Low Carb Brownie in a Mug (Recipe 109 of 125)

 Generally speaking, any low carb cake/bread type recipe has been a little gross to me. They often turn


out very eggy - and of that, I'm not a fan. 

Sherrie was over tonight and I thought since she's gluten free this would be a fun recipe to try out. It looked delicious in the video from the gal at Low Carb Yum. 

So we began...first let me tell you...I'd make this again. In a pinch of needing something "sweet", this will work. Second, letting it cool made the texture better. 

What I didn't expect, but loved is that it puffed up in the microwave. I was worried it would spill over, but it didn't. This isn't the greatest photo, but you get the gist. 

While eating it we thought of a bunch of variations to add to this: sugar free chocolate chips, espresso powder, peanut butter...and the list went on. 

If you're trying to cut back on the carbs, and still want something sweet...make this. This treat is not overly sweet. Sherrie wanted hers sweeter. I was ok with the level of sweet. 

The full recipe is 250 calories with 14 grams of total carbohydrates and 6 grams of fiber. This leaves you with 8 net carbs for the whole brownie.

Low Carb Brownie in a Mug
Recipe from Low Carb Yum

Serves 1

• ½ teaspoon coconut oil
• 1 tablespoon low carb sweetener
• ½ teaspoon vanilla extract
• 1 large egg see note for egg-free
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons coconut flour
• ½ teaspoon baking powder
• 1½ tablespoons heavy cream more or less

In a mug or ramekin, melt coconut oil, about 15 seconds.

Add sweetener, vanilla and egg. Stir together well. 

In a separate bowl, mix in cocoa powder, coconut flour, and baking powder.

Add this to the wet ingredients and mix well. 

Add heavy cream.

Stir until a thick brownie batter forms.

Microwave anywhere from 30-90 seconds to reach your desired texture.