Brownie Batter in a Mug
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1
Brownie Batter in a Mug - low-carb, gluten-free, sugar-free, dairy-free, and egg-free - but full of flavor!
  • Wet Ingredients:
  • 1 Tablespoon melted coconut oil
  • 3 Tablespoons unsweetened vanilla almond milk
  • ½ tsp vanilla extract
  • Dry Ingredients:
  • 1½ Tablespoons cocoa powder (you can reduce to 1 T cocoa powder if you don't want it to be as intense)
  • 1 Tablespoon THM Gentle Sweet OR 2 tsp Swerve plus a good pinch of pure stevia extract
  • 2½ Tablespoons THM Baking Blend
  • ¼ tsp baking powder
  • 2 pinches of salt
  • 2 Tablespoons Lily's Baking Chips
  1. Melt coconut oil (I like to melt mine in the ramekin or mug I'll be using to make the brownie batter; that way I don't have to spray it with cooking spray) and cool.
  2. Meanwhile, mix dry ingredients well in a small bowl.
  3. Add vanilla and almond milk to melted coconut oil and stir to combine.
  4. Add dry ingredients to wet and mix thoroughly.
  5. Stir in Lily's chocolate chips. You may want to taste your mixture here to check the sweetness.
  6. Pour into a microwave-safe ramekin or mug.
  7. Microwave for 30-40 seconds. It should puff up a bit, but still look undercooked. You may microwave up to a minute, but I don't recommend anything past that.
  8. Let it cool before eating.
Nutrition Information
Serving size: 1 Sugar: 0
Recipe by The Well Planned Kitchen at