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.