Best Healthy 1 Minute Keto Mug Brownie

This easy 1-minute mug brownie recipe is a low carb game changer. It will completely solve all of your chocolate cravings… in less than 1 minute!

It takes practically no time to make, it’s legitimately as delicious as the “real” thing. This single-serving brownie is super fudgy and cooks in the microwave.


Best Healthy 1 Minute Keto Mug Brownie

Pretty much everyone loves chocolate, right? You do, too, which is why you’re here. That’s why this single-serving microwave keto mug brownie is so popular.

I love that it is 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!

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.

These Keto Mug Brownies are made with just 8 ingredients and are a fantastic low-carb dessert. Yes, you can follow a low-carb diet and still satisfy your chocolate cravings!

This no-fuss mug brownie recipe calls for coconut flour, low carb chocolate chips, eggs, sweetener, vanilla extract, cocoa powder, and baking powder.

They are made in the microwave, and so because all of our microwaves are completely different, it may take a little experimentation to get the cooking time just right.

Ingredients
  • 1 tbsp Butter, melted
  • 1 tbsp Coconut Flour (I use this brand) or 3 Tbsp Almond Flour
  • 1 tbsp Lily’s chocolate chips, I use this brand
  • 1 tbsp unsweetened cocoa powder, I use this brand
  • ½ tsp Baking powder, I use this brand
  • ½ Tsp Vanilla extract, optional (for vanilla cake option), I use this brand
  • 1 Egg white OR whole egg
  • 1-2 tbsp granulated sweetener, I use this brand, optional

Instructions
  • Lightly grease a small microwave-safe cereal bowl or oven-safe ramekin with coconut oil or cooking spray and set aside.
  • Melt the butter in the microwave for 10 seconds.
  • In a small mixing bowl, combine all your dry ingredients and mix well. Add your beaten egg (white or whole), butter, and chocolate chunks and mix until a thick batter is formed.
  • If using a microwave, microwave in 30-second intervals until desired the texture is achieved (I usually get the best texture at 55 seconds) being sure not to overcook. If you overcook it, it will be dry. If using an oven, bake at 350 degrees Fahrenheit for 12-15 minutes, or until a the skewer comes out ‘just clean’ from the center.
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