Go Back

Keto Chocolate Mug Brownie - A Quick, Gooey, Low-Carb Treat

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons blanched almond flour (finely ground)
  • 1.5 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated erythritol, allulose, or a monk fruit blend (to taste)
  • 1/4 teaspoon baking powder (aluminum-free)
  • Pinch of fine sea salt
  • 1 large egg
  • 1 tablespoon unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tablespoon unsweetened almond milk (or heavy cream for extra richness)
  • 1/2 teaspoon vanilla extract
  • Optional mix-ins: 1 tablespoon sugar-free chocolate chips, chopped pecans or walnuts
  • Optional topping: sugar-free chocolate drizzle, whipped cream, or a spoonful of almond butter

Method
 

  1. Choose the right mug: Use a microwave-safe mug that holds at least 10–12 ounces. A wider mug cooks more evenly.
  2. Combine dry ingredients: In the mug, whisk almond flour, cocoa powder, sweetener, baking powder, and salt until no lumps remain.
  3. Add wet ingredients: Add the egg, melted butter, almond milk, and vanilla. Whisk with a fork until the batter is smooth and uniform.
  4. Fold in extras: If using chocolate chips or nuts, gently stir them in. Keep mix-ins minimal to avoid overfilling the mug.
  5. Microwave: Cook on high for 45–60 seconds to start. The top should look just set but still slightly glossy in the center.
  6. Check doneness: If it’s too wet, continue in 10-second bursts. Do not overcook—it will firm up as it rests.
  7. Rest and serve: Let stand 1–2 minutes. Add your favorite keto-friendly topping and enjoy warm.