Kirbie's Cravings

Keto Brownie Mug Cake

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.
close-up photo of a brownie mug cake

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.
overhead photo of a keto brownie mug cake

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.
photo of a keto brownie mug cake

If you like this brownie mug cake you might like my Keto Nutella Brownie Mug Cake and Keto Blueberry Mug Cake, too.

Keto Brownie Mug Cake

Servings: 1
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Course: Dessert
Cuisine: American
A single serving brownie that is super fudgy and cooked in the microwave. This brownie is also low carb, gluten free and keto friendly!
4.86 from 35 votes


  • 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).
Estimated Nutrition Information is calculated with Lily's dark chocolate. Nutrition does not include carbs from erythritol


Serving: 1brownie, Calories: 203kcal, Carbohydrates: 13g, Protein: 4g, Fat: 19g, Saturated Fat: 9g, Sodium: 259mg, Fiber: 7g, Sugar: 1g, NET CARBS: 6g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

115 comments on “Keto Brownie Mug Cake”

  1. I just made this, and it’s heavenly! It’s as good as any non-Keto brownie, and will definitely satisfy the occasional craving for chocolate. Thank you so much for sharing it!

  2. What if you are allergic to coconut ? can a different flour be used ?

  3. Best keto mug brownie. I like the texture with the small amount of coconut flour.

  4. I just made this using coconut oil instead of olive oil and it was absolutely delicious! Thank you so much for the recipe, it was perfect!

  5. Encanto esta receta Muchas gracias Cuántos son las calorías

  6. We just made it and it was so horrible that we couldn’t eat it.we are not blaming you we must of dobe some thing wrong.

  7. My first time making a keto mug brownie. I doubled the recipe. I substituted heavy whipping cream from a can and used Pyure sweetener. I forgot my heavy cream was already artificially sweetened so mine came out too sweet. Next time I’ll use regular heavy cream. Overall, this turned out really well. I used Hershey’s Special dark cocoa powder.

  8. I just made this and loved it!! I used almond milk as we didn’t have cream. I also used special dark unsweetened cocoa as I LOVE dark chocolate. I then put a small piece of chocolate in the center of the batter once in the mug to create a lava cake. Then topped it with 1 tsp of warmed peanut butter. So yummy and satisfy my chocolate cravings. Thank you for sharing!!

    • Love that you added the chocolate in the middle! Thanks so much for letting us know you loved the recipe.

    • Im always hesitant to try mug cakes/brownies because they are such a 50/50 chance at being either terrible or amazing. This is definitely an amazing one! Especially for Keto!! Heck I would eat this even if I wasn’t on keto! 
      I made some minor changes but kept all amounts the same. I used the Lakanto erythritol monk fruit blend sweetener and also added a piece of choc zero chocolate in the middle (but this is chocolately enough it doesn’t need it). I’ve also been obsessed with black cocoa powder and used that, which makes this taste kind of like an Oreo brownie. 
      This is an absolutely amazing recipe and I will make this again and again. Thank you!

  9. Just made this and it is sooooo good! Followed the recipe exactly. I cooked it 75 seconds and it came out perfectly fudgy. I added a few walnuts when done just for the crunch, Wish I had some low carb ice cream!!!

  10. I have been craving brownies so much lately and this really hit the spot. I actually didn’t have a chocolate bar, so I just left it out. I also stirred in 3 pecan halves roughly chopped. It turned out like heaven in a mug. It was so good that I can’t imagine how the candy bar addition could make it better – but I’ll try it again when I get a candy bar. You helped this girl stay keto tonight, and I thank you!

  11. I’m new to Keto and I must have messed this up somehow…it tastes like cocoa powder. Super bitter. I have to try this again…hopefully with better results!

    • We’re sorry to hear about this – are you sure you measured the ingredients accurately? If you added too much cocoa powder or not enough sweetener it won’t turn out right.

  12. I swapped out the heavy cream for 2% milk and used less sweetener than suggested… don’t do that haha. It came out super dark chocolatey – a little bitter – which I was not a fan of. But honestly I still liked it. Thank you for this recipe! I’m going to see if I can play with it a little more but I’m sure if I had made it as you made it it would’ve been even better.

  13. Had again this morning with breakfast. So yummy!
    Love you Kirby!