This easy keto mug brownie is a super satisfying way to end the day without ruining your carb count. If you love dessert, this sugar-free Keto One Bowl Brownies recipe is definitely on the to-try list.
I used unsweetened chocolate chips and coconut flour for this recipe. You can replace it with cocoa powder and almond flour if you want to. You might want to play around with the flour amount until a desired consistency is achieved.
You can substitute walnuts for any low carb nuts of your choice such as hazelnuts, macadamias, or almonds.
After mixing all the ingredients together to create a batter, you can pour it into 1 big baking dish, or 2 medium bowls or 8 small muffin cups, depending on how you like your serving size to be. The baking time might vary depending on the size of your brownies. Make sure to check often when baking to avoid burning.
How to Make Low Carb Brownie In A Mug
Prepare the Chocolate and Butter: If using a chocolate bar, break it into small pieces. Place the chocolate and 12 tablespoons of butter in a microwave-safe bowl. If using chocolate chips, just add them to the bowl.
Melt Chocolate and Butter: Microwave the bowl for 20 seconds. Take it out and stir well with a spoon. Repeat this process until you get a smooth, evenly mixed chocolate and butter mixture.
Mix the Ingredients: In a separate bowl, crack 3 eggs. Add these to the melted chocolate and butter. Stir in 1/2 teaspoon of vanilla extract and 66.67 grams of Erythritol (or your preferred sweetener). Then, gently mix in 30 grams of coconut flour and 1/2 teaspoon of baking powder. Be careful with the amount of baking powder to avoid the brownie rising too much.
Add Walnuts: Chop 1/4 cup of walnuts (or any nuts you like) and add them to the mixture.
Prepare for Baking: Lightly grease a baking pan or an oven-safe bowl with some melted butter. Pour the brownie mixture into it.
Bake the Brownie: Preheat your oven to 350°F (175°C). Bake the brownie for about 25 minutes.
Cool and Unmold: After baking, let the brownie cool in the pan or bowl for 20 minutes. To remove it, run a knife gently around the edges to loosen it.
Serve: Garnish the brownie with some sliced nuts on top and enjoy!
Feel free to save this recipe by pinning this picture to your Pinterest board for later use!
Related:
- Chocolate Brownie Bottom Cheesecake
- Chocolate Mousse with Coconut Flakes
- 5-Minute Chocolate Mug Cake
- Keto Peanut Butter Brownies
Keto Brownie in a Mug
Ingredients
- 12 tbsp butter
- 2 oz Unsweetened Chocolate (bar or chips)
- 1/3 cup So Nourished Erythritol
- 3 eggs
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1 tbsp cocoa powder for extra chocolate taste (optional)
- 1/4 cup walnuts
- 1 pinch salt
Instructions
- If you are using a chocolate bar, break it into small bits and combine the chocolate with the butter in a heat-safe bowl. If you bought chocolate chips, simply toss them in the bowl.
- Leave the bowl in the microwave for 20 seconds just enough to melt them both. Take out from the microwave and fold continuously with a spoon. Repeat for several times until a uniform, smooth mixture is produced.
- Crack the eggs in a separate bowl and mix this with the melted chocolate and butter. Add the vanilla and sweetener for a more flavorful taste. Mix in with the coconut flour and baking powder. Take note of the precise amount of baking powder that should be added so the brownies will not rise too much.
- Throw in the chopped walnuts or any other nuts you prefer.
- Brush a baking pan with melted butter and pour the mixture in. Optionally, use an oven-safe bowl or mug if there are no baking pans available. Preheat your oven to 350°F before baking the batter for around 25 minutes.
- Let the brownies sit for a while after taking them out of the oven. Leave for 20 minutes to cool. To unmold, insert a knife at the edge of your container and run it around carefully to scrape out the brownie.
- Top with some sliced nuts and serve.
