Keto Chocolate Peanut Butter Mug Cake

Keto Chocolate Peanut Butter Mug Cake..yum!

I've always been a fan of mug cakes.

For years, I made low carb, high protein chocolate mug cakes for breakfast.

They varied each day and I could never settle on one recipe because I was always determined to improve on my last one.

The rubbery protein mug cakes you'd see online were NOT my thing. I hated that airy, weird rubber texture.

I always wanted my mug cakes to taste decadent..like some delicious unhealthy (but actually healthy) dessert for breakfast.

I went through phases of making lava mug cakes by adding liquid or other ingredients to the center of my cakes.

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I also went through phases of just purposely under-baking my mug cakes slightly, which I actually think is key when trying to keep microwave desserts moist.

After my protein dessert phase, I then got into keto mug cakes using almond flour, coconut flour, monkfruit sweetener, etc. as the base rather than protein powder and wowww that made a difference.

Almond flour is delicious. Monkfruit sweetener is way better (and healthier) than Splenda.

Keto mug cakes are on a whole other level.

I love making low carb mug cakes for breakfast because eggs and bacon, as much as I love them, don't always fill my breakfast void when I used to eat muffins and pancakes and toast on the daily.

Sometimes you need something sweet.

I also love that mug cakes are a no bake dessert. This means, no heating up the stove or oven, to big mess. Just a simple small microwave dessert.

Some of the mug cakes and microwave recipes I've made on keto so far have included:

And of course, now this recipe.

All of my keto mug cakes have a similar base to keep the soft and moist but have a few changes based on flavour.

The base of this mug cake is made up of almond flour, coconut flour, cocoa powder and xanthan gum.

The almond flour and coconut flour together is important mainly because it helps lower the calories of the overall cake.

If you use just almond flour, the mug cake ends up being quite calorie dense. This is because you have to use more almond flour to compensate for coconut flour since it's less absorbent.

But it is doable and will still taste great if you don't mind the added calories.

Using coconut flour on it's own also isn't the best option. Coconut flour is very absorbent and lower in calories.. so in that regard it's nice but you can't beat the great neutral flavour that almond flour provides, as well as the richness it gives to the batter.

Again, using coconut flour alone is doable, but not recommended if you can get both flours.

Next, the reason we add xanthan gum is to improve the texture and mouthfeel of our mug cake.

Xanthan gum gives the batter a thicker consistency and a slightly bit of elasticity almost as gluten does in white flour.

This in-turn results in a chewier/smoother cake.

Xanthan gum is an amazing ingredient and I highly, highly recommend it if you do any amount of keto baking but it is not a requirement to make this recipe.

The next ingredients we add are to sweetener the recipe.

These include both powdered monkfruit/erythritol sweetener and sukrin brown sugar sweetener.

Now if you don't have both of these or just have one different sweetener at home, that's completely fine! You don't have to use these two sweeteners.

I just recommend them because they give the best possible flavour when combined.

The powdered monkfruit/erythritol sweetener also blends seamlessly into no bake desserts (or under-baked desserts such as this one) so if you can get your hands on it, this is the best sweetener I could recommend for all keto dessert baking.

The next ingredients we add are butter, water and vanilla extract.

The butter gives the richness to our cake, while the water helps it stay moist in the microwave (it's good to add a little more liquid to microwave desserts in general because they are more likely to dry out in a microwave vs and oven).

Lastly, we add our sugar free chocolate chips and natural peanut butter.

These two ingredients will make up the center of our mug cake.

The chocolate chips I use are made by Krisda and are just 2 NET carbs per tablespoon but if you aren't in Canada, then you can also use Lily's or ChocZero chocolate chips or even 90% dark chocolate instead!

Natural chunky or smooth peanut butter also both work for this recipe. The smooth just may make it more like a runny lava cake!

Ingredients In This Keto Chocolate Peanut Butter Mug Cake

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the brownies a chewier texture.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier brownie recipes such as this one.
I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

Tools I Used To Make This Easy Low Carb Chocolate Peanut Butter Mug Cake

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making This Keto Chocolate Peanut Butter Microwave Cake

I mixed my ingredients in a separate bowl then scraped the batter into a greased ramekin for a clean finish but this is completely optional.
If you know your microwave cooks on the faster-side then cook the brownie for just 45s to start and add time as needed. (My microwave bakes slower and took 1 min for reference)
If you want a solid brownie that you can dump onto a plate, cook it longer, if you want a super gooey, fudgey brownie then cook it for the times I specified.
This is great topped with low carb ice cream or homemade whipped cream as well!

Make This Keto Mug Cake Ahead Of Time

You can totally make this chocolate peanut butter mug cake ahead of time if you wish.
You can either mix up the dry ingredients and add the wet ingredients later..
OR mix up the whole mug cake except the chocolate chip and peanut butter filling and refrigerate. Then just before baking, place your chocolate chips and peanut butter into the center of the cake and microwave as usual! (You may need an extra few seconds since the batter was in the fridge)