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    Home » Special Diets » Low Carb Recipes » Low Carb Keto Chocolate Mug Cake

    Low Carb Keto Chocolate Mug Cake

    February 4, 2019 by Mira 49 Comments

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    A keto chocolate mug cake on a wooden board beside some chocolate and espresso powder.
    A rich, fudgy and gooey chocolate cake ready in less than 2 minutes!
    Jump to Recipe Print Recipe
    Keto Chocolate Mug Cake - My PCOS Kitchen - A gooey chocolate mug cake ready in less than 2 minutes! Plus it can be made nut free, with different sweeteners and it's all dairy free and sugar free! #chocolatemugcake #chocolatebrownie #browniemugcake #ketomugcake #ketochocolatemugcake #lowcarbmugcake #chocolate

    This gooey chocolate brownie is the best keto chocolate mug cake you’ll ever make and it’s ready in less than 2 minutes! Plus, it’s entirely gluten free, sugar free and dairy free. A nut free option is also available for those who are nut free.

    A keto chocolate mug cake on a wooden board beside some chocolate and espresso powder.

    The Best Chocolate Mug Cake Recipe

    We all have chocolate cravings, I know I do.  That’s why I make sure to have a list of treats that I can make in no time when I have such cravings.

    This low carb mug cake is definitely one of my favorite treats to make when in a hurry or when I need a chocolate treat ASAP. But it’s also one of the gooiest, moistest and chocolatey cake that I’ve ever made, which is why this is on the menu at least twice a week!

    I think I've been going through chocolate withdrawal since I finished eating all of my avocado brownies and that's why I needed a quick 2 minute mug cake to satisfy all of my cravings!  You'll also want to pair this mug cake with even more chocolate using this healthy keto hot chocolate drink!

    But the greatest thing about this low carb mug cake is that it's completely sugar free, gluten free and dairy free. Plus it can easily be made nut free! I also provided instructions to make it with different sweeteners.

    What Sort of Mug or Cup Should I Use?

    Make sure you use a large cup or mug that can hold at least 1.5 cups of liquid.  That’s the most important part.  If your mug or cup is too small, the cake will overflow out of the cup and create a huge mess in your microwave (personal experience).

    If you don't want to use a cup, you can also use a large ramekin dish.  Ramekins are both microwave-safe and oven-proof so they are quite handy to have on hand.

    Use a Microwave Safe Mug

    Also, make sure you use a microwave-safe mug or cup.  Do not use glass as glass will shatter in the microwave from the heat of the cake.

    How Many Carbs in this Low Carb Mug Brownie?

    This low carb mug brownie has about 7.86g total carbs, with 4.3g fiber including sugar alcohols.  This single serving brownie has 3.56g net carbs.  This is the nutritional information for the almond flour and Lakanto version of this chocolate mug cake. If you switch the ingredients, just know you'll have to recalculate the macros.

    Possible Toppings

    If you’re like me then you’ll need to top your low carb chocolate mug cake with some sort of topping! Here are some of my favourite low carb options:

    • Sugar Free Whipped Cream
    • Chocolate Buttercream Frosting Recipe
    • Coconut Whipped Cream
    • Keto Cream Cheese Frosting
    • Sugar Free Chocolate Chips
    • Keto Peanut Butter Chocolate Ice Cream
    • Chopped Hazelnuts, Almond Slices or Macadamia Nuts
    • Sugar Free Ice Cream
    • Fresh Blackberries, Raspberries or Strawberries.

    A dollop of sugar free whipped cream over a low carb chocolate mug cake.

    What Sweeteners Should I Use?

    You have a couple of options to make this low carb mug cake, including erythritol, Lakanto, Sukrin, xylitol, stevia and monk fruit.  My favourites include Lakanto, Sukrin and xylitol.  My least favourite was definitely stevia (a very rare occasion) as it left quite a big of a bitter taste and didn't go very well with the chocolate flavour.

    If you decide to use erythritol, Lakanto or Sukrin, know that you'll have to eat the keto mug cake as soon as it's cooked.  Try not to chill it in the fridge afterwards as the erythritol will crystalize and you'll have a huge grainy texture in your keto mug cake.  Since I made so many versions using different flours and sweeteners, I couldn't possibly eat all of the keto chocolate mug cakes so I left many in the fridge overnight and all of the ones made with some kind of erythritol turned grainy.

    If you use xylitol, it'll stay perfect even if chilled in the fridge as xylitol does not crystalize in cooler temperatures.  Just be careful you don't have a dog around as it can be toxic to the little pups!

    • 2.5 tbsp erythritol (leaves a little bit of a cooling sensation)
    • 2 tbsp Lakanto
    • 2 tbsp Sukrin
    • 2 tbsp xylitol
    • ¼ tsp stevia extract powder
    • ¼ tsp monk fruit extract powder

    How to Make this Keto Mug Cake?

    Lucky for you, it’s ridiculously easy to make this chocolate keto mug cake.  7 ingredients and 3 steps later you’ll have yourself a delicious homemade low carb mug cake.

    First, you’ll want to mix the dry ingredients together in a large mug or cup that’s microwave-safe.  Then you’ll add in the wet ingredients and mix again until there are no more flour bumps.

    Lastly, you’ll pop your mug into the microwave and microwave for 1 minute 30 seconds to 1 minute 40 seconds at 600W.

    Once that’s done, your keto chocolate mug cake is ready to eat. Serve with your favourite toppings or as is, and your sweet tooth will be satisfied for the day.

    Steps showing how to make a keto mug cake that's completely dairy free.

    How Long Should I Microwave my Mug Cake?

    You should microwave your healthy chocolate mug cake for 1 minute and 30 seconds or 40 seconds.  Since my microwave is a 600W one, I needed to microwave my keto chocolate mug cake for 1 minute and 40 seconds and the sides and top were still a little wet, just how I like it.

    I don’t recommend microwaving your keto mug cake more than 1 minute and 40 seconds as the chocolate might start to burn.

    Can I Bake the Mug Cake Instead?

    Yes! Simply bake it for 22 minutes at 180C/350F and you’ll have a super gooey chocolate mug cake ready to be eaten!  Just make sure to use an oven-safe bowl or ramekin as you don’t want your cup to shatter in the high heat.

    Cacao or Cocoa?

    Both work and both are equally delicious! Just use whichever one you have on hand and you’ll have a 2 minute mug cake ready to eat in no time!

    Allergic to Nuts?

    If you’re allergic to nuts, then you can make my nut free mug cake instead! I give three options that you can choose from depending on what type of flour you have on hand.  Simply replace the 2 tbsp of almond flour for 2 tsp coconut flour, 1.5 tbsp sesame flour or 2 tbsp powdered peanut butter flour.   The peanut flour kind of tastes like a peanut butter cup so it's one of my favourite nut free flour for this keto mug cake recipe.

    Since there isn't a lot of coconut flour, the coconut flour mug cake does not taste like coconut, which is a relief because I absolutely hate the taste of coconut.  The sesame flour works, but makes the cake a little dry and crunchy from the seeds.

    A spoonful of sugar free chocolate cake made from a 2 minute mug cake.

    Final Tips Recap & Notes

    Here is a recap of all the tips and substitutions you can make for this low carb mug cake recipe!

    1. Note that this low carb chocolate mug cake can be made with only 1 tbsp of refined coconut oil instead of 2, but it comes out way less moist.
    2. Make sure to use refined coconut oil and not extra virgin so that you don't get a coconut taste in your brownie batter!
    3. Instead of coconut oil, you can use butter, ghee, shortening, or cocoa butter.
    4. The espresso powder is completely optional, but it does give it a nice kick.
    5. Instead of 2 tbsp of almond flour, you can switch it for 2 tsp coconut flour, 2 tbsp sesame flour or 2 tbsp peanut flour.
    6. Instead of 2 tbsp of Lakanto Golden, you can use ¼ tsp stevia powder or monk fruit powder, 2.5 tbsp of erythritol, 2 tbsp of Sukrin Gold, or 2 tbsp of xylitol.
    7. Instead of microwaving this microwave chocolate mug cake, you can bake it in the oven for 22 minutes at 180C/350F.
    8. Instead of almond milk, you can use any other type of milk you want.  This could be any other nut milk, dairy milk, or heavy cream.
    9. You can use from 1 tbsp to 1.5 tbsp of cacao powder.  I much prefer the 1.5 tbsp version as its way more chocolatey.
    A keto chocolate mug cake on a wooden board beside some chocolate and espresso powder.
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    4.96 from 21 votes

    Low Carb Keto Chocolate Mug Cake

    A rich, fudgy and gooey chocolate cake ready in less than 2 minutes!
    Course Dessert, Snack
    Cuisine American, Canadian
    Keyword almond flour mug cake, chocolate mug cake, keto mug cake, low carb mug cake
    Prep Time 1 minute
    Cook Time 2 minutes
    Total Time 3 minutes
    Servings 1 serving
    NET Carbs 3.56g
    calories 426kcal
    Protein 10.19g
    Fat 40.63g
    Cook Mira

    Ingredients

    • ¼ tsp espresso (optional)
    • 1.5 tbsp unsweetened cocoa powder
    • ½ tsp baking powder
    • 2 tbsp Lakanto Golden (*See Note 1 for substitutions)
    • 2 tbsp blanched almond flour (*See Note 2 for nut free options)
    • 1 tbsp almond milk (or heavy cream, milk, or any other nut milk)
    • 2 tbsp refined coconut oil (or butter, ghee, shortening)
    • 1 egg

    Instructions

    • Mix the dry ingredients into a microwave-safe large mug, cup or ramekin.  Add the wet ingredients and mix well.
    • Add the mug into the microwave and cook for 1 minute and 40 seconds for a 600W microwave.  If your microwave is stronger, you'll need to cook it for a shorter time.
    • If you want to bake your mug cake, bake it in the oven for 22 minutes at 180/350F.
    • Once your chocolate cake is baked, feel free to eat as is or top with your favourite topping!

    Notes

    Note 1: Possible Sweeteners
    • 2.5 tbsp erythritol (leaves a little bit of a cooling sensation)
    • 2 tbsp Lakanto
    • 2 tbsp Sukrin
    • 2 tbsp xylitol
    • ¼ tsp stevia extract powder (pretty bitter)
    • ¼ tsp monk fruit extract powder
    Note 2: Possible Nut Free Substitutions instead of the 2 tbsp of almond flour
    • 2 tsp coconut flour
    • 2 tbsp peanut butter powder (unsweetened)
    • 1.5 tbsp sesame flour
    For possible topping ideas:
    • Sugar Free Whipped Cream
    • Coconut Whipped Cream
    • Keto Cream Cheese Frosting
    • Sugar Free Chocolate Chips
    • Chopped Hazelnuts, Almond Slices or Macadamia Nuts
    • Sugar Free Ice Cream
    • Fresh Blackberries, Raspberries or Strawberries.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Low Carb Keto Chocolate Mug Cake
    Amount Per Serving (1 serving)
    Calories 426 Calories from Fat 366
    % Daily Value*
    Fat 40.63g63%
    Saturated Fat 28.51g178%
    Polyunsaturated Fat 1.63g
    Monounsaturated Fat 4.04g
    Cholesterol 186mg62%
    Sodium 75mg3%
    Potassium 192mg5%
    Carbohydrates 7.86g3%
    Fiber 4.3g18%
    Sugar 0.98g1%
    Protein 10.19g20%
    NET CARBS 3.56g7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

    « Sugar Free Low Carb Keto Avocado Brownies
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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Reader Interactions

    Comments

    1. Lisa

      March 20, 2021 at 2:22 am

      5 stars
      Delicious and super easy. I make other keto mug recipes but this one FOR SURE needs a larger cup

      Reply
    2. LeeAnn Jensen

      December 13, 2019 at 12:56 pm

      5 stars
      The brownies were a success. Thank you for all the trouble you went to - to try different combos of ingredients. You have a fan in me.

      Reply
    3. Katherine

      November 03, 2019 at 11:59 pm

      Mira, the recipe calls for 2 tbsp of Lakanto - that’s 24 carbs,. Add the almond flour et.al. This recipe is not 7.86. Would you please look and see if the recipe is off or the carb count?

      Reply
      • Mira

        November 04, 2019 at 12:37 am

        Hi Katherine, 2 tbsp Lakanto may have 24g of carbs, but it's 24g of sugar alcohols, which means it's 0g net carbs. So the recipe is 7.86g as stated.

        Reply
    4. C.

      September 02, 2019 at 12:29 pm

      5 stars
      Made this recipe using the coconut flour and butter option. Reduced the cocoa powder to just slightly more than 1 tbsp as I didn't want it too bitter. Turned out great! Very moist!

      Reply
    5. Melissa

      June 24, 2019 at 1:33 am

      5 stars
      I have tried multiple Keto Mug Cake recipes and this one is by far my favourite. My hunt for the perfect recipe is over. Thank you!

      Reply
    6. Melanie

      May 30, 2019 at 12:22 am

      Mira,
      This is the perfect chocolate mugcake! I added walnuts and a sprinkle of Lily's dark chocolate chips. Thanks for your work and all these great recipes. I plan to eventually try them all!

      Reply
    7. mac

      May 29, 2019 at 11:54 am

      Yummy except I forgot to include the eggs...LOL
      How long should I microwave it if making 4 servings & 1000W?
      Thanks.

      Reply
    8. Mel

      March 25, 2019 at 1:42 am

      5 stars
      I made this and its one of the better mucg cakes i have tasted!
      I added a tbs of crunch pb after done and a sprinkle of lilys choco chips. Great keto treat!!

      Reply
    9. yang

      March 03, 2019 at 10:38 pm

      5 stars
      Love mug cake! Can't wait to try this.

      Reply
    10. Anne Lawton

      March 03, 2019 at 10:01 pm

      5 stars
      I have never tried making a mug cake but it looks tasty!

      Reply
    11. Zuzana

      March 03, 2019 at 7:52 am

      5 stars
      I am already in love with this just by looking at the pictures.

      Reply
    12. Kathryn

      March 03, 2019 at 3:40 am

      5 stars
      Wow, this looks amazing! Why am I not making myself more mug cakes? I'm trying this one very soon!

      Reply
    13. Megan Stevens

      March 02, 2019 at 2:45 am

      5 stars
      Wow and so yummy!! How nice to have one serving of such yumminess!

      Reply
    14. Kelly

      February 28, 2019 at 4:18 am

      I have yet to try a mug cake but now I think it's time to try!

      Reply
    15. Jean

      February 28, 2019 at 2:15 am

      5 stars
      Such a beautiful and decadent mug cake! I can't believe it's keto. I'll have to try this!

      Reply
    16. paleoglutenfreeguy

      February 27, 2019 at 9:47 pm

      5 stars
      Such gorgeous photos! And I love adding a bit of espresso powder to chocolate recipes. It really makes a big difference.

      Reply
    17. Raia Todd

      February 27, 2019 at 1:41 am

      5 stars
      Sounds delicious. I'm always up for trying new chocolate recipes!

      Reply
    18. Tessa Simpson

      February 26, 2019 at 8:40 pm

      5 stars
      mug cakes are a little too easy and too addicting!

      Reply
    19. Joni Gomes

      February 26, 2019 at 8:24 pm

      5 stars
      Omg this recipe is so great!! This is perfect for when you want something sweet but don't have the time to make a whole dark cake!

      Reply
    20. Tammy

      February 16, 2019 at 12:07 am

      5 stars
      Oh Mira.. This was so delicious! Because of my allergy to almonds, I used sunflower flour. I also threw some Lily sugar free chocolate chips in there. After microwaving, I covered it with sweetened heavy cream and added a few raw pecans on top. Heavenly! Thank you!

      Reply
    21. Shari

      February 08, 2019 at 7:07 pm

      5 stars
      This recipe is such a winner, Mira! Thank you for creating and testing so many versions to give us all options for our own particular needs. My husband made this for my birthday on Wednesday! I had him split it into two small ramekins prior to baking: and it was just the right amount for each of us. He baked it in our convection toaster oven using your directions. I do a lot of playing around with recipes to suit my needs, so we subbed Sweet Leaf Stevia Drops, 2 tsp (Vanilla Cream) for the sweetener. There was no bitterness or aftertaste. Also, since we only use and have cocao (raw) powder, we just used baking soda (1/4) teaspoon instead of baking powder. We chose ghee for our fat. We also added a tsp of vanilla extract. The texture was perfect (though it peaked a bit on top.) We topped it with unsweetened Pascha cocao baking chips (just 7g each) right out of the oven, and then just one ounce each of frozen raspberries, thawed/heated. What a delight! We'll have to try the micro version, to compare, but I'm so happy with this, I know we'll be making it again, many more times. (We might try a future version with almond extract for an Almaretto-like taste. Orange would be yummy too! The variations and combinations are endless!) Thank you, again!

      Reply
    22. Theresa Linn

      February 07, 2019 at 1:08 am

      great dessert Mira!

      Reply
    23. Taylor

      February 05, 2019 at 11:24 pm

      4 stars
      Haha, I made this yesterday before the egg was added to the recipe and just trusted it to the fullest. No wonder my cake was so liquid. 😉

      Reply
      • Mira

        February 06, 2019 at 3:18 am

        Yes, sorry for that 🙁 Hopefully you try it again with the egg. I really shouldn't write recipes at night, ugh...

        Reply
    24. Julie

      February 05, 2019 at 12:48 am

      Mira, thank you for all the details (like 600 watt microwave--mine is 1540--a big difference)! Your recipes always turn out well for me because you experiment so much. Thank you for all the variations. I love getting your recipes, because I feel like they're do-able. Thank you!

      Reply
    25. Roberta

      February 05, 2019 at 12:07 am

      5 stars
      MOUTHWATERING 🙂 ! Thank you for sharing your great recipes, Mira!

      Reply
    26. Shirley

      February 04, 2019 at 10:12 pm

      5 stars
      Hello. Your fix to add in 1 egg did not get transferred to the printable recipe. Thank you for your great recipes.

      Reply
      • Mira

        February 04, 2019 at 10:22 pm

        Hi Shirley, are you sure? I just checked the 1 egg shows up without any problems. Try refreshing your browser?

        Reply
    27. Lisa ONeal

      February 04, 2019 at 9:23 pm

      Looks yummy, but is there an egg missing from the ingredient list?

      Reply
      • Mira

        February 04, 2019 at 9:36 pm

        Sorry I forgot to write it! That's what you get for writing a recipe at midnight...Just fixed it!!

        Reply
    28. Deniece

      February 04, 2019 at 7:40 pm

      There is an egg in the picture, but I don't see it in the recipe? Do I use an egg?

      Reply
      • Mira

        February 04, 2019 at 9:37 pm

        Sorry I forgot to write it! That's what you get for writing a recipe at midnight...Just fixed it!!

        Reply
    29. Claire

      February 04, 2019 at 7:23 pm

      Hi,

      There's clearly an egg in the pictures in the recipe. Yet, unless I'm mistaken, I don't see an egg in the ingredients list. Is there a catch there? Would love clarification on that, as I'd like to try your recipe.
      Thanks.

      Reply
      • Mira

        February 04, 2019 at 9:36 pm

        Sorry I forgot to write it! That's what you get for writing a recipe at midnight...Just fixed it!!

        Reply
    30. Melissa

      February 04, 2019 at 4:39 pm

      Is this supposed to have egg in it?

      Reply
      • Mira

        February 04, 2019 at 9:36 pm

        Sorry I forgot to write it! That's what you get for writing a recipe at midnight...Just fixed it!!

        Reply
    31. Anandi

      February 04, 2019 at 4:37 pm

      I want to try this recipe - today if possible! Quick question - your photos show that a egg is added to the mug cake, but there is no mention of eggs in the recipe. Do I follow the recipe as written? ie. no eggs. Thanks!

      Reply
      • Mira

        February 04, 2019 at 9:36 pm

        Sorry I forgot to write it! That's what you get for writing a recipe at midnight...Just fixed it!!

        Reply
    32. Alicia Lopez

      February 04, 2019 at 4:18 pm

      Never mind 🙂 i scrooll down and saw your recommendations for a regular oven thank you.

      Reply
    33. Alicia Lopez

      February 04, 2019 at 4:11 pm

      Please not everyone has or uses a microwave could please let us know here for baking this in a regular oven for how long and at what temperature.

      Thanks,

      Alícia

      Reply
      • Mira

        February 04, 2019 at 9:36 pm

        Hi Alicia, baking in the oven instructions are included in the recipe. Please look at step 3.

        Reply
    34. Laurie O'Reilly

      February 04, 2019 at 4:08 pm

      Your recipe looks amazing. Can you clarify the flour substitutions. It says instead of 2 tsp coconut flour can be substituted for 2 tbsp almond flour. Is that correct? Thanks so much!

      Reply
      • Mira

        February 04, 2019 at 9:34 pm

        Yep, that's right!

        Reply
    35. SheilaG- PlumDoodles

      February 04, 2019 at 4:08 pm

      Looks yummy! Does it have eggs? One of your pics shows an egg, but the recipe doesn't have egg on the ingredient list.

      Reply
      • Mira

        February 04, 2019 at 9:35 pm

        Sorry I forgot to write it! That's what you get for writing a recipe at midnight...Just fixed it!!

        Reply
    36. Hélène Nicole

      February 04, 2019 at 4:04 pm

      5 stars
      Amazing!!!

      Reply
    37. Connie Wiebe

      February 04, 2019 at 3:50 pm

      Would brown rice syrup work ok for the sweetener?

      Reply
      • Mira

        February 04, 2019 at 3:54 pm

        I would assume so. I’ve never used that in any of my baking days, but if it’s like sugar then 1-2 tbsp should be enough. You can always taste test with your finger to see if it’s sweet enough.

        Reply

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    About Mira

    Mira from My PCOS Kitchen

    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself.

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