Keto Peanut Butter Mug Cake

This Keto Peanut Butter Mug Cake is like a cross between a chewy peanut butter cookie and a soft peanut butter cake! It's perfect for a quick low carb dessert or a fun keto breakfast!

Disclaimer: This recipe contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way! 

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! 

Ingredients In Keto Peanut Butter Mug Cake

• Natural Peanut Butter
• Butter
• Egg Yolk
• Sukrin Brown Sweetener
• Powdered Monkfruit/Erythritol Sweetener
• Vanilla Extract
• Almond Flour
• Coconut Flour
• Xanthan Gum

Tools I Used For Making Keto Peanut Butter Mug Cake

• Small Mug or Ramekin
• 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!

Other Peanut Butter Recipes You May Like:

• No Bake Keto Chocolate Peanut Butter Cheesecake
• Chewy Keto Peanut Butter Cookies
• Keto Peanut Butter Stuffed Chocolate Cookies
• Easy Low Carb Keto Peanut Butter Fudge
• Keto No Bake Peanut Butter and Jelly Bars

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:

1. 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. 
2. Add the two sweeteners and mix well once again.
3. 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). 
4. Press this dough evenly into the bottom of the ramekin or whichever greased mug you plan to use.
5. 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

Other Similar Recipes You May Like: