THE BROWNIE’S TEXTURE
The brownie is extremely fudgy. However, the crumb is a little loose because there is no egg to act as a binding agent. Because you will not be able to remove this brownie from the mug in one piece, it is best eaten in the mug. Also, adding an egg to the recipe will change the texture of the brownie, making it less fudgy and more like a cake.
MUG TYPE TO USE
Because it will not rise very high, you can make it in an 8 oz microwave safe mug. It’s very rich and dense, just like any other brownie. When finished, the brownie will only rise about halfway up the mug.
Because this brownie does not rise very high, you can make it in a microwave-safe ramekin rather than a mug.
MUG CAKE WITH KETO BROWNIE
total time: 11 MINUTES prep time: 10 MINUTES cook time: 1 MINUTE
DESSERT course cuisine: AMERICAN
A single serving of super fudgy brownie cooked in the microwave. In addition, this brownie is low carb, gluten free, and keto friendly!
4.86 out of 35 votes
INGREDIENTS FOR PRINT PIN RATE
2 tbsp cocoa powder, unsweetened
2 tablespoons coconut flour
1 teaspoon baking powder
1 1/2 tbsp granular Swerve sweetener
1 1/2 tablespoons heavy cream
1 1/2 tablespoons water
1 tablespoon of extra virgin olive oil
1 tbsp dark chocolate, chopped
Add cocoa powder, coconut flour, baking powder, and Swerve to a microwave-safe mug (that holds at least 8 oz of liquid). Break up any clumps with a small whisk and mix until evenly combined.
Pour in the heavy cream, water, and oil. Whisk the batter until it is smooth. Dark chocolate should be sprinkled on top.
Microwave the brownie for about 60-80 seconds on high power. I prefer my brownies extra fudgy and slightly underdone, so I cooked them for 65 seconds. Allow a few minutes for the brownie to cool before serving. Brownies are best served warm.
NOTES I used Serve Granular Sweetener as a sugar substitute. If you have a preferred keto-friendly sugar substitute, it should work well in this recipe.
I used a microwave with a 1000 watt power rating. If you are using a different wattage, you may need to adjust the time and/or power.
Make sure to only use 2 teaspoons of coconut flour (not tablespoons!). Because coconut flour is highly absorbent, you only need a small amount. Also, don’t leave out any of the liquid ingredients, or your batter will be too dry.
For the dark chocolate, use Lily’s sugar-free dark chocolate bar* or a dark chocolate with at least 80% cocoa. Endangered Species 88% Cocoa is one of my favorite keto-friendly chocolates right now.
The crumb of the brownie is a little loose because there is no egg acting as a binding agent in this recipe. Because you won’t be able to remove this brownie from the mug in one piece, it’s best eaten in the mug. Also, adding an egg to the recipe will change the texture of the brownie, making it less fudgy and more like a cake.
The heavy cream adds extra richness and fudginess to this brownie. If you don’t have heavy cream, you can substitute milk and add 1/2 teaspoon olive oil (for a total of 1 1/2 teaspoon olive oil in the recipe). The brownie will still be edible, but it will not taste the same.
When finished, the brownie will only rise about halfway up an 8 oz mug. The recipe was doubled for photos so that the brownie could be seen clearly.
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Lily’s dark chocolate is used to calculate the estimated nutrition information. Nutrition does not include erythritol carbs NUTRITION
1 brownie, 203kcal, 13g carbohydrates, 4g protein, 19g fat, 9g saturated fat, 259mg sodium, 7g fiber, 1g sugar, 6g net carbs
The nutrition data provided is only an estimate based on an online nutritional calculator. I am not a registered dietitian. For accurate information, as well as any dietary restrictions or concerns, please consult a professional nutritionist or doctor.