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Keto Chocolate Peanut Butter Mug Cake

Indulge in a quick, decadent treat with this Keto Chocolate Peanut Butter Mug Cake. Perfect for satisfying your sweet tooth without the guilt, this single-serve dessert is rich, moist, and loaded with creamy peanut butter and chocolate flavors.
Course Desserts
Cuisine American
Keyword keto dessert, Keto Mug Cake, Low-Carb Chocolate Cake, Peanut Butter Mug Cake, Quick Keto Snack
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
Calories 345kcal

Equipment

  • Microwave-safe mug
  • Measuring spoons
  • Fork or small whisk

Ingredients

  • 2 tablespoons Almond flour 30g
  • 1 tablespoon Unsweetened cocoa powder 15g
  • 2 tablespoons Erythritol 24g
  • ¼ teaspoon Baking powder 1g
  • 1 large Egg
  • 1 tablespoon Unsweetened almond milk 15ml
  • 2 tablespoons Natural peanut butter 32g
  • ½ teaspoon Vanilla extract 2.5ml
  • 1 tablespoon Sugar-free dark chocolate chips 15g
  • Pinch of salt

Instructions

  • Lightly grease the inside of a microwave-safe mug with a bit of oil or non-stick cooking spray to prevent sticking.
  • In the mug, combine the almond flour, unsweetened cocoa powder, erythritol, baking powder, and a pinch of salt. Mix well to ensure there are no lumps.
  • Crack the egg into the mug with the dry ingredients. Add the unsweetened almond milk and vanilla extract. Stir thoroughly until you have a uniform batter.
  • Drop the peanut butter into the center of the batter, not stirring it in, to create a peanut butter 'core' once the cake is cooked.
  • Top the batter with sugar-free dark chocolate chips.
  • Place the mug in the microwave and cook on high for about 60 seconds. Microwave times may vary, so check the cake at 50 seconds to ensure it doesn't overcook. The cake should be moist but not liquid.
  • Allow the cake to cool for a minute or two. It can be enjoyed straight from the mug or turned out onto a plate.

Notes

For a nut-free version, substitute almond flour with coconut flour, but reduce the amount to 1 tablespoon as coconut flour is more absorbent.
Adjust the sweetness to your taste; some might prefer a little more or less erythritol.
If you don't have a microwave, this cake can be baked in an oven-safe dish at 350°F (175°C) for 12-15 minutes. Just be sure to check for doneness with a toothpick.
Always remember that microwave wattages vary, and cooking times may need to be adjusted accordingly.

Nutrition

Calories: 345kcal | Carbohydrates: 12g | Protein: 13g | Fat: 28g | Fiber: 8g | Net Carbs: 4g