Ooey gooey low carb brownie for one. When you just need that chocolatey goodness but you don’t want to make a big batch. These whip up in less than 20 minutes!
You know what’s lovely about brownies? Well, besides the fact that they are filled with butter and chocolate and taste really, really good? Besides those appealing attributes, the good thing about brownies is that they are infinitely adaptable. There are probably as many ways of making brownies as there are fish in the sea. You can make them cakey or fudgy, crisp or soft, dark or light, you can stuff them and frost them and crumble them into a trifle. You can make them with nuts or chocolate chips or peanut butter. You can make them with butter or vegetable oil or coconut oil or no oil at all (although please don’t ever serve me a brownie without copious amounts of fat). You can make them vegan, raw, gluten-free, grain-free, sugar-free, dairy-free, or low carb. You can make them suitable to any taste and any dietary restriction. And you can make a big huge pan to serve a crowd or you can make just one to satisfy that last minute craving. Brownies are amazing.
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Usually when I make brownies, it’s the “whole pan to feed a crowd” type of recipe. My family can put a pretty good dent in a pan of brownies before you can bat an eye. And I also tend toward the “let’s get fancy and frost this pan of chocolatey goodness with some crazy delicious thing” type of recipe. Because I love falling down the rabbit hole of fun and creative recipe creation, and I typically see a pan of brownies as a blank slate just waiting for me to write all over it.
So for me, it’s actually a challenge to create a recipe that isn’t all wild and fun and made to serve at least 12 people. It often takes me more work to perfect, because small-scale cooking is tricky. You often can’t use a whole egg, you need just a touch of butter or oil, and it ain’t easy to quantify a “pinch” of baking powder. The first attempt, you may end up with something too goopy, the second might be a little too dry. You have less room for error when baking a single serving than you do with a big batch.
How to Make Low Carb Brownies for One!
But I won’t lie. Perfecting this single serve low carb brownie recipe was not a huge hardship. Every one that came out of my oven, whether too goopy or too dry, was rather tasty in its own unique way. And now that I’ve got it down pat, you can benefit from all of my experiments.
I also recommend serving these with a scoop of Keto Vanilla Ice Cream when they are still warm from the oven. This is officially Low Carb Brownie Heaven.
Want brownies to serve a crowd? You’ve got to try my Ultimate Fudgy Keto Brownies. So easy to make and so delicious.
- 1 tbsp butter
- 1 tbsp powdered Swerve Sweetener
- 2 tsp egg whites
- 1/8 tsp vanilla extract also great with peppermint extract!
- 1 1/2 tbsp almond flour
- 1 1/2 tbsp cocoa powder
- 1/8 tsp baking powder
- 1 tbsp water
- 1 tsp sugar free chocolate chips
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Preheat oven to 325F.
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In a small ramekin, melt butter in microwave. Stir in powdered sweetener until well combined. Stir in egg whites and vanilla extract.
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Stir in almond flour, cocoa powder and baking powder, then add water and stir until mixture is smooth. Sprinkle the top with chocolate chips.
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Bake 12 to 18 minutes (less for gooey, more for cakey). This will also depend on how shallow or deep your ramekin is.
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Let cool a few minutes and then top with whipped cream or low carb ice cream for a delicious treat!
Serves 1. Each serving has 5.56 g NET CARBS.
Food energy: 237kcal
Total fat: 20.67g
Calories from fat: 185
Cholesterol: 30mg
Carbohydrate: 10.68g
Total dietary fiber: 5.12g
Protein: 5.53g
Cathy says
Yum! Definitely going to try this!
Jeanne says
Mmmmm…yes please! Looks awesome Carolyn,
Sharon B. says
Carolyn, I was practically drooling at your description of different types of brownies, but the photo put me over the top (so to speak). Guess what I’m having for dessert tonight? 😉
Thank you!
patricia says
What type of egg white did you use…..powdered or real? Thanks, looks yummy
Jennyj says
This was fantastic. Husband ordered out some Chinese food and I was jealous, so I whipped this up and wow, it was beyond my expectations. So gooey and rich, it really was like a regular brownie, didn’t feel like a low carb treat at all.
Carolyn says
Yay!
mip says
Would this work with vegan butter and flax seed meal (vegan eggs)?
Carolyn says
This one might, actually. It’s worth a try! At worst, you’d end up with a gooey chocolate concoction that would still taste great.
Terri says
I just made it in microwave and it was delicious
Diane says
How many minutes in the microwave? I’m dying to try this!
Mary says
I also made this in the microwave recently. Really good whether gooey or cakey.
Stephanie says
Is there a ‘feeds 12’ version of this recipe? 🙂
Carolyn says
Yup and it’s called….times everything by 12 😉 I have actually made a quadruple batch, that worked out well.
Jackie Apparicio says
Carolyn, thanks for the recipe! I can’t wait to try it. Was wondering for other family members sake, is there a substitute to nut flour I can use that works! If now, they will just have to watch! Thank you.
Carolyn says
Sure! Try sunflower seed flour.
Karly says
I just made this and OMG. Exactly what I needed this afternoon. I skipped the chocolate chips and grated some dark chocolate on top instead. so dang good!!
Carolyn says
So glad you liked it, Karly. Hows the keto diet going?
kelly says
this looks great. Do you think it would work in the microwave? If not, I’ll definitely be trying it in the oven, but thought I’d ask. Thanks for the awesome recipes! Just made your coconut cheesecake for Easter!
Carolyn says
I think several people have done it in the microwave for a minute or 90 seconds.
Nicole says
Thank you for sharing this! I’m usually the only one in the house eating chocolate cake or brownies, so when I need a quick chocolate fix, I often make a mug cake in the microwave (so I don’t end up eating a whole pan of brownies all by myself). This is a life saver!
Sandra says
I just finished eating a Single Serve Chocolate Chip Brownie with a hot cup of coffee with lots of cream. What a splendid way to pamper yourself in the mid-afternoon.
Delicious recipe, perfect portion and super easy. Since I separated a fresh egg to get the egg white, I at first had a little problem measuring out the 2 tsp of egg white. (Part of the white in the tsp wanted to go back into the bowl.) I beat the white a little with a small whisk and was able to measure out 2 tsp perfectly. Challenge met and resolved. Now I’ll use the rest of the white and yolk for breakfast tomorrow. Thank you for all that you do to make life good in the low carb, gluten free world
Keely says
If I don’t have a ramkin can you use a glass Pyrex?
Carolyn says
I think that should work.
Keely says
I also only have granulated swerve … Would that change the texture and taste? I need to get powdered
Carolyn says
It might end up a bit grittier.
Julia says
Try pulsing it in the blender with a bit of cornstarch for a few seconds.
Jenny says
I used regular swerve and it worked fine, i just wisked it into the melted butter for a minute or two to “cream” it together. No grittiness!
Carolyn says
Good to know!
Darlene says
Thank you Sandra, was wondering how to measure just 2 tsps. Great idea!
Barbara says
Can you microwave this recipe? Looks awesome ❤thanks ??
E says
Are there other sweetener options (and measurements)?
Carolyn says
It all depends on what you want to use.
E says
Sorry. Nothing artificial. Would rather use straight up sugar, maybe coconut sugar or maple syrup.
Carolyn says
Hi there. Apparently you are unaware that Swerve IS natural? I don’t use artificial sweeteners…ever.
Jill says
I was worried about this too. Swerve is natural WHAT? I had not heard of it until this recipe.
Carolyn says
Erythritol: a naturally occurring sugar alcohol found in fruits and fermented foods. Oligosaccharides, a natural prebiotic fiber similar to inulin. Check out their website, it will give you more details.
Lesley says
Here it says says erythritol is made from corn. https://www.decodedscience.org/erythritol-made-manufacture-low-calorie-sugar-substitute/42248
Is Swerve made from corn?
Carolyn says
It’s made from a glucose syrup that can be made from either sugarcane or corn. But it’s fermented, so there is neither any sugar cane or any corn left after the microbes that are introduced to the glucose syrup have digested it and fermented it. There is no glucose either.
Lesley says
I do realize that it has neither “corn” nor glucose in it, but for me it is also about what industries I want to support. Unless it is heritage corn erythritol is made from, then it is not an industry that I choose to spend my money on. Everybody has options. We all decide which options we choose. ?
Sonja says
What do you think about substituting 1 Tbsp. almond milk for the 1 Tbsp. water?
Carolyn says
Totally fine.
Tamara says
This is an absolutely amazing brownie!! I use 2 T sweetener and microwave for one minute. Chocolate heaven!!!! Thanks for sharing!!!
Carolyn says
Thanks for sharing your tips!
Bethany says
I made these tonight for my husband and I. I used granular erythritol and mixed it well with the butter like one commenter mentioned and it was great. No grittiness. The brownies were to die for! I added some pecans as well. So good. I was so happy they were made with things I had in the kitchen. (I never have protein powder $$) We will be making again and again…maybe with a cheesecake layer on top next time? yum.
Bethany says
Oh, and I added a pinch of salt…because I add salt to just about everything 😉
PDX Girl says
I made this, and it was really good.
Thanks so much for publishing all these low carb recipes. I have such a sweet tooth, and it’s nice to find something that won’t send me into a diabetic coma.
Do you ever eat anything sweet that is not low carb???
Carolyn says
Nope, not anymore. I stick to the program, except maybe for a tiny bit of my husband’s dessert if we go out to eat. I find it easier that way, and I also find that there are so many good things I can make, I am not really tempted to go off course.
Lin says
I haven’t made the brownie yet, but I was lucky enough to snag some Halo Top ice cream. That was one great recommendation! The only problem is that it is hard to find. I got it from Whole Foods, but they constantly run out of it, so I solved that problem by calling them and reserving an order. They told me that they had received 96 cartons the previous day, and except for cartons that were specifically reserved, they only had three left in the freezer case, less than 24 hours later.
Now I am looking forward to making the brownie and put the Halo Top on it. Bliss!
Carolyn says
Wow are you serious? My WF always has some in stock!
Barbarainnc says
What size dish did you use?? 4 oz. ? ?
Linda @ The Fitty says
I love this recipe but I try not to have almond flour–anything I could substitute with or could I just leave it out?
Carolyn says
How about sunflower seed flour?
Sue says
Hazelnut flour?
Bonnie says
What size ramekin?
Carolyn says
I used ones that are about 1 cup capacity.
Nancy says
Ok woman! You are FAB!!!
Love love love this!!! Added walnuts – swoon!!!
Sing it with me:
“Well I think I love you…”
??❤️
Deb says
Thank you for an “oven” recipe. We threw out our microwave two years ago and do not miss it.
Debbie says
Just made this for my daughter and myself, going to my great grand sons 3rd. No birthday cake for us. This was fabulous so I had to make a second one to take with us. Thank you so much for this great recipe
ILKO says
Just wondering about the carb content in this browni. Says5.56 g. 1 tbsp sugar free chocolate chips contains 4 g carbs, 1 tbsp cocoa contains 3 g carbs, plus the almond flour. Is something cuts down the carbs? Other than that it’s such a yummy guilt free thing for sweet tooth ???
Carolyn says
Net carbs is total carbs minus the fiber and the erythritol.
Amanda says
Omg I’ve found THE brownie recipe! I added half a teaspoon of instant coffee and nuked mine in the microwave for 30 seconds and it came out perfect! Moist, ooey gooey chocolatey rich goodness!
Maureen says
Made this just now as I wanted a quick and yummy but not so wicked chocolate snack! Oh my goodness! Thank you for the recipe. I broke up some 86% dark chocolate over the top before I cooked it and had it with a dollop of cream and some finely chopped berries! One of the yummiest brownies I have ever had and I have had a few! ? Definitely a winning recipe for me! You are a genius Carolyn!
Carolyn says
Glad it hit the spot!
Tamera Alexander says
Just made this! Completely wonderful!
Lin says
This was pretty good. Definitely satisfied my sweet tooth. Might have been different with powdered swerve. I had granulated erythritol. Which seemed to work.
Rhonda from Baddeck says
I definitely have to try this recipe, but the most valuable thing I got out of this post was learning about Halo Top ice cream. THANK YOU! I checked online and ran straight to my nearby Kroger – I’ve been craving “real” ice cream (not coconut milk) for ages and this really hit the spot. I’ll make the brownie tomorrow, I think (but I’ll need to get more ice cream to put on top of it). Thank you so much!
Holli says
Hi! Is this egg white powder? or real egg? or is it one or the other?
Thanks for your website, your work, it’s the greatest!
Maria says
The video shows liquid egg white from a carton. The powdered egg white, once reconstituted, would probably work as well. Carolyn, or anyone chime in on this? Thank you.
Nan says
You may have already answered this, but can you estimate how many servings I would need to make to use 1 large eggwhite?
Carolyn says
I would measure that egg white out by the teaspoon to be accurate.
Sarah says
We are having this tonight and cannot wait!! Right after we have your slow cooker BBQ meatballs from the EKK! I’ve also made some homemade vanilla ice cream to dollop on top! I already know this brownie recipe is going to hit the spot. Thanks Carolyn!!
Jennifer Blake says
Yum yum yum. Brownies are a total favorite around here! These look AWESOME!
Liz says
What a yummy way to assuage those chocolate cravings!!!
Jennifer Farley says
I love this! I prefer to have small batches of sweets so I’m not too tempted by a large pan of brownies! Single serve is perfect.
Taylor @ Food Faith Fitness says
These are the perfect treat for the weekend!
Erin @ Dinners, Dishes, and Desserts says
Absolutely perfect! Not to just not make them every single day!
gerry speirs says
The ideal snack!
Kerry says
Yum!
Shy says
Can i use a blend of stevia and erythritol?
Carolyn says
For this recipe, it should be fine.
Linda says
My dear Carolyn, I always have a small amount of carton Eggwhites left over from making your Multipurpose Bread and you have just provided the perfect yummy recipe to help me finish them up. Yay.
Carolyn says
Glad to hear it.
Janine says
Tried this tonight and it far exceeded my expectations! I’ve tried microwave mug cakes etc in the past however always found they came out rubbery – this one is amazing oven baked and topped with cream. 10/10
Carolyn says
Thanks, Janine!