I found this recipe online today and it looked sooooooo good. I wanted it soooo bad so I thought I would attempt to make a Paleo-version. The first I tried to make it, it tasted good but it was kinda oily and runny. This may have been because I didn’t use white flour…I used almond flour which has natural oils and doesn’t soak up liquid like white flour. I don’t know. Whatever the case may be, I tried again. This time, I used an egg, which the author was trying to avoid, but it came out great and hit the choco-G-spot.
Also, since I am learning how to take food pictures with my new camera, I used some of the author’s staging ideas for this recipe!
Two-Minute Mug Brownie
1/4 cup Almond Flour
1/8-1/4 cup Coconut Sugar
2 TB unsweetened cocoa powder
Pinch of salt
2 TB of beaten egg
2 TB of coconut milk, coffee, or water
Directions:
Stir together your almond flour, coconut sugar, cocoa and a pinch of salt in a ramekin.
Stir in the egg and milk or coffee.
Stir it all together until you have a thick, chocolatey paste.
Microwave it for a minute. If you have a really powerful microwave you may want to check after 30 seconds. It’s done when it is puffed up and springy to the touch…but you still want it a little gooey – like a good brownie should be!
This makes one ramekin. You can eat it all yourself or you can share it! I was nice and shared it….this time!
***Don’t have coconut sugar???
Use 2 TB of honey or maple syrup and ONLY 1 TB of milk/coffee!!! ***
I wish I knew how long I should bake it in the oven! I threw away my microwave many years ago. Google it and I’m sure yours will be in the trash next.
I agree, refuse to use a microwave for over 15 years. They are ban in Europe, do the google search…. Maybe I’ll try it in my pamper chef ceramic bowl in the convection oven….
did either of you find out how long to cook in convection oven??
i would like to try this, too.
I’m sorry, I have not tried it and haven’t heard from anyone who has.
Microwaves are not banned in Europe. The former Soviet Union did ban them for a period of time starting in 1976, I believe. They also did not make very high quality products back then.
Er, no, microwaves are not ‘ban’ (or even banned) in Europe.
Here is info on conversion from microwave to oven:
https://www.ehow.com/how_5814468_convert-microwave-recipe-oven-recipe.html
I just baked mine for 23 minutes and it wasn’t perfect! Some people could do 21-22 for more gooey brownies.
When recipes like this one call for Coconut milk is it best to use the canned or carton? Thanks!
Christy, I used canned coconut milk for this one. You could use refrigerated too. The refrigerated cartons are more watered down, but it should still work the same!
I used canned coconut milk, but you should be able to use your carton with no problems!
I just stumbled on this and decided to give it a try. So good and easy! And my kids loved it too! I ended up making two batches since it’s SO easy, and in one of them I added some shredded unsweetened coconut and that was a nice addition. Thanks for the great recipe. Looking forward to following you and trying some of the others.
Made these tonight with a sweetener variation. Didn’t have palm sugar so I substituted 2 tbs real maple syrup and 1 tsp raw honey. Reduced milk to 1 tsp to compensate. Turned out perfect. Dark chocolately flavor, very rich. Solved my chocolate craving!
yay!!! Great to hear the substitutions!!! Thank you!
Oh. My. Goodness. We just started our paleo venture (after a year of clean eating). I had made several “clean” mug cakes that were always “just ok.” This mug cake is seriously good! I didn’t have coconut palm sugar either, so I used maple syrup as a previous poster had done and topped with coconut milk. My day has been made!!!
Yay! So glad it was good and made your day!!! Enjoy!
Aww, you and I have the same Pfaltzgraff pattern and ramekin! Hee hee!
I wonder if this would work with coconut flour instead; that’s all I have on hand. Also, I’m kinda more primal than paleo — meaning I eat some dairy — so I’d make it with real whole milk. I’ll be sure to let you know how it works out with coconut flour! Thanks for the idea!
(Also, aren’t you in love with coconut sugar?! It’s the best sugar ever taste-wise, and it’s full of nutrients, even. I just wish it could be as cheap as refined sugar! Oh well, I don’t bake much and I don’t have too much of a sweet tooth, so the $5-$6 bag I bought last fall is still with me, believe it or not.)
Wow, this looks delicious! I can’t wait to try it!
I’m not sure which to use now. I have been using Erythritol, but I looked up sweeteners this morning again and saw that Erythritol IS paleo and coconut sugar is NOT paleo. Wish there wasn’t so many different answers to this question. Xylitol is paleo but just as high in carbs as sugar. And Stevia is paleo. I have all three things that I use, but have never bought coconut sugar because it is neither low-carb or paleo friendly. It is so confusing.
Do you have honey or maple syrup? I added how to make it with that on the bottom of the post.
I do have raw honey, but trying not to use it too much because of the high carb content. I need to limit my sweets anyway, but I will try it with the honey. Thank you!
Thank you for the recipe! I can’t wait to try it. I’m also going to try using coconut flour and maple syrup as others have suggested. Can’t wait!
This is really good! I added a tsp of all natural pecan butter for a tasty crunch!
That sounds delicious!!
Made a couple of these tonight for my husband and myself. Delicious! Thanks for sharing! We didn’t have coconut sugar so I used maple syrup. I finished mine and hubby will take the rest of his tomorrow in his lunch box.
I would like to know how the coconut flour turned out for those who tried it?
I am 9 months pregnant and have been struggling with paleo ALL through this pregnancy. This desert is a life/sanity saver, especially when you “must” have chocolate or the world will end 😉 . Thanks for the recipe!
Absolutely perfect! I used cane sugar (1/8 cup) and 1 egg yolk. I’m glad I didn’t change any of your proportions, though, because they were perfect.
Thanks for the recipe. I just made it using the honey and coconut milk option and microwaved 1 minute. Delicious!
Glad you liked it!
Anyone tried an egg free substitute like a flax egg or chia?
Anyone tried an egg substitute like a flax egg or chia?
This was the first dessert in a long time that didn’t feel like a brick in my stomach.
Thank you so much.
Read it, pinned it, tried it out…….used maple syrup and coconut milk, it was Delicious! I did use the microwave but i would like to use the oven next time. Thanks for something simple and quick for my chocolate craving! I will share it on facebook now!
I just quickly whipped this up and scarfed it down in a moment of sheer chocolate withdrawal. It actually came out quite tasty and to the consistency I prefer! Mousse-y, rich, and spongey!
I substituted almond milk for milk and honey for coconut sugar. It was delish!
I used coconut flour. I used 3 tablespoons flour, 3 tablespoons coconut milk, and 2 tablespoons maple syrup. It was amazing! My nonpaleo husband couldn’t get enough!
Loved it. Thanks for sharing.
I had only brown sugar handy. Used exact measurements as given. Can’t believe my eyes when I actually saw the lovely chocolate cake. Can’t stop thanking you…
This was definitely one of the best mug cake recipes I have tried! (I have tried quite a few). The texture and richness was just right. Thank you!
I just tried this, and was a bit disappointed in the texture. I think it would be improved with the addition of some fat — coconut oil or ghee, maybe a couple tablespoons — to combat the dry feel in the mouth. Yummy, but next time I’ll add a little fat to the mix.