Ingredients:
- 3 Tbsp. warm water
- 1 Tbsp. Keto Chow Egg White Protein
- 1 Tbsp. unsweetened almond butter room temperature
- 2 Tbsp. allulose
- 1 Tbsp. Dutch processed cocoa powder
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. coarse salt
- 1 tsp. sugar-free chocolate chips optional
- Oil for greasing the mug
Directions:
- Mix the Egg White Protein into the warm water until it is dissolved.
- Add the almond butter and mix well.
- Add the allulose, cocoa powder, vanilla extract, and salt and mix until well-combined.
- Pour the batter into a greased microwave-safe mug and sprinkle the chocolate chips over the surface if using.
- Microwave on full power for 45-60 seconds. (At 45 seconds, the brownie will be fudgier; at 60 seconds it will have a more cake-like texture.)
- The mug will be very hot. Let cool slightly before removing from the mug or digging in!
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Nutrition Facts
Keto Brownie Mug Cake
Serving Size
1 mug brownie
Amount per Serving
Calories
168.68
% Daily Value*
Fat
10.56
g
16
%
Saturated Fat
2.24
g
14
%
Sodium
677.84
mg
29
%
Potassium
486.19
mg
14
%
Carbohydrates
20.39
g
7
%
Fiber
5.15
g
21
%
Sugar
0.77
g
1
%
Sugar Alcohol
0.99
g
Net Carbs
2.25
g
Protein
11
g
22
%
Calcium
62.17
mg
6
%
Iron
3.05
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
