Posted by This easy keto peanut butter mug cake is fudgy, moist, sugar-free, grain-free, gluten-free, low carb microwave dessert recipe that takes less than 5 minutes from start to finish.
Duration:
PREP TIME: 2 minutes
COOK TIME: 1 minute
TOTAL TIME: 3 minutes
Ingredients
For Cake:
- 1 tbsp unsweetened peanut butter
- 2 tbsp coconut flour
- 1 egg, beaten
- 2 tbsp unsweetened almond milk
- ¼ tsp baking powder
- ¼ tsp vanilla extract
- ½ tsp vanilla-flavored liquid stevia
For Topping:
- 1 tbsp unsweetened peanut butter
- 2 tbsp heavy whipping cream
- ¼ tsp vanilla-flavored liquid stevia
Instructions
- Microwave the peanut butter for 30 seconds to soften, in a greased ramekin or mug you plan to use.
- Stir in the remaining ingredients until well combined.
- Microwave for 1 minute then checks the center of the cake with a toothpick. If it comes out clean, let cool slightly and enjoy. If it’s still slightly wet on the toothpick, microwave for another 30 seconds.
- To make topping simply add to a stand mixer and blend on high until desired texture or use a hand mixer to whip.
- Slice cake in half if desired as I have done in the pictures, add topping if desired and layer one half of the cake on top of the other. Add the rest of the topping if desired.
Notes
You can bake this in the oven at 350 F for about 15 minutes or until a toothpick in the center comes out clean.
Nutrition Information:
| CALORIES: 378 | TOTAL FAT: 33.1g | SATURATED FAT: 12.1g | CHOLESTEROL: 227mg | SODIUM: 114mg | CARBOHYDRATES: 10.3g | NET CARBOHYDRATES: 6.7g | FIBER: 3.6g | PROTEIN: 13.6g |