Keto Chocolate Peanut Butter Mug Cake

No ratings yet

Keto Chocolate Peanut Butter Mug Cake

When it comes to dessert, in my mind, there is no better combo than chocolate and peanut butter. So when those chocolate cravings come, these Low Carb Chocolate Peanut Butter Mug Cakes are a lifesaver. Super quick to whip up. Serve with keto ice cream, yogurt or whipped cream and an optional drizzle of peanut butter.

Prep Time 5

Cook Time 15

Servings mug cakes

Calories 363kcal

Author Jo Harding

Ingredients

10 tablespoons almond flour
4 tablespoons Swerve sweetener granulated
1 teaspoon baking powder
2.5 tablespoons cacao powder or unsweetened cocoa powder
1/16 teaspoon salt (if there is no salt in the peanut butter)
2 large eggs
1 tablespoon unsweetened peanut butter unsweetened, no sugar added
4 tablespoon butter melted (or coconut oil for dairy-free)
1/2 teaspoon vanilla extract
1 tablespoon sugar-free chocolate chips Lily's brand

Instructions

Preheat the oven to 350 F / 180 C / 160 fan.
Add all the dry ingredients (almond flour, Swerve, baking powder, cacao and optional salt) to a bowl and stir with a spoon to combine.
Place the eggs in a bowl and whisk using an electric whisk until super fluffy.
Add the eggs, peanut butter, butter and vanilla to the dry ingredients and mix using the electric whisk until smooth. (Don’t over beat.)
Spoon the mix evenly into individual ramekins and press chocolate chips into the top.
Bake for 15 - 18 minutes or to your liking. Allow to cool for a few minutes so they firm up a bit. Serve with keto ice cream, yogurt or whipped cream and an optional drizzle of peanut butter.
Alternatively, microwave on high for 60- 90 seconds until just set.
Storage: Best fresh.

Notes

Net Carbs 5g

Nutrition