Chocolate Brownie Mug Cake (Low Carb & Gluten Free)

89





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

 
 
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!

Ingredients

  • 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)

Instructions

  • 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.

Notes

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

low carb and gluten free chocolate brownie mug cake

By the way, if you’re new to IBIH and like what you see, please subscribe to our newsletter, and/or like us on Facebook and you’ll be notified whenever I post something new!

In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!

EBUNDLE

You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Bored with the same old low carb recipes? Looking for some new and delicious ways to keto on? I’VE GOT YOU COVERED!

Get more information on the books here, or simply click the Add to Cart button to download now!

All three for just $9.99!

Add to Cart View Cart






  1. Shelley
    Shelley05-08-2013

    Voted!
    Thanks for the mug cake recipe!

  2. Matt
    Matt05-08-2013

    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.

    • Mellissa Sevigny
      Mellissa Sevigny05-09-2013

      You, and others, whom I won’t mention by name, but they know who they are…. ;)

  3. MadSCAR
    MadSCAR05-09-2013

    I love it! Thanks for recipe :)

  4. Ruta
    Ruta05-09-2013

    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.

  5. Carolyn
    Carolyn05-09-2013

    Ohhhhh, yummy. Mug cake is da bomb!

    • Mellissa Sevigny
      Mellissa Sevigny05-09-2013

      Thanks for the inspiration Carolyn, I’ll be making mug cakes out of everything now, ha ha! :)

  6. movita beaucoup
    movita beaucoup05-09-2013

    Obviously, I’m going to have to find a designated brownie mug.

    • Mellissa Sevigny
      Mellissa Sevigny05-09-2013

      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…

  7. Samantha
    Samantha05-09-2013

    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 :)

    • Mellissa Sevigny
      Mellissa Sevigny05-09-2013

      Well I guess as long as there are no raisins in it! :) Hope they are a hit with your guests! Don’t forget the whipped cream or ice cream!

  8. Angela
    Angela05-09-2013

    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!

    • Mellissa Sevigny
      Mellissa Sevigny05-09-2013

      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!

  9. Sonia! The Healthy Foodie
    Sonia! The Healthy Foodie05-10-2013

    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!

  10. Marge Burkell
    Marge Burkell05-13-2013

    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?

    • Mellissa Sevigny
      Mellissa Sevigny05-13-2013

      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! :)

      • Marge Burkell
        Marge Burkell05-13-2013

        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!

        • Marge Burkell
          Marge Burkell05-29-2013

          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?
          Thanks!

          • Mellissa Sevigny
            Mellissa Sevigny05-29-2013

            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!

  11. elaine
    elaine05-13-2013

    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.

  12. Cheryl
    Cheryl05-15-2013

    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!

    • Mellissa Sevigny
      Mellissa Sevigny05-17-2013

      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! ;)

    • Marge Burkell
      Marge Burkell05-17-2013

      When putting both ramekins in the microwave together one minute seems perfect! I will definitely be making these often!

  13. Brittany
    Brittany05-15-2013

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

  14. DP
    DP05-17-2013

    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.

  15. rachel
    rachel05-18-2013

    These look amazing!! Danger is they are so simple to make and fast….. you could have them every day!!!!

  16. Andrea
    Andrea05-18-2013

    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!

  17. Melanie
    Melanie05-19-2013

    This is so good… can’t stop making them. Even my non-lc mil loved it. Thank you!

  18. Amy
    Amy05-24-2013

    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:-)

  19. Sandy
    Sandy05-26-2013

    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!

  20. hc
    hc05-29-2013

    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

    • Mellissa Sevigny
      Mellissa Sevigny05-29-2013

      Not sure in ounces, but if you add about 1 Tbl of chopped chocolate pieces that should be just enough!

    • MRANDREW
      MRANDREW06-06-2013

      “How many ounces/grams are in one square?”
      10 grams or about 0.3 oz.

      Mellissa, thanks so much for a great recipe. Fast and tasty!

  21. Marge Burkell
    Marge Burkell06-18-2013

    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…

    Thanks!!!
    ~Marge
    https://www.facebook.com/photo.php?fbid=353652328089940&set=pb.228896187232222.-2207520000.1371594228.&type=3&theater

    • Mellissa Sevigny
      Mellissa Sevigny06-19-2013

      I would start at 20 minutes and if necessary add time in five minute increments until a toothpick or knife comes out clean in the center. Sounds yummy!

      • Marge Burkell
        Marge Burkell06-19-2013

        Thx Mellissa! So start at 20 minutes at 350° yes???
        The gal that made them the way I posted said they were wonderful!
        Not bad for just suggesting how to make them huh? LOL!!!

  22. Denise
    Denise06-19-2013

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

    • Mellissa Sevigny
      Mellissa Sevigny06-20-2013

      Thanks Denise, glad you liked these! They’ve gotten me through many brownie craving episodes! :)

  23. Momi
    Momi06-27-2013

    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

  24. Zibby
    Zibby06-30-2013

    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!

    • Mellissa Sevigny
      Mellissa Sevigny06-30-2013

      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
        Zibby07-18-2013

        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!

        • Marge Burkell
          Marge Burkell07-18-2013

          Just one TBSP of bottled or fresh lemon juice Zibby?

          • Zibby
            Zibby07-18-2013

            I have a little squeeze bottle of RealLemon juice that I used. It’s meant to measure just like real lemon juice, so you could use that or freshly squeezed lemon and get the same results.

          • Marge Burkell
            Marge Burkell07-19-2013

            thanks Zibby!!!

  25. Alie
    Alie07-07-2013

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

    • Mellissa Sevigny
      Mellissa Sevigny07-07-2013

      So glad you liked it Alie, I still make it whenever I need a quick chocolate fix! :)

  26. Sondy
    Sondy07-14-2013

    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!!!

    • Mellissa Sevigny
      Mellissa Sevigny07-14-2013

      Thanks Sondy! I’m flattered that it was the best LC dessert you’ve ever had! :) Thanks for the feedback and comment!

  27. Marcia
    Marcia07-14-2013

    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!

  28. Lisa
    Lisa07-15-2013

    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!!

  29. Eli
    Eli07-18-2013

    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!

  30. michelle
    michelle07-30-2013

    I don’t have any coconut flour, can I just use almond flour in place of the coconut flour?

  31. Sarah
    Sarah08-06-2013

    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!

  32. Eleora3
    Eleora308-19-2013

    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.

  33. Sarah
    Sarah08-19-2013

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

  34. Silvia
    Silvia08-24-2013

    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

  35. Katie
    Katie08-24-2013

    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.

  36. tess
    tess09-23-2013

    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?

    • Mellissa Sevigny
      Mellissa Sevigny09-23-2013

      Use coconut flour next time. Shredded coconut is not the same and you’ll end up with custard instead of cake.

  37. K.
    K.11-19-2013

    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.

    • Mellissa Sevigny
      Mellissa Sevigny11-20-2013

      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!

  38. Dawn
    Dawn01-12-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny01-12-2014

      LOL thanks Dawn! What can I say, I REALLY hate raisins in brownies!!!! ;)

  39. Al Luna
    Al Luna01-21-2014

    Just made these – taste great!!!

  40. Heather
    Heather02-14-2014

    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. :)

  41. Brad
    Brad02-18-2014

    What would be the best way to translate this to a full cake you bake in the oven?

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      You’d have to increase the amounts and baking time – not sure by how much though, haven’t experimented with that yet…

  42. Margaret V
    Margaret V03-27-2014

    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.

  43. Lisa
    Lisa03-31-2014

    Would it be ok to use all almond flour? I don’t have any coconut. Thanks for the great recipes!

  44. Laura Hickman
    Laura Hickman04-05-2014

    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!

  45. Ellen
    Ellen04-07-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny04-07-2014

      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!

  46. Julie Rider
    Julie Rider04-14-2014

    How would I make in an oven proof dish/ramekin? I don’t like to nuke my food.

    • Mellissa Sevigny
      Mellissa Sevigny04-15-2014

      Even a coffee mug is usually oven proof so you can try that – probably about 8 – 10 minutes at 350 degrees (F) or so.

Leave a Reply