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
- 1/3 cup peanut butter
- 1/4 cup butter
- 2/3 cup almond flour
- 1/3 cup Swerve Sweetener
- 2 tsp baking powder
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup water
- 3 tbsp sugar-free chocolate chips
- 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.
Dairy-Free: Sub coconut oil for the butter.
Sherrie Lee Nelson says
Happy New Year!!!
Thank you for all the great Lo Carb recipes! I look forward to another year of fun with you! Best of luck to you and your family both in your new adventure on the West Coast and in the new year!
Thanks again for all you do!
Sherrie
Carolyn says
Thanks, Sherrie!
janet says
Happy 2015!
I am still waiting for the luck and wealth to come my way from all the black eyed peas and collard greens my mother insisted on serving every new years day. It wasn’t until I got interested in cooking that I realized, none of it had much flavor. Now collards is one of my favorites, cooked my way.
Dorie LaRue says
Mmmmm…can’t wait to make this. But I need instructions for one mug. So I am trying to take 1/6 of everything. Not a math person. 🙁
Carolyn says
You can half the recipe, make 3 and keep the other two in the fridge after cooking them. But there is no way to do 1/6 of the recipe.
Carmen says
Excellent response!!
Lulu says
I measured an egg once (yah I’m that kind of person) and it was about 9tsp. So if you wanted to make 1/6 recipe and dont mind wasting an egg, just beat one very well then use 1tbsp of the mixture for one mug cake.
Lulu says
Just to clarify, here are the measurements to make 1/6th recipe.
1 tbsp peanut butter
2 tsp butter
2 tbsp plus 2tsp almond flour
1 tbsp sweetener
heaped 1/4 tsp baking powder
1/4 tsp vanilla
2 tsp water
1-tbsp beaten egg
2 tsp chocolate chips
Cheryl says
Thank you for this!!
liv says
aI followed this but instead of almond flour i used plain flour and a healthy alternative to butter is canola spread (which i used) and also i didn’t want to waste an egg so i skipped it. And my cookie turned out GREAT!!!
Claudia says
Thank you so much, Lulu!
Sharon says
You deserve a trophy. Thank you!
Darlene says
So, if I want to bake in the oven could you tell me how?
Carolyn says
325F for 10 to 15 minutes, I would think. I can’t say for sure, I didn’t try it.
Karin says
Happy New Year!!! I’m going to try making a single one – I’ll just have to use one whole egg in it – won’t be the same, but should work ok. Also – what did you put on top? Cream cheese? These look great.
Carolyn says
Whipped cream. Love it when it melts over the hot mug cake!
H says
i’m gonna attempt making a quarter of the recipe – it’ll just be a bigger serving 😉 using an egg yolk so i can store the white for omelettes.
Linnae says
and to think … I have all of these ingredients in my home right now! I know what I’m having for lunch since I’ve already eaten breakfast (my man took me out this morning!). Thank you for all you do for people like me, Carolyn, and I wish you and your family a healthy and happy 2015!
Beth says
Thx for adding thm sweet blend. I found your blog from mamas on their blog posting your recipes. Please continue! Happy New Year!
Vicki says
So well said (as I prepare my black eyed peas) we are “lucky” to have fallen in love with a low carb lifestyle and the wholesomeness of the food we eat! Happy New Year to you too!
Randee says
I’m definitely going to make this, I’m a peanut butter/chocolate lover!
The only thing is I will use regular sugar instead of a sugar “sweetener”.
My question is how much regular sugar to substitute?
Carolyn says
Exactly the same amount, they can be subbed 1:1.
Sherie B says
Just made 1/2 the recipe and it is delicious!!! Thank you so much for all your great recipes. I have been grain free for 4 years now and am so glad I found your blog. Everything I have tried has been great!! Happy new year!
Carolyn says
Thanks, Sherie.
Linnae says
Ummmm, delicious? As I sit here eating mine! I threw in a few chopped pecans and poured a little heavy cream over the top. Amazing!
Carolyn says
So glad you like it. It’s my kids fave!
sharon says
All I want is a copy of the peanut butter chocolate muffin cup sent by e-mail as my computer acts up at times and I always get my e-mails saved I tried to do it your way but the scrambled letters don`t seem to come out right
sharon says
Thank you when and if you will send it
Traci says
I’m looking for low carb Leto friendly recipes.
Amanda says
These look amazingly delicious!!!
Adaline Rooney says
Hi Carolyn, Thank you for this lovely recipe! I made these for the first time yesterday and they are delicious! Ive been having trouble finding tasting desserts for our little 4 year old who suffers from food allergies. He loved this cake and was asking for more : ) I made these in silicone cupcake forms and they worked just perfect. Im looking forward to the recipes you post ahead! Happy new year to you and your family.
Carolyn says
So glad you found something that works for your son!
Alice @ Hip Foodie Mom says
I don’t know about “lucky” but Koreans eat a rice cake and wonton soup every new year and we have a tradition where the kids bow to their parents and older family members in order to get good new year’s blessings . . and hey, I’m with you! the low carb diet and actually eating foods you love and enjoy but are actually healthy, sounds terrific!! I love this mug cake!! Here’s to a wonderful, low carb diet year for you, Carolyn!
Carolyn says
I love hearing about different traditions like that, Alice 🙂
Susan says
Thanks for the recipe 🙂 however for those of us who do not have a microwave or just simply prefer to cook them in the oven, do you have a conversion time and temperature possibly…TIA
Carolyn says
I am guessing that 325 for 10 to 15 minutes would work. Keep an eye on them to see how they are doing.
Susan says
Thanks!
Mandy says
I must make this soon….I was just wondering what size mug are you using?…we have 8oz, 10oz, 12oz, 16 oz. The picture in the white mug looks beautiful.
Carolyn says
It’s a smallish mug, probably 8 ounces. The ramekins are 1/2 cup or so.
Kristi says
I just have to say . . . YUM! Thanks for sharing this. I made these with 1/3 cup xylitol and a dash of pure stevia extract powder. I tried swerve when we first cut sugar out in July 2013 and no one in my family could handle the minty/cooling effect of erythritol. I also realized I was out of vanilla extract so I used butterscotch extract. There are 5 of us so I divided the batter evenly between 5 coffee cups. 1 minute was perfect. It was so moist and tender. Thanks again.
Carolyn says
So glad you liked them, Kristi!
Stephanie says
This looks delicious! Would it work with coconut flour?
Carolyn says
Not as it is. For coconut flour, you need about 1/3 to 1/2 cup, and you need to up the eggs to about 4.
Karen says
Thank you for another fantastic recipe! Yummy! Your email is the first I open,
Your recipes have kept our lives low carb. Thanks again.
Carolyn says
So glad to hear it!
Tina says
I just tried these and they are delicious! I have one question – what is the gritty taste? I’m thinking it’s the almond flour because of the texture. Thanks.
Carolyn says
Mine are not gritty at all so I wonder what kind of almond flour you are using. Or what kind of sweetener?
Sarah M. says
Are you sure you didn’t use almond meal/flour instead of finely ground?
Erin @ The Spiffy Cookie says
I definitely agree. As you get older your brain fills up more and one year is a smaller fraction of your life the longer you life, therefore seeming shorter and shorter. Not cool! But I’ll forget about that once a mug of this appears in front of me.
anne l says
Hey Caroline, think i could sub out coconut oil for the butter? on a yeast cleanse right now and no butter for 1st 2 weeks.
thanks and we love all your recipes!
Carolyn says
You bet, that would be just fine.
Lois says
This looks like a great recipe for a dinner we’re hosting next weekend for another couple who are on a low carb diet. Had a question about the peanut butter: would crunchy peanut butter made with just peanuts work? That’s the type our family eats as regular peanut butter contains sugars and hydrogenated oils.
Carolyn says
Yes, that should be great.
Kathy says
Delicious! Since there are two of us, and to prevent us from having three each at one go, I wrapped two (uncooked) in plastic, refrigerated, and just microwaved them now…yes, we did have two each after dinner…. These were just as good as the ones were last night, and probably better tasting than they would have been cooked yesterday and eaten cold today. Now I am wondering how far ahead I can prepare the batter and just bake as needed?
Megan says
This is one of the best, if not THE BEST, low-carb dessert recipe I’ve come across. Fluffy, delicious, and easy to customize. Thanks!
Deborah says
These are the Creme de la Creme of mug cakes….my all time favorite (and I am beginning to be way too familiar with mug cakes). But the peanut butter adds some density so that these are not just fluff on a spoon. There is just the right amount of substance….and the flavor is FABULOUS.
Caroline, you are amazing. You obviously put a lot of testing into your recipes because they are the gold standard in my opinion.
thank you for putting food worth eating on our low carb table.
Allison Hicks says
This looks AMAZING but I am deathly allergic to almonds. Can I substitute the almond flour for something else?
Carolyn says
Try sunflower seed flour.
Hollie says
Fantastic recipe!! I ended up baking it in an 8×8 pan. Just wonderful!
Alisa says
I hadn’t yet found a mug cake recipe I liked, but your recipes have never steered me wrong, so I gave it a shot. Despite realizing that a minute is a little too long for my microwave (the first cake was a bit dry), the flavor was an instant hit and I loved it! I finally settled on 50 seconds (even better I don’t have to wait as long!) and I learned this even tastes good cold leftover from the fridge. Thanks for making a mug cake believer out of me!
Carolyn says
So glad to hear it!
Darlene says
I also baked this in an 8×8 pan, it was great!
sydney says
Hi I am excited to try this! Could this be made with splenda? I am new to low carb, are we talking liquid or dry sweetener? Thanks!
Carolyn says
I didn’t try this with Splenda, although I think it should work. My sweetener is granulated, what were you planning on using?
sydney says
I was thinking granulated splenda
Carolyn says
Then you should be able to sub that in directly for Swerve. *I think!*
sydney says
Made it with splenda and it worked perfectly. The whole family enjoyed it 🙂
Carolyn says
Glad it worked out!
paloma says
Hi! Thank you for the recipe, I would like to know the calories per each muffin, is it 323kcal each? thanks!
Carolyn says
Yes, 323 cal per cake.
Micaela Hess says
Thanks for the recipe! Where can one find sugar-free chocolate chips?
Carolyn says
Please click the link in the recipe! 🙂
Anna says
I divided the batter evenly between 4 mugs, microwaved for 1 minute each and they came out fine, except all the chocolate chips sank to the bottom. Is that because I had more in each mug than the recipe calls for? Anyone else have this happen?
Kathleen Johnston says
I just put the chocolate chips on top of cake when it came out of microwave and they melted over the top.
Sue says
Hi Carolyn,
How long would I bake this if I make it in an 8×8 pan and at what temperature?
Carolyn says
I have not made it that way but I would think that 325 for 15 to 20 would probably be right. Keep an eye on it, you will need to figure out when it’s done.
Anna says
Carolyn or anyone, any ideas why the chocolate chips all ended up on the bottom when I made this?
Carolyn says
Sounds like somehow your batter is too thin. What brand of almond flour are you using?
Anna says
I made it with the King Arthur Flour brand. I usually have Honeyville but was out. The King Arthur seems pretty similar to Honeyville’s. I’ll try to have the batter thicker next time, maybe with a bit more almond flour, and see if that helps.
Valorie Matthews says
I use powdered Swerve and it wasn’t sweet as I would of liked it! Was I suppose to use granulated Swerve? Is there a difference? I think I would really like it if it was just a little more sweeter!! Thanks!!
Carolyn says
The kind of Swerve would really make no difference. Just use more…sweetness is a very individual taste.
Valorie says
I have just another question please, what kind of peanut butter did you use in this was it sugar free? They really did turn out good and I am going to add just a little bit more sweetener I just don’t understand why it wasn’t that sweet to me I have been on this low carb way of eating for a year so it’s not like I am not used to eating no sugar. Thank you so much for this recipe will try to tweak it a little.
Kay says
This is sooo good! I doubled it and baked it at 325 for about 20 min. Forgot to set the timer so just kept adding time. My husband and I love it. Thanks!
Kay says
I used about 1/2 c gentle sweet and a dash of stevia extract. Also natural peanut butter.
Janice says
Can defatted peanut flour be used in place of peanut butter?
Carolyn says
I don’t really know. Possibly if you make it into a peanut “butter” first?
Denise S. says
I just made these and divided into four larger size coffee cups. All puffed up perfectly. I added a dollop of whipped cream that I added confectioner swerve, a 1/2 tsp of vanilla and a 1/2 tsp of hennessey for fun.
Tracy Richardson says
Very easy to make and a hit with my fussy daughter and husband. Yum!
Barbara Hust says
Love the taste of your deserts. I am having a problem with my cakes turning out crumbly & dry yet I use the brands you do. Any suggestions that I could use to maybe help?
Carolyn says
Sounds like they are getting over-cooked. Do you use the same sweetener? Same brand of almond flour?
Jasmin says
OMG this was so good. I have neither a microwave nor an oven, so I ended up making this in a shallow bowl in my toaster oven, and while it didn’t quite rise properly (the toaster oven isn’t the greatest), it was still amazing. Thank you!
Brenda says
For those wondering about how long to cook in the oven, I cooked them at 350° for 17 minutes in ramekins and they came out perfect. I also subbed almond butter for the peanut butter. Delicious!
Brenda Ray says
This is the best low carb dessert I have made yet! I put it all in a loaf pan, baked on 325 for 35 minutes. Next time I will raise the temp to 350, and check on it at about 20 minutes in. At 325, I kept having to add time. The whole family enjoyed this, thank you!
Jan says
Loaf pan! Great idea!
Michelle says
Recipe is missing; link appears broken.???
Carolyn says
It’s not you. My site is having issues and we are trying to get it fixed ASAP
Melinda says
Hi Carolyn
I love your website and recipes.
I noticed you use your microwave a lot and would like to ask if you can give the oven/cooking alternative in your recipes when you use the microwave? I do not have one for health reasons. Many thanks
Carolyn says
I am sorry, but this is a microwave based recipe and I didn’t test it in the oven. I cannot give you an oven method if I didn’t test it that way…you will have to experiment on your own. However, if you read through the comments, others have already done so.
Tina says
Question: I have been loving this recipe as I refrigerate leftovers for quick breakfast next several mornings! I started the recipe this morning only to realize I’m out of Almond flour. Can I use THM baking blend? Would it be the same amount? Thanks!
Carolyn says
It will probably be a bit more dry so add some butter.
Becky Hardin says
Peanut Butter and Chocolate plus low carb =‘s a huge win! A must try for sure.
Courtney O'Dell says
I love mug cakes – and this one is SO delicious!
Andie Thueson says
You had me at Peanut Butter and mug cake!
Cheryl says
My daughter is really going to love this! thanks for the recipe
Krissy Allori says
I love that these are sugar free! It makes it easier for some of my friends to have treats that are sugar free!
Nora Nevers says
Could you substitute defatted peanut flour for the peanut butter. I don’t keep peanut butter on hand but do keep the peanut flour
Carolyn says
You would have to reconsistute it with liquid first and I am not sure how much.
Nora Nevers says
Thanks. I do keep PB2 so I could add the water to it first. I was thinking of using actual peanut flour but I bet the PB2 would work better.
Kay says
This mug cake is the best that I’ve tried!
Sheena says
I never had luck with mug cakes, but figured to try one last time. And I’m so glad I did! These are amazing, even picky husband likes them! Thanks for sharing it. 🙂
Carolyn says
Happy to hear it!
Joan Springer says
Wow! Easy and delicious ! I’m addicted! I don’t usually like the texture of mug cakes, but these are wonderful. Thanks again for another winner!
Lena says
Hi! I love your website but I live in the United Arab Emirates, here we do not have swerve sweetener, only erythritol.
Could you please tell me how to replace it?
Much Love
Lena
Carolyn says
Well, I can’t tell you how to replace it unless you can tell me what sweeteners are actually available to you!
Kristina says
Is it possible to just make 1 instead of 6?
Carolyn says
No. You can cut it in half, though.
Marida Fabrega says
Thank you so much Carolyn! These are so good! It’s so important for me to be able to offer my 9 year old daughter a healthy treat on occasion. I’m surprising her with these tonight. She’s going to be over the moon. Thank you so much for helping me make the household LCHF lifestyle easier on her.
I have two of your books and can rely on them for fresh alternatives that always turn out great.
Heartfelt thank you.
Carolyn says
Hope she loves them!
Mandy says
This was really good. The best low carb “mug” cake I’ve tried, except I didn’t do it in the mugs. I mixed the dry ingredients in a small bowl (adding a pinch of salt) and added them to the wet ingriedients in a large microwave safe bowl and microwaved it for 6 min. Sliced it like a cake.
Leann says
Carolyn, its funny, I’ve watched so many of your videos that I can tell its you by your hand movements.
I love all your recipes and I’m so happy to be able to watch a video as it makes it easier when I’m making it. Thanks for all your work in bringing us great recipes.
Carolyn says
Thanks! Now that I have my kitchen back, I will be adding a lot more videos. Shooting one today!
Amy says
I made this today and put in oven on 350 for about 20 min or so. I used silicone muffin wrappers and it made about 9 muffins. I also substituted erythritol for Swerve because that’s what I had and they were awesome! Thank you for the recipe! You’re such a blessing!
Carolyn says
Glad you like it!
Shirley Jackson says
This is absolutely delishious but I did bake the entire recipe in the oven at 350 degrees for 20-25 mins. So
Moist and delicious. Made a pretty little cake.
Samrah says
Love your recipes! They never fail. I have a request to make. If you could kindly include metric measurements in your recipes I would be eternally grateful! Cups and tbsp never end up being precise and the results vary. Thank you so much! Appreciate all your hard work and great recipes.
Carolyn says
That’s far easier said than done. I do try to have metric conversions on many recipes but my recipe system doesn’t always have it right. That said… almond flour is about 100g per cup and coconut flour is 110g per cup. Those are the two items that are the most likely to be mismeasured.