This single serving brownie is super fudgy and cooks in the microwave. It is also low carb, gluten free and keto-friendly. It is a delicious and easy recipe.
Last month I shared my keto brownies recipe. Since then, I’ve been working on a single serving microwave version so that I can satisfy my brownie cravings without having to bake a whole batch of brownies. This brownie is super fudgy, chocolatey and satisfying.
Texture of the Brownie
The brownie has a very fudgy texture. However because there is no egg acting as a binding agent, the crumb is a little loose. You will not be able to remove this brownie in one piece from the mug, so it is best eaten in the mug. I also don’t recommend adding an egg to the recipe as it will change the texture of the brownie and make it less fudgy and more like a cake.
Type of Mug to Use
This can be made in an 8 oz microwave safe mug because it will not rise very high. Like any normal brownie, it is very rich and dense. The brownie will only rise about halfway up the mug when finished. (For photos purposes, the recipe was doubled so that you can clearly see the brownie).
Because this brownie does not rise very high, you can also make this in a microwave-safe ramekin instead of a mug.
Keto Brownie Mug Cake
- 2 tbsp unsweetened cocoa powder
- 2 tsp coconut flour
- 1/2 tsp baking powder
- 1 1/2 tbsp Swerve granular sweetener
- 1 1/2 tbsp heavy cream
- 1 1/2 tbsp water
- 1 tsp extra virgin olive oil
- 1 tbsp chopped dark chocolate
- In a microwave-safe mug (that holds at least 8 oz of liquid) add cocoa powder, coconut flour, baking powder and Swerve. Mix with a small whisk to break up any clumps and mix until evenly combined.
- Add in heavy cream, water and oil. Whisk until batter is smooth. Sprinkle surface with dark chocolate.
- Cook brownie in the microwave at full power for about 60-80 seconds. I like the brownie to be extra fudgy and slightly underdone, so I cooked mine to 65 seconds. Allow brownie to cool a few minutes before eating. Brownie is best eaten warm.
- For the sugar substitute, I used Serve Granular Sweetener.* If you have a favorite keto friendly sugar substitute, it will likely work with this recipe.
- I used a 1000 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
- Make sure to only add 2 teaspoons (not tablespoons!) of coconut flour. Coconut flour is highly absorbent which is why you only need a little. Also make sure not to leave out any of the liquid ingredients, otherwise your batter will be too dry.
- For the dark chocolate, you can use Lily's dark chocolate bar* which is sugar free or a dark chocolate with at least 80% cocoa. One of my favorite keto friendly chocolates to use right now is Endangered Species 88% Cocoa.*
- Because there is no egg acting as a binding agent in this recipe, the crumb of the brownie is a little loose. You will not be able to remove this brownie in one piece from the mug so it is best eaten in the mug. I also don't recommend adding an egg to the recipe as it will change the texture of the brownie and make it less fudgy and more like a cake.
- The heavy cream gives this brownie an extra richness and fudginess. If you do not have any heavy cream, you can substitute with milk and add an additional 1/2 tsp olive oil (so a total of 1 1/2 tsp olive oil in the recipe). The brownie will still work but it won't taste quite the same.
- The brownie will only rise about halfway up an 8 oz mug when finished. For photos purposes, the recipe was doubled so that you can clearly see the brownie.
- *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 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.