Mug Brownie Recipe
Satisfy that sweet-tooth craving with this quick and delicious 5-minute Mug Brownie recipe! Made with nutty almond flour, creamy avocado, and decadent chocolate chips, this fudgy, microwave-made dessert is perfect for a late night treat!
Servings: 1 serving
Calories: 358kcal
Ingredients
- 1 tbsp coconut flour
- 3 tbsp almond flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk of choice dairy free if needed
- 1/2 tsp vanilla extract
- 2 tbsp mashed avocado 1
- 1 tbsp coconut sugar for keto friendly, use granulated monk fruit
- 1 tbsp chocolate chips any chocolate chips will work; use dairy free if needed
- whipped cream for serving
Instructions
- In a heat safe mug, combine the coconut flour, almond flour, and cocoa powder, and mix together with a fork.
- Add the milk, vanilla, avocado, and coconut sugar. Mix again until a smooth batter forms. It will be thick.
- Stir in the chocolate chips. Microwave the mug on high for 1 minute and 45 seconds.
- Top the mug cake with whipped cream if using and serve.
- Microwave oven powers may vary. You will know that the brownie is done when the top is slightly firm to touch in the center but the chocolate chips will be melted inside the brownie.
Notes
TIP: You’ll know the brownie is cooked when the top is slightly firm to the touch in the center. If you prefer a fudgier brownie, try reducing the cooking time by 10 seconds. Alternatively, increase the cooking time by 10 seconds for a cakier brownie.
Nutrition
Calories: 358kcal | Carbohydrates: 41g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 68mg | Potassium: 321mg | Fiber: 11g | Sugar: 22g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 3mg