May 27, 2024 / Lyn Jones / 0 Comments
Deep, dark, and fudgy, this mug brownie will satisfy any sugar cravings.
Try adding walnuts or hazelnuts.
1 tsp Avocado Oil
2 Tab Almond Flour (or sunflower seed flour or hemp flour)
2 Tab The Ultimate Icing Sugar Replacement by Swerve (halve this)
1 Egg yolk (freeze the white)
¼ teaspoon Vanilla Extract
1 Tab Cocoa
1 Tab Water
To a microwave-proof ramekin, add the avocado oil, almond flour, swerve, egg yolk, vanilla extract, cocoa powder, and water. Add nuts and chocolate chips if desired. Stir to combine.
Microwave on high for 50-60 seconds. You may need to adjust the time depending on your microwave, being careful not to overcook the brownie. Serve immediately!
COMMENTS:
– Delicious with whipping cream
– I replaced the water with coffee and used canola oil for the flavor neutrality. This is my new go to when I need something sweet!
– I use a splash of lemon to get rid of the eggy taste
– A bit grainy but satisfies the sweet tooth
May 27, 2024 / Lyn Jones / 0 Comments
Such a quick versatile recipe and so easy. Yummy, and dense enough to be filling.
Ingredients
1 Tab Coconut Flour (or 1T more of almond but will be less fluffy)
3 Tab Almond Flour
¼ teaspoon BP
1 tsp Powdered Erythritol (Icing Sugar) – if you want sweet
salt
1 large egg
2 tsp Avocado oil (or butter for a more buttery taste)
1.Combine drys together. (combine straight into mug or mix first in a bowl).
Add in an egg & avocado oil, then stir the ingredients to combine.
2.MW mug on high for 1 minute. It will puff up and slightly darken around the edges.
You can gently press down on scone to feel that it’s done.
3. You can MW it for longer. Once it cools for a minute, you can slip it out of the mug and slice. Smear a pat of butter on the mug biscuit as a Keto-friendly topping.