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Additional Info
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.
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!
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Keto Mug Brownie in Microwave
Recipe Video (Click on Image to Play)
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
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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
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.