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
Print Recipe
Pin RecipeDescription
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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Ms. Gee says
May 21, 2019 at 12:40 amPretty dog gone good, thanks!
★★★★★
Catina says
April 8, 2019 at 9:28 pmThis 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!
★★★★★
Robin says
April 5, 2019 at 12:02 amMade 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!
★★★★★
Lisa Masood says
February 16, 2019 at 12:15 pmHow can I make this in an oven, I don’t have a microwave.
Bev says
January 26, 2019 at 5:47 pmExcellent! Not too rich but delicious chocolate brownie! Will definitely make again!?
Sara says
January 22, 2019 at 9:45 pmAnother 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!
★★★★★
Alice S G says
January 8, 2019 at 3:23 pmI 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!
★★★★★
Karen says
October 27, 2018 at 7:15 pmMade this with a few Lilly’s chips instead of the Lindt and it turned out great! Took care of a fierce chocolate craving. Thanks!
★★★★★
Letitia A says
August 19, 2018 at 9:50 pmThese 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!
★★★★★
Teresa says
August 6, 2018 at 7:03 pmI went completely by the recipe but using just one mug and then split it with my daughter who is NOT on a low carb diet and even SHE loved it! I’ve only been doing low carb for a month and have been searching for recipes that will keep me on track and help make me feel like I’m not deprived. This one is AMAZING! 16 pounds down in a month and feeling very hopeful! Thank you for the recipe:)
Tracy James says
June 29, 2018 at 11:33 pmLove this recipe! I’ve made it in the microwave many times, but tonight decided to bake it in a ramekin (11 minutes at 350) – flipped it out once it had baked and voila! Lava Cake! Instead of the Lindt squares, I use Sinless Raw sugar-free chocolate (85%), yum! I’ve used the original and raspberry bars…tonight I used the smoky hot pepper variety and the results were great!
★★★★★
Ashley says
June 28, 2018 at 9:41 amI love these brownie mug cakes! They are quick and easy to make! I split mine into 3 cups for fewer carbs….and so I can eat them with a serving of vanilla CarbSmart ice cream. Delicious!! Definitely recommend!!!
★★★★★
Cari says
June 2, 2018 at 12:27 pmThis one is my favorite for the contest. I have done a lot of mug cakes since starting Keto and this one is great with some Halo Top ice cream!
Alicea says
May 11, 2018 at 6:35 pmDelicious! Didn’t have coconut flour in hand, but it still came out perfect. Thanks for a great recipe. I did both servings in one mug at 1 minute 30 seconds. Perfection!
JJ says
April 2, 2018 at 7:07 pmOk so I lost the recipe card that I had written this down on, and when I came here to get the recipe again I realized I have been making this for months now with no coconut flour in it. It is a regular, we eat it for dessert about once a week and it’s light and fluffy and has a great cake texture. So if you are looking for a great mug cake (I bake mine at 325 for 15 minutes or so) then just leave out the coconut flour and this recipe is perfect for that. Now I need to make a batch as written and see how they are actually supposed to taste!
★★★★★
tamz79 says
February 19, 2018 at 4:30 pmThis is delish!! But I have a question, when I input the ingredients to MyFitnessPal it says the calories are double what you put the aprx calories/fat/carbs as, I’m curious why that is? Am I imputing something different than you? Thanks again! This is such a great fix for choc cravings while on Keto!!
★★★★★
Mellissa Sevigny says
February 20, 2018 at 7:10 pmThe MFP database is notoriously inaccurate and riddled with errors.
Brittney says
February 27, 2018 at 4:21 pmThis is also 2 servings in case you didn’t catch that. ..not assuming you did not, but just in case. :)
I haven’t tried it yet, but I may on Sunday. It looks good.
Debra says
March 13, 2018 at 7:04 pmI didn’t catch the 2 servings. Needless to say, it did not turn out well. :( Please resize that so other seniors don’t mess up what looks to be a delicious recipe.
Evelyn says
April 1, 2018 at 1:37 pmIt seems . . . odd . . . you ask that a recipe be changed because you didn’t pay attention to what it actually said. I’m a senior. I can read just fine! Please don’t imply that seniors need ridiculous accommodations to make sense of recipes. Geez.
Bobisu says
February 4, 2019 at 1:40 pmThis recipe is for 2 cakes!
★★★★★
Nina Severini says
November 14, 2017 at 8:42 pmThis was so so easy and good! Barely took 45 seconds in my microwave. Also I split these up and refrigerated one covered in plastic wrap until the next day and it cooked up fine. Thank you thank you Melissa!
★★★★★
Shay says
August 22, 2017 at 9:11 pmI was needing a chocolate fix … while on this low carb diet… I must say this is great!!! So happy I found your recipe Melissa … I followed it to a T… moist yummy and sweet n just the right portion for two! Thx u
★★★★★
Jenny says
August 20, 2017 at 7:32 pmThis is the best low carb brownie recipe that I’ve tried!! I love the delicate sponge texture & the gooey chocolate bar pieces in the center…WOW! Thanks so much!
Scott says
July 31, 2017 at 8:43 pmThank you for this recipe! Made this tonight and ate the whole batch! No need to feel guilty as it only cost me 6g net carbs!
I do have a question though. If I wanted to eat only one serving and save the other for the next day, how would i go about doing that? Should i cook them both and store one in the fridge until the next day or can I store one in the fridge uncooked and then cook it the next day? Thank you!
★★★★★
Mellissa Sevigny says
August 1, 2017 at 10:36 amI’m not sure – I think you’d be better off cooking them both because the batter might not rise if left raw overnight though.
Samantha Yoder says
June 17, 2017 at 9:20 pmIs the nutritional info for this including the nuts?
Michelle Richards says
May 18, 2017 at 7:56 pmI’ve made these several times, they are wonderful. Its important to not overcook them. This time I added sour cream to the batter. It made mine very moist. YUM!
★★★★★
Marie says
April 6, 2018 at 7:41 pmHow much sour cream did you add?
michele says
April 2, 2017 at 2:23 amwow! this is the first low carb mug cake that ive tried that is any good. i used 2 tiny square of green and blacks 85% chocolate, and topped with some whipped cream.
i did a pretty long run today, so i needed to get some calories in. what a fun desert!!
Rustybeth says
March 11, 2017 at 10:24 pmLate to the party, but a question common to a lot of recipes I see on your site. Why do you use Lindt cocoa bars and not unsweetened baking chocolate?
★★★★★
Mellissa Sevigny says
March 12, 2017 at 3:55 pmBecause unsweetened baking chocolate tastes gross. But if you use a good brand like Valhrona it might be ok.
Sam says
March 14, 2017 at 3:31 pmI added a mixture of stevia and natural peanut butter to the middle of each cake and OH. MY. GOD. Thanks for the recipe! It will definitely be my go to for when I crave something sweet :)
★★★★★
Yasmin says
November 22, 2017 at 5:04 pmLOL LOVE THE HONESTY!!!!
Cassie says
February 23, 2017 at 8:40 pmthis was delicious!! i think next time i would only cook for about 35/45 seconds, but i like them to be a little gooey :)
★★★★★
Megha says
January 30, 2017 at 9:21 amThanks a ton for the recipe. I made this today and it was delicious. I ‘ve used coconut oil instead of butter as I can’t diary though I love butter. Another keto recipe on my list. what measurements do I follow to make a mix of the dry ingredients in bulk so that I can just scoop the dry ingredients ( for 1-2 servings) and mix with them with the wet ingredients every morning?
Thanks much,
Megha
Judy Wiseman says
January 29, 2018 at 1:07 pmI am just going to make up a few bags of the dry ingredients. Write the wet ingredients and directions on bag and store in freezer.
kim says
September 16, 2016 at 11:25 pmThis is so fabulous! I want you to know how much I appreciate you…everything that I have tried from your recipe library has turned out just wonderfully.
★★★★★
Jo Wixon says
September 13, 2016 at 2:05 pmI’m sorry. I really wanted to like this recipe. It tasted like an old dirt sponge. I put ice cream on top and the ice cream was the only thing that tasted good on the plate
Mellissa Sevigny says
September 14, 2016 at 9:02 amSounds like you cooked it too long.
Sarah says
August 18, 2016 at 3:40 pmThis is the best recipe I have ever made. Hugs!
★★★★★
amber unrast says
June 19, 2016 at 9:53 pmhi! that sound awsome good, but only issues with tree nuts like pecans,almond flour.. or any other tree nuts i not able to eat due allgies , darn them!!
but can just delete almond flour and just use coconut flour?
delete pecands and just use peanuts
that all i can eat them.. mostly like all almonds nuts, flour or even almonds milk.. they make me very sick to my tummy.. sometime it will make me end up to er.. it no fun with tree nuts allgies >.>
but let me know if i can able make those tasty brownies! <3
★★★★★
Mellissa Sevigny says
June 20, 2016 at 8:58 amI would recommend looking for a coconut flour based mug cake to start with Amber, this one is based on the almond flour and since coconut flour behaves very differently it would require different ratios of liquid, etc. so won’t come out right if you simply sub the coconut flour! I’m sure there are lots of delicious options out there using just coconut flour though!
Lynne says
June 7, 2016 at 9:49 pmUmmmm……….Lindt chocolate is not gluten free
Mellissa Sevigny says
June 8, 2016 at 10:36 amDirect from the Lindt site: “Is there gluten or barley malt in Lindt chocolate?
Gluten can be found in several premium chocolate products that Lindt & Sprüngli produces; either as a cereal ingredient or as a barley component. For consumers who are sensitive to gluten, we do offer certain premium high cocoa content products that are manufactured without cereal or barley malt, which may be suitable for consumers with such dietary restrictions. These offerings include four bars from our EXCELLENCE line – 70%, 85%, 90% and 99%. Please always refer to a product’s packaging for definitive advice.”
The 90% bars I use in this and other recipes here on the site are gluten free, though if you have celiac’s disease and are incredibly sensitive, you may want to avoid them simply because they may be processed in the same plant that could process some of their other chocolates as well.
Kati says
May 28, 2016 at 7:45 pmThis was really gross and dry!!!!
Angela says
May 21, 2016 at 2:30 pmOmg….I know i am late to the party but. WOW. This was seriously delicious. I used baking chocolate since i had no other and it was so freKin good. THANK YOU!
Melanie says
May 13, 2016 at 2:43 pmThis mug cake was very tasty and the texture wonderful. I made this for my family and the overall response was good but it wasn’t sweet enough as written. I will add more Swerve next time.
★★★★★
Tobi says
May 1, 2016 at 10:17 amIve made this twice and both times it was super salty? I even reduced the baking powder to 1/8 of a tsp! Not sure what Im doing wrong but definitely not loving it.
Mellissa Sevigny says
May 2, 2016 at 12:03 pmSorry to hear that – it definitely shouldn’t taste salty, not sure what is going wrong!
Amy says
April 21, 2016 at 4:14 pmI just made this for the first time. I omitted the Lindt since I didn’t have any, and I topped it with Walden Farms chocolate syrup and whipped cream. Seriously delicious!
★★★★★
Kira says
April 9, 2016 at 8:31 pmOk I made this cake with a few tweaks!
70 seconds or 1 minute 10 seconds…..
added 1oz of cream cheese (softened and added with the melted butter)
And 1.5 tablespoons of heavy cream.
Cake was delicious. Not eggy and NOT dry! I ate the whole thing. Very delicious.
★★★★
Beth pece says
January 3, 2016 at 11:51 pmI just made this for my sweetie and me. It turned out perfectly!! So delish!!
Liz says
September 30, 2015 at 11:22 pmWow. Just tried this for the first time. It was surprisingly amazing. Even my super picky mom was really impressed with the texture. I’m having a bit of a time converting to things that don’t involve regular flour and this one is definitely a win!!! (I don’t eat stuff with regular flour anymore, jjst kind of been avoiding baking because of it… but with the seasons changing, the mood is setting in :) )
Rosalyn says
August 18, 2015 at 1:18 pmYou always come through….another wonderful recipe. ..I am eating…jo loving it right now. ..thanks…one of my favorite so far!!
Mellissa Sevigny says
August 18, 2015 at 3:13 pmThanks Rosalyn! This is still one of my faves, so glad you’re enjoying it! :)
Daniel says
June 2, 2015 at 8:37 pmI’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
Mellissa Sevigny says
June 6, 2015 at 6:55 amThanks 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!
Chantelle says
April 13, 2015 at 7:53 pmJust started a low-carb diet and needed a chocolate fix. You are my new favorite person.
Mellissa Sevigny says
April 15, 2015 at 8:32 amI totally get it – you’re welcome! :)
Lorri says
March 21, 2015 at 12:08 pmBy 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.
Marcy says
March 22, 2015 at 7:55 pmThis was fantastic! All of your recipes look wonderful. I can’t wait to try more. Thank you! :)
S M says
March 13, 2015 at 9:50 pmI 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!
Nicole B says
February 21, 2015 at 3:03 pmLove 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 :)
Gayle says
February 16, 2015 at 8:37 pmI 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.
Mellissa Sevigny says
February 16, 2015 at 8:49 pmI’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!
Ann says
January 17, 2015 at 7:49 pmYum! I cooked it too long, but it still tasted fabulous! Can’t wait to make it again!
Lummox JR says
December 23, 2014 at 4:33 amTried 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?
Mellissa Sevigny says
December 23, 2014 at 11:34 amAlmost 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!
Debra says
December 20, 2014 at 10:30 pmWHEEEEEEEEEEEEEEE!!!!!!!!!!!!!!! Thanks SO MUCH!
Erica Olivarez says
December 17, 2014 at 1:30 pmI made this last night. It was great! Rich, chocolately, and really satisfied my sweets craving. Thank you!
Rissa says
December 7, 2014 at 10:28 pmThis was fabulous! Thanks for posting this perfect craving busting dessert!
Celiac Chickie says
November 27, 2014 at 3:23 amA 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.
Mellissa Sevigny says
November 27, 2014 at 12:24 pmThanks for letting me know, I had no idea Lindt chocolate wasn’t gluten free!
Annie says
November 25, 2014 at 10:42 amThank 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 !!!!!
Mellissa Sevigny says
November 25, 2014 at 11:15 amSo 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
November 25, 2014 at 11:57 amI 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 ;)
Zibby says
September 22, 2014 at 4:36 pmHi 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!
Mellissa Sevigny says
September 22, 2014 at 7:34 pmSounds awesome Zibby, I’ll have to try your version! Thanks for sharing!
Hollie says
September 8, 2014 at 1:32 pmOh. 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.
Kat says
August 20, 2014 at 4:16 amWow! 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!
Mellissa Sevigny says
August 21, 2014 at 9:36 amAwwww, 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! :)
Susie says
August 3, 2014 at 12:59 pmHello!
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!!
Mellissa Sevigny says
August 3, 2014 at 4:27 pmYou have to divide the recipe in half – it makes 2 mugs or ramekins.
raylene says
August 3, 2014 at 10:44 amI 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!
susan says
July 18, 2014 at 7:02 pmwow, 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!
Resa says
July 16, 2014 at 3:44 pmHi 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!
Mihir says
July 7, 2014 at 4:48 pmsince 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)?
Katrina says
June 29, 2014 at 6:59 pmI 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!
Mellissa Sevigny says
June 30, 2014 at 12:09 pmCongrats on making it halfway to your goal Katrina!!!! This mug cake is the perfect indulgence to celebrate your progress – so glad you liked it!!! :)
Julie says
June 27, 2014 at 3:30 pmI’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!
Julie Rider says
April 14, 2014 at 8:07 pmHow would I make in an oven proof dish/ramekin? I don’t like to nuke my food.
Mellissa Sevigny says
April 15, 2014 at 8:32 amEven a coffee mug is usually oven proof so you can try that – probably about 8 – 10 minutes at 350 degrees (F) or so.
Ellen says
April 7, 2014 at 11:15 amThanks 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 says
April 7, 2014 at 1:27 pmIt’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!
Laura Hickman says
April 5, 2014 at 12:36 amThese 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!
Lisa says
March 31, 2014 at 6:04 pmWould it be ok to use all almond flour? I don’t have any coconut. Thanks for the great recipes!
Margaret V says
March 27, 2014 at 8:06 pmThanks 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.
Brad says
February 18, 2014 at 9:20 pmWhat would be the best way to translate this to a full cake you bake in the oven?
Mellissa Sevigny says
February 21, 2014 at 11:26 amYou’d have to increase the amounts and baking time – not sure by how much though, haven’t experimented with that yet…
Heather says
February 14, 2014 at 11:54 pmThank you, thank you!! Low carb on Valentine’s Day was sooooo much easier because I got to share these chocolate beauties with my honey. :)
Mellissa Sevigny says
February 21, 2014 at 12:18 pmAwwww, so glad you both enjoyed it!!
Al Luna says
January 21, 2014 at 6:05 pmJust made these – taste great!!!
Mellissa Sevigny says
January 21, 2014 at 10:56 pmGlad you liked them Al, thanks!!
Dawn says
January 12, 2014 at 12:33 amLooks 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 says
January 12, 2014 at 11:37 amLOL thanks Dawn! What can I say, I REALLY hate raisins in brownies!!!! ;)
K. says
November 19, 2013 at 7:54 pmOMG 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 says
November 20, 2013 at 8:57 amGlad 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!
tess says
September 23, 2013 at 5:45 pmSorry, 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 says
September 23, 2013 at 10:00 pmUse coconut flour next time. Shredded coconut is not the same and you’ll end up with custard instead of cake.
Katie says
August 24, 2013 at 11:20 pmOk, 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.
Silvia says
August 24, 2013 at 4:11 pmTHANK 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
Sarah says
August 19, 2013 at 8:13 pmThese were awesome even without whipped cream or lc ice cream. Thanks for the recipe, I will make this often!
Eleora3 says
August 19, 2013 at 6:33 pmJust 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.
Sarah says
August 6, 2013 at 10:15 pmThese 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!
michelle says
July 30, 2013 at 11:12 pmI don’t have any coconut flour, can I just use almond flour in place of the coconut flour?
Eli says
July 18, 2013 at 7:32 pmHey 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!
Lisa says
July 15, 2013 at 1:37 pmYUMMY 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!!
Marcia says
July 14, 2013 at 6:32 pmThank 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!
Mellissa Sevigny says
July 14, 2013 at 7:01 pmHope you guys like it Marcia! :)
Sondy says
July 14, 2013 at 12:31 pmI 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 says
July 14, 2013 at 7:00 pmThanks Sondy! I’m flattered that it was the best LC dessert you’ve ever had! :) Thanks for the feedback and comment!
Alie says
July 7, 2013 at 1:56 amJust made this, and so, soooo happy I did. I topped it with some softly whipped cream with vanilla bean. Heaven!
Mellissa Sevigny says
July 7, 2013 at 7:42 pmSo glad you liked it Alie, I still make it whenever I need a quick chocolate fix! :)
Zibby says
June 30, 2013 at 4:05 pmThis 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 says
June 30, 2013 at 4:13 pmThanks 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
July 18, 2013 at 2:27 pmHi 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 says
July 18, 2013 at 3:45 pmJust one TBSP of bottled or fresh lemon juice Zibby?
Zibby says
July 18, 2013 at 5:31 pmI 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 says
July 19, 2013 at 12:25 amthanks Zibby!!!
Momi says
June 27, 2013 at 12:08 pmThank 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
Denise says
June 19, 2013 at 9:33 pmI just made this and it was so delicious! It was like a dark chocolate cupcake. :) Thank you for the fabulous recipe!
Mellissa Sevigny says
June 20, 2013 at 3:30 pmThanks Denise, glad you liked these! They’ve gotten me through many brownie craving episodes! :)
Marge Burkell says
June 18, 2013 at 6:29 pmHey 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 says
June 19, 2013 at 9:14 amI 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 says
June 19, 2013 at 10:55 pmThx 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!!!
Mellissa Sevigny says
June 20, 2013 at 3:26 pmYes, let me know how it comes out Marge!
hc says
May 29, 2013 at 11:49 amThese 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 says
May 29, 2013 at 4:10 pmNot sure in ounces, but if you add about 1 Tbl of chopped chocolate pieces that should be just enough!
MRANDREW says
June 6, 2013 at 10:29 am“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!
Sandy says
May 26, 2013 at 11:27 pmThank 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!
Amy says
May 24, 2013 at 3:02 pmJust 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:-)
Melanie says
May 19, 2013 at 8:30 pmThis is so good… can’t stop making them. Even my non-lc mil loved it. Thank you!
Andrea says
May 18, 2013 at 11:55 pmWa-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!
rachel says
May 18, 2013 at 9:35 amThese look amazing!! Danger is they are so simple to make and fast….. you could have them every day!!!!
Mellissa Sevigny says
May 18, 2013 at 9:39 amAaaaaand, this would be bad becaaaaause…???????????????? ;)
DP says
May 17, 2013 at 3:56 pmI 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.
Leslie says
December 8, 2015 at 4:31 pmhttp://www.lindtusa.com/shop/90-cocoa-excellence-bar If you look at teh nutrition facts, it says a serving size is 40 gm (4 squares)…so, 1 square would be 10 grams.
Brittany says
May 15, 2013 at 11:38 pmThis looks amazing! It immediately went on the dessert menu for tonight. I love it when you tackle the low carb desserts!
Mellissa Sevigny says
May 17, 2013 at 9:34 amThanks Brittany, hope it was a hit! :)
Cheryl says
May 15, 2013 at 7:30 pmI 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 says
May 17, 2013 at 9:35 amRight? 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 says
May 17, 2013 at 12:08 pmWhen putting both ramekins in the microwave together one minute seems perfect! I will definitely be making these often!
elaine says
May 13, 2013 at 6:03 pmI’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.
Marge Burkell says
May 13, 2013 at 3:59 pmThese 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 says
May 13, 2013 at 5:34 pmI’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 says
May 13, 2013 at 6:12 pmThanks 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 says
May 29, 2013 at 5:14 pmOkay, 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 says
May 29, 2013 at 5:32 pmYes 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!
Sonia! The Healthy Foodie says
May 10, 2013 at 12:31 pmAnd 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!
Angela says
May 9, 2013 at 4:20 pmThis 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 says
May 9, 2013 at 5:14 pmI 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!
Samantha says
May 9, 2013 at 3:22 pmOK, 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 says
May 9, 2013 at 3:35 pmWell 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!
movita beaucoup says
May 9, 2013 at 7:55 amObviously, I’m going to have to find a designated brownie mug.
Mellissa Sevigny says
May 9, 2013 at 8:33 amWell 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…
Carolyn says
May 9, 2013 at 6:49 amOhhhhh, yummy. Mug cake is da bomb!
Mellissa Sevigny says
May 9, 2013 at 8:34 amThanks for the inspiration Carolyn, I’ll be making mug cakes out of everything now, ha ha! :)
Ruta says
May 9, 2013 at 6:48 amYum! 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.
Mellissa Sevigny says
May 9, 2013 at 8:34 amThanks Ruta, enjoy guilt free!
MadSCAR says
May 9, 2013 at 2:56 amI love it! Thanks for recipe :)
Matt says
May 8, 2013 at 11:57 pmI 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 says
May 9, 2013 at 8:36 amYou, and others, whom I won’t mention by name, but they know who they are…. ;)
Sandy says
March 11, 2017 at 1:03 pmOr you could just be a “closet” raisin lover. What ever I simply do not know why people do not like dried grapes. They like fermented grapes. Why why why
What is oatmeal with out raisins. What is granola without raisins. What is cinnamon raisin bread toast without Raisins! SMH
Shelley says
May 8, 2013 at 8:12 pmVoted!
Thanks for the mug cake recipe!
Jennifer Parramore says
September 8, 2015 at 6:38 pmI just tried this cup cake and it was amazing!! I didn’t have the chocolate square so I doubled up on the unsweet coco powder it srill turned out very good.