A soft, buttery base, a dense, rich brownie centre, and a creamy chocolate ricotta topping — low carb, sugar free, and ready in minutes.

If you’ve ever craved a rich chocolate dessert but didn’t want to spend an hour baking, this 90 Second Keto Brownie is exactly what you’re looking for. Featuring a soft, buttery base, a dense, rich brownie centre, and a creamy chocolate ricotta topping, this recipe delivers the flavour and texture of a classic Mississippi Mud Pie while remaining completely keto friendly and sugar free.

Unlike many microwave brownies that become dry or rubbery, this 90 Second Keto version is designed to stay slightly gooey in the centre while developing beautiful layers after chilling overnight. Whether you enjoy it warm, at room temperature, or straight from the refrigerator, this dessert satisfies serious chocolate cravings in just minutes.

SOFT AND GOOEY OR DENSE AND DECADENT?

For a soft, gooey center, microwave the brownie for just 30–40 seconds. If you microwave it for 60 seconds, you’ll get a richer, denser, more cake-like brownie instead of a molten center. Either way, it’s delicious—the choice is yours!

WANT A CRUST?

You can make the brownie with or without a crust. The choice is yours. Both ways are delicious!

About Measurements & Precision in Keto Baking

Traditional baking often teaches that cooking is art while baking is science, meaning every measurement must be exact. That’s why many bakers prefer weighing ingredients in grams instead of measuring with cups. Keto baking often follows similar advice, but this recipe takes a slightly different approach.

Ingredients such as almond flour, cocoa powder, sweeteners, and chocolate chips can vary between brands, storage conditions, humidity, and even how firmly ingredients are packed into a measuring cup. Rather than chasing exact gram weights, focus on achieving the proper consistency described in the recipe. Small variations rarely affect the success of a quick 90 Second Keto microwave dessert like this one.

Think of the measurements as reliable starting points. The goal is creating a brownie with a soft, buttery base, a dense, rich centre, and a smooth chocolate cream topping — not perfection on a kitchen scale.

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What Makes This 90 Second Keto Brownie Different?

Many microwave brownie recipes sacrifice flavour for speed. They often become dry, cakey, or rubbery because they’re cooked too long or rely on excessive coconut flour. This 90 Second Keto recipe was developed to mimic the experience of eating a true Mississippi Mud Pie — instead of a single brownie layer, you’ll enjoy three distinct textures: a soft, buttery base, a dense, rich brownie layer that stays moist in the centre, and a smooth chocolate cream topping made with ricotta or cottage cheese.

Because the brownie finishes cooking from residual heat after microwaving, it stays moist instead of becoming overcooked. After refrigerating overnight, the layers become beautifully defined, making every slice look as impressive as it tastes.

Why It Works

Each ingredient in this 90 Second Keto brownie has a specific purpose. Almond flour creates a tender, soft base without using traditional flour. Butter adds richness while keeping that base moist and buttery. Melting the chocolate with refined coconut oil creates a silky brownie batter that remains soft after cooking. The egg provides structure while keeping the brownie moist. Adding baking powder is optional, but it creates a slightly thicker brownie layer if you prefer additional height. The ricotta topping adds creaminess while balancing the intense chocolate flavour — its mild taste allows the cocoa powder and sweetener to shine without becoming overly rich.

Taste & Texture

The first bite starts with a soft, buttery base followed by a dense, rich brownie centre that practically melts in your mouth. The chocolate cream topping is smooth, light, and slightly tangy, creating the classic contrast found in traditional Mississippi Mud Pie. It’s decadent enough for guests yet simple enough to make on an ordinary weeknight.

Soft, buttery base
Dense, rich brownie
Silky chocolate cream
Crunchy toppings

Ingredient Breakdown

Almond Flour — Provides structure while keeping the brownie low in carbohydrates.
Butter — Creates a rich flavour and helps the base stay soft and moist.
Unsweetened Cocoa Powder — Adds deep, true chocolate flavour without added sugar.
Sugar-Free Chocolate Chips — The primary source of chocolate richness. Sugar-free chocolate bars work equally well.
Refined Coconut Oil — Improves melting and produces a smoother brownie batter without adding coconut flavour.
Egg — Binds the brownie together while creating a moist, fudgy texture.
Baking Powder (Optional) — Adds a little extra lift for those who enjoy a slightly taller brownie.
Ricotta Cheese or Cottage Cheese — Creates a creamy chocolate topping that transforms this dessert into a true Mississippi Mud Pie experience. If using 1% or 2% cottage cheese, drain it thoroughly before mixing to prevent the topping from becoming too thin.
Sugar-Free Powdered Sweetener — Sweetens the chocolate cream while maintaining a smooth texture.
Optional Toppings — Finish with powdered sweetener, cocoa powder, toasted pecans, sugar-free chocolate chips, or a combination of your favourites.

Equipment

5½-inch × 5½-inch microwave-safe glass dish
Small microwave-safe bowl
Mixing spoon or silicone spatula
Measuring cups and spoons
Microwave
Offset spatula or the back of a spoon for smoothing the topping

Common Mistakes

Overcooking — Microwave ovens vary in power. If cooked too long, the brownie becomes dry instead of fudgy.

Adding the Cream Too Soon — Never spread the chocolate cream onto a warm brownie. The topping will soften and lose its beautiful layered appearance.

Skipping the Overnight Chill — Although delicious immediately, chilling overnight produces cleaner slices, firmer layers, and an even better flavour.

Using Undrained Cottage Cheese — Low-fat cottage cheese contains more moisture than ricotta. Draining it first creates a much thicker chocolate cream.

Variations

Extra Chocolate — Stir additional sugar-free chocolate chips into the brownie batter before microwaving.

Mocha Brownie — Add ½ teaspoon instant espresso powder to intensify the chocolate flavour.

Nut Lover’s Version — Fold toasted pecans into the brownie batter before cooking.

Double Chocolate — Top with both chocolate chips and cocoa powder for an extra-rich finish.

Nutritional Values

Entire Batch (Servings: 4 Brownies)

Calories: 956
Fat: 87.5g
Protein: 34.5g
Total Carbs: 17.5g
Fibre: 6.8g
Net Carbs: 4.8g

Per Brownie (1 of 4)

Calories: 239
Fat: 21.9g
Protein: 8.6g
Total Carbs: 4.4g
Fibre: 1.7g
Net Carbs: 1.2g

Per Brownie (1 of 8)

Calories: 120
Fat: 10.9g
Protein: 4.3g
Total Carbs: 2.2g
Fibre: 0.9g
Net Carbs: 0.6g

Nutritional values are approximate and will vary depending on the brands of ingredients used. These calculations are based on Lilly’s® Dark Chocolate Chips (No Sugar Added) and 4% cottage cheese. Lilly’s Dark Chocolate Chips contain 50 calories, 5g fat, and 1g protein per tablespoon. Net carbohydrates from Lilly’s Dark Chocolate Chips are not included because they are sweetened with stevia and erythritol, which are not counted in the net carbohydrate calculations used in Sinless Sourdough recipes. If you substitute another brand of sugar-free chocolate, recalculate the nutrition using that product’s nutrition label.

Storage

Store covered in the refrigerator for up to 5 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Individual servings can be warmed in the microwave for a few seconds if you prefer a warm brownie with soft, melty chocolate.

Practice Batch Philosophy

Every microwave cooks a little differently. Your first 90 Second Keto brownie is your practice batch — take note of how your microwave performs and adjust the cooking time slightly if necessary. Small adjustments of only 5–10 seconds can make the difference between a gooey brownie and one that is overcooked. Once you’ve learned the timing for your microwave, you’ll be able to make this recipe perfectly every time.

Rules for the Best Brownie

The brownie must be completely cooled before adding the chocolate cream.
For the cleanest layers and best texture, assemble the brownie, cover it, and refrigerate overnight before serving.
If you prefer a warm dessert, microwave an individual serving for a few seconds before eating. The brownie becomes warm while the chocolate softens into a rich, melty centre.
This brownie is equally delicious served warm, at room temperature, or chilled.

Disclaimer: All information provided on this website regarding the health benefits of sourdough low carb bread is intended for educational purposes only. The content presented is not meant to be taken as specific medical advice.