Peanut Butter Mug Cake (Keto)
This microwave peanut butter mug cake is nutty and rich yet keto, low carb, and gluten-free. It makes the perfect healthy breakfast or sugar-free dessert for one in 1-2 minutes. It has 6 ingredients: peanut butter, almond flour, butter, egg, sugar substitute, and chocolate chips... and will satisfy your cravings without guilt.
- Prep time
- 1 min
- Cook time
- 1 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 tbsp unsalted butter
- 3 tbsp creamy peanut butter
- 1 tbsp blanched almond flour
- 1 large egg (at room temperature)
- 2 tbsp Swerve (granulated (or other))
- 3 tbsp dark chocolate chips (sugar-free or keto)
Instructions
- 1
In a 12-ounce mug, melt 1 tbsp of unsalted butter in the microwave, about 20-30 seconds, or until melted. Then, stir in the peanut butter, almond flour, egg, and sugar substitute such as Swerve or goldenmonk fruit until the mixture is combined.
- 2
In a small bowl, melt 1/2 tbsp of unsalted butter with 2 tbsp of chocolate chips in the microwave, about 45-60 seconds or until chocolate is melted. Stir very well until chocolate is smooth.
- 3
Pour melted chocolate on the top center of the peanut butter mixture and draw a few swirls with a chopstick or the tip of a pairing knife. Add about 1 tbsp of chocolate chips on top and microwave for about 60 to 80 seconds or until cooked and well set.
- 4
Let cool for at least 2 minutes before enjoying warm. If you want, serve with a scoop of vanilla ice cream on top.