Peanut butter mug cake is a fabulous way to start off the new year, especially when it’s sugar free. This delicious low carb mug cake recipe takes only minutes to make, and it’s peanut butter and chocolate. How can you go wrong? Instructional video included.
Friends, you have got to make this easy Peanut Butter Mug Cake Recipe to celebrate the start of a new year. I first published this recipe in 2015 but I recently updated this mug cake recipe to make it lower in carbs but just as delicious.
It’s beyond easy to make and I often whip them up when I have nothing to feed my kids on a weekday morning. You don’t see them complaining, trust me!
Do you eat any traditional or lucky foods on New Year’s Day?
Until a few years ago, I had no idea that there were “lucky foods”. As a kid I ate whatever my parents happened to serve and there were no traditional first-day-of-the-year foods in our house. I do remember some lovely brunches with quiche and croissants. And later on, I ate whatever foods my queasy stomach could handle after a night of celebrating and drinking too much.
But black-eyed peas, cabbage and sauerkraut or pickled herring? No, these lucky foods never graced my New Year’s Day table. And apparently I never suffered much ill luck from not partaking. Mind you, perhaps I would have had even BETTER luck if I had consumed a pickled herring on New Year’s morn.
Perhaps I missed my chance at fame and fortune. We will never know, will we?
You know what I think is lucky? Discovering the low carb diet and falling in love with creating recipes that seem indulgent but are actually healthy. That’s my kind of luck, right there. I also think peanut butter and chocolate are lucky, especially when they come together in one package, like a low carb peanut butter mug cake recipe.
You’re lucky when you have the chance to eat peanut butter and chocolate together for breakfast without derailing your gluten-free diet.
You’re particularly lucky when said breakfast is ALSO low carb and takes all of about 3 minutes to whip up, because then you can make some for the whole family before they are even awake. That’s what the peanut butter chocolate mug cakes are!
Doesn’t it feel great (and lucky) to be able to create a healthy breakfast treat that meets with everyone’s approval, all in the time it takes to make your morning coffee? Yep, that’s my definition of lucky.
So eat a peanut butter mug cake and revel in your luck. May the coming year bring you much lucky low carb goodness! To your health.
How to make Peanut Butter Mug Cake
A few tips for making this easy keto mug cake recipe:
This recipe makes 6 small mug cakes. That works out well for my hungry family of five. But as you can see in the video, it’s easy to cut the recipe in half.
Peanut butter tends to thicken cake batters the longer it sits, so you need to work quickly on this one, getting it into the mugs or ramekins as soon as it’s all mixed together.
Readers have asked if they can whip up the batter and then refrigerate the cakes until they are ready to make them. Because the batter thickens so much with the peanut butter, this does not work well. You are better off cooking the cake and then re-warming it when you are ready to eat.
Allergens: You can use any nut butter here, so if you are allergic to peanuts, feel free to sub in almond butter. You can also sub in coconut oil if you need to be dairy free.
We just eat them right out of the mugs but if you want to remove them, be sure to grease your mugs or ramekins very well.
Oven-baking: I realize that not everyone uses a microwave. You can also bake these at 350F for about 15 minutes.
More Great Keto Mug Cakes
Peanut Butter Chocolate Chip Mug Cakes
Ingredients
- ⅓ cup peanut butter
- ¼ cup butter
- ⅔ cup almond flour
- ⅓ cup Swerve Sweetener
- 2 teaspoon baking powder
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup water
- 3 tablespoon dark chocolate chips, sugar-free
Instructions
- In a microwave-safe bowl, melt peanut butter and butter together until smooth.
- In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined. Stir in chocolate chips.
- Divide among 6 ramekins or mugs and microwave each for 1 minute, until puffed and set. Serve warm.
Notes
flora nodine says
This was a good recipe…I used Splenda Stevia because that is what I had.
sandra says
Is the carb 6.7 g including fibre or net carb is actually 3.7 g per muffin ( total carb – fibre ). thank you
Carolyn says
6.7g is total carbs. 3.7g is net.
Michelle says
Can you make the recipe and just make 1 ramekin and save the rest for later use?
Carolyn says
The batter thickens a lot so I would cook them all and then refrigerate those and re-warm them.
Julie says
I just made a single one and will make a full batch in the oven later today after a a birthday cake fail from a mix. I can’t have a lot of sweeteners besides Splenda but so many recipes use too much and it tastes horrible. I used some packets of splenda and soy nut butter and it was amazing! For people with the chocolate chips sinking just put them on top last and they float. So thrilled that my Christmas tradition of leftover birthday cake was saved by this recipe. Any other recipes that use a small amount of sweetener (and no coconut flour)??
Irma Furnish says
This looks yummy! What size mug/ramekin is best to use?
Carolyn says
It should be at least 4 ounces… 6 is better, just in case of spillover.
Rasha says
I love all your recipes I can’t wait for the new one .If I want to use oven instead microwave could I ?
Carolyn says
Yes. Try 350 for 15 min or so… then check on it every few minutes after that.
Martine says
This was quite good, 5 stars for eliciting praise from my extremely fussy husband who declared it “definitely hit the spot”.
Diana M. says
Oh my goodness! This is so delicious!! I am usually not a fan of almond flour recipes, but this one was moist and yummy, not coarse and gritty (which has been my experience with almond flour recipes in the past). Who does not love the perfect pairing of chocolate and peanut butter??? My picky hubby has been keto for two months and the recipe received his seal of approval and that is saying a lot! Thank you, Carolyn. I just bought your keto baking cookbook and I cannot wait to try more of your recipes!! Thank you for bringing normalcy back into our lives…
Cheryl says
Delicious! Saving this one for sure!!
Gina says
How long would I need to cook if I put twice the amount of a normal mug into a large mug? So divested out into three instead of six.
Carolyn says
You will need to experiment.
Sarah a Taylor says
Hi,just wanted to let you know that in the video,it shows you putting one egg in the bowl for peanut butter cake,and the instructions say to put two eggs,which one is right?
Carolyn says
The video is a half batch. So they are both right.
Carrie says
Can I use chunky peanut butter ?
Carolyn says
I can’t see why not.
Dawna says
This looks yummy. Making it is easy. When hubby throws out the dreaded in hungry words I think I’ll make this. Anymore I love easy and these recipes help me get b call on the horse. Thank you.