- 1 tbsp Ghee
- 1 tbsp Monkfruit Natural Sugar Substitute
- 3 tbsp Blanched Almond Flour
- 2 tsp Organic Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Organic Psyllium Husk Powder
- 1 Large eggs
- 1 tbsp Lily`s Dark Chocolate Chips
- 1 tbsp Heavy Cream
Find a mug and put 1 tbsp of ghee or grassfed butter. Put in microwave for about 30 seconds or until butter is melted. Swirl butter around mug to coat.
Add 1/2 of the tbsp of chocolate chips to remaining butter and mix until chocolate melts. Put the rest of the chocolate chips aside to use later.
Add sugar, almond flour, cocoa, baking powder, psyllium husk, and egg and mix well until thoroughly incorporated
Put in microwave for 90 seconds then let it cool for 2-3 minutes. Letting it cool will make it more fudge brownie like but if you can't wait it will taste more like cake.
Remove the cake from the mug by running a butter knife around the mug and flipping it upside down.
Let cool if its too warm to cut. cut the mug cake into 4 equal pieces. Save the mug to make the topping.
Use the mug that you just took the cake out of and put in the remaining chocolate chips with the heavy cream. Put in microwave for 30 seconds then remove from microwave and mix until chocolate sauce forms. It will look very smooth.
Set up the 4 brownies on a plate and cover them up with the chocolate sauce. You can add shavings of dark chocolate like I did on the picture above to make it better for presentation but there is no need for it for flavor.
Additional add-ins: Try pecans for that nutty flavor with lower carbs.
Got more add-in suggestions let me know below!