This Chocolate Brownie Mug Cake is heavenly, or at least we seem to think so, knowing it’s dairy-free, gluten-free and sugar-free is a real bonus! I love having this for my elevenses with a nice cup of tea or coffee.
It’s so easy to make and is good as a sweet snack, dessert after dinner or even for breakfast. It’s delicious with dairy-free vanilla yogurt.
This recipe is big enough for two or if you’ve got a massive chocolate craving you could eat it in one sitting. It’s incredibly chocolatey, sweet and irresistible. It could feel as though your sinning, but knowing the ingredients are healthy just makes you want more with a cleanest of conscience.
Do we ever feel like making anything in the morning just after waking up?
Nope…but because this brownie calls for the simplest of ingredients and is healthy, is the quickest of recipes to make, you will never have any problems whipping up this delicious keto snack for breakfast.
Chocolate Brownie Mug Cake Notes
This Chocolate Brownie Mug Cake is best served with natural yogurt or your favourite cream. We use coconut yogurt, it is very refreshing and feels it’s the perfect accompaniment.
- Four Ramekins
- A blender or a food processor to mix the ingredients
- A microwave.
For good kitchen appliances check out Reviews of Kitchen Appliances We Use and Recommend!
- 2 tbsp Coconut Flour
- 2 tbsp Raw Organic Cacao
- 1 tsp Baking Powder
- 2 tbsp Sugar-Free Chocolate Chips or Chocolat Madagascar 100% Cocoa
- 2 tbsp Xylitol or other favourite sugar
- 3 large Egg
- 1 tbsp Extra Virgin Coconut Oil
- Add all the dry ingredients in a bowl and mix together.
- Add the wet ingredients to the dry and beat until smooth. The mixture needs to be runny.
- Add the chocolate chips and mix together.
- Add the mixture to 3-4 ramekins or a mug half-full, they will double in size when cooking.
- Put into the microwave and cook for 2 minutes. My microwave is 800 watts.
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