Chocolate Brownie Mug Cake (Low Carb & Gluten Free)

low carb chocolate brownie mug cakeEver since I had Carolyn’s (All Day I Dream About Food) Meyer Lemon Mug Cake a few months ago, I’ve been obsessed with them.  I had never made them before, but I loved that they were so easy (and fast!) to make, and that you aren’t committed to an entire pan of something.  Portion control is so much easier when you are only making one or two servings of something at a time!

I knew I wanted to do a chocolate version of the mug cake, but I wanted it to be more brownie than cake-like.  It took some experimenting (oh the things I do for you), but I finally hit on the right combination to get the texture that I wanted.  Not too dry, with just the right amount of gooeyness!

A word of caution, microwaves and mugs vary – I found this out the hard way.  I had been using the same mug for several tries with great results, then I made the last one with a thinner walled mug and it was WAY overdone.  So I’m giving you the shortest likely time, and if it’s too gooey just throw it back in for another 30 seconds until it’s the consistency you want – once you go over it’s trashed, so err on the conservative side if your microwave is really strong, or your mugs are really thin walled.  Same goes on the other side of the coin, if your mugs are really thick or your microwave whimpy, you might need to add a little time to cook them all the way through.  Also, I divided this into two portions for the sake of calories – but you could just as easily make it in one large mug and microwave it for a minute and 30 seconds to 2 minutes.

chocolate brownie mug cake

[pinterest text=”Chocolate Brownie Mug Cake (Low Carb and Gluten Free) –” layout=”horizontal” image=”×950.jpg”]
This was warm and comforting, and perfect with some whipped cream or sugar free vanilla ice cream on top.  In fact you almost need something creamy to break up the richness of the brownie.

I added pecans to mine because nuts are a must in brownies as far as I’m concerned.  I’m listing them as optional though, because some crazy people out there don’t like nuts in brownies.  They probably hate puppies and rainbows too.  But whatever floats your boat.  Except raisins, never put raisins in your brownies – that’s disgusting, and just wrong.  If you do it, don’t tell me or I’ll totally lose respect for you and ban you from the blog.  Ok I wouldn’t really because that would be extreme, but deep inside we’d both know that you’re dead to me.

Chocolate Brownie Mug Cake (Low Carb & Gluten Free)

Yield: 2 servings

Chocolate Brownie Mug Cake (Low Carb & Gluten Free)

Warm and comforting, this is the quickest way to low carb brownie bliss there is!


  • 2 Tbsp butter
  • 3 Tbsp almond flour
  • 1 tsp coconut flour
  • 1 1/2 Tbsp granulated sugar substitute
  • 1/4 tsp vanilla
  • pinch of salt
  • 1 egg
  • 1 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 square Lindt 90% chocolate, chopped
  • 2 Tbsp pecans, chopped (optional)


  • Melt the butter in a small microwave safe bowl (about 30 seconds in microwave). Add the remaining ingredients and stir until combined. Pour batter into 2 small greased mugs or ramekins. Microwave for 1 minute. (add another 30 seconds if necessary). Serve with whipped cream or sugar free vanilla ice cream.


Approximate nutrition info per mug: 230 calories, 23g fat, 3g net carbs, 6g protein

low carb and gluten free chocolate brownie mug cake[pinterest text=”Chocolate Brownie Mug Cake (Low Carb and Gluten Free) –” layout=”horizontal” image=”×515.jpg”]
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  1. says

    I know that raisin crack was for me. Now that you mention it though, I might have to try your concoction and add some of that tasty wrinkled goodness to it. But not nuts though…that won’t do at all.

  2. says

    Yum! I’m always on the hunt for mug cake recipes, and this one looks pretty delicious. I love that it’s gluten free + low carb.

    • says

      Well obviously. ;) All that time in baking school perfecting your craft and you could have been busting out cakes and brownies in two minutes from your microwave all along! Maybe I’ll do my entire Bake My (your) Cake entry in mugs – that would be awesome…

  3. Samantha says

    OK, trying this tomorrow night for some guests – but I will definitely have to exclude the nuts from it bc hubby thinks nuts in brownies are well . . . you guessed it – nuts! He does like puppies though – not so sure about rainbows :)

  4. Angela says

    This looks great, wondering though if it’s possible to do this in the oven and what the cooking temp and time might be? I don’t have a microwave. Thanks!

    • says

      I haven’t done it but I’m guessing 375 degrees (F) for about 15 minutes should do it – around what you’d do cupcakes for is what I’m basing it on. Let us know if it works! Thanks!

  5. says

    And now you have done to me what Carolyn has done to you months ago. I will not rest until I have introduced this delicious looking concoction to my taste buds.

    I might even add some caramel to it… Oh, the decadence!

  6. says

    These are AWESOME! I am trying to figure out the best and fastest way to make a whole bunch for our Memorial Day picnic! Mellissa have you ever done that?

    • says

      I’ve never made them in bulk Marge, but maybe you could bake them in cupcake tins in the oven if you want a bunch of them – try 375 degrees (F) for about 12 – 15 minutes. Hope it works! :)

      • says

        Thanks Mellissa! I think I will just buy some more ramekins or maybe a silicone cupcake pan and make them ahead of time in the microwave… after all they only take a minute apiece!

        • says

          Okay, what I ended up doing was buying a dozen silicone cupcake liner/cups to microwave in.

          BUT some of my guests thought they were dry… so should I cut back the time in the microwave when not using ramekins? One minute was fine for in those.

          Opinion Mellissa?

          • says

            Yes Marge, definitely cut back if they are dry! I made one the other night in a poster board thickness cupcake liner and it was inedible the first time because a minute was way too long. Next time test one out at 30 seconds and then 10 seconds more if necessary to get the right consistency. The thickness of the container you are cooking them in definitely makes a huge difference in timing!

  7. elaine says

    I’ve made this a couple times now and we love it. Ungrateful wretch that I am, I’m now wishing you’d invent a mug cake with either caramel or cinnamon…. or BOTH! Thank you so much for all your hard work.

  8. Cheryl says

    I did split mine into two ramekins. Microwaved one for 45 seconds, but it seemed a bit dry. Next one was 30 seconds and just right. Of course, I just HAD to sample them both. The whipped cream added just the right touch. Absolutely delicious! Thanks!

    • says

      Right? Like I said, every microwave is different! My old one was a beast and probably would have only needed 10 seconds! My new one is much whimpier so it takes a full minute. Glad you were able to experiment and make it work for you! And of COURSE you had to sample them both – I totally get it! ;)

  9. Brittany says

    This looks amazing! It immediately went on the dessert menu for tonight. I love it when you tackle the low carb desserts!

  10. DP says

    I made this and did not have a lindt chocolate square. Do you know how my ounces are in one square? I tried to estimate, but I did not add enough I think. I also added about 1 tbsp of honey. It was sweet enough for me, but since giving up refined sugar everything tastes sweet.

  11. Andrea says

    Wa-hahahaha! I haz ebil planz fer deez!

    Um, right.

    So, I’m planning rv food for our summer tour season (husband is an entertainer). All the dry and the chocolate can be baggied up into pre-mixes. One Lindt bar will make eight or ten mixes, I forget how many squares in those bars.

    My future self thanks you!

  12. Amy says

    Just made these – so delicious! Only had Baker’s chocolate instead of Lindt and used sliced almonds. No whipped cream at home today, so topped with a drizzle of sugar free chocolate syrup and a splash of half n’ half – worked great:-)

  13. Sandy says

    Thank you for posting! I’ve tried several low carb brownies in a mug and they have all been awful. Many of them I haven’t been able to eat they were so bad. But this is amazing, delicious in every way. I’ve been sending it out to friends like crazy. Thank you and Happy Memorial Day!

  14. says

    These look great but I buy my chocolate in big chunks and have never used the Lindt bars. How many ounces/grams are in one square? My husband will be so thrilled if I’d give him a chocolate fix! Thanks

  15. says

    Hey Mellissa!

    I posted this to my Facebook fan page last week in response to a friend that was making a Better Than Sex cake for her grandson and lamenting that she couldn’t eat any… she made my version, which uses this recipe of yours for the base.

    My question to you is, if one wanted to make a 9 x 12 of this how would I judge how long to bake your brownie? Everything else goes on top of it…


  16. Denise says

    I just made this and it was so delicious! It was like a dark chocolate cupcake. :) Thank you for the fabulous recipe!

  17. Momi says

    Thank you so much! I’m new to lowcarb (keto) and have been craving just this!!! I just made it for hubby and me! Yummmm!!!! Nomnomnom

  18. Zibby says

    This is so great! When I want a dessert, I just want something small. I don’t want to bake an entire cake or a whole dish of brownies because I suck at portion control. And I’d rather not spend a whole lot of time in the kitchen anyway if I can help it. Thank you so much for this! I just love your recipes!

    • says

      Thanks so much Zibby! I love this for the same reason – I can make it quick when I want it, but then there aren’t leftovers staring me in the face, tempting me to overeat every time I open the fridge! I have a strawberry version coming up soon so stay tuned! :)

      • Zibby says

        Hi Melissa! I wanted to tell you I tried your mug cake recipe today but I did a lemon version. I just took out all the chocolate stuff and put in 1TBSP of lemon juice. It was delicious! It was a bit tiny, but that *might* be because I accidentally left out the baking powder, LOL. But still freaking delicious! I ate both mug cakes with some whipped cream and it was just what I needed today. Sweet, comforting, fast and easy!

  19. Alie says

    Just made this, and so, soooo happy I did. I topped it with some softly whipped cream with vanilla bean. Heaven!

  20. Sondy says

    I just made your ‘Brownie in a Mug” and OMG! The best lc dessert I’ve ever had. My only tweak was to add 2 tbsp of heavy cream to the batter because I don’t like dry cake. Thanks you so, so much for this one. Love it!!!

  21. Marcia says

    Thank you for sharing your mug cake with the world. I will enjoy making this for my family tonight. I will be using dark chocolate chips in place of the Lindt chocolate. I can see where a scoop of ice cream on the hot cake would be just scrumptious. I’ll have to send the husband for ice cream. Take care!

  22. Lisa says

    YUMMY IN MY TUMMY!! Thank you sooooo much for this recipe! I had it today for breakfast :) Dessert for breakfast! Before eating LC I would pretty much have sweet things for breakfast. I was getting really bored of savory breakfast. This has saved me from making some pretty bad decisions just in time! Love your recipes, you are making LC easy for me!!

  23. Eli says

    Hey there! That brownie mug low carb thingy made my mouth water, and im on a low carb diet! Ive been craving deserts and chocolate is my weakness. Was wondering if you could sell me a batch! I’ll pay for shipping too!

  24. Sarah says

    These have almost become a nightly treat… it’s becoming a problem :) I replace the butter with coconut oil so the brownie is paleo. I’m obsessed!

  25. Eleora3 says

    Just made this as I’ve been brownie-less for a while as I’m following a low carb diet. But today I needed a brownie fix and wanted to stay mostly true to my new lifestyle and was too tired to bake something intense. This was FANTASTIC. I made both servings in a square bowl and ate them both :) Perfectly light, delicious with pecans and chocolate chips. Didn’t even miss the whipped cream. I will be making this again, and I agree–I want to make this as a regular cake or cupcakes in a larger recipe as well.

  26. Sarah says

    These were awesome even without whipped cream or lc ice cream. Thanks for the recipe, I will make this often!

  27. Silvia says

    THANK YOU SO MUCH! this is the best mugcake I have ever made! I used half of the recipe to make only one cake … I should have made the whole thing.. it’s way too good! I topped it with coconut shreds and almonds.. YUM :D

  28. Katie says

    Ok, I was skeptical about microwaved, sugar free, flour free cake. Just tried it using swerve and it was so flipping freaking good and rich, my husband fought me for it. This one is a keeper.

  29. tess says

    Sorry, Mine didn’t quite turn out. It had an egg-like texture. I didn’t have coconut flour, so I just used shredded coconut instead. Everything else was the same. Any suggestions?

  30. K. says

    OMG I followed this as written and it’s amazing. I used regular organic cane sugar and would love to find a different substitute!

    I ate both servings. SO GOOD.

    • says

      Glad you liked it! I still make this anytime I need a quick chocolate fix! I use granulated splenda or ideal depending on what I have in the house. Others like Swerve sweetener so you might try that as well!

  31. Dawn says

    Looks good. Melissa you crack me up. You sound like mr wonderful on shark tank when you tell the raisen eater they are dead to you.

  32. Heather says

    Thank you, thank you!! Low carb on Valentine’s Day was sooooo much easier because I got to share these chocolate beauties with my honey. :)

  33. Margaret V says

    Thanks so much for sharing this recipe! I accidentally overcooked mine by a few seconds so it came out a bit dry. I drizzled a tablespoon of SF chocolate coffee syrup (Monin brand) on top and let it soak in a minute. Completely fixed the texture and it tasted like a little Debbie iced brownie.

  34. says

    These are so great! We made them tonight. My DH and I have been low carbing for almost 3 weeks and we needed these mug cakes! Thank you so much! I will totally be reviewing this on my blog. YUM!

  35. says

    Thanks for this wonderful recipe! I have already tried it and it is yummy! I have tried to pin it, but for some reason no matter what I do it keeps saying that it is an invalid image – don’t know if it is your site or mine. Has anyone else had this problem? Anyway, thanks again. I wrote it down so I don’t forget.

    • says

      It’s not you it’s me Ellen! ha ha! I have submitted a ticket to Cloudflare, it appears something is blocking the Pinterest images and they aren’t sure why. Hopefully I’ll get it fixed soon, thanks for your patience!

  36. Julie says

    I’ve been hungry for gingerbread. Is there some way to change this up to taste like a gingerbread cake? … can’t wait to try this chocolate brownie version. Tonight!

  37. Katrina says

    I started low carb eating again on March 9, 2014 after a hiatus for several years (with a subsequent weight gain of another me!) To date, I’ve lost 51.6 pounds and have another 50 to go. I decided after finding this page, that when I hit my halfway point (which I did), I would try this, especially since I’ve been gluten free since January 1, 2014 and plan on never going gluten again.

    TOTALLY FABULOUS!!!! And that’s all I can say!

  38. Mihir says

    since strawberries are incredibly sweet right now, i chop up a couple berries and throw them in as well (adds about 1-2g to the carb count depending on the size of the berry). delicious! (it increases the cook time for me by 20s). I’ve also made them before dinner and put them in the fridge. after a couple hours, they’re denser and have a great chewiness to them.

    question on the nutrition info. it says “per mug”. does that mean the entire recipe has 3g net carbs? or is it 3g per serving (so approx 6g for the entire recipe)?

  39. Resa says

    Hi Mellissa, Just wanted you to know I tried this brownie in a mug recipe last and it was delicious! This will definitely save me from falling off the band-wagon when I want something sweet, fast!

  40. susan says

    wow, this is delicious! I did not have coconut flour so used 1 tsp of flax meal and didn’t have the chocolate square so used a Tbsp of SF choc chips and topped it off with a dollop of cream cheese which just made it even more decadent! Thank you for this recipe!

  41. raylene says

    I just wanted to say thanks for the recipe, and for the laugh I just gpt over your nut rant, that was too funny! Thanks again!

  42. Susie says

    This looks like a great recipe :) But, I am a little confused about how you came up with calorie content for it. It says there are 230 calories per mug.. Just the butter alone adds up to that much. I added it up and got around 440 calories. Am I missing something? Thanks!!

  43. Kat says

    Wow! I tried the recipe right after finding it & I am so impressed! Fabulous brownies! You are so right on the texture & the moisture is perfect. The way you use the almond meal & the pecans to enhance the richness (where some don’t & seem gritty), the coconut flour gives it more density & your chocolate & sweetener choices are great & to top it off, it is the perfect amount for a single serving. That you made the recipe to serve 2 is also thoughtful. This is a very well thought-out & thoughtful recipe. I can’t say I have ever considered a recipe to be “thoughtful” but yours is and graciously so. I’ve tried quite a few mug cake/single serve, low carb, sugar free &/ or gluten free & even a few traditional recipes that I substituted out the sugar, etc. and this is the best one yet! I cannot wait to make it in the morning again (YES! Brownies for breakfast!), & share it with my son. (He’s 13 & we are both trying to cut the carbs & sugar & now gluten too, as there is support for gluten & sugar free diets improving our medical conditions). He is going to love this too :). Thank you so much. You made my day!

    • says

      Awwww, thanks Kat! So glad you enjoyed this recipe! It’s still my “go to” when I need a quick chocolate fix! Hope your son loves them too! And I’ve never thought of having it for breakfast but I bet it would be fantastic with my morning coffee! Thanks for the idea – I know what I’m making for breakfast now lol! :)

  44. Hollie says

    Oh. My. Land. My brain said “It’s 2 servings!” but my mouth said “Shut up, it’s Chocolate!!!” Thanks so much for a great recipe. So quick and easy, and so tasty as well. A definite keeper. Thanks again.

  45. Zibby says

    Hi Melissa,

    I’ve been craving all things pumpkin this fall. What I really wanted was a pumpkin bagel to eat with my pumpkin shmear from Einstein Bros. But I don’t eat bagels anymore and I didn’t have any ingredients on hand to try to make low carb ones. Then I thought of the mug cake! I was determined to try a pumpkin spice version. I omitted the unsweetened cocoa powder, the Lindt 90% chocolate, and the chopped pecans (only because I didn’t have any. They’d probably be great!). I added 1 Tbsp of canned pumpkin and 1/4 tsp of pumpkin pie spice. Everything else was the same and it was really good. It was fast and delicious and went so perfectly with my shmear!

  46. Annie says

    Thank you for this ! Autumn has arrived in Salisbury , uk and I am soooo cold. I was craving cake or hot chocolate … Or carbs ….. I googled and landed here .
    It was divine , I loved it . Half way through I texted my Sister in law ( she and my brother got me on to LCHF)- she has rushed out for ingredients, despite the rain and cold.
    So thank you for keeping me on track ! It was like REAL cake !!!!!
    And WARM !!!!
    Am currently packaging up dry ingredients in to portion size bags ….. For an emergency you understand . Thank you !!!!!

    • says

      So glad you liked this one Annie, it has saved me from cheating when I craved a warm brownie SO MANY TIMES! I love your idea of prepackaging the dry ingredients in baggies – I’m totally doing that to make this even easier to whip up whenever I want to! Be sure to try the new coconut pecan mug cake I posted a few weeks ago – it’s a toss up for me which one I love more!

      • Annie says

        I will try it Melissa ! My sister in law has just texted. She is just about to go on night duty (she’s a nurse ) and has a cold. Apparently this recipe has made it all better ;)

  47. Celiac Chickie says

    A friend shared this recipe with me, but please note, Lindt chocolates are NEVER gluten free. Lindt is very open about this statement on their website and if you call them they will apologize and confirm. All of their chocolate either directly contain or test containing gluten.

  48. says

    Tried this tonight with my wife. No nuts, no 90% Lindt (we didn’t have it), but otherwise the same. We used Truvia as the sweetener (she can’t have Splenda), two packets of which are nearly equivalent to 1 1/2 tbsp. of sugar.

    The sweetener was very inadequate for both of us; I’d at least double it the next time around. Although the result was a nice sponge cake texture, my wife was hoping for something more like a chewy brownie. Also the almond flour was much too noticeable in the result for us. We used Bob’s Red Mill, and I’ve found it has a really coarse grain and therefore unpleasant texture (I was hoping it wouldn’t be a problem here), but the flavor was also much too strong.

    For the next try I’d rather switch to all coconut flour, which as I understand it means it will also need a hefty amount of liquid to compensate. I might skip the baking powder next time to get a chewier consistency. Any tips on how to switch from the almond-coconut mix to strictly coconut?

    • says

      Almost everything would have to be changed to make this with strictly coconut flour, but you can probably find recipes already done for you by searching coconut flour mug cakes. The Bob’s Red Mill is very course, you’ll have much better results with a finer ground almond flour like Wellbee or Honeyville. Also, if you make it with the chopped chocolate next time, that contributes to the moisture and gooey texture. Lastly, if you cook it too long it gets spongy, to have it more brownie-like, try cooking it for a shorter time and you’ll be amazed at the difference!

  49. Gayle says

    I saw that the carbs were net. I don’t do net, and was wondering if I can get the total carb count per serving. Thank you for coming up with this recipe.

    • says

      I’m afraid I don’t have time to calculate those all over again. You can enter the ingredients into an app like my fitness pal and get a complete nutritional breakdown of any of the recipes that you need more info on. Enjoy!

  50. Nicole B says

    Love this recipe – even my carb munching bf loves it. have made it a few times but was really craving mint matchmakers tonight, decided to try leaving out the nuts and subbing the vanilla with peppermint flavouring – oh yeah that definitely hit the craving :)

  51. S M says

    I found this recipe as a link from the All Day I Dream About Food blog and had to make it as soon as I saw it. I didn’t have Lindt chocolate and used a tbsp of sugar-free chocolate chips instead. It turned out incredibly well and tasted so good! My husband topped his off with some chocolate syrup to his while I added some whipped cream. The only problem is that I want more!

  52. Lorri says

    By far THE BEST MIM EVER! I just love this recipe. More like cake (than some MIMs). Moist. Delicious. I melt my chocolate in the hot butter (at the beginning of the recipe), add 1 T of almond butter to that AND a some HWC. Light hand with the flour. It’s is delicious and moist every time. I do it all in one large, soup mug. 1 minute in the microwave. Thank you so much for sharing this.

  53. Daniel says

    I’m telling you now ….. This mug cake is the King of low carb chocolate mug cakes , I’ve made this mug cake so many times and I love that it makes two servings but I myself just cook in the same bowl and halve into two for my partner and I, or I really indulge and eat all to myself it’s fabulous , fabulous fabulous

    • says

      Thanks so much Daniel, this means a lot to me because there are a LOT of low carb mug cake recipes out there! Good to know that you’ve tested it over and over and always with good results – I appreciate the feedback! :) My second favorite is the Coconut, Pecan and White Chocolate Mug cake – if you haven’t tried it I highly recommend it! And be sure to let me know how it stands up to this one if you do!

  54. Rosalyn says

    You always come through….another wonderful recipe. ..I am eating…jo loving it right now. ..thanks…one of my favorite so far!!


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