Keto Peanut Butter Mug Cake
Servings: 1 peanut butter mug cake
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!
**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!
Ingredients In Keto Peanut Butter Mug Cake
- Natural Peanut Butter
- Egg Yolk
- Sukrin Brown Sweetener
- Powdered Monkfruit/Erythritol Sweetener
- Vanilla Extract
- Almond Flour
- Coconut Flour
- Xanthan Gum
Serving: 1mug cake | Calories: 390kcal | Carbohydrates: 5.1g | Protein: 8.9g | Fat: 33.8g | Fiber: 3.8g