she also found that it thickens nicely in her large microwave oven and continues to thicken. The addition of the coconut and pecans also speeds the process for some reason.
*Do not use a small or thin bowl for this since it might bubble over or burn if the bowl isn’t large or thick enough. I used a heavy 12-ounce bowl when I tried to use an 8-ounce ramekin it boiled over. When I tried to use a thinner bowl, it burned.
* This is a very dark rich mug cake but it is perfect for this rich frosting. It makes a very filling snack but if you’re wanting a rich dessert or snack to share just double this frosting (remember to double the size of the bowl too) and make one cake. Then split the cake in half so that it’s only half as tall and top each half with a separate serving of frosting. My husband and I love it this way.
This Sweetener/Cream Combo gets very hot so handle with care.
More notes! I’m adding the dairy-free coconut frosting to the bottom of this post! Please read the directions and notes carefully and follow them.
You should end up with a dairy-free free version of this frosting that is every bit as yummy as the dairy kind but as noted it will be just a bit thinner and more translucent. The cake is already dairy free!
2-Minute Single Serve Microwave Condensed Milk
Make this frosting first and add the coconut and nuts to make the frosting and let it sit for a minute while you make the mug cake.
Ingredients
- 3 tablespoons heavy whipping cream
- 1 tablespoon powdered gentle sweet Or 2 tablespoons powdered Swerve
- pinch of salt
- 1 tablespoon toasted unsweetened coconut flakes or untoasted but toasted is best
- 3 pecan halves broken up or equivalent pieces
Instructions
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Add the cream, sweetener, and salt to a heavy, microwave-safe bowl with plenty of room. Don’t crowd it.* Remember this gets very hot and bubbles in the microwave.
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Cook for one minute; remove and stir.
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Return and cook for 1 minute and 15 seconds more and it will begin to thicken.
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Whisk carefully again and it will really bubble as you stir.
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It will thicken more as it sits and once you add the other ingredients.*
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If you refrigerate it then it will thicken even more.
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Add toasted coconut flakes and pecans then set aside.
Chocolate Mug Cake
Whip this cake up while the frosting is cooking or wait till it's cooling.
Ingredients
- 1 medium egg a large one will be a bit too much for this cake so if all you have is large maybe drain off a bit of egg white
- 1 tablespoon unsweetened almond milk
- 1 pinch mineral salt
- 1 tablespoon gentle sweet sweetener or 1/2 tablespoon Pyure or 2 tablespoons swerve
- 1 tsp pure vanilla extract
- 2 tablespoons powdered cacao or high-quality cocoa like Ghiradelli or Rodelle.
- 2 tsp THM baking blend *see subs in notes
- 1/4 tsp baking powder
Instructions
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Add the egg to an 8-12 oz. ramekin and beat well with a fork.
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Mix in the almond milk, salt, sweetener, and vanilla.
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Then carefully add the powdered chocolate until moistened and then beat with a fork until the lumps are gone.
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Mix in the low carb flour and then sprinkle the baking powder over the top of the batter and mix in.
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Cook in the microwave for 50-60 seconds until just done but not dry.
Recipe Notes
*For baking blend sub you can replace it with 1 part almond flour, 1 part coconut flour, and 1 part ground flax seed
Now you can enjoy this delicious sugar free mug cake and stay Dairy Free Too! See notes for using the coconut cream below. *Be sure and make this frosting FIRST as it is a little thinner than the dairy kind and needs to firm up a bit more. Add the cream and melt it for a few seconds so you can stir the other ingredients into it. Next, add in the sweetener and salt to a heavy, microwave-safe bowl with plenty of room. Don’t crowd it.* Remember this gets very hot and bubbles in the microwave. Refrigerate a can of Thai (regular not Lite) coconut cream for a minimum of 24 hours (I just keep a couple of cans in the fridge at all times for this and other recipes.) Cook times can vary according to the microwave used and this coconut cream will be a bit thinner and more translucent than the dairy kind but every bit as rich and GOOD!Dairy Free German Chocolate Mug Cake THM S
Ingredients
Instructions
Cook for one minute; remove and stir with a whisk.
Return and cook for 1 minute and 15 seconds more and it will begin to thicken.*
Whisk carefully again and it will really bubble as you stir.
It will thicken more as it sits and once you add the other ingredients.*
If you refrigerate it then it will thicken even more.
Add toasted coconut flakes and pecans then set aside.Notes
Remove the lid and skim 3 tablespoons off the top carefully as you don't want to get any of the watery coconut juice at the bottom of the can into the mixture.
This coconut cream is a little harder to measure than the regular cream but just scoot it out and press it into a tablespoon 3 times.
https://store.trimhealthymama.com/product/gentle-sweet-xylitol-erythritol-stevia-ground-blend-16oz-bag/?ref=47
This was delectable! Thank you for sharing. I needed something to go along with my coffee and devotions this morning and it was the perfect fit. I have bookmarked it because I definitely will be making it again.
Thanks for stopping by to let me know it was a help to you and I’m so glad to hear that people enjoy these recipes. 🙂
Am I not seeing the nutritional info? Carbs?
Hey Sue! I’m in the process of getting a nutritional calculator up and running for these recipes. This recipe was created using low carb ingredients for the Trim Healthy Mama eating plan so it is very low carb based on its ingredients. Hope to get macros up for folks following other plans soon though.
What an awesome recipe! It is so yummy! I used a deep heavy duty bowl for making the sweetened condensed milk and it was very bubbly! Thanks for the advice on what type of container to cook it in! Don’t sweat it about your print function! I just copied and pasted it into a word document! I totally understand about trying to do it yourself! I do appreciate all your recipes and your time it takes to put them on line as well as to create them! I miss so many comfort foods and you have fulfilled a huge void for me! Hugs and more hugs!
This is delish!!! I think I need to keep some containers of the mixed dry ingredients to make it even simpler.
Great idea Christine! <3 Glad it was a hit. 🙂
Can you clarify steps 4 and 5? Do you microwave it twice for 45 seconds each? Looking forward to trying this!
I microwave it once for 1 minute and then removed it and stirred and left it for 1 minute and 15 seconds before it was finished. The first time you make it you might want to go for 1 minute 1 minute and then finish with the 15 seconds just because of the oven temp variation. I haven’t been able to leave it for the whole time without checking it though because it can burn. Hope this helps 🙂
This cake is great!!! I had my doubts that it would taste like a German chocolate but it did. Thanks for your hard work and wonderful recipes. Have tried several recipes but first time commenting because it was so good. Had to tell everyone.
Thanks, Annette! I’m so glad to hear that you’re trying these recipes and I appreciate this great feedback.
Amazing! Thank you for this. I love German Chocolate Cake. I tweaked it by using coconut flour (less than 1T) instead of baking blend and just 1T of cacao. And I cooked the frosting one more time after adding the coconut & pecans. This will be a keeper for sure!!
Thanks for the tweaks Bridget, good to know you enjoyed! <3
Teresia, I just made this recipe and it is delicious!! Thank you so much for creating it and sharing it with us. I can’t wait to make it for my family and friends now. 🙂
Hi Michelle! I’m so glad that you enjoyed this recipe and I hope that it’ll be a hit whenever you share it. 🙂 <3
Making this for my first date in 25 years!!! Hoping it’s ok to make ahead – anyone done that?
I haven’t made it ahead Nancy, it’s always been a quick fix for me. Hope you enjoy and have a great time on your date! 🙂 <3
Is there a step 5 for the mug cake? You must cook it, right? (Maybe I missed something…)
Thanks Anna, I fixed it. 🙂
Wondering if anyone has tried making the frosting dairy free??
I tried it the other evening Chris, and it did work wonderfully using coconut cream skimmed from the top of a cold can of coconut milk.
It was a bit more trouble to measure so I melted it first. Also, it reduces faster than the dairy cream so maybe cook it half as long and check it. It separates and forms an oily top but just whisk it well and it comes together and tastes as good or better than the dairy version.
If you try it let me know what you think. 🙂
I used just plain coconut milk, cooked for the time stated in recipe (even though I had doubled the recipe! ), and it came out delicious but not firm. I may cook it just a bit longer next time.
Interesting! I’ll give that a try soon Nancy and thanks. 🙂 <3
These look so wonderful! I don’t have a microwave.. so I will need to bake them in the oven. Do you have a suggestion? I may just need to experiment! They are on my menu plan!
Hi Mandy. 🙂 I would bake it in a preheated oven for maybe 10 minutes and check it. I haven’t had any experience with baking them this way but that’s what I would try. Also it’s a microwave frosting too but maybe boiling it in a little skillet will work for you unless you want to make a full sized batch and portion it out for these or other recipes.
If you click on the 7-minute condensed milk linked in this recipe there are a variety of stovetop condensed milk recipes linked there.
Any idea how many carbs are in this? Looks wonderful!
Sorry Joyce, I don’t know. I used super low carb ingredients to formulate the recipe but I don’t have a system set up to count the macros yet.
I just ate the first bite and I am in HEAVEN! I have never tried a mug cake that I like, THM friendly or otherwise but this one is DELICIOUS!
I’m so glad to hear you loved it, Theresa!
Hi Jo. I don’t have nutrition facts on all of my recipes yet.
This recipe was developed for the Trim Healthy Mama plan and we combine low carb approved ingredients to make THM S and Low Carb friendly recipes. Or healthy, low-fat ingredients to make healthy carb THM E and low-fat recipes.
This is one of the low carb recipes. 🙂
I don’t see the frosting part, where would I find this? Thanks, Hetty
You have to scroll down to the very bottom of the post.
This sounds so yummy! Do you have a recipe for a full 8-9″ or 9×13 cake? Thanks! 💞
I made this and added a “splash” of Orange extract. Oh. My. Word! This is a keeper! Thanks for sharing this recipe!
I do love orange and chocolate, I’ll have to try that sometime. I’m so glad you enjoyed it! 🙂
Thanks so much for the great review Debbie, that really makes my day! 😀 <3
Wow, YUM! My spouse and I enjoyed this! Thanks for another great recipe!
That’s great Jill. Thanks for letting me know!
This looks wonderful! I haven’t tried it yet because I don’t have the Gentle Sweet — do you know if it’s possible to use Super Sweet, Swerve, or Allulose? If not, I’ll order Gentle Sweet and just have to wait to try this…
For this little frosting, I think you’ll be glad that you waited on the GS. The higher concentration of erythritol in Swerve might cause crystallization I’m just not sure.
I hope you enjoy it when you get a chance to make it Celia. <3
Just thought I’d let you know I ended up using Allulose, and it was fabulous! Thanks so much for such a great recipe — I think I’ll make it again this weekend :-).
Good to know Celia! I haven’t tried that sweetener I’ll have to check it out, thanks!
Ok. I a tiny bit hate you and a whole lotta love you for this recipe. This is FREAKING AMAZING! I made it two nights ago and it was so good, I made it again last night………and here is where I a little bit hate you, I cannot stop thinking about this dadgummed cake! It is THAT good. I recently got diagnosed pre-diabetes and was feeling like I won’t get to enjoy anything ever again and this cake has completely changed my mind on all that. ok…I don’t hate you. I LOVE YOU!!!!
I even made it for my hubby last night and he scarfed it down.
Hi Shauna! I’m so glad you enjoyed it and I did make the little cake an FP so it wouldn’t be over the top rich. And so glad the husband enjoyed it too! <3
I still haven’t made it. I am just up the hill apiece how about making a cup for your old dad?
I’m a new THM’er and this was a delicious encouragement! Curious if the icing is meant to be SO liquidy? Not really complaining, just wondering. I even stirred in a sprinkle of xanthan gum and put it in the freezer while I made the cake. It was also much more white in color than yours, which had a more normal German Chocolate Cake-ey caramel-y color. Anything I might change?
Hi Marcy and glad you enjoyed it but sorry that it didn’t get brown enough. It’s a matter of cooking it just a bit longer. It needs to have a nice creamy tint to it before you stop cooking it.
If your oven isn’t getting it done in the amount of time called for it might be the temperature so just make sure you add the salt before cooking and then stir it when called for but continue to cook for up to another minute if necessary to get it creamy and reduce the liquid a bit more. Hope this helps.
I followed recipe for frosting and cake exactly and it turned out perfectly! Every recipe I’ve tried from your site has worked out (and tasted great). Some other popular site recipes for thm have not (and products are too expensive to be thrown out). This was delicious, moist and will make again! Thanks for sharing your great recipes!
Hi Deb and I’m so glad to hear that you’ve been enjoying the recipes and that cake is a big favorite of ours too!