Eating low carb does not mean giving up foods that satisfy my sweet cravings. I know eating low carb should help curb those carb cravings but I love a bit of something sweet occasionally. One of my go to desserts is this recipe for Chocolate Brownie Mug cake that I found on Pinterest. The recipe is from a website titled ibreatheimhungry.com I love the name!
I have found many wonderful recipes on Pinterest pinned from this website and the Chocolate Brownie Mug Cake below is one of my absolute favorites. The standard recipe makes two mug cakes. I tend to double the recipe so I can have emergency sweet tooth treats on hand and it allows me to share with my family. These cakes are meant to be eaten warm. It does make a big difference in taste to me if they have been refrigerated, they seem a little dry. I heat the ones I have leftover a bit in the microwave before eating. Yum! I do not add the chopped chocolate to mine but I do use the pecans and add whipped topping which is surprisingly low carb – 1 carb per 2 tbsp.
The recipe indicates using a granulated sugar substitute. I have tried several different low carb sweeteners. I have used Swerve ( I use the granular for the brownies), a stevia extract, and Monk fruit. I like the monk fruit blend the best and I have adjusted the amount used to less than the recipe calls for because it was a bit too sweet. I have found that with sweet low carb recipes it is a matter of personal taste and what type of sugar substitute I use that determines the amount of sweetener.
Let’s get started: Almond flour, coconut flour, sugar substitute, salt, unsweetened cocoa powder and baking powder and chopped pecans in one bowl. Eggs, melted butter, and vanilla in another. So quick and easy. (This picture is my doubled recipe)
Now to enjoy:
- 2 Tbsp butter
- 3 Tbsp almond flour
- 1 tsp coconut flour
- 1½ Tbsp granulated sugar substitute
- ¼ tsp vanilla
- pinch of salt
- 1 egg
- 1 Tbsp unsweetened cocoa powder
- ½ tsp baking powder
- 1 square Lindt 90% chocolate, chopped
- 2 Tbsp pecans, chopped (optional)
- Melt the butter in a small microwave safe bowl (about 30 seconds in microwave). Add the remaining ingredients and stir until combined. Pour batter into 2 small greased mugs or ramekins. Microwave for 1 minute. (add another 30 seconds if necessary). Serve with whipped cream or sugar free vanilla ice cream.