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 to Make It
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 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 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.
Ingredients
- Coconut flour
2 tbsp
- Cocoa powder
1.33 tbsp
- Canned coconut milk
1 tbsp
- Coconut oil
1 tbsp
- Powdered Erythritol (Icing Sugar)
3 tbsp
- Baking soda
0.5 tsp
- Psyllium Husk (Rough Husk Form)
1 tsp
- Himalayan Pink Sea Salt
0.13 tsp
- Water
2 tbsp
- Apple cider vinegar
0.25 tsp
- Canned coconut milk
2 tsp