Egg-Free Keto Microwave Brownie

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    15 min

Egg-Free Keto Microwave Brownie

If you have nut and egg sensitivities, it can be hard to find Keto and Low Carb dessert recipes that are also quick to make. Here we have created both an egg-free and nut-free Keto microwave brownie. The recipe is created using coconut flour, coconut milk, psyllium husk powder (for structure), and cocoa powder. The brownie is “baked” in the microwave until just set so it is nice and soft.

How much sweetener should I use?

We opted for just the right amount of sweetener, which is three tablespoons. Using this amount of sweetener makes it perfectly sweet. However, more is not always better. If you like the taste of dark chocolate more so, opt for two tablespoons of sweetener instead.

Best length of time to cook the brownie

The best length of time to cook the brownie is about 1 ½ minutes on high in the microwave. Every microwave is a little different, even among the same brand and model. You may have to adjust the time by keeping an eye out for the brownie to look puffed and cooked in the center without letting it cook much past that point.

How do I choose the right coconut milk for this recipe?

We used full-fat canned organic coconut milk. You can also use conventional coconut milk, but it needs to be the canned variety. If you have a higher calorie limit, feel free to substitute coconut milk for coconut cream for a richer cake.

Do I have to use coconut flour in this recipe?

No, you can substitute coconut flour for almond flour. If doing so, use 6 tablespoons of almond flour in replacement for the coconut flour.

What other variations can I make?

If you want to mix things up a bit, you can add sugar-free chocolate chips! These days sugar-free or stevia-sweetened chocolate chips come in all sorts of flavors.

To make the ultimate pairing, serve this with other egg-fee Keto decadent recipes like our Keto Coffee Protein Shake to make for a delicious protein snack.

  • Net Carbs

    5.6 g

  • Fiber

    10 g

  • Total Carbs

    42.7 g

  • Protein

    3.5 g

  • Fats

    16.9 g

233 cals

 Egg-Free Keto Microwave Brownie

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut flour

    Coconut flour

    2 tbsp

  • Cocoa powder

    Cocoa powder

    1.33 tbsp

  • Canned coconut milk

    Canned coconut milk

    1 tbsp

  • Coconut oil

    Coconut oil

    1 tbsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    3 tbsp

  • Baking soda

    Baking soda

    0.5 tsp

  • Psyllium Husk (Rough Husk Form)

    Psyllium Husk (Rough Husk Form)

    1 tsp

  • Himalayan Pink Sea Salt

    Himalayan Pink Sea Salt

    0.13 tsp

  • Water

    Water

    2 tbsp

  • Apple cider vinegar

    Apple cider vinegar

    0.25 tsp

  • Canned coconut milk

    Canned coconut milk

    2 tsp

Recipe Steps

steps 3

15 min

  • Step 1

    Combine the coconut flour, cocoa powder, canned coconut milk, coconut oil, sweetener, baking soda, psyllium husk powder, and sea salt in a small bowl. You can also combine these ingredients directly into a 4 oz ramekin.
    Step 1
  • Step 2

    Next, add the water and apple cider vinegar. Stir well to combine. The mixture should be smooth. If using a small bowl to mix the ingredients, place the mixture in a 4 oz ramekin.
    Step 2
  • Step 3

    Microwave on high for 1 ½ minutes or until the center of the brownie is cooked through. Microwaves vary greatly even between the same brand and model, so be sure to keep an eye on the brownie and use your best judgment. Top with chilled coconut cream, if desired.
    Step 3

Comments 1

  • josie0695

    josie0695 2 years ago

    The link to the protein shake (near the end of the description) goes to a peppermint mocha drink, not to a protein shake.