Single-Serve Flourless Fudge Brownie (Low Carb)

Pure ganache energy. No flour of any kind — just brown butter, melted chocolate, cocoa, and an egg yolk. Bakes into something between a brownie and a molten lava cake.

Ingredients

• 14 g unsalted butter (browned, measured after browning)
• 28 g sugar-free chocolate chips
• 10 g allulose
• 10 g Swerve Brown
• 1 large egg yolk
• ¼ tsp vanilla extract
• 1 tbsp heavy cream
• 1 tbsp unsweetened cocoa powder
• 1 pinch fine salt
• 1 tbsp sugar-free chocolate chips (for topping)

Instructions

1. Preheat oven to 325°F. Butter a 6 oz ramekin well.
2. Melt the butter in a small saucepan over medium heat, swirling until the milk solids turn golden and it smells nutty — about 3 minutes. Pour into a small bowl.
3. Add the chocolate chips to the hot brown butter and stir until completely melted and smooth. Let cool 2–3 minutes.
4. Whisk in the allulose and Swerve Brown until dissolved. Add the egg yolk, vanilla extract, and heavy cream and whisk until silky and combined.
5. Stir in the cocoa powder and salt until just combined. Batter will be thick and glossy.
6. Pour into the prepared ramekin. Top with the extra chocolate chips. Bake at 325°F for 12–15 minutes. The edges should be set and the center should still have a slight jiggle — that's your fudgy center. Don't overbake.
7. Let sit 5 minutes before eating straight from the ramekin. For a cleaner brownie, cool 20 minutes and it will firm up.

Notes

Molten tip: Pull it at 12 minutes and eat immediately for a lava cake effect. At 15 minutes it's a dense fudge brownie. Both are great — just different moods. No ramekin? A small oven-safe mug works fine.

DessertLow Carb