Low Carb Chocolate Peanut Butter Mug Cake
You will love this chocolate peanut butter mug cake, full of flavor and done in only a few short minutes. Topped with extra peanut butter this will have your sweet tooth satisfied. This recipe uses the confectioners sugar version of erythritol. Be sure to use a peanut butter powder that is sugar-free or has no sugar added.
How to Make It
Step 1
In a tall coffee mug, melt butter and chocolate together and microwaving for 30 seconds or until completely melted.
Step 2
Add the sweetener, baking powder, almond flour, peanut butter powder, a pinch of salt, and cocoa powder.
Step 3
Add the egg and vanilla extract. Mix with a spoon until completely blended.
Step 4
Microwave for 45-50 seconds. Be sure not to overcook it because the cake will become dry quickly. The cake will puff considerably, do not be alarmed!
Step 5
In the meantime, mix 1 teaspoon peanut butter powder with 1 teaspoon of warm water to make a peanut butter sauce. Pour it over the hot cake.
Ingredients
- Butter – 1 tablespoon
- Unsweetened Baking Chocolate Bar by Baker’s – 1 ounce
- The Ultimate Icing Sugar Replacement by Swerve – 5 tablespoon
- Baking Powder – ½ teaspoon
- Almond Flour – 1 tablespoon
- All Natural Powdered Peanut Butter by Pb & M’e – 1 tbsp
- 100% Cocoa Special Dark by Hershey’s – 1 teaspoon
- Raw Egg – 1 large
- Vanilla Extract – ¼ teaspoon
- All Natural Powdered Peanut Butter by Pb & M’e – 1 tbsp
- Warm Water – 1 teaspoon