Home and Gear 1401.02

LCHF Microwave Brownies

I adapted the following recipe from a low carb microwave chocolate cake-in-a-mug recipe, as usual modifying it for my own taste and pantry, but mostly for my cookware (in this case corelle one-quart rectangular bakeware, approximately 6.5" by 5.25" by 2.25" high). I also use a kitchen scale wherever possible.

 
Ingredients
  2 oz     unsalted butter          ┐
  4.5 oz   half and half cream      ├ measure into 1qt microwave cookware
  1/8 tsp  salt                     ┘
  1        beaten egg               ┐ whisk together in small bowl
  1 tsp    vanilla                  ┘
  2.4 oz   almond flour             ┐
  0.5 oz   coconut flour            │
  0.2 oz   sucralose                ├ whisk together in 1qt bowl
  2 tbsp   unsweetened cocoa powder │
  1/4 tsp  baking soda              ┘
  1/2 tsp  vinegar                  ─ have ready to measure
Optional
  2 oz     chopped nuts             ┐ have ready to go in another bowl
  2 oz     dark chocolate chips     ┘

1. Measure out all ingredients in advance.
2. Microwave half and half mixture for 30 seconds or until butter is melted.  
3. Whisk in egg and vanilla.
4. Whisk in dry ingredients until smooth and evenly mixed.
5. Whisk in vinegar.
6. Mix in nuts and chocolate (if adding).
7. Microwave 2 minutes 30 seconds on high.

Makes 12 small brownies, each about 95 calories, 3 grams protein, and 2 grams net carbs.

If you add chocolate chips and nuts, the brownies will be on the gooey side and somewhat more fragile, and about 150 calories, 4 grams protein, and 5 grams net carbs per serving (assuming walnuts and semi-sweet chocolate chips).

This article is part of the seeking42 recipe series.

Updated 1402.20 to add protein count.

If you wish to comment on this post, see the companion blogspot entry.