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Ooey Gooey 3-Minute Keto Brownie Mug Cake

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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.
 
I’m sharing with you my favourite keto dessert recipe. It’s not fancy, although the caramel sauce does add a bit of sophistication. It’s not complicated. I make it a couple of times a week. I call it the Ooey Gooey 3-Minute Keto Brownie Mug Cake!
 
If you are craving chocolate cake here’s my 1-Minute Flourless Chocolate Mug Cake. It’s one of my top 5 most viewed recipes.
 
 
 
The ooey gooey low carb brownie mug cake promises to deliver! Interesting facts besides being low carb & gluten free:
  • 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

 

How to Make the 3-Minute Keto Brownie Mug Cake

  1. 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.
  2. Add baking powder and ground flax seed.
  3. Let the mixture sit for a few minutes. The flaxseed will thicken the mixture.
  4. 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

 
 
A whole batch

Personal serving (enough for 2)

 

How to Make the Keto Caramel Sauce

 
  1. 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.
  2. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
  3. As soon as it comes to a boil, watch for specks of brown.
  4. Immediately add the sweetener and the coconut milk or cream to the pan.
  5. 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.
  6. 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

  1. 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.
  2. Add the sweetener and coconut milk.
  3. Mix, and microwave until a light caramel colour.
  4. 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.

 

Yield: 1 serving

Keto Brownie Mug Cake

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.

Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes

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

    1. 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.
    2. Add baking powder and ground flax seed.
    3. Let the mixture sit for a few minutes. The flaxseed will thicken the mixture.
    4. 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:

1

Serving Size:

1
Amount Per Serving: Calories: 583Total Fat: 57gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 522mgCarbohydrates: 19gFiber: 7gSugar: 0gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Carol Lovett
Cuisine: American / Category: Snack

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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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.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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Carol Lovett

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.

59 Comments

  2. but the caramel is the best part! Maybe a liquid sweetener might work? Or maybe try erythritol? I have tried Splenda before but it didn't work.

  6. I almost can't believe that ingredients so healthy can be part of a dessert that looks so decadent. What a genius move to put these ingredients and flavors together! Kudos!

  7. Flax seed is loaded with omega 3's & fiber! LOTs of fiber. Xylitol has sooo many health benefits – it helps prevents cavities, slows candida, helps prevent ear infections, it basically helps fight bacterial infections. I use coconut milk because too much dairy makes my chin breakout in pimples:P

  9. I made this as a cake for breakfast this morning. I tried making the caramel sauce with Truvia but it didn't dissolve like I'd like. I'll try powdering it next time.

    But OMG! This was fantastic! I just ate an entire cake for breakfast. How awesome is that? VERY awesome!

    Great recipe. I could see me making a cream cheese frosting for this. MAYBE even cupcakes complete with whipped cream filling, chocolate ganache topping and the curly white squiggle. Know what I mean? Endless possibilities. You have yourself a winner right here!

  10. Hi Kelly!!! Thanks!!! You are so awesome! I've never used Truvia before. I'm expanding my horizons and slowly trying out more sweeteners.
    How would you make your chocolate ganache? I'm interested in trying that one. Lol yeah the curly white squiggle would be cute!

  11. I'm not sure about the ganache yet. I'm going to look at some recipes and see what I.come up with and get back with you.

    But I can't tell you how happy I am that I had chocolate cake for breakfast!

  12. Btw, I really like Truvia but one of my favorite sweeteners right now is liquid sucralose. No carbs and 1 drop equals 1 packet of Splenda. I get the half ounce bottles at netrition.com

    1. I switched from Splenda to Xylitol and I really enjoy it. I'm still experimenting with a lot of sweeteners. I can't stand Stevia. I really wish I liked it but I don't.

    1. It depends on what you use. My cocoa powder is 0 net carbs (I use a brand called Fry's Premium Cocoa but most people's unsweetened cocoa has a few net carbs) , the sweetener I use is 0 net carbs, the flax seed is 024 net carbs, I use Aroy-D coconut milk which is 1 net carb for 1/4 cup. According to fatsecret baking powder has 1.3 carbs for 1 tsp. So 2.3 net carbs plus 1-2 net carbs from the caramel sauce. Overall under 5 net carbs.

    1. Thanks! I've been wanting to try your Strawberry Rhubarb Crumb Bars. They feel so summer like to me. Ontario just got hit with a snow storm.

  19. You can make an easy ganache with baker's chocolate (or a chopped chocolate bar) and heavy whipping cream. I use the microwave and watch it carefully as it's more forgiving than using a double boiler. The traditional method is to heat the cream and pour it over the chocolate to melt. Stir a lot and viola! Ganache. I am definitely bookmarking this for those crazy chocolate cravings!

  21. Added two pumps of Torani sugar free raspberry syrup to the mix….YUM!

  24. Wow, this is such an interesting brownie recipe, and looks like the consistency is just perfect 🙂

  26. Hi,

    Maybe I'm not looking hard enought but what is the carb count for this recipe? It looks amazing!!!

    1. Hi! I don't usually post carb amounts because it differs depending on ingredients used. The brownie is about 5 net carbs. I don't remember what the caramel sauce is but not very much since xylitol is 0 net carbs. You can check carb amounts by using http://www.fatsecret.com
      Usually 1 serving of anything I make is around 5 net carbs or less. If it differs from that amount I post the nutritional analysis.

  27. Thanks so much! I assumed it was really low anyways! I'm going to make them tonight 🙂

  28. OMY- Yummm! I can't believe I missed this recipe of yours! These look awesome! Love love love that its dairy free! But that caramel sauce is still super tempting… 🙂

  29. Hi there, just wanted to let you know if you mix 1/4 teaspoon baking soda and 1/2 teaspoon cream of tarter it equals 1 teaspoon baking powder and it has no carbs!

  30. My microwave must be more powerful than most because the batter of the brownie overflowed, even at 80% power. If I try this again, I will bake it at 50% power for better results.

    1. You need to use a larger bowl. Sorry, I updated the recipe to say that. The bowl needs to be large because the batter puffs up and will overflow.

  31. I don’t have any coconut milk and want to make the wonderful looking brownie. Is there a substitute that will yield the same results? I’m not gluten free or dairy free, so this doesn’t matter. I was wondering if I could use regular milk.

    You have some wonderful looking recipes! Thanks!

    1. I used coconut milk because it is thick. Try using sour cream or yogurt.

  34. Could I use Coconut/ almond milk. Also can I trade out the Xylitol for Stevia?
    Thank you

  35. I used to make MIMs but I realized that I really hated them. The flaxseed meal was just too dense and it was literally difficult to choke them down. I wish I liked them.

  36. How do we do this in the oven or toaster oven? I don’t like using the microwave. Also, want to make enough for the family. Though I can’t do it at all until the end of my 26 day Detox. Sounds wonderful!

  37. Just made this with heavy cream and added a dash of peppermint extract . Didn’t have the stuff for the topping so used homemade peanut butter mixed with cream and truvia. This finally hit the spot for the desserts !

  38. I have the same question as Cheryl about not using a microwave. Anyone know how to do this in a regular or toaster oven?? Would you need to add anything to keep it moist?

    Thanks to anyone who knows the answer or has experimented with the MIMs in a regular oven… It’s probably just a few more minutes and I believe not using the microwave keeps some of the nutritional value intact. 🙂

  39. Why did you stop using xylitol? Just curious. I have some and want to make something for my dad for Thanksgiving. Trying to figure out what. Thought this sounded promising..

    1. It’s not really paleo. I would rather use something you would find in nature like honey. It is also poisonous to dogs and that freaked me out.

  40. This was ridiculously good. Wow. Moist, gooey, chocolaty, everything I wanted right now. I’ll be making this again, for sure. So so so good!

  41. I microwaved it on high for 3 minutes and it was as hard as a rock!! Hahaha. Any tips?

  43. Well i tried this using heavy whipping cream and grinding the flax meal till it was powder and used swerve. Sadly it ended up being a black goopy mess that had an oil slick on the top..It never went hard or cakey..looked like pudding goop.. Sigh..so much for trying to sub for what i did not have

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