1 MINUTE LOW CARB BROWNIE (NO EGGS!).
2 tbsp almond flour
1 tbsp granulated sweetener of choice
1 tbsp cocoa powder
1/8 tsp baking powder
1 tbsp almond butter * See notes
3 tbsp milk of choice I used unsweetened almond milk
1 tbsp chocolate chips of choice (Optional)
Lightly grease a small microwave safe cereal bowl or ramkin with cooking spray and set aside.
In a small mixing bowl, combine all your dry ingredients and mix well.
In a seperate bowl, combine your smooth almond butter with milk and whisk together. Combine your wet and dry ingredients and mix well. If using chocolate chips, fold them through.
Microwave in 30-second intervals until desired texture is achieved. Remove from the microwave and let sit for one minute, before enjoying.
Preheat the oven to 180C/350F. Grease a 6 inch oven-safe ramekin. Prepare your brownie batter before transferring to the greased ramekin. Bake for 6-8 minutes, or until desired texture is achieved. Remove from oven and let cool for one minute, before enjoying.
- You can use any smooth nut or seed butter.
This keto mug brownie is eggless, so undercooking it isn’t an issue at all- You’ll be left with a gooey brownie.
Net carbs: 2g