This single-serving Nutella brownie is rich and fudgy. It’s low carb, keto-friendly and just 4 ingredients. It’s an easy dessert that cooks in less than 2 minutes in the microwave.
It’s officially February so time to break out all the chocolate desserts. I don’t usually have much control when it comes to brownies, so that’s why I prefer to make single-serving mug brownies. So far I’ve created a keto brownie mug cake, but lately, I’ve been craving a Nutella version.
Instead of using real Nutella spread, this mug cake uses a low carb Nutella spread. There are quite a few of them available and the one I’ve been enjoying lately is Nutilight hazelnut chocolate spread.
- Nutilight hazelnut chocolate spread (or other low carb chocolate hazelnut spread of your choice)
- Erythritol granular
- Unsweetened cocoa powder
- If you are using Nutilight, it is a little dryer and firmer than regular Nutella spread so it’s best to heat it up briefly so it is easier to mix.
- Make sure to thoroughly whisk the batter. It can be difficult to see when the egg is fully incorporated because the batter is so dark. I always whisk vigorously and lift the whisk a few times to check for any remaining egg streaks.
- If you prefer sweeter desserts, you can increase the amount of erythritol added to the batter.
- This is a rich, brownie-like dessert so it’s not supposed to be very big. It will only rise about 2/3 of the way up in an 8 oz mug. To better show what the cake looks like, I did make double the amount so that you can see it better.
- If you wish for a nicer presentation, I recommend making the brownie in a wide mug and then replating in a smaller and narrower mug.
- Let the brownie cool about 10-15 minutes before eating as it will let the chocolate flavor develop more fully, creating a much richer and brownie-like dessert.
Keto 4 Ingredient Nutella Brownie Mug Cake
- 1/4 cup Nutilight hazelnut chocolate spread
- 1 tsp erythritol granular
- 1 large egg
- 1/2 tbsp unsweetened cocoa powder
- Add Nutilight to a microwave-safe mug that can hold at least 8 oz of liquid. Microwave briefly for about 15-20 seconds until it becomes soft and easy to mix.
- Add in remaining ingredients. Whisk vigorously with a mini whisk to make sure egg is completely incorporated into the batter. Lift whisk a few times to check for any remaining egg streaks.
- Cook in the microwave for about 1 minute and 15 seconds or until the cake is cooked. Let brownie cool for about 15 minutes before eating so that the chocolate flavor can fully develop. If desired, you can replate in a smaller mug for presentation.
- I cooked this brownie in a 1100 watt microwave. If your microwave wattage is stronger or weaker, you may need to adjust cooking time or power.
- I recommend using a wide 8 oz mug rather than a narrow one for cooking the brownie because it will shrink slightly after it is done cooking. If you mug is too narrow, the brownie will be awkwardly shaped when it shrinks. I cooked mine in a wide mug and then replated in a narrow one.
- For photo purposes, I doubled the recipe so that you can see the cake better. Because this brownie is so rich, it is not meant to be very big. It will only rise about 2/3 of the way in an 8 oz mug.
- The brownie is not super sweet. If you prefer something sweeter, you can double the amount of erythritol.
- You can substitute erythritol granular with Swerve.
- I used Nutilight* for this recipe but you can use another low carb Nutella spread.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.