Keto Peanut Butter Mug Cake is an easy 60-second almond flour mug cake recipe with a delicious bakery-style muffin texture. Plus, it’s gluten-free and dairy-free!
If you follow me on my Instagram, you might know that I like simple keto recipes. And what’s more simple than a recipe done in a microwave! So be ready for keto mug cake recipes starting with this delicious low-carb peanut butter mug cake.
Is peanut butter keto?
All-natural peanut butter made with no added sugar is low-carb and keto-friendly. The main thing when you buy peanut butter on a keto diet is to look at the ingredient list. In fact, many peanut butter brands include added sugar or added vegetable oils that are not keto.
The best peanut butter to buy should include only one ingredient, peanuts. And perhaps a pinch of salt, but that’s it!
How many carbs are there in peanut butter?
One tablespoon of peanut butter made with 100% peanuts contains 2.5g of net carbs. Depending on your keto daily macros, it may look high, but it’s better to have your carbs from keto-friendly food rather than indulging in one huge amount of non-keto food.
That’s why one tablespoon of peanut butter won’t take you out of ketosis while that bakery muffin will! This being said, this keto peanut butter mug cake is your safe option to indulge and stay on track.
Keto peanut butter mug cake for two!
This is a recipe for two that you can share or meal prep for your next day’s snack or breakfast. Keep reading for meal prep and storage but first, let’s see the ingredients you need to make this simple almond flour mug cake with peanut butter.
- Peanut butter – no added sugar, no added salt.
- Coconut oil – I used unrefined coconut oil, which has a slight coconut flavor. Otherwise, use refined coconut flour or butter.
- Egg – don’t replace by flax egg, I tried, and it doesn’t come out great at all.
- Almond flour – thin, blanched, or almond meal, but the mug cake will come out slightly drier.
- Baking powder – or half the amount of baking soda if preferred.
- Sugar-free crystal sweetener – as always, I am using Monk fruit stevia blend, but erythritol or xylitol will work well too. Read my review of keto-friendly sweeteners to learn some more!
- Unsweetened vanilla almond milk – or unsweetened almond milk or unsweetened coconut milk.
How to store mug cakes?
This recipe makes two mug cakes, and you may want to serve the second mug cake later. If so, I recommend storing half of the uncooked batter in a ramekin. Film the ramekin with plastic wrap, store it in the fridge.
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The next day, remove the plastic wrap and microwave straight out from the fridge. You may have to microwave for slightly longer. An extra 20 seconds may be needed to achieve the same texture as the batter is very cold.
Another option is to bake both servings at 180C (350F) on fan-forced mode for 10-12 minutes. The baked mug cake will store at room temperature for up to 3 days.
How to serve my mug cake?
Mug cakes can be dry on their own, and I always recommend a dollop of cream on top. The good thing with that extra tablespoon of cream: it doesn’t add carbs to the recipe! Your keto toppings options are:
- unsweetened whipped cream
- unsweetened whipped coconut cream
- sour cream
- cream cheese
- warm peanut butter – careful. This will add a few carbs to the recipe.
More keto mug cake recipes
If you love fixing your sweet craving quickly with mug cakes as I do, I also recommend trying:
I hope you enjoy this new easy keto recipe. If you make it share a picture with me on Instagram!
Keto Peanut Butter Mug Cake
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- 2 tablespoons Natural Peanut butter no added sugar, no added oil
- 1 tablespoon Coconut Oil or butter
- 1 tablespoon Unsweetened vanilla almond milk
- 3 tablespoons Almond Flour
- 1 large Egg beaten, at room temperature
- 1 ½ tablespoon Erythritol monk fruit, erythritol or xylitol or 6 stevia drops
- 1 teaspoon Baking Powder
- In a small bowl, add peanut butter, coconut oil, and almond milk. Microwave for 30 seconds or until the coconut oil is soft and almost melted. Whisk to combine until all the ingredients come together into a cream.
- Stir in the sugar-free crystal sweetener, baking powder, almond flour, and beaten egg (at room temperature), until it forms a cake batter.
- Transfer the mug cake batter evenly into 2 ramekins or microwave-safe mugs.
- Microwave each ramekin individually for 60 seconds.
- Serve immediately with unsweetened whipped cream or an extra drizzle of warm peanut butter (will adds some carbs!)
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.