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Keto Chocolate Peanut Butter Mug Cake

Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Dessert, Snack
Keyword: ket mug cake, keto chocolate peanut butter, keto chocolate peanut butter mug cake, no bake keto dessert
Servings: 1 keto mug cake
Calories: 382kcal

Ingredients

Instructions

  • In a small greased bowl or ramekin, whisk together all of your dry ingredients including; almond flour, unsweetened cocoa powder, coconut flour, sukrin brown sugar sweetener, powdered monkfruit/erythritol sweetener, salt and xanthan gum.
  • Next add your melted butter, water and vanilla extract. Stir until combined.
  • Even out the top of your mug cake, then make a well in the center.
  • Place the peanut butter/chocolate chips into the center of the mug cake, pressing down slightly and cover with the rest of the batter.
  • Microwave for 45s-1:20s (depending on how you like your brownie/how strong your microwave is - see the tips on this).
  • Grab a spoon and enjoy your Keto Chocolate Peanut Butter Mug Cake!

Notes

Ingredient Links

  • 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.

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)

Nutrition

Serving: 1chocolate peanut butter mug cake | Calories: 382kcal | Carbohydrates: 5.9g | Protein: 8.6g | Fat: 33.9g | Fiber: 10.3g