3 Minute Microwave Coconut Flour Brownies
I made this last night. I had some low carb butter cream frosting in the fridge. Since the frosting gets too hard to spread when it's cold, I put it in the microwave on power level 4 for a few seconds and it melted. I just drizzled it over my brownie. Yummy! My husband tried it and even he liked it! The benefits of using coconut flour are tremendous, but it takes a lot of trial and error to come up with a good recipe since it's so absorbent. This recipe is a total winner. The brownies are cake-like as opposed to fudge-like.
I made this last night. I had some low carb butter cream frosting in the fridge. Since the frosting gets too hard to spread when it's cold, I put it in the microwave on power level 4 for a few seconds and it melted. I just drizzled it over my brownie. Yummy! My husband tried it and even he liked it! The benefits of using coconut flour are tremendous, but it takes a lot of trial and error to come up with a good recipe since it's so absorbent. This recipe is a total winner. The brownies are cake-like as opposed to fudge-like.
- Carbohydrate 0.35584 g
- Cholesterol 247.18 mg
- Fat 27.40884 g
- Fiber 0 g
- Protein 5.7766 g
- Saturated Fat 15.952072 g
- Serving Size 1 1 Recipe (72g)
- Sodium 225.184 mg
- Sugar 0.35584 g
- Trans Fat 2.34603199999999 g
- Calories 267 calories
Step-by-step
- Whisk together.
- Microwave for 1 1/2 minutes (depending on microwave).
- I make this in a shallow square container or glass loaf pan, cut into 2 or 3 servings and drizzled with melted LC Chocolate Butter Cream Frosting or with a little whipped cream.
- You can add a few chopped walnuts into the batter.
Standard baking guides omit how aggressively coconut flour absorbs liquid due to its high fiber density. Without sufficient moisture from the egg, butter, and cream, this flour swells into a dry, crumbly mass that refuses to set properly under rapid microwave heating. Whisking the batter thoroughly until the baking powder distributes evenly prevents bitter pockets of cocoa powder and ensures a uniform rise within the ninety-second cooking window.
Microwave wattage heavily influences the final internal texture, requiring adjustments downward if your appliance exceeds 1000 watts to prevent the edges from turning rubbery before the center solidifies. Pouring the batter into a shallow square container instead of a deep mug creates a greater surface area for steam to escape, which stops the crumb from becoming overly dense and wet.
Swapping powdered erythritol for standard granulated sugar alters the structural moisture retention, because sugar attracts water while sugar alcohols can cause a cooling sensation and drier mouthfeel.
