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Sugar-Free Chocolate Brownie in a Mug

  • Author: chef Jennifer
  • Total Time: 4 minutes
  • Yield: 1 mug brownie 1x

Description

This Sugar-Free Chocolate Brownie in a Mug is a rich, fudgy single-serving dessert made in minutes with almond flour, unsweetened cocoa powder, and sugar-free sweetener. Cooked in the microwave, it is perfect for a quick low-carb treat, late-night chocolate craving, or portion-controlled indulgence. Gooey sugar-free chocolate pieces add extra richness, while almond flour keeps the brownie tender and moist.

Ingredients

Scale
  • 3 tbsp almond flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar-free sweetener
  • Pinch of salt
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 3 tbsp milk or unsweetened almond milk
  • 1 tbsp melted coconut oil or light butter
  • 1 tbsp beaten egg
  • 1 tbsp sugar-free dark chocolate pieces
  • 1 tbsp chopped walnuts or pecans, optional

Instructions

  • Use a microwave-safe mug that holds at least 8 ounces, preferably a wide mug.
  • Add the almond flour, cocoa powder, sugar-free sweetener, salt, and baking powder to the mug. Stir until evenly combined.
  • Add the vanilla extract, milk, melted coconut oil or butter, and beaten egg. Mix until a smooth chocolate batter forms.
  • Fold half of the sugar-free dark chocolate pieces into the batter.
  • Sprinkle the remaining chocolate pieces over the top. Add chopped walnuts or pecans if desired.
  • For an extra-gooey center, press a small piece of sugar-free dark chocolate into the middle of the batter.
  • Microwave on high for 55 seconds. Check the brownie and continue cooking in 10-second intervals if needed, up to about 1 minute 15 seconds total.
  • Stop cooking when the top no longer looks wet but the center is still soft and fudgy. Avoid overcooking.
  • Let the brownie cool in the mug for 2 to 3 minutes so it can finish setting.
  • Serve warm on its own or topped with sugar-free whipped cream, Greek yogurt, or fresh berries.

Notes

  • Use a wider mug for more even microwave cooking.
  • Do not fill the mug more than halfway because the brownie rises slightly.
  • Allulose or monk fruit sweetener can provide a smoother texture than erythritol.
  • Microwave cooking times vary, so start checking at 55 seconds.
  • For an egg-free version, omit the egg and add 1 extra tablespoon of milk. The texture will be slightly different.
  • For a dairy-free version, use unsweetened dairy-free milk and coconut oil.
  • Add 1 teaspoon sugar-free peanut butter for a chocolate-peanut-butter variation.
  • Add 1/4 tsp peppermint extract for a chocolate-mint version.
  • Add 1/4 tsp instant espresso powder for a mocha flavor.
  • Top with fresh raspberries or strawberries for a fruity variation.
  • This brownie is best enjoyed immediately while warm.
  • Leftovers can be covered and refrigerated for up to 1 day. Reheat gently for 10 to 15 seconds.
  • The cooked brownie can also be frozen for up to 1 month. Thaw in the refrigerator and reheat gently before serving.
  • Nutrition is approximate and varies depending on the brands and specific ingredients used.
  • Prep Time: 3 minutes
  • Cook Time: 1 minute
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 295
  • Fat: 26g
  • Carbohydrates: 11g
  • Fiber: 5g
  • Protein: 9g

Keywords: Sugar-Free Chocolate Brownie in a Mug

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Find it online: https://masterlyrecipes.com/sugar-free-chocolate-brownie-in-a-mug/