Brownie Mug Cake – Sugar-Free, Single-Serve, and Ready in 3 Minutes

There are times when I want a brownie and I want it now. Not tomorrow. Not after preheating. Definitely not after washing a food processor.

This little mug brownie is my emergency chocolate fix—made in minutes, zero sugar, and somehow still fudgy enough to feel indulgent. It’s egg-free, flourless (no almond or wheat flour), and has less than 6g net carbs if you skip the chips.

No mess. No leftovers. No regrets.

💡 Why This One Works So Well

This isn’t just cocoa sludge in a cup (you know the type). Here’s why it hits the spot:

• Coconut flour gives it some actual body, without carbs or graininess.
• Peanut butter does the heavy lifting for fat and texture—it binds, moistens, and gives the rich chew you want in a brownie.
• No egg needed—so it stays soft and pudding-like instead of going rubbery.
• Microwave magic in under 1 minute—tweakable for how fudgy you like it.

🧾 What I Used (And Why It Worked)

• ½ tbsp coconut flour – Just enough to absorb liquid and give a brownie feel. Any more and it gets dry fast.
• 1 tbsp cocoa powder (unsweetened) – Classic, dark, rich flavor. Dutch or natural both work.
• 1 tbsp powdered sweetener – I used erythritol/monk fruit blend. Powdered melts in better than granulated here.
• ⅛ tsp baking powder – Gives a little rise and prevents it from being dense sludge.
• 1.5 tbsp smooth, runny peanut butter – Moisture, fat, and texture booster. Almond butter works too.
• 3 tbsp almond milk – Adds liquid to hydrate the coconut flour. Any nut/seed milk works.
• 1 tbsp sugar-free chocolate chips (optional) – Not essential, but they melt into gooey pockets of joy.
• Pinch of sea salt (optional) – Balances the sweetness and brings out the chocolate.

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Swap Option	Notes
Coconut flour	Almond flour (1.5 tbsp)	Texture will be softer, less structured
Peanut butter	Almond butter or tahini	Flavor will shift—less sweet, more earthy
Almond milk	Coconut milk or water	Coconut milk adds richness
Sweetener	Stevia drops (3–5 drops)	Omit dry sweetener if doing this swap

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Turned out dry	Overcooked it or too much coconut flour	Reduce microwave time or check flour scoop
Stayed mushy in the middle	Under-mixed or added too much milk	Mix thoroughly and don’t eyeball liquid
Rubbery texture	Added an egg (don’t)	This recipe is meant to be egg-free

👩‍🍳 How to Make It (Step-by-Step)

1. Lightly grease a small microwave-safe mug or ramekin (about 3” diameter).
2. In a bowl, mix coconut flour, cocoa, sweetener, baking powder, and salt.
3. In a separate bowl, whisk almond milk and peanut butter until smooth.
4. Combine wet and dry, stir into a thick brownie batter.
5. Fold in chocolate chips, if using. Spoon into your prepared mug.
6. Microwave on high for 40–80 seconds depending on your wattage. Done when puffed and still slightly soft in the center.
7. Let cool for 1 minute (trust me), then dig in with a spoon.

🧠 My Go-To Low-Carb Hacks

• Use a kitchen scale – Coconut flour absorbs everything, and a little extra makes a big difference.
• Want fudgy over cakey? – Undercook by 10–15 seconds and let it set as it cools.
• Add a dollop of cream cheese or whipped coconut cream on top if you’re feeling extra.

📊 Full Nutrition Facts – Per 1 Mug Cake

Nutrient	Amount
Calories	220 kcal
Total Fat	17.3 g
– Saturated Fat	2.1 g
Cholesterol	0 mg
Sodium	120 mg
Potassium	180 mg
Total Carbs	13.5 g
– Fiber	7.8 g
– Net Carbs	5.7 g
Protein	8.7 g
Sugar	1.3 g

Check out More Recipes:

• Ricotta Cheesecakes – Sugar-Free, No Crust, and Shockingly Good
• Ginger Spice Cake – Sugar-Free, Spicy-Sweet, and Holiday-Ready
• Keto Lemon Drizzle Cake – Zesty, Moist, and Low-Carb Without the Grit