This low carb keto mug brownie is a rich and decadent treat that can be ready in a matter of minutes! It’s the perfect single-serving dessert to satisfy your chocolate craving.
Article Index
Since switching to a low carb way of eating, I’ve noticed that I don’t really crave sweets very often. But every now and again, the chocolate craving strikes.
I have nearly 200 dessert recipes on my site, so there is always something delicious to make. For example, my keto zucchini brownies can easily satisfy a crowd!
When to make the recipe
With most dessert recipes, you end up with leftovers. And I don’t always want to have that temptation sitting around the house.
That’s when this single-serve keto mug brownie is absolutely perfect!
The whole recipe only requires 7 ingredients and can be ready in 2-3 minutes. How easy does that sound? Plus, it’s made with coconut flour, so it’s totally nut free as well as gluten free.
You can also control the texture of your mug brownie based on how long you microwave it. Undercook for a gooey brownie, or cook the full 90 seconds for a cake-like texture. It’s completely up to you!
The next time you’re craving chocolate and don’t want to spend time in the kitchen making a whole recipe, you have to try this keto brownie in a mug.
Step by step instructions
Ready to see how easy it is to whip up a rich, decadent, keto friendly dessert?
- In a mug or ramekin, melt coconut oil and sweetener in the microwave. It will only take about 15 seconds.
- Stir in the vanilla extract and the egg.
- Mix in cocoa powder, coconut flour, and baking powder.
- Add heavy cream.
- Stir until a thick brownie batter forms.
- Microwave anywhere from 30-90 seconds to reach your desired texture.
That’s it! The next time you find yourself craving something sweet and chocolate, you’re only 5 steps away from this delicious low carb mug brownie.
Note on cooking time
When microwaving, keep in mind that a shorter cooking time will give you a fudgy brownie while a longer cooking time will make the texture more cake-like.
I recommend starting with 45 seconds, then checking the center. The cook time will also depend on the keto brownie mug or ramekin you’re using.
How to serve it
I always enjoy my mug brownie warm with a little bit of homemade whipped cream on top. It’s so good! I make mine using a whipped cream dispenser.
You could also top your freshly baked brownie with a little keto vanilla ice cream for an extra delicious treat. The cold ice cream will melt into the hot brownie for an incredibly satisfying dessert.
If you like your brownies with walnuts, feel free to chop a few and add them on top! You could even pan toast them for a few minutes to deepen their flavor before adding them to the brownie.
If you’re going to treat yourself, you may as well do it right!
Nutritional information
Despite being made in a ramekin, this keto brownie actually turns out quite large! I think it’s perfect for 2 servings.
This means you can share it with someone special, or save the other half for tomorrow’s dessert.
Or, if it fits your macros, you can always treat yourself to the whole thing. The full recipe is 250 calories with 14 grams of total carbohydrates and 6 grams of fiber. This leaves you with 8 net carbs for the whole brownie.
It’s certainly an indulgence, but it’s not overboard to enjoy all to yourself!
If you decide to save half, simply store in an airtight container in the refrigerator.
More chocolate recipes
Looking for more delicious, low carb recipes to satisfy your chocolate cravings? Check out a few of these favorites:
- Keto Chocolate Peanut Butter Bars taste just like peanut butter cups for a decadent dessert, fat bomb, or snack!
- Chocolate Chip Cookie with Coconut Flour are the perfect low carb version of this classic dessert.
- Keto Fudge is soft, rich, and only 3 net carbs per serving!
- White Chocolate Fat Bombs give you a different chocolate flavor and only require 3 ingredients to make.
- Keto Truffles feature a creamy ganache center for a wonderful low carb treat!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Mug Brownie in Microwave
Video
Ingredients
- ½ teaspoon coconut oil
- 1 tablespoon low carb sweetener
- ½ teaspoon vanilla extract
- 1 large egg see note for egg-free
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons coconut flour
- ½ teaspoon baking powder
- 1½ tablespoons heavy cream more or less
Instructions
- Melt coconut oil and sweetener in microwave for about 15 seconds.
- Stir in vanilla extract.
- Add mixed dry ingredients (cocoa powder, coconut flour, and baking powder).
- Beat in the egg.
- Stir in heavy cream until thick brownie batter forms.
- Microwave anywhere from 30-90 seconds to texture desired (less for fudgy brownies, longer time for cake-like)
- Serve warm topped with whipped cream, if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: November 6, 2015... Last Updated: April 22, 2020
Connie Hayden
Anxious to try this!!!
Pat Q
My husband asked for this mug cake for a treat. He really enjoyed it. My daughter liked it a lot too. Topped with keto whipped cream. It’s a keeper recipe. Thank you for sharing this.
Donna
Absolutely delicious, easy to make, and helps me stay on track!
George
Too much chocolate for me.
Ginger
I anticipated it would be too much for me too, so I put just over one TBSP instead. Perfect! Had to make a second for 2 of my kids to share.
LesleySA
Fair enough, I understand that coconut flour is super absorbent and that it is your recipe but, I still think the proportion of BP to flour incorrect.
I made this today with the changes (I mentioned) in flour to BP.
The results were impressive but, sadly I didn't pick up on the 2 TABLESPOONS of cocoa powder which made the brownie very bitter and inedible.
"2 tablespoons unsweetened cocoa powder
2 teaspoons coconut flour
½ teaspoon baking powder"
I think the Gremlins took over and it should read
2 teaspoons unsweetened cocoa powder
2 Tablespoons coconut flour
½ teaspoon baking powder
I intend making these again (correcting ingredient amounts I mentioned) as the recipe has potential for being absolutely divine.
All the best.
LesleySA
Lisa MarcAurele
I have made it the way it's listed for years without an issue. A serving of cocoa powder is 1 tablespoon so 2 teaspoons might not be enough. Some cocoa powder is more bitter than others.
LesleySA
Hi Lisa
"2 teaspoons coconut flour"
"½ teaspoon baking powder"
I think this is a typo?
Should the recipe not be 2 TABLESPOONS coconut flour?
(BP ratio to flour is totally disproportionate as it stands)
I am about to make this with the adjustment suggested but, cannot rate until then. Looking forward to your response 🙂
Lisa MarcAurele
You actually need only about a fourth to a third of coconut flour compared to all-purpose flour and almond flour. It soaks up the liquid and egg to expand so you don't need as much of it.
Dani
I actually did this by mistake (I used two tablespoons, instead of teaspoon), but to fix it I had to double the egg, the baking soda, the sugar and the time... as the author said you don't need much coconut flour. It turned out quite well after the adjustment 🙂
Marie
If I "undercooked" this brownie, would I have a "molton" brownie?
Lisa MarcAurele
I haven't tried it with this recipe, but it should work.
Terry
I'm afraid this tastes bitter. I've seen recipes with half the amount of baking soda for only 12 brownies, so that's probably the problem. I didn't get much of a chocolate taste despite all the cocoa; maybe more coconut oil is needed to "lubricate" the flavor.
Lisa MarcAurele
You could try more vanilla extract and reduce the cocoa a little. A bit more sweetener may work too.
Aleisha Bray
Hi, just wondering why the recipe has carb calculations based on 0.5 servings when it appears to be a single serve, should the recipe be halved for one person?
Lisa MarcAurele
It's a lot for one person so it's best to stick to half the cake for a serving.
Carol
I made the keto brownie mug cake it was pretty good I have to sugar because I didn’t want to be too sweet I ruined a dessert that way once but it was a little less sweeter than it should’ve been so I added heavy whipped whipping cream and some keto chocolate chips and it was very good. Make make it again! I took a picture but don’t know how to post it.
Lisa MarcAurele
Would have loved to see the image. To show a photo, you can upload to a photo sharing site then post the link here.
Lana McQuown
Oh My Wow!!! I have a serious sweet tooth so have tried numerous keto chocolate mug cakes, this one is absolutely delicious. With less calories then most mug cakes, no eggy taste, and simple ingredients, I will be making this recipe often. Thanks for sharing.
Cas
Amazingly good...fudgie and creamy and chocolaty!
Anne Howell
Today is the first time I am seeing Smart Points in the nutrition info. Please explain what this means. Thank you
Lisa MarcAurele
The SmartPoints are for those doing WW (Weight Watchers) and want to watch carbs too. The lower point recipes have less fat and calories.
Christel
This by far the one of the easiest and quickest sweet tooth fixes. I added some salted caramel chocolate chips to it but i feel like you can twist this recipe in so many ways. Just simply delicious. 10 star worthy
Lisa
That looks delicious!
Lisa MarcAurele
This keto mug brownie is super delicious. I hope you give it a try!
Kimberly Christ
Maybe I missed it? I don’t see where to add the egg. I guessed and added it after the vanilla.
Lisa MarcAurele
The original recipe was eggless and the instruction was missing where to add. However, it's in the video which adds it just before the cream.
Tiffany Wilson
Is there a another flour I could use? I tend to not like coconut flour.
Lisa MarcAurele
You could use almond flour, but you'll need more of it and less liquid.
Warren Gates
Thanks Lisa - another low carb gem!!! Quick, easy, guilt-free dessert.
Marine
My daughter made this with a couple of subs-vegetable oil instead of coconut oil and Unsweetened vanilla almond milk for the heavy cream. Added some pecans and chocolate chips...absolutely fabulous!
Erika
You mention baking soda in your video but you ingredient list states baking powder. Which one is the correct one to use? Thank you
Lisa MarcAurele
I use baking powder. You could use baking soda, but the amount would be different.
Ana cristina Duarte
Hi Lisa! There is a large egg in the ingredients list, but the egg does not appear in the instructions.
Also it shows Filed Under: Cakes, Egg-Free, Kid Friendly, etc...
Could you clariffy?
Thank you!
Lisa MarcAurele
The original recipe used a fiber syrup which doesn't require an egg. That option is in the notes.
Violet
I have two questions if anyone could answer them that would be great, does this spike anyone's blood suger if you are type one diabetic? Also what does net carbs mean is it the same thing as normal carbohydrates or a completely different thing? Thanks
Lisa MarcAurele
Net carb is the total carb minus fiber and erythritol. Fiber doesn't have the same impact as other carbs and erythritol has been shown to have no impact. As for a spike, it's dependent on the actual ingredients used. You can give it a try and do a test to see if it has any impact on you. It's quite large so you may only want to eat a half serving.
GT
OMG!!! This was amazing.. Finally, a low carb chocolate mug cake I love. Thank you!!! Used Swerve Granulated and an egg and also, because every other mug cake I’ve tried was too dry, I doubled the coconut oil. I microwaved it for 45 seconds, check it, then microwaved another 15 seconds. I topped it with heavy cream and a few mini semi-sweet chips (Maybe a tsp?). Tasted it, then sprinkled about a quarter tsp more Swerve over it. This was divine and totally curbed my chocolate craving. This will definitely be my new go-to. Thank you so much!!!
anna
My husband just learned he has type 2 diabetes. I decided to make this as a treat but did not have sukrin. I used an egg and one packet of stevia. It isn’t sweet at all. Can I or should I use more stevia next time? Thanks
Lisa MarcAurele
Sweetness varies greatly from person to person. So definitely add more to taste.
Mia
Hi Lisa!
Just wanted to say this is my go-to choc brownie recipe! Thanks a lot for this! I just have a question, is it really 8 grams net carbs for the whole thing? I assume it’s because of the coconut flour?cause the other ingredients arent really that high in carbs..but also you only used 2 tsps coconut flour. Will it really increase the carb to 8 grams? Just curious..Thanks again!????
Lisa MarcAurele
Carbs come from the cocoa powder too and a little from the egg and heavy cream.
MariLyn
I just tried this for my husband and autistic grandson. I changed the coconut flour to whey protein, and coconut oil to butter. I added a sprinkle of sugarfree chocolate chips to the batter, and after it was cooked, gave them a dollop of whipped cream . OMG!!! It was so delish and filling. Completely filled the chocolate craving, and is now our absolute favorite! Thanks again for making our low carb journey so delicious!
Jenn
I love microwave chocolate desserts . I am eager to try this one! Thank you for the recipe. However, one thing that confused is that in the video you say you're using baking soda but in the written recipe it's listed as baking powder. Will you please clear this up? Thank you!
Lisa MarcAurele
It's what's in the recipe card, not the video (likely a mistake). So use baking powder.
Kim Dunlap
If you eat the entire brownie it would be 8 net carbs right?
Lisa MarcAurele
Correct! The whole brownie is 8g net.
Barbara
Just had a chocolate attack. Having no Sukrin, I made this with 1 T of Splenda and an egg. Microwaved for 70 seconds. I have 900 watt MW. Bad assumption. Came out a little dry and definitely more cake like. And though I find almost everything packaged, bottled and canned sickeningly sweet, this needed a touch more sweetener (or I need to try a different sweetener) for my taste buds. While I love a slightly bittersweet chocolate taste, the combination of dry and barely there sweetness wasn't quite right. I used the Hershey Dark Cocoa which I love.
Boy, this is going to be fun to experiment with. Probably will reduce cooking time to 50 seconds. And add a touch of Stevia for a little more sweetness. Depending on how that comes out, I have a bottle of pure maple syrup and I may try that instead of egg and sweetener.
This did satisfy. My mistakes and all.
Lisa MarcAurele
I don't care for bulk Splenda as it adds maltodextrin for volume. It's better to use another one-for-one sugar replacement like those made with erythritol.
Yuri Pereira Teixeira
As a very frustrated lowcarb/keto recipe “research” I gotta say: best baking recipe I tried so far (and so simple at the same time). Thank you very much!
Lisa MarcAurele
I'm glad this simple chocolate mug cake worked out for you!
Michelle
The egg was left out of the written recipe.
Lisa MarcAurele
There's 2 versions of the recipe. One uses egg and granular sweetener. The other has no egg and uses a syrup sweetener.
Robyn
Hi Lisa, thanks for your time and effort on this blog, it's great!
Can I swap out the 1 TBSP of fibre syrup for an equal 1 TBSP erythritol, but just add an egg. I think is what you mean, right?
Lisa
The egg isn't needed if using fiber syrup.
Marilyn
I saw a keto friendly biscotti recipe and thought i saved it but now cant find it. Can you resend
Lisa
I have a cranberry almond one at https://lowcarbyum.com/cranberry-almond-biscotti-cookies-gluten-free/ and a chocolate one at https://lowcarbyum.com/gluten-free-chocolate-biscotti/
Pat Holmblad
Can I use almond flour instead?
Same flavor?
Thanks , PAT
Lisa
You may have to make some other adjustments and the amount would be different.
Angella Kurkova
I used almond flour still tasted pretty good.
Terri Iverson
It would be helpful, I think if you mentioned what size mug or ramekin you use.
Lisa
I've made this in various sizes (the timing of the microwave can vary with both ramekin size and microwave). Typically, I use a 3.5 inch diameter ramekin.
Laurie
Hi! I used baking soda instead of baking powder so gross!! The video says to use baking soda!!!
Lisa MarcAurele
You can, but the amount is slightly different.
Wendy
Could you please give the SUGAR equivalent so that I can make the calculations for my sweetener? Some are not measured cup for cup or tablespoon for tablespoon. Thanks
Lisa
The 1 tablespoon fiber syrup or sweetener would be equivalent to 1 tablespoon sugar.
Katerina
I just made this as a keto chocolate dessert and it was DELICIOUS!
I substituted 1 tbsp of protein powder for the sweetener and added 1tbsp of water.
45 seconds later, some whipped cream with a sprinkle of pumpkin spice mix... mmmmm So good!
Lisa
Thanks for sharing that! I bet the protein powder made it a bit lighter.
Tina
I just tried this mug cake and it is phenomenal! Super rich. I like my brownies more on the fudgy side so 45 seconds was perfect! Will definitely make this 1000x over again!
Lisa
Thanks for sharing your experience with the recipe Tina. I'm so glad you enjoyed the brownie!
Karen Aicken
Thank you so much for this recipe! I have been having issues with almond flour so was happy to see there wasn't any in this recipe. I'd never heard of the syrup before so I appreciate you giving an alternate. I used Swerve and an Egg and it was absolutely delicious. Topped with whipped cream, it was even better. Trying very hard not to eat that second serving right away - but now I have a treat for tomorrow too.
Lisa
I'm glad you enjoyed this little treat!
Michelle
I just made these for my non-low-carb daughter and me. We both absolutely loved this! I used the Trim Healthy Momma sweetener with an egg. It's definitely the closest thing I've had to a chocolate cake. Next time I want to make the buttercream frosting to go with it. Thanks for all the great recipes!
Kristen
I just made this and it was by far the best low carb version a mug brownieI’ve made. More brownie like consistency than any other and better tasting. Thank you!!! It’ll be a go-to for when I need that little chocolate fix.
Leslie
I added a square of the 85% dark chocolate you buy in bulk from Sprouts and it was very good and a surprise in the center. Poured 2 T heavy cream on top and enjoyed it so much! Thank you!
Rita Dalton
Just made this using coconut sugar and an egg as substitute for the syrup and single cream rather than double cream as that's all I had in. OMG it really satisfied a chocolate craving, but wasn't too sweet. Thank you for sharing this recipe.
Natalie
I really liked this recipe. I used morena cane sugar and an egg. It was great! Made my own whip cream and just loved it!
Christine
I hate cake. I don't like muffins either. Never have. I LOVED this.
I didn't have everything on hand, so I made the following substitutions: I used almond flour in place of coconut, and added a bit extra because I wanted generous portions for two.. I used sola sweetener. I reduced the amount to about a tsp. I added an egg, and I used butter in place of coconut oil. 90 seconds in the microwave.
My husband and I split this on date night. It's a game changer. I've been fighting the urge to eat something carb heavy all day, and this more than satisfied that.
Lisa
Thanks for sharing your subs! Glad it worked out.
Nicole
I ran the ingredients in a recipe nutrition calculator and it came out double what your nutrition label indicates. Why is that?
Lisa
Updated the data with the results from a more accurate calculator.
Alicia
hi,
I was wondering for someone who doesn't fancy using microwaves if this could be baked instead..
Lisa
It can, but I don't have the baking time. I'd suggest setting the oven for 325-350F and testing for doneness.
Joanne
This was amazing! I used an egg and sweetener, and butter instead of coconut oil. I Cooked it for one minute and the texture was perfect.
I wonder if I can make it X6 or so into a cake that I can bake in the oven for a birthday. Any ideas on how I would adapt it?
Thanks!
Lisa
It should work in a larger size, but you'd have to adjust the baking time.
CARolina
I just made a mug cake with 2 tablespoons coconut flour ,three tablespoons of xylitol , 1/2 teaspoon of baking powder , 2 teaspoons of raw cacao powder , 2 table spoons of heavy cream and one egg. 90 seconds in microwave and whooped cream on top after it cooled . Amazing!
Lisa
Thanks for sharing!
Lunchie
Literally, the *best* low carb mug brownie I have had to date! I've tried it with three different variations, but the most functional variation was to substitute sugar free maple syrup(I used 'Nature's Hollow' brand) for the fiber syrup. It appears to need a 'syrup-like' addition to make the mix come together better. I also tripled the coconut oil, as I both wanted to up the fats and make it richer. The texture was like an under-done brownie(which I wanted), and souffle-like on top after 30 seconds in my microwave.
In case anyone wants to try this the way I made it,(tripling the coconut oil and substituting the sweetener with Sugar Free Maple Syrup and several drops of liquid Stevia) here are the macros for my version:
6.75carbs, 16 fat, 1.3 protein
Thank you so, so much for this recipe!! I plan on making it again and again!
Lisa
Thanks for the notes on the recipe. I've seen the Nature's Hollow syrup, but haven't given it a try. But, I'm definitely going to try tripling the coconut oil next time.
Heather
I want to make this for a conworker, can I mix all the ongedeants together put a lid on it (have it in a lunch paid w ice) and the. Microwave it when it's ready?
Lisa
You might want to separate the coconut flour and add it in just before cooking. Otherwise, it should be fine.
Brynne Edwards
I was just tearing my kitchen apart looking for something BAD! Not sure where this craving came from but I stopped, googled this and YES! Omg! Just what I needed. Followed recipe as directed with the sweetener and an egg, 90 seconds in a large Ramekin and.... perfection! Thank you so much!
Lisa
Glad you were able to satisfy the craving without eating something really bad!
Connor
I replaced the syrup with organic honey so there are about 17 more carbs but it still tastes great!
Lisa
Honey is very similar to the syrup so it should be just about the same other than the added carbs.
Rachel
This was so great! I doubled the vanilla and used an egg with one tbls of granulated sweetner and omitted the baking powder (because I don't have any right now!) I really wanted a chocolate treat and this hit the spot. Thank you!!!
Lisa
Thanks for sharing how it worked out for you!
Barbara
I love this recipe!! Turns out perfect everytime! We use 1 egg & sweetener making it now,LOL
Thank you!
Lisa
It does come out much better with the added egg.
SIUE Teacher
How much Swerve should I use? I tablespoon? Please help thanks
Lisa
It would be the same, 1 tablespoon. And, it helps to add in an egg if not using the syrup.
Alissa
Does this recipe taste like a regular mug cake or no? Terrified of making more chocolate dessert because of my epic failure brownies. We couldn't even swollen them they were that awful!
Lisa
I found it more like a brownie. You may want to add a bit more oil if you don't want to use the syrup.
Jacob
No mine turned out horrible. Will not use this recipe again. I had to keep cooking it to try and get it solid. It over ran out of my large coffee mugs and then left about 1/2 of the mug with the brownie in it. It was still wet and runny after 3.5 mins of microwave and my microwave was filthy from the over run. Next time I will throw an egg in my re iOS so I know it will turn into a
Good solid treat.
Lisa
This recipe works best with an egg if you aren't using the fiber syrup sweetener. I've never had an issue with it cooking. There must be a difference in ingredients.
Frances
I have looked for a mug cake or brownie that would taste real and I tried this but it was bitter so I changed a few things and it came out wonderful every time. It taste same as brownie and turn out same every time I have made it which is a lot. I put (1) teaspoon coconut oil ,1/2 teaspoon butter and (1) tablespoon Sukrin gold fiber syrup in mug and heated in microwave 17 seconds to melt. I then added 1/2 teaspoon vanilla extract and more sweetener to your taste ( I added 7 Splenda packets) and mixed well. I then added my 2 tablespoon heavy whipping cream, 1 1/2 tablespoon cocoa, 1/2 teaspoon baking soda ,2 teaspoons almond flour and mixed really good. I put in microwave 67 seconds and then let cool for a few mins. Very very good.
Lisa
Thanks for sharing! I may add something in the notes to check out the comments so others don't miss this. I'll give it a try too!
Janet
I made this Mug cake without the syrup because I didn't have any and with 2 TBSP whole milk instead of the cream. I cooked it about 70 seconds - It only rose about 2 inches but was moist and delicious. Just what I needed to fix that craving. I ate the whole thing.
Lisa
I like the moist and delicious part!
Lisa
Hi Lisa,
I made this mug cake today and it was great! I have tried quite a few and they were close to horrible. I did use the coconut flour and I used 1 tablespoon of Swerve (Erythitol). It was not crumbly at all. I may use a little bit more coconut oil next time, but we will see if that makes any difference in texture. I put a bit of whipped cream on top. Very happy!
Lisa
I find Swerve does work a bit better than the stevia based bulk sweeteners.
Cara
I have swerve confectioners. Mine was not very sweet at all but the texture was good. Would this make a difference
Lisa
I find sweetness to be a personal preference. You can always add a little more next time.
Kelly
Made this exactly as you outlined. I didn't have the syrup you used so used some sugar free maple flavoured syrup instead. It was so good, my perfect mug cake search is finally over. I cooked for 45 seconds. Thank you for your effort to share your recipes. Much appreciated!
Lisa
I was wondering if it would work with low carb pancake syrup. I'll have to try that as it would be lower in carbs if using Walden Farms maple flavored syrup or a homemade version.
Cathyo
I doubled coconut oil to 1 tsp, cut Special Dark Hershey's to 1 Tbsp, , used 1Tbsp Stevia in the Raw, and a couple drops of liquid sucralose. Cooked for 50 seconds and it was crumbly, but the flavor was divine....especially with a bit of whipped cream. I'll try 40 seconds next time. Thanks for the recipe!
Lisa
Thanks for the info!
Machelle
I doubled the coconut oil, vanilla and splenda. It was great. Best tasting mug cake. It was crumbly. I may add 1/4 to 1/2 egg next time. I love the taste.
Lisa
Thanks for letting us know how you made the recipe and how it turned out!
judy
can another type of oil be substituted for the coconut oil such as olive oil or canola oil. also can another type of flour be substituted such as almond flour or oat flour
Lisa
You can use another oil, but other changes may be needed if you sub the flour.
Rachel
I subbed the coconut flour for almond flour because that was all I had. Measure for measure it was 8 tbsp of almond flour and it turned out great!
Lisa
Good to know!
Marcia Wilcox
Hey, Lisa, thanks for all the awesome recipes! I love this site! However, you may want to look at this study: http://easacademy.org/trainer-resources/article/isomalto-oligosaccharides
It says in a nutshell that IMO's do indeed get digested like carbs, so if a low-carb dieter uses Sukrin a lot, they might want to know that. I've had good luck with erythritol, the main drawbacks being that it needs a sweetness-boost (I use stevia) and it has that sort of cooling effect which doesn't bother me but might bother some. At least it doesn't cause me gastric distress like some low-carb sweeteners!
Lisa
I have known about the IMO carb issue. That's why I only use very small amounts now. It's too bad because I used to love Quest bars but rarely eat them now.
Kaylyn
Wow! I just found a new favorite mug cake recipe! I used 2 tbsp of Swerve for the sweetener (which might have been a little too much, but I have a big sweet tooth). I threw in some Lily's sugar free chocolate chips and topped it with a cream cheese frosting. So good! Thanks for the recipe!
Lisa
The addition of chocolate chips certainly helps with any dryness issues. Great idea!
Denise Sowles
We couldn't eat this either despite several attempts. Didn't have that syrup so used a couple different sweetners and added more coconut oil. I used regular cocoa the second time and it was still very bitter and every batch was dry and gritty. It sounds so good I'm willing to do some more experimenting - that's another benefit to mug cake recipes. If it fails you aren't wasting a ton of ingredients.
Lisa
I need to rework this one with more common ingredients. It was great with the syrup. You can drop a piece of low carb chocolate in it for a molten treat. That may help.
Chanell
Mine turned out with perfect texture, but it is not edible 🙁 Any idea why it would be super bitter?
Lisa
You may just prefer it a little sweeter. I'd add a few drops of stevia liquid or a little more of your preferred sweetener.
Linda
I had the same problem as Stef. Perhaps an egg needs to be added?
Lisa
Are you using the fiber syrup or granular sweetener? I've made this several times with the syrup and it's very good. With the granular, it more crumbly. I'm going to work on this recipe a little more and post an update with how to get better results. I'll try an egg, but I'm thinking a little glycerin may also help since the syrup works better.
Sara
Hi, I made your recipe. I used granular erythritol and it was just all crumbly so I added 1 large egg and whipped everything up together. I microwaved for 1 minute and it was perfect. I put a little cream on top to cool it down. Probably would have been fine at 45 minutes too.
Lisa
Egg will hold it together if you don't use the fiber syrup.
LE Beatty
Brownie in a Mug Cake is great
Stef
I decided to make this to bring to work for my afternoon snack. I followed the recipe exactly, however, the final mixture was VERY dry, and even after adding more cream, it was still crumbly dry. I stopped at about 2.5T cream thinking that perhaps I just needed to cook it, but it came out all crumbly. I didn't use the fiber syrup, but instead used 1.5t of an erythritol/stevia mixture, and hershey's dark cocoa. It's still yummy and I'm still going to eat it, but wonder if I should have continued adding cream until the mix was more gooey?
Lisa
The batter should be very thick. You don't want to add too much cream. Since you used a smaller amount of sweetener, it would be better to add a little more coconut oil or butter to the batter rather than cream for bulk. Also, cooking time is a factor. The shorter time, the denser it should be.