A delicious one minute chocolate brownie in a mug cake that bakes up in your microwave. Enjoy this simple low carb keto brownie recipe for a quick snack.
You may have noticed the lack of sweet recipes recently. Well, I’m trying to cut back on them.
The problem with the sweet recipes is that typically I’m the only one who eats them unless my parents stop by for a visit.
My husband and kids do not follow a low carb diet.
Although my son will eat just about anything, he is away at college so he isn’t home to eat the leftovers.
So, I usually end up eating the whole recipe over a week or so by myself.
When possible, I do freeze leftovers in individual servings, but you can only shove so many low carb treats in the freezer.
I have never been big into the mug cakes, but I do love the idea of baking for only one.
For my birthday this year, I came up with a single serving microwave baked birthday cake.
It was a great way to enjoy a celebratory cake without overdoing it. In fact, that little cake ended up being four treats for me as it was such a filling cake.
Lately, I’ve been craving chocolate. Most of the time, I just pick up a few Lily’s bars at a local grocery store.
Last week, I decided to try baking a low carb one minute chocolate brownie in the microwave.
I had some Sukrin Fiber Syrup Gold in the pantry and chose to make it with that. I tried it later with regular granular Sukrin:1 and that worked just as well.
However, as you would expect, the one made with the syrup was not as crumbly. But, if you add an egg, the brownie will hold together better.
To make this quick little low carb one minute chocolate brownie in a mug cake, you start out by melting a little coconut oil with the fiber syrup or granular sweetener.
It only takes about 15 seconds or less for the coconut oil to melt into a liquid. Then, you add the rest of the ingredients to make the thick brownie batter.
I found that it works best if you combine the dry ingredients first. But you don’t have to if you’d rather not dirty another dish.
I like using dark cocoa, but you can use whatever cocoa you prefer. If you like a really moist fudgy brownie, you’ll want to undercook it.
Fully cooking the one minute chocolate brownie batter in the microwave for about a minute or more results in more of a mug cake texture.
This ends up being a rather large one minute keto brownie in a mug. You can certainly eat the whole thing if you’d like.
I’d rather eat half and save the other half for later. It also ends up being better with respect to carbs/serving if you split the brownie into two servings.
You can enjoy this one minute chocolate brownie plain right out of the microwave.
However, I like to top the warm brownie with a little sugar free whipped cream from my whipped cream dispenser.
This easy brownie in a mug cake is a low carb treat that you can easily whip up any time a snack craving hits you.
It’s so easy that it’s almost as simple as ripping open an unhealthy Little Debbie snack cake which is what my husband does to satisfy his snack cravings.
The net carbs are about same regardless of whether you use a fiber syrup or erythritol based granular sweetener. But, using the granular sweetener is likely better.
Some people have reported that they are sensitive to the carbs in the Isomaltooligosaccharides (IMO) based fiber syrups.
So, you may want to test your blood glucose levels to make sure this sweetener doesn’t cause insulin spikes for you.
Although they don’t seem to bother me, I use the fiber syrups in moderation.
Even though these fiber carbs are said to be negligible, I don’t like taking in more than I have to.
Here’s how to make the brownie using a low carb fiber syrup:
One Minute Chocolate Brownie in a Mug Cake Recipe
The following video shows how to make the keto chocolate brownie mug cake with egg and granular sweetener:
One Minute Chocolate Brownie in a Mug Cake
Ingredients
- 1/2 teaspoon coconut oil
- 1 tablespoon Sukrin Gold Fiber Syrup see note
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder I used Hershey's Dark
- 2 teaspoons coconut flour
- 1/2 teaspoon baking powder
- 1 1/2 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)
- 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
Nutrition
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Note 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.
