Carnivore Microwave Brownie (1‑Minute High‑Protein Mug Dessert)

A rich, fudgy brownie you can make in the microwave with carnivore‑friendly ingredients only. Ready in about 1 minute, with no flour, no nuts, and almost no cleanup.

Craving something chocolatey on carnivore but don’t want to bake a whole pan of brownies? This single‑serve carnivore microwave brownie is rich, fudgy and ready in about 1 minute. It uses simple animal‑based ingredients and cooks right in a mug or ramekin, so there’s almost no cleanup. Keep it strict with only carnivore‑approved ingredients, or add a touch of cocoa and sweetener if you’re more ketovore. It’s the perfect late‑night treat when you want dessert now without falling off your plan.

Fun fact: I originally found inspiration while browsing brownie ideas and landed on a neat twist from a baking blog. If you like comparing riffs on classic desserts, check out this take on red velvet brownies for ideas that inspired my texture tweaks: best homemade red velvet brownies.

Why Make a Carnivore Microwave Brownie?

Ever want dessert immediately and not regret it later? Me too. I designed this recipe for nights when I want chocolate but don’t want carbs or a long cleanup. You’ll get a rich, slightly fudgy bite that uses animal-based ingredients to keep it aligned with low-carb or carnivore-leaning eating.

I make this when I come home tired and need a tiny celebration. The microwave does the heavy lifting, and I get dessert in under five minutes. Is that lazy? Maybe. Is it worth it? Absolutely.

What “Carnivore” Means Here

Let’s be clear: I don’t claim this is strict-carnivore if you require zero plant-derived components. I call it carnivore-friendly because I replace typical flour and sugar with animal-based or low-carb alternatives.

• Primary animal-based ingredients: eggs, butter, and optional cream cheese or gelatin for structure.
• Low-carb sweeteners: I use erythritol or monk fruit to avoid sugar spikes.
• Flavor driving: cocoa powder stays—yes, it’s technically plant-based, but it adds the chocolate soul. You can skip it if your version of carnivore is ultra-strict.

Why keep cocoa? Because life without chocolate would be a personal tragedy. Ever wondered why some carnivore recipes still wink at chocolate? Flavor, my friend. Flavor.

Ingredient and Method

I labeled this part clearly because people actually want a didactic section (me included). Below you’ll find exact ingredients and a no-nonsense method that gets you a brownie that doesn’t taste like regret.

Ingredients (single serving)

• 1 large egg
• 1 tbsp unsalted butter, melted (or ghee if you prefer)
• 1 tbsp cream cheese (softened) — optional but makes it fudgier
• 1 tbsp cocoa powder (unsweetened) — bold flavor
• 1 tbsp erythritol or monk fruit (adjust to taste)
• Pinch of salt
• 1/4 tsp vanilla extract (optional)
• Optional: 1 tsp collagen powder or gelatin for extra chewiness

Method (microwave, because why not)

1. Crack the egg into a microwave-safe mug or small bowl. Whisk quickly until smooth.
2. Stir in melted butter and cream cheese until the mixture looks uniform.
3. Add cocoa powder, sweetener, pinch of salt, and vanilla. Mix thoroughly. If you use collagen, add it here.
4. Microwave on high for 30–45 seconds. Start shorter—microwaves vary. The top should look set but slightly glossy.
5. Let it rest for 30 seconds to finish cooking and cool slightly. Eat straight from the mug or flip it onto a plate.

Quick tip: don’t overcook. You want fudgy, not rubbery. If it looks dry, you nuked it too long. If you undercook it, it still tastes fine — call it molten-lava brownie and own it.

Texture & Taste Expectations

What should you expect? Think dense and fudgy with a buttery mouthfeel. The cream cheese makes it silky. Collagen adds chewiness and protein without messing with flavor.

• Fudgy: Cocoa + butter = deep chocolate notes.
• Dense: Egg and no flour lead to a compact crumb.
• Rich: This isn’t a light snack; one bite feels satisfying.

I prefer to top mine with a tiny pat of butter or a scoop of full-fat whipped cream. Fancy? No. Delicious? Definitely.

Tips, Variations, and Troubleshooting

Want to tweak it? I got you. Here are some quick variations and fixes based on what I’ve tested.

Variations

• Double chocolate: Add a few drops of unsweetened chocolate or a square of 90% dark chocolate—melt it right into the batter.
• Coffee kick: Add 1/4 tsp instant espresso powder to enhance chocolate depth.
• Vanilla cream swirl: Mix a small spoon of cream cheese with vanilla and swirl on top pre-microwave.
• Extra protein: Stir in a teaspoon of collagen or a scoop of unflavored protein powder (adjust sweetener).

Troubleshooting

• Brownie too runny: Microwave longer in 10-second bursts. Also mix better; unmixed cocoa pockets act weird.
• Rubber texture: You overcooked it. Cut microwave time by 10 seconds next try.
• Bland flavor: Add more salt or vanilla. Yes, salt is magic.

Equipment and Timing

You don’t need fancy gear. Use a microwave-safe mug and a spoon. I sometimes use a ramekin for a slightly better crust.

• Time to prep: 2 minutes
• Microwave time: 30–45 seconds
• Total time: Under 5 minutes

Efficiency wins. I rarely bake for 20 minutes when a microwave gives me dessert faster than I can convince myself to wait.

Nutrition & Macros (approximate)

I like to know what I’m eating. Here’s a rough macro breakdown for the single-serving version above. Numbers vary by ingredient brands and optional add-ins.

• Calories: ~200–260
• Protein: ~10–15g (higher with collagen)
• Carbs: ~2–5g (assuming erythritol)
• Fat: ~16–22g

If you care about exact numbers, weigh your portions. I eyeball mine and live with it. FYI: this feels like dessert but won’t wreck a low-carb day.

Why This Works (Science, But Chill)

You don’t need a PhD. The brownie relies on eggs for structure and fat for richness. Cocoa provides flavor and minimal bulk. Erythritol keeps sweetness without sugar spikes. I like that the recipe plays to the strengths of these ingredients: structure from protein, texture from fat, and flavor from cocoa.

Ever notice how eggs can do so much? They bind, they lift, they make things edible. They are the underrated MVPs of single-serving microwave desserts.

My Personal Failures (So You Don’t Repeat Them)

I burned a few microwave brownies. Yep, I watched a microwave go from “set” to “charred” in seconds because I got distracted by my phone. Learn from my mistakes:

• Always set a timer.
• Stir well so cocoa disperses.
• Start with the lower time range and add 10 seconds if needed.
• Use a bigger mug than you think to prevent splatter.

Also, one time I left out salt because I was trying to be “healthy.” The brownie tasted like sad mud. Don’t skip the pinch of salt. Trust me.

Serving Suggestions (Because Presentation Counts)

You can eat this straight from the mug and feel like a champion. Or if you want to be slightly extra:

• Top with a small pat of butter (melts beautifully).
• Add a dollop of whipped cream or mascarpone for decadence.
• Sprinkle a few flaky sea salt crystals for contrast.

These tiny touches make the microwave brownie feel intentionally indulgent rather than rushed. Presentation matters when you try to impress yourself.

Is This Truly “Carnivore”?

Short answer: depends on your version of carnivore. If you follow a relaxed carnivore or low-carb plan, this fits nicely. If you follow an ultrarestrictive carnivore diet with zero plant inputs, skip the cocoa and sweetener and treat it as an egg-butter pudding. I like flexible approaches. IMO, life tastes better with some chocolate.

Final Thoughts (Not a Long Goodbye)

So here’s the deal: you get a fast, satisfying, low-carb dessert that solves the late-night craving problem with minimal fuss. I love how it delivers chocolate without oven drama or long ingredient lists. Try it once; tweak it the next time. You’ll probably end up making slight variations because that’s how I got to my favorite version.

Want to experiment? Change the sweetener, add collagen, or swirl in a little cream cheese. Just don’t forget the pinch of salt.

Give it a shot tonight. If your microwave betrays you like mine occasionally does, blame the appliance, not the recipe. You’ll still end up with something edible and surprisingly delightful.

Thanks for reading — go make chocolate happen. Any tweaks you try, tell me about them; I live for recipe gossip. 😉