This 1-Minute Sugar-Free Peanut Butter Mug Cake is low carb, grain free and gluten free!
When a crazy craving hits and you just really need a dessert that won't make you feel guilty for indulging or cause a spike in your blood sugar, this cake should be on your To-Make list!
One of the best ways I know of and that I have used often to curb a craving is peanut butter!
Peanut butter is a healthy fat that makes you feel truly satiated. It's one of the best things to quench a craving fast without causing you to crave more.
If you've ever had a snack and felt unsatisfied and then went to have something else, never feeling that satiation, you continue to seek it, right? And then you realize you've devoured a bunch of snacks, way more than you expected and none were ever really satisfying. It's a hard lesson to learn and it's not fun, I've been there.
Trying a spoonful or two of peanut butter or even better try this cake and in minutes you won't be feeling the need to be peeking in the cupboard or fridge for anything else.
Obviously desserts like this, while healthy, aren't meant to be a nightly treat, but an occasional indulgence without the guilt.
1- Minute Sugar Free Peanut Butter Mug Cake
1-Minute Sugar-Free Peanut Butter Mug Cake
Ingredients
- 1 tablespoon peanut butter unsweetened
- 2 tablespoon coconut flour
- 1 egg beaten
- 2 tablespoon unsweetened almond milk
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla extract
- ½ teaspoon vanilla or toffee flavored liquid stevia
Optional Topping for 1 cake
- 1 tablespoon unsweetened peanut butter
- 2 tablespoon heavy whipping cream
- ¼ teaspoon vanilla liquid stevia
Instructions
- Microwave the peanut butter for 30 seconds to soften. Grease 2 ramekins.
- Stir in the remaining ingredients in with the warm peanut butter until well combined.
- Evenly pour the batter into the greased ramekins. Microwave each ramekin for 1 minute then check the center of the cake with a toothpick. If it comes out clean, let cool slightly and enjoy. If it's still slightly wet on the toothpick, microwave for another 20-30 seconds.
- To make topping simply add to a stand mixer and blend on high until desired texture or use a hand mixer to whip.
- Add desired topping once cake is cool. To make a layered cake as in the pictures, place some frosting on one cake, then place second cake on top of the other. Add the rest of the topping and enjoy.
Notes
- You can bake this in the oven at 350 degrees for about 10-15 minutes or until a toothpick in center comes out clean.
- Nutrition info does not include optional toppings.
- Makes this Nut Free: You can replace the unsweetened almond milk with coconut milk if desired but this will increase the calorie amount. Use sunflower seed butter to replace peanut butter.
- To make this layered cake for 2, double the topping recipe.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Sugar, Gluten, and sugar free gal
It turned out great! I recommend monk fruit! Monk fruit tastes even better than sugar! Also try to add frosting it really puts it all together. If you want you can use coconut milk instead. When I made it, it only made one ramekin.
Sharon
Soooo good! Love the peanut butter. I saw your video making this and added 2 Tbsp Lily’s choc chips to the frosting. I will have to make these again, soon! Thank you for sharing
Sabrina
I wanted to tell you about some changes I did to this tonight that were amazing. (Don’t get me wrong-the original is amazing too, but I was craving coconut.). I substituted coconut butter for peanut butter, coconut extract for the vanilla, and coconut stevia for the English toffee. It was so amazing with just a little whipped cream on top and a very small dollop of strawberry jam. Live your recipes!
Lisa
I made this with almond butter instead of peanut butter, and used toffee flavored stevia. I dressed it with raspberry puree and raspberries. YUM!
Sophia
Thank you so much for this awesome recipe! I just made it and it was superb! Do you think this can be made with Almond flour instead? My one daughter is not a fan of coconut.
Brenda
My youngest hates all things coconut and can't tell when I use coconut flour in recipes. You can't really swap almond flour for coconut in recipes because the coconut is more absorbent and requires more liquid in a recipe.
Kaylie
Hi Brenda,
I substituted almond flour for the coconut flour and it turned out absolutely delicious. The texture is very much like bread pudding or Belgian waffle. Thanks for sharing such a great, easy, quick recipe.
Brenda
Thanks for letting me know!
Shantel
If I want to make this into the size of a small cake for our babies first birthday, how much should I times the recipe by, what should the cooking temp be at, and how long to cook? He's obsessed with peanut butter so this may be a winner winner chicken dinner! 😀
Brenda
I think for a small cake if you triple or quadruple the recipe that should be enough to make a small round. I would bake it at 325 for 30 minutes then check it with a toothpick in center.
Shantel
Thanks a lot! I will play around with that!
Kylie
I think it tasted great but I needs a little extra peanut butter and vanilla and if you aren't putting the frosting on top then I think it needs a little honey added to it but other than that I loved it!
Chrissy
I have a hard time with the aftertaste of stevia, so I subbed xylitol to taste for the stevia. It worked great! I also used a bit of powdered xylitol in the topping.
Mary Thornton
Delicious recipe
Katie
I can not wait to try this!! I'm doing trim healthy mama and I think this will fit right in!! I love peanut butter!!! Thank you!
Nick
So I tried this with regular flour, regular milk, and brown sugar instead of the suggested ingredients. I definitely don't recommend trying that, and j don't really wanna talk about it. I bet the recipe works great but I have failed you, Sugar-free mom.
Lizel
Hi. In SA we don't get flavored Stevia, what can it be replaced with?
Brenda
Any sugar free sweetener you prefer is fine, if it's granulated maybe just 1/4 cup.
Carrie
super good Brenda- thanks! I have no idea how, but I had no cream on hand! I used 2 Tbs sour cream instead & delish!
joanna schupp
just wondering why you say this shouldn't be a nightly treat? i have a mug cake every night for dessert and i love it!! it keeps me sane and is low carb and healthy. i usually always add peanut butter, too : )
Brenda
If you're trying to lose weight and have to watch calories, it's a bit high for a nightly treat.
Sara
Lovely. Beautiful photo – Bookmarked and ingredients added to shopping list 🙂
I cannot believe people still think you need to add sugar or gluten to make food delicious AND healthy! People, If you really want to lose weight, burn more calories than you eat, it’s that simple – eat gluten and sugar free! – I followed ‘Tim’s plan’ (http://paleorecipediet.com/paleo-recipes-diet/) which is made to do just that! My only problem is that it costs you commitment and discipline. But it gets easier from day-to-day.
sara
Maya | Wholesome Yum
Mmm, peanut butter in mug cake form. The perfect match.