I like brownies, but it's not something I would eat every day, so making single serving low-carb brownies makes way more sense for me. Making them vegan helps me avoid dairy, both of which I have sensitivities to, but you can totally use regular butter if that's what you have. This a great go-to for when you have a craving for a warm chocolatey, dessert.
Vegan Keto Mug Brownie Recipe
Directions:
- 1 tablespoon homemade vegan butter or coconut oil (*Or unsalted butter if not vegan.)
- ¼ oz unsweetened baker’s chocolate, chopped into smaller pieces, chopped
- 2 teaspoons erithrytol, powdered in a spice/coffee grinder
- ¼ teaspoon pure vanilla extract
- 20 drops liquid stevia (vanilla-flavoured if you have it)
- 1 teaspoon psyllium husk
- 2 tablespoons red or dark cocoa powderr
- 1½ teaspoons coconut flour
- 2 teaspoons chocolate vegan protein powder (*Or chocolate whey isolate if not vegan.)
- ¼ teaspoon baking powder
- Small pinch espresso powder, Turkish coffee powder (*my favourite), or instant coffee
- Small pinch fine sea salt
- 2 tablespoons coconut cream
Directions:
In a large coffee mug, melt together coconut oil and chocolate in the microwave using 15-second increments, stirring between each between each. Stir in sweetener and vanilla extract.
In a medium mixing bowl, whisk together all the dry ingredients. Gradually stir into melted chocolate mixture until fully incorporated. Stir in coconut cream until thick brownie batter forms.
Microwave anywhere from 30-90 seconds to texture desired, less for fudgy brownies, longer time for cake-like. Remove from microwave and turn over into a plate. Serve topped with keto cashew vanilla ice cream, coconut milk yogurt or coconut whipped cream (or use regular keto ice cream, keto whipped cream or homemade high-fat yogurt if not avoiding dairy).
Did you make vegan keto mug brownie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
