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!