If you have a sweet tooth, but have a hard time stopping after just one serving (like me), I have a solution for you: paleo brownies in a mug. This healthy dessert recipe creates only one portion of ultra fudgy paleo-friendly brownies. That means you'll satisfy your craving, but you won't crush an entire tray in one sitting. It's a win win.
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Ingredients
Here's what you'll need for these paleo brownies in a mug:
- Almond flour: This adds texture and flavour. It's popular in paleo baked goods because it's versatile and a low-carb alternative to wheat flour.
- Unsweetened cacao powder: Be sure to buy the unsweetened variety. You can also use raw cocoa powder if that's all you have on hand. Check out all the alternatives you can use here.
- Coconut sugar: This sweetener can be used as a 1:1 replacement for table sugar, which makes it easy to use and helps make your baked goods a little bit healthier. It also offers a caramel flavour that adds to the deliciousness of the brownies.
- Maple syrup: Using a liquid sweetener - like maple syrup - adds a "gooey" consistency to your brownies. This is in addition to the coconut sugar. If you use all maple syrup, you'll end up with a pudding consistency.
- Baking powder: If you want this to be a gluten free recipe, be sure to purchase a gluten free variety.
- Vanilla extract: For flavouring.
- Salt: To enhance the natural flavours in your other ingredients.
- Egg: This adds structure and stickiness. Be sure to keep to one egg. If you use too many, you'll get a rubbery texture in your brownie.
- Coconut oil: It's the fat content that gives the moist and fudgy consistency to these brownies. So don't skip it!
- 90% dark chocolate or Lily's Dark Chocolate Chips: For a healthier dose of additional chocolate, add in 90% dark chocolate or stevia chocolate chips, like Lily's. This is optional. But, who doesn't like more chocolate?
Find the printable recipe with measurements below.
Nutritional Benefits
Don't get me wrong. I absolutely love an old fashioned chocolate brownie. Have you tried two-bite brownies?! *drool*. But, I also know that they're a treat that won't make me feel good if I indulge in them too often. So, I created a lightened up version that's nourishing, filling and much lower in sugar than the classic variety. Here's why it's better.
What makes this paleo mug cake healthier?
- Gluten free flour: Almond flour is essentially ground almonds. It's entirely free of gluten and is full of healthy fats that nourish your body.
- Alternative sweetener: Coconut sugar is still sugar, don't get me wrong. But when compared to regular table sugar, it's a better alternative. That's because it is lower on the glycemic index, meaning your blood sugar doesn't spike as rapidly.
- Portion control: Since you're only making one serving, you'll be less tempted to crush multiple brownies in one sitting. Cause we all know it's hard to stop. To me, healthy eating doesn't mean banning dessert from my diet. But, when it comes to eating sweets, it's important not to overdo it. The mug brownie certainly helps.
Instructions
Let’s break it down step by step to take any guesswork out of this paleo chocolate mug cake recipe.
- Combine ingredients in a glass bowl.
- Whisk together until the batter has a thick and creamy consistency. This will take approximately 30 seconds.
- Prepare an 8 oz mug or 3 inch ramekin for baking by greasing it with avocado oil spray or alternative. Interesting fact: low carb baked goods stick more than the traditional variety, so make sure to really grease the corners of your pan.
- Pour batter into the mug or ramekin and drop ½ square of dark chocolate in the centre. Alternatively, you could top with a handful of Lily’s Dark Chocolate Chips.
- Bake in the microwave for 1 minute. Cooking time will vary by microwave, but be careful not to cook too long or your mug cake will have a dry and tough texture. The centre should still be slightly jiggly.
- Add toppings if desired. I use sliced strawberries and whipped cream most often.
Recipe Notes
- If you don't have a microwave, you can bake in the oven instead. Be sure to use an oven safe 3 inch ramekin. Bake at 375F for 20 minutes.
- Let your almond flour baked goods cool completely. The cohesiveness of low-carb baked goods improves after being cooled. So, please resist digging in to the brownie too soon or you'll end up with a pile of crumbs.
For the full ingredient list and step-by-step directions, scroll down to view the recipe card.
Recipe FAQs
Here are some of the most frequently asked questions about this chocolate paleo mug cake.
Yes, this recipe can be stored in the freezer for up to one month. To freeze, wrap tightly in plastic wrap and store in freezer. When it's time to eat your brownie, remove and place in the fridge to defrost. You can then warm it by heating in the microwave for 10 seconds. You don't want to heat for too long or you will dry the brownie out.
No stress. If you don't have a microwave, you can bake it in the oven instead. Be sure to use an oven safe 3 inch ramekin or mug. Bake at 375F for 20 minutes.
Use almond flour for this recipe. While both are made from almonds, they're actually quite different.
Almond flour has a finer texture and more consistent grain size. It's what you want to use when making fine-textured items like cakes and breads. My favourite brand is Bob’s Red Mill Super Fine Blanched Almond Flour. Look for blanched - which means the dark skin is removed.
Almond meal is coarse, often containing the skin of the almonds. When used in baked goods, you'll run into issues. If you’ve ever made a recipe that crumbled apart, leached oils, or had trouble holding it's shape, it's likely because you used almond meal over almond flour.
How To Serve
Now that you have a delicious chocolate paleo mug cake, it’s time to build the perfect dessert with it. Here are a few delicious options to top your brownie with to make it even better.
- Whipped cream or whipped coconut cream
- Lily's Dark Chocolate Chips, or any other healthy variety
- Shaved 90% Dark Chocolate
- Fruits, with berries being my favourite!
- Drizzled nut butter
- Chopped nuts
- Greek yogurt
In case I didn't give you enough ideas, I also suggest topping with chia seed jam. Check out my easy healthy homemade jam below. It's a perfect topping for a fruity, tangy flavour blast.
Recipe Variations
- Use an alternative sweetener such as monk fruit, coconut sugar or honey. I designed the recipe to have a mix of powder and liquid sweetener, which helps you achieve a fudgey consistency. If you use all powdered sweeteners, it will be dry. If you use all liquid sweeteners, it will be more like a pudding. So test it out and do what suits you.
- Use an alternative flour - just not coconut flour! Substitutions that could work well are a gluten-free flour blend or oat flour. Do not use coconut flour as it is more absorbent and is not a 1:1 replacement.
- Use an alternative fat source. The fat content also contributes to the fudgey quality of this brownie. If you don't like coconut oil, you can use ghee or grass-fed butter instead.
- Double the recipe. Double the recipe and pour in two separate mugs. Then microwave each separately.
Equipment
Here's what you need to make this paleo mug cake recipe.
- An 8 oz mug or 3 inch ramekin
- Microwave or oven
- Measuring cup
- Whisk
Similar Recipes
Still hungry? If you enjoyed this recipe for flourless brownies in a mug, I invite you to check out my collection of healthy dessert recipes or check out the chocolate delights that I hand selected for you below.
Print
Paleo Brownies In A Mug (Made Without Flour)
- Prep Time: 4
- Cook Time: 1
- Total Time: 5
- Yield: 1 Brownie 1x
- Category: Dessert
- Method: Microwave
- Cuisine: American
Description
If you have a sweet tooth, but have a hard time stopping after just one serving (like me), I have a solution for you: paleo brownies in a mug.
Ingredients
- ¼ cup of almond flour
- 2 tablespoons of unsweetened cacao powder
- 1 tablespoons of coconut sugar
- 1 tablespoon of maple syrup
- ¼ teaspoon of baking powder (gluten free optional)
- ½ teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 large egg
- 1 ½ tsp of coconut oil, melted
- ½ square of 90% dark chocolate or 1 tablespoon of Lily's Dark Chocolate Chips
Instructions
- Combine ingredients in a glass bowl.
- Whisk together until the batter has a thick and creamy consistency. This will take approximately 30 seconds.
- Prepare an 8 oz mug or 3 inch ramekin for baking by greasing it with avocado oil spray or alternative.
- Pour batter into the mug or ramekin and drop ½ square of dark chocolate in the centre. Alternatively, you could top with a handful of Lily’s Dark Chocolate Chips.
- Bake in the microwave for 1 minute. Cooking time will vary by microwave, but be careful not to cook too long or your mug cake will have a dry and tough texture.
- Add toppings if desired. I use sliced strawberries and whipped cream most often.
Notes
- Low carb baked goods stick more than the traditional variety. So, make sure to really grease the corners of your pan.
- If you don't have a microwave, you can bake in the oven instead. Be sure to use an oven safe 3 inch ramekin. Bake at 375F for 20 minutes.
- Let your almond flour baked goods cool completely. The cohesiveness of low-carb baked goods improves after being cooled. So, please resist digging in to the brownie too soon or you'll end up with a pile of crumbs.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this paleo mug cake recipe becomes your new favorite.
CJ
These are so good. I added a little extre cacoa powder to make them more chocolate-y.