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microwave brownie


Adapted from:


Yield: 2 servings

Serving size: half of a medium (1 cup, 250ml) mug brownie



3 tbs (30g)  erythritol or xylitol

3 tbs (15g) almond flour OR other nut flour

1/2 ts. psyllium husk powder OR 1 ts. coconut flour

3 tbs (16g) cocoa powder (unsweetened)

1 tbs. (14g) butter OR other fat of choice

1 tbs. (15ml) water OR low-carb nut milk OR coffee

(optional) 1/4 ts. salt

(optional) 1/2 ts. vanilla flavoring

(optional) 1 ts. sugar-free chocolate chips (click for a DIY recipe)



First melt the butter in your microwave-safe mug of choice, then mix in all the other ingredients thoroughly until all the lumps are gone. Microwave for 40 seconds, check to see if there are any wet areas. If there are, continue to microwave for additional 10 second bursts until the wet spots are gone. DO NOT over-cook or the brownie will get dry and crumbly.






Want a fudgy baked brownie recipe?

Check out: Keto Fudgy Brownies (with optional mint frosting)







Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.



Full-carb Mug Brownie (1/2 serving):           kcal 353 / net Carbs 22g / Sugars 18g / Fat 23g / Protein 3g                                    (no chocolate added)


TPH Low-Carb Mug Brownie (1/2 serving):    kcal 134 / net Carbs 1g / Sugars 0g / Fat 13g / Protein 2g

(no chocolate added, made with erythritol only)

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