Keto Brownie Mug Cake
A single serving brownie that is super fudgy and cooked in the microwave. This brownie is also low carb, gluten free and keto friendly!
Ingredients
- 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
Instructions
- 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.
Notes
- 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).
Serving: 1brownie, Calories: 203kcal, Carbohydrates: 13g, Protein: 4g, Fat: 19g, Saturated Fat: 9g, Sodium: 259mg, Fiber: 7g, Sugar: 1g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!