Fudgy Keto Brownie In A Mug

This keto brownie in a mug is super fudgy, chocolatey, egg free and gluten-free. Best of all, it cooks in the microwave in just 60 seconds.

Aren't mug cakes just the most brilliant invention? I think the ability to produce a healthy single serve cake in 3 minutes from start to finish is nothing short of a miracle.

I have a whole bunch of keto mug cakes on my website already. We love the chocolate mug cake, this peanut butter mug cake, my vanilla mug cake and also the coconut flour mug cake.

I have even made a mug cheesecake. As you can see, I am taking mug cakes seriously.

But I have to say, this one is special. It is so fudgy, satisfies the strongest chocolate cravings and tastes incredible with a scoop of sugar free ice cream or a dollop of whipped cream.

If you are looking for a quick low carb dessert, this recipe is one to try!

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Instructions
• Top tip
• Microwave timings
• FAQ
• Variations and Substitutions
• Storage
• Related recipes
• Recipe

Ingredients

Here are the ingredients you'll need for a keto mug brownie recipe:

Peanut Butter - Must be runny and smooth. This is absolutely essential! Hard peanut butter will result in a dry brownie. I like to use brands that are 100% peanuts. You can also use almond butter or any other nut or seed butter.

Coconut Flour - Can be replaced with 3x the amount of almond flour.

Unsweetened Cocoa Powder

Powdered Sweetener - I used a powdered erythritol monk fruit sweetener blend. Pure erythritol, allulose, Swerve or Bocha Sweet also work.

Milk - Any nut or seed milk of your choice. I used almond milk.

Baking Powder - To give the brownie a nice lift.

Optional: Pinch of Salt - Either stir it into the brownie batter or sprinkle a few flakes over the top. You can also add a few drops of vanilla extract.

Optional: Sugar Free Chocolate Chips - Lily's is a popular brand. Or simply chop up a square of 90% dark chocolate such as Lindt.

Instructions

(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)

1. Get a mug.

The "mug" can be any microwave-safe mug or bowl such as a ramekin. My ramekin had a diameter of 3 inches. Option to lightly grease it to prevent sticking.

2. Mix the batter.

In a small bowl, stir together the dry ingredients with a fork. Break up any clumps.

In another small bowl, whisk the nut milk and the peanut butter.

Then, add the dry ingredients to the wet and stir until a brownie batter forms.

Last, fold in the chocolate chips and fill the batter into the prepared mug or ramekin.

3. Microwave.

Microwave the keto mug brownie until it is done. That's it!

Top tip

I first tested the brownie after 45 seconds. For all of you who like theirs super fudgy, this may already be enough.

Also, keep in mind that mug cakes continue to cook in the hot cup after microwaving.

So, don't be tempted to overcook! Add increments of 10 seconds if necessary.

Microwave timings

Microwave timings will vary according to the wattage of your microwave. Mine operates at 900 Watt.

Below are suggested timings for different power strengths:

• 600W = low power. 80 seconds
• 800W = 70 seconds
• 900W = 60 seconds. 
• 1000W = 50 seconds
• 1200W = 35-40 seconds 

FAQ

Variations and Substitutions

Below are a few ideas how you can change the flavor:

Caramel swirl brownie: Stir in a swirl of sugar free caramel sauce.

Raspberry brownie: Press a few fresh raspberries into the batter.

Add an egg: This makes it fluffier, with a cake-like texture.

Mocha: Swap out 1 tablespoon of the almond milk with strong coffee. Or, add ¼ teaspoon coffee extract.

Nuts: Add walnuts or pecans into the batter.

Storage

Since this keto brownie in a mug is a single serve recipe, you will probably eat it straight away.

It is possible to store it in the fridge for up to 5 days though. Store in an airtight container.

You can even freeze it for up to 3 months. Defrost overnight.

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