Ever 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 a low carb mug cake 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 brownie low carb mug cake, and definitely wanted it to have a brownie-like feel.
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 that 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 chocolate brownie low carb mug cake 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.
This chocolate brownie low carb mug cake 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 1x
Description
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
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Sylvie says
This is hands down the most delicious mug cake ever! Added walnuts instead and wow it was so good! It sure beats baking an entire cake for just a slice!! Thanks for this awesome recipe! 😊
★★★★★
Jennifer says
This turned out well. I cooked it for one minute and it was cooked all the way through so next time I would cook it for 45 seconds to obtain a more gooey interior.
★★★★★
Kathy B. Collins says
Just made this for about the third time. This is awesome good! My husband loved it, too, especially since I put the pecans in it! Thanks!
★★★★★
joni says
Just made this. So yummy!!
★★★★★
Cathy says
Hubby allergic to almonds so put pecans in my food processor and subbed almond flour with my pecan flour. Even without choc or extra pecans – this was a huge winner and now I have a heap of drymixes ready!
It’s his favourite…thanks so much!
★★★★★
Heather says
This was perfect for the chocolate brownie ice cream that I made. I put all of the batter in a small rectangular Pyrex dish and microwaved it for about 90 seconds. Instead of the chopped dark chocolate I used some Choc Zero chocolate chips. I also replaced one of the tablespoons of almond flour with unflavored collagen powder to reduce the carbs a bit and add chewiness. Amazing!
★★★★★
Nadine says
Had a terrible chocolate craving that I didn’t think would ever go away… made these mug cakes and ate one with a scoop of low carb vanilla ice cream… Wow! I’m sated! Thank you!
★★★★★