Description
A fudgy, single-serve sugar free mug brownie made with black cocoa and tahini that's low glycemic and blood sugar friendly.
Ingredients
- 1 tbsp coconut flour (8g)
- 2 tbsp cocoa powder (10g)
- 1½ tbsp powdered erythritol/monk fruit blend (18g) or other powdered sweetener
- ¼ tsp baking powder
- ¼ tsp espresso powder (optional)
- Small pinch of fine sea salt
- 1½ tbsp runny tahini, smooth (24g)
- 2 tbsp any variety of milk (30g)
- ½ tsp vanilla extract
- 2 tbsp dark chocolate chips (20g), optional
- Flaky sea salt for top, optional
Instructions
- In a ramekin or mug, combine the cocoa powder, sweetener, baking powder, optional espresso powder, and a small pinch of salt together with a fork. Break up any clumps.
- Then to it, add the tahini, milk, and vanilla and mix until the batter is thick and fully combined.
- Fold in chocolate chips if you like.
- Microwave on high for 30 seconds at 1200W. See notes for other wattages. The center should look just set but still slightly soft. Microwave for 5 seconds less if you prefer a fudgier brownie.
- Top with flaky sea salt if you like and enjoy as is or topped with whipped cream or low carb ice cream.
Notes
Espresso powder is an optional addition that makes the chocolate flavor really stand out.
If you want to use almond flour, swap the 1 tbsp coconut flour for 3 tbsp (24g) almond flour and add 10 seconds to the cook time.
Timing changes based on microwave wattage: 600W: 60 sec, 800W: 50 sec, 900W: 45 sec, 1000W: 40 sec, 1200W: 30 sec. Cook for 5 seconds less if you prefer a more fudgy brownie.
Nutrition
- Serving Size: 1 mug
- Calories: 202
- Sugar: 2 g
- Sodium: 34.9 mg
- Fat: 14.6 g
- Carbohydrates: 35.7 g
- Fiber: 7.1 g
- Protein: 7.6 g
- Cholesterol: 0 mg
