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)
Warm and comforting, this is the quickest way to low carb brownie bliss there is!
- Yield: 2 servings 1x
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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Best mug cake I’ve tried. The right amount of decadence, sweetness, and portion size. Got it from highfallutin low carbs comparison video. This one is a keeper for sure
★★★★★
I tried this today and I found that it tasted just like devil food cake. I used the recipe for 1x but still put it in two mugs per the instructions. Don’t know if I was suppose to put it in just one mug. Please let me know if I should have put it in one mug although the size of the cake was still a nice portion dividing it between two mugs. I am so tired of recipes where you only taste the egg. This had no egg taste at all. I also saw this on Hi Falutin Low Carb and he was right this is good!
★★★★★
I would like to purchase some ramekins for these mug cakes. Can you tell me what size works best?
Probably a four inch would be best.
Yum! I’m new to low carb – about 5 weeks now. This is the second mug cake recipe I’ve tried. (The first reminded me of an eggy bread pudding. Not great.) Your recipe is just what a mug cake should be. The texture was lovely. Very much like warm, moist cake right out of the oven. Fairly light, and spongy. I will certainly be making this again. Maybe for supper. ;) Thank you for this delightfully tasty low carb dessert recipe.
★★★★★
It’s been literally years since I’ve made this Barbie – your comment made me want to run to the kitchen and make it STAT! So happy you enjoyed it!
I’ve made this a couple of times recently (Covid19 shutdown means exploring more in the kitchen!) and it is perfect. I mix the chocolate bits with the cocoa powder so that they don’t sink to the bottom. And I make this in a small dessert bowl, so that I can turn it out like a sticky toffee pudding.
Scoop a bit of coconut cream over the top (some SCKC habits are here for good) and WOW.
Decadence.
Tried this recipe tonight because hubby & I were wanting a treat and we are doing low carb. So I looked for mug cakes and this recipe came up and since I’ve made several of Mellissa’s recipes and they’ve Always Been great I made it and it was awesome . Hubby was so happy to get a cake without any guilt!! Lol
★★★★★
Happy you guys both enjoyed it!
Does the 1X mean you only use one mug and the 2x is for two mugs?
Thanks,
Carrie
The 2x is if you’re going to double the recipe.
I found out about this recipe from West at highfalutin low-carb video. It was excellent! I didn’t have your brand of chocolate, so I used Dutch process cocoa and Lillys chocolate chips.
It’s a real keeper! I don’t think I have to try another chocolate mug cake. I bought the Lindt chocolate today
★★★★★
Pretty dog gone good, thanks!
★★★★★
This was delicious!! I got one bite before my kids devoured them. Now I have to make another batch for myself. Thank you for the recipe!
★★★★★
Made this for my husband and me. Used Lily’s chocolate chips and monk fruit sweetener. . He loved it! Made whipped cream. That’s saying a lot as we’ve been having difficulties finding desserts he likes. For him it comes down to type of sweetener. He gets the cooling sensation with erithritol or a mix I make with xylitol, erithritol and stevia. I have no problems with any sweetener.Saving mine for tomorrow. Yum! Thank you!
★★★★★
Thanks so much for your comment! I didn’t have Lindt, so I used Lilly’s and Dutch process cocoa. That made up for the lack of Lindt. It was excellent! I also made whipped cream and used Lakanto
★★★★★
How can I make this in an oven, I don’t have a microwave.
Excellent! Not too rich but delicious chocolate brownie! Will definitely make again!?
Another amazing dessert from your blog! I’ve tried so many keto chocolate desserts, and they’re always disappointing. This one was not. It was so good! The closest thing I’ve had to a “real” chocolate dessert since starting keto. Thank you!
★★★★★
I have tried several keto cake recipes and even the more elaborate non-mug cake recipes. I found that the best mix is the ones with almond and coconut flour which mimics traditional sponge wonderfully. I have also tried 2-3 different types of chocolate mug cakes and various chocolate fat bombs for that chocolate fix at the end of the night.
This is the BEST of all keto chocolate things of any category that I tried!! I got the tip from watching “Low Carb High Falutin”‘s battle of mug cakes and boy this is amazing. So wonderfully chocolate and topped with a heavy cream mixed with a little vanilla extract, high quality bourbon, salt and powdered lakanto sugar and I was in heaven! The portion is also huge and it can be made in minutes. What’s not to love. This is saving me :) Thanks IBIH!
★★★★★
DELICIOUS!!! Since I have only had a scrambled egg and bone broth for 3 days now (oral surgery), I ate the whole thing, and I think I could eat another 😂
★★★★★
Made this with a few Lilly’s chips instead of the Lindt and it turned out great! Took care of a fierce chocolate craving. Thanks!
★★★★★
These were awesome! Mine came out more cake-like, but I attribute that to my high-power microwave, not a fault in the recipe. These definitely scratch an itch and will become a regular on the menu!
★★★★★