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!)
Net carbs: 6.7 g per serving (if making 2 mug cakes)Too much for your macro? Split the recipe in 3 serves to make smaller mug cakes and get 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 the note above). I recommend keeping the extra batter in the fridge, in single microwave-proof mugs/ramekins. 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 for 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 180C/350F on fan-forced for 10-12 minutes. The baked mug cake will store at room temperature for up to 3 days.