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)
- 1½ tbsp unsweetened almond milk (22g) or regular milk
- ½ tsp vanilla extract
- 2 tbsp dark chocolate chips (20g), optional
- Flaky sea salt for top, optional
Instructions
- Lightly grease a 4-inch ramekin or wide microwave-safe bowl.
- In a small bowl, whisk the coconut flour, black cocoa, sweetener, baking powder, optional espresso powder, and a small pinch of salt together with a fork. Break up any clumps.
- In a second bowl, whisk the tahini, almond milk, and vanilla together until completely smooth.
- Pour the dry into the wet and stir until you have a smooth, thick batter.
- Fold in chocolate chips. Transfer to the prepared ramekin (don't fill past ⅔).
- Microwave on high for 45 seconds at 1200W. See notes for other wattages. The center should look just set but still slightly soft.
- Top with flaky sea salt while warm. Eat with a spoon.
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.
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
