Keto Peanut Butter Mug Cake

Serves: 1

Ingredients:

1 tbsp + 2 tsp natural peanut butter, melted
1 tbsp butter, melted
1 egg yolk, whisked
1/4 tsp vanilla extract
1 tbsp sukrin brown sweetener, 10g (or another tablespoon of monkfruit sweetener)
1 tbsp powdered monkfruit/erythritol sweetener, 10g
2 tbsp almond flour, 14g
1 tsp coconut flour, 3g
1/4 tsp baking powder
pinch of xanthan gum (optional, helps make it chewy!)
pinch of salt
1-2 tsp heavy cream (optional, if you want a softer/gooier mug cake)
chopped peanuts and/or additional peanut butter for topping

**Note – These are updated directions compared to my youtube video. I found this way easier, you don't have to use an extra bowl and it helps to fully dissolve the sweeteners!**

Directions:

In a bowl (or the greased ramekin/mug you want to use) mix together the peanut butter, butter, egg yolk and vanilla extract until well-combined.
Add the two sweeteners and mix well once again.
Add the almond flour, coconut flour, baking powder, xanthan gum and salt and mix again until you get a nice thick dough. (You can add 1-2 tsp heavy cream at this point for a gooier cake).
Press this dough evenly into the bottom of the ramekin or whichever greased mug you plan to use.
Microwave the cake for ~45s then top with additional chopped peanuts and peanut butter if desired and enjoy!

Nutrition facts: 390cals | 33.8g fat | 5.1g NET carbs | 12g protein | 3.8g fiber

Print Recipe

5 from 1 vote

Keto Peanut Butter Mug Cake

Prep Time5 mins

Cook Time1 min

Total Time6 mins

Servings: peanut butter mug cake

Calories: 390kcal

Ingredients

1 tbsp + 2 tsp natural peanut butter melted
1 tbsp butter melted
1 egg yolk whisked
1/4 tsp vanilla extract
1 tbsp sukrin brown sweetener 10g (or another tablespoon of monkfruit sweetener)
1 tbsp powdered monkfruit/erythritol sweetener 10g
2 tbsp almond flour 14g
1 tsp coconut flour 3g
1/4 tsp baking powder
pinch of xanthan gum optional, helps make it chewy!
pinch of salt
1-2 tsp heavy cream optional, if you want a softer/gooier mug cake
chopped peanuts and/or additional peanut butter for topping

Instructions

In a bowl (or the greased ramekin/mug you want to use) mix together the peanut butter, butter, egg yolk and vanilla extract until well-combined.
Add the two sweeteners and mix well once again.
Add the almond flour, coconut flour, baking powder, xanthan gum and salt and mix again until you get a nice thick dough. (You can add 1-2 tsp heavy cream at this point for a gooier cake).
Press this dough evenly into the bottom of the ramekin or whichever greased mug you plan to use.
Microwave the cake for ~45s then top with additional chopped peanuts and peanut butter if desired and enjoy!

Notes

**Note - These are updated directions compared to my youtube video. I found this way easier, you don't have to use an extra bowl and it helps to fully dissolve the sweeteners!**

Tips For Making This Keto Peanut Butter Mug Cake

This cake reminds me of a chewy peanut butter cookie but if you'd like it more cake like, add a bit of heavy cream to the batter!
Don't like peanut butter? Try this cake with almond butter or hazelnut butter instead!
All microwaves vary, if yours is quite high heat like mine, you may only need 45s where-as if you microwave tends to heat more slowly, you may need a full minute. You can also bake it less if you want a softer, more gooey cake!