Ooey Gooey 3-Minute Keto Brownie Mug Cake
- This brownie is dairy free (without the caramel sauce)
- Add an egg and it becomes chocolate cake
- Don’t add baking powder and ground flax seed and it becomes chocolate pudding!
- It is vegan
- It bakes in 3 minutes
Keto Brownie Mug Cake Recipe
Author: Carol Lovett
Prep time: 2 minutes
Cooking time: 3 minutes
Yield: 1 serving
Keto Brownie Mug Cake Ingredients
- 1/4 cup of full fat Aroy-D coconut milk (you can use almond milk, or heavy cream for the cake but I don’t recommend it for the brownie)
- 2 tbsp of erythitol or monkfruit or preferred sweetener
- Dash of vanilla extract
- 2 tbsp of unsweetened cocoa
- 1 tsp of baking powder
- 2 tbsp of ground flaxseed
How to Make the 3-Minute Keto Brownie Mug Cake
- Mix the coconut milk, sweetener, vanilla and cocoa in a large microwavable bowl. USE a very large bowl because the batter will overflow if the bowl is too small.
- Add baking powder and ground flax seed.
- Let the mixture sit for a few minutes. The flaxseed will thicken the mixture.
- Microwave for about 2.5-3 minutes or until the center is cooked.
*Since some people reported it being too hard at 3 minutes, if this is your first time making it, I suggest you microwave it for 1 minute and then 30 second intervals after that. Check it for preferred doneness every 30 seconds.
**I suggest eating it right out of the bowl.
Ingredients for the Keto Caramel Sauce
- 3/4 cup erythitol/monkfruit or preferred sweetener
- 6 tbsp unsalted butter or coconut oil
- 3/4 cup full fat coconut milk or heavy whipping cream
Personal serving (enough for 2)
- 1.5 tbsp of erythitol/monkfruit or preferred sweetener
- ¾ tbsp of unsalted butter or coconut oil
- 1.5 tbsp of full fat coconut milk or heavy whipping cream
How to Make the Keto Caramel Sauce
- Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in.Maria notes that if you don’t work fast, the sweetener will burn.
- Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
- As soon as it comes to a boil, watch for specks of brown.
- Immediately add the sweetener and the coconut milk or cream to the pan.
- Whisk until caramel sauce is smooth and is that light caramel colour. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
- Store in the refrigerator for up to 2 weeks.
*Note – this sauce does harden when it cools. Heat up again for that smooth caramel sauce.
How to Make the Personal Serving of the Keto Caramel Sauce
- Melt the butter in a microwavable bowl. *The bowl needs to be large since the caramel sauce will easily bubble over the top of a small bowl.
- Add the sweetener and coconut milk.
- Mix, and microwave until a light caramel colour.
- It takes about 3 minutes. Carefully watch it.Be careful it will be extremely hot.
How Can I Make a Paleo Brownie Mug Cake?
This is so simple and I do it all the time! Use raw honey or your preferred Paleo sweetener instead of erythitol/monk fruit.
How Can I Bake the Keto Brownie Mug Cake?
I suggest you try out my Coconut Flour Brownies. They are perfect for a larger batch of brownies and are easy to make. They are also nut-free just like this brownie recipe.
Keto Brownie Mug Cake
A mouth-watering ooey gooey 3-Minute keto brownie mug cake! It's nut-free, gluten-free, and dairy-free too. Sometimes you need something quick to satisfy that craving.
Ingredients
- 1/4 cup of full fat Aroy-D coconut milk
- 2 tbsp of erythitol
- Dash of vanilla extract
- 2 tbsp of unsweetened cocoa
- 1 tsp of baking powder
- 2 tbsp of ground flaxseed
Instructions
- Mix the coconut milk, sweetener, vanilla and cocoa in a large microwavable bowl. Use a very large bowl because the batter will overflow if the bowl is too small.
- Add baking powder and ground flax seed.
- Let the mixture sit for a few minutes. The flaxseed will thicken the mixture.
- Microwave for about 2.5-3 minutes or until the center is cooked.
Notes
I don't recommend using almond milk, or heavy cream for the brownie. You need the creaminess of the coconut milk.
*Since some people reported it being too hard at 3 minutes, if this is your first time making it, I suggest you microwave it for 1 minute and then 30 second intervals after that. Check it for preferred doneness every 30 seconds.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 583Total Fat: 57gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 522mgCarbohydrates: 19gFiber: 7gSugar: 0gProtein: 10g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.