Ingredients

Scale

1 egg beaten
2 tablespoons heavy cream or canned coconut milk
1 tablespoon salted butter softened, plus more for greasing or coconut oil
1 teaspoon vanilla extract
1/4 cup almond flour or sunflower seed flour
2 tablespoons Monk Fruit Allulose sweetener or see notes above for swapping
2 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso powder
1/4 teaspoon baking powder
pinch salt
1 tablespoon sugar free chocolate chips optional

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Instructions

Grease two 8-ounce coffee mugs, ramekins, or microwave-safe bowls with butter.
In a small bowl, mix the egg, heavy cream, butter, and vanilla extract until well combined.
In another bowl, whisk together the dry ingredients, including chocolate chips if you're using them.
Combine the wet ingredients with the dry ingredients until fully mixed.
Divide the batter evenly into the two mugs.
Microwave each brownie separately in 30-second intervals until the center sets and a toothpick comes out clean, usually about 1 minute on high power.
Store any leftovers in the refrigerator for up to a week, reheating as needed.

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Notes

If using sunflower seed flour, the taste may be slightly different but still delicious.
For a crunchy topping, add nuts or more chocolate chips before microwaving.
You can bake these in the oven by placing the mixture in a suitable dish and adjusting the temperature and time accordingly.

Author: jeremy
Prep Time: 5 minutes
Cook Time: NO DATA
Category: Dessert
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 1g
Sodium: 150mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg