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 know I am into a kitchen makeover at the moment and all I have to make my keto recipes is 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 butters made with no added sugar are 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 brand includes added sugar or added vegetables oil that are not keto. The best peanut butter to buy should include only one ingredient, peanuts or eventually a pinch of salt!
How much carbs in peanut butter?
One tablespoon of peanut butter made with 100% peanuts contains 2.5 gram net carbs per tablespoon. Depending on your keto daily macro, it may look high but it’s better to have your carbs from keto friendly food rather than indulging one huge amount of non keto food. As a result, one tablespoon of peanut butter won’t take you out of ketosis while that bakery muffin will! This 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 light 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 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
Unsweetened vanilla almond milk – or unsweetened almond milk or unsweetened coconut milk
How to store mug cake?
This recipe makes two mug cakes and you may want to serve the second mug cake later. If so, I recommend you store half of the uncooked batter in a ramekin. Film the ramekin with a plastic wrap, store in the fridge. The next day, remove the plastic wrap, microwave straight out from the fridge. You may have to microwave 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 serve at 180C (350F) on fan-forced for 10-12 minutes. The baked mug cake will store at room temperature 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
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 you try my
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In a small bowl, add peanut butter, coconut oil and almond milk. Microwave 30 seconds or until the coconut oil is soft and almost melted. Whisk to combine until all the ingredients form comes 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 with carbs !)
Net carbs : 6.7 g per serve (if recipe serve 2 mug cakes)Too much for your macro ? Split the recipe in 3 serve to make smaller mug cakes and gets only 4.5 g net carbs per serve ! Storage:This is a recipe for 2 mug cakes (or 3 to decrease net carbs if needed, see note above). I recommend you the extra batter in the fridge, in single microwave proof mug/ramekin. Wrap the ramekin with a piece of silicone (or plastic wrap to avoid the top to dry). Store up to 24 h in the fridge. The next day, remove the plastic wrap, microwave straight out from the fridge. You may have to microwave slightly longer, an extra 10-20 seconds may be needed to achieve the same texture as the batter is very cold. Another option is to bake both serves at 180 C on fan-forced for 10-12 minutes. The baked mug cake will store at room temperature up to 3 days.