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All Day I Dream About Food

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December 28, 2018

Peanut Butter Mug Cake – Low Carb Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

titled image (and shown): Peanut Butter Chocolate Chip Mug Cake

 

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?

Grain-Free Peanut Butter Mug Cake topped with sugar free whipped cream and chocolate chips

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.

 

gluten-free low carb peanut butter chocolate chip mug cake

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.

Keto Peanut Butter Mug Cake Recipe

More Great Keto Mug Cakes

Snickerdoodle Mug Cake

Lemon Blueberry Mug Cake

Chocolate Hazelnut Mug Cake

Vanilla Berry Mug Cake

Lemon Mug Cake

4.94 from 15 votes
Print
Peanut Butter Chocolate Chip Mug Cakes
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Start the new year off right with a delicious low carb mug cake. It's ridiculously easy and it's peanut butter and chocolate. How can you go wrong?
Course: Breakfast
Cuisine: Dessert
Keyword: mug cakes, peanut butter mug cake
Servings: 6 mug cakes
Calories: 210 kcal
Ingredients
  • 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 dark chocolate chips, sugar-free
Instructions
  1. In a microwave-safe bowl, melt peanut butter and butter together until smooth.
  2. 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.
  3. Divide among 6 ramekins or mugs and microwave each for 1 minute, until puffed and set. Serve warm.
Recipe Notes

Dairy-Free: Sub coconut oil for the butter. 

Nutrition Facts
Peanut Butter Chocolate Chip Mug Cakes
Amount Per Serving (1 mug cake)
Calories 210 Calories from Fat 160
% Daily Value*
Fat 17.8g27%
Carbohydrates 6.7g2%
Fiber 3g12%
Protein 6.4g13%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Breakfast, Cakes, Gluten Free, Low Carb Tagged With: almond flour, chocolate chips, peanut butter

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Sherrie Lee Nelson says

    January 1, 2015 at 6:41 am

    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

    Reply
    • Carolyn says

      January 1, 2015 at 10:23 am

      Thanks, Sherrie!

      Reply
  2. janet says

    January 1, 2015 at 8:38 am

    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.

    Reply
  3. Dorie LaRue says

    January 1, 2015 at 9:11 am

    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. 🙁

    Reply
    • Carolyn says

      January 1, 2015 at 10:24 am

      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.

      Reply
      • Carmen says

        September 28, 2018 at 12:14 am

        5 stars
        Excellent response!!

        Reply
    • Lulu says

      October 14, 2017 at 7:47 pm

      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.

      Reply
      • Lulu says

        October 14, 2017 at 8:12 pm

        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

        Reply
        • Cheryl says

          February 11, 2018 at 2:39 pm

          5 stars
          Thank you for this!!

          Reply
        • liv says

          May 27, 2019 at 2:25 am

          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!!!

          Reply
        • Claudia says

          June 29, 2019 at 11:04 pm

          Thank you so much, Lulu!

          Reply
        • Sharon says

          July 7, 2019 at 6:16 pm

          You deserve a trophy. Thank you!

          Reply
  4. Darlene says

    January 1, 2015 at 9:26 am

    So, if I want to bake in the oven could you tell me how?

    Reply
    • Carolyn says

      January 1, 2015 at 10:25 am

      325F for 10 to 15 minutes, I would think. I can’t say for sure, I didn’t try it.

      Reply
  5. Karin says

    January 1, 2015 at 10:36 am

    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.

    Reply
    • Carolyn says

      January 1, 2015 at 10:59 am

      Whipped cream. Love it when it melts over the hot mug cake!

      Reply
    • H says

      July 26, 2016 at 11:20 am

      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.

      Reply
  6. Linnae says

    January 1, 2015 at 11:36 am

    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!

    Reply
  7. Beth says

    January 1, 2015 at 12:35 pm

    Thx for adding thm sweet blend. I found your blog from mamas on their blog posting your recipes. Please continue! Happy New Year!

    Reply
  8. Vicki says

    January 1, 2015 at 12:44 pm

    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!

    Reply
  9. Randee says

    January 1, 2015 at 2:34 pm

    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?

    Reply
    • Carolyn says

      January 1, 2015 at 3:35 pm

      Exactly the same amount, they can be subbed 1:1.

      Reply
  10. Sherie B says

    January 1, 2015 at 2:47 pm

    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!

    Reply
    • Carolyn says

      January 1, 2015 at 3:35 pm

      Thanks, Sherie.

      Reply
  11. Linnae says

    January 1, 2015 at 2:57 pm

    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!

    Reply
    • Carolyn says

      January 1, 2015 at 3:35 pm

      So glad you like it. It’s my kids fave!

      Reply
  12. sharon says

    January 1, 2015 at 6:26 pm

    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

    Reply
    • sharon says

      January 1, 2015 at 6:27 pm

      Thank you when and if you will send it

      Reply
  13. Traci says

    January 1, 2015 at 11:15 pm

    I’m looking for low carb Leto friendly recipes.

    Reply
  14. Amanda says

    January 3, 2015 at 1:58 am

    These look amazingly delicious!!!

    Reply
  15. Adaline Rooney says

    January 3, 2015 at 6:27 am

    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.

    Reply
    • Carolyn says

      January 3, 2015 at 11:06 am

      So glad you found something that works for your son!

      Reply
  16. Alice @ Hip Foodie Mom says

    January 3, 2015 at 10:48 am

    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!

    Reply
    • Carolyn says

      January 3, 2015 at 11:06 am

      I love hearing about different traditions like that, Alice 🙂

      Reply
  17. Susan says

    January 3, 2015 at 2:37 pm

    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

    Reply
    • Carolyn says

      January 3, 2015 at 2:43 pm

      I am guessing that 325 for 10 to 15 minutes would work. Keep an eye on them to see how they are doing.

      Reply
      • Susan says

        January 4, 2015 at 4:47 pm

        Thanks!

        Reply
  18. Mandy says

    January 3, 2015 at 6:03 pm

    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.

    Reply
    • Carolyn says

      January 3, 2015 at 6:26 pm

      It’s a smallish mug, probably 8 ounces. The ramekins are 1/2 cup or so.

      Reply
  19. Kristi says

    January 4, 2015 at 1:33 pm

    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.

    Reply
    • Carolyn says

      January 4, 2015 at 2:16 pm

      So glad you liked them, Kristi!

      Reply
  20. Stephanie says

    January 8, 2015 at 1:24 pm

    This looks delicious! Would it work with coconut flour?

    Reply
    • Carolyn says

      January 8, 2015 at 2:29 pm

      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.

      Reply
  21. Karen says

    January 11, 2015 at 8:33 pm

    Thank you for another fantastic recipe! Yummy! Your email is the first I open,
    Your recipes have kept our lives low carb. Thanks again.

    Reply
    • Carolyn says

      January 12, 2015 at 8:44 am

      So glad to hear it!

      Reply
  22. Tina says

    January 17, 2015 at 9:37 am

    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.

    Reply
    • Carolyn says

      January 17, 2015 at 10:08 am

      Mine are not gritty at all so I wonder what kind of almond flour you are using. Or what kind of sweetener?

      Reply
    • Sarah M. says

      November 7, 2016 at 12:31 am

      Are you sure you didn’t use almond meal/flour instead of finely ground?

      Reply
  23. Erin @ The Spiffy Cookie says

    January 21, 2015 at 8:19 pm

    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.

    Reply
  24. anne l says

    February 12, 2015 at 10:13 am

    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!

    Reply
    • Carolyn says

      February 12, 2015 at 10:15 am

      You bet, that would be just fine.

      Reply
  25. Lois says

    February 15, 2015 at 4:03 pm

    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.

    Reply
    • Carolyn says

      February 15, 2015 at 5:00 pm

      Yes, that should be great.

      Reply
  26. Kathy says

    February 23, 2015 at 11:25 am

    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?

    Reply
  27. Megan says

    March 15, 2015 at 1:08 pm

    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!

    Reply
  28. Deborah says

    April 10, 2015 at 8:08 pm

    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.

    Reply
  29. Allison Hicks says

    August 14, 2015 at 12:16 am

    This looks AMAZING but I am deathly allergic to almonds. Can I substitute the almond flour for something else?

    Reply
    • Carolyn says

      August 14, 2015 at 7:17 am

      Try sunflower seed flour.

      Reply
  30. Hollie says

    August 16, 2015 at 12:15 am

    Fantastic recipe!! I ended up baking it in an 8×8 pan. Just wonderful!

    Reply
  31. Alisa says

    August 25, 2015 at 7:10 pm

    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!

    Reply
    • Carolyn says

      August 26, 2015 at 9:04 pm

      So glad to hear it!

      Reply
  32. Darlene says

    August 25, 2015 at 7:34 pm

    I also baked this in an 8×8 pan, it was great!

    Reply
  33. sydney says

    September 5, 2015 at 5:24 pm

    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!

    Reply
    • Carolyn says

      September 5, 2015 at 5:29 pm

      I didn’t try this with Splenda, although I think it should work. My sweetener is granulated, what were you planning on using?

      Reply
      • sydney says

        September 5, 2015 at 6:15 pm

        I was thinking granulated splenda

        Reply
        • Carolyn says

          September 5, 2015 at 7:09 pm

          Then you should be able to sub that in directly for Swerve. *I think!*

          Reply
  34. sydney says

    September 6, 2015 at 2:37 am

    Made it with splenda and it worked perfectly. The whole family enjoyed it 🙂

    Reply
    • Carolyn says

      September 6, 2015 at 8:22 am

      Glad it worked out!

      Reply
  35. paloma says

    September 18, 2015 at 11:38 am

    Hi! Thank you for the recipe, I would like to know the calories per each muffin, is it 323kcal each? thanks!

    Reply
    • Carolyn says

      September 20, 2015 at 5:19 am

      Yes, 323 cal per cake.

      Reply
  36. Micaela Hess says

    April 5, 2016 at 8:00 pm

    Thanks for the recipe! Where can one find sugar-free chocolate chips?

    Reply
    • Carolyn says

      April 5, 2016 at 9:35 pm

      Please click the link in the recipe! 🙂

      Reply
  37. Anna says

    April 10, 2016 at 9:47 am

    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?

    Reply
    • Kathleen Johnston says

      February 14, 2019 at 4:05 pm

      I just put the chocolate chips on top of cake when it came out of microwave and they melted over the top.

      Reply
  38. Sue says

    April 17, 2016 at 8:46 am

    Hi Carolyn,

    How long would I bake this if I make it in an 8×8 pan and at what temperature?

    Reply
    • Carolyn says

      April 17, 2016 at 9:09 am

      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.

      Reply
  39. Anna says

    April 21, 2016 at 10:17 am

    Carolyn or anyone, any ideas why the chocolate chips all ended up on the bottom when I made this?

    Reply
    • Carolyn says

      April 21, 2016 at 5:59 pm

      Sounds like somehow your batter is too thin. What brand of almond flour are you using?

      Reply
      • Anna says

        April 21, 2016 at 7:12 pm

        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.

        Reply
  40. Valorie Matthews says

    July 23, 2016 at 7:56 am

    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!!

    Reply
    • Carolyn says

      July 23, 2016 at 9:29 am

      The kind of Swerve would really make no difference. Just use more…sweetness is a very individual taste.

      Reply
  41. Valorie says

    July 24, 2016 at 5:41 am

    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.

    Reply
  42. Kay says

    November 20, 2016 at 1:45 pm

    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!

    Reply
    • Kay says

      November 20, 2016 at 1:47 pm

      I used about 1/2 c gentle sweet and a dash of stevia extract. Also natural peanut butter.

      Reply
  43. Janice says

    January 13, 2017 at 8:38 am

    Can defatted peanut flour be used in place of peanut butter?

    Reply
    • Carolyn says

      January 13, 2017 at 9:08 am

      I don’t really know. Possibly if you make it into a peanut “butter” first?

      Reply
  44. Denise S. says

    January 16, 2017 at 4:35 pm

    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.

    Reply
  45. Tracy Richardson says

    January 25, 2017 at 11:55 pm

    Very easy to make and a hit with my fussy daughter and husband. Yum!

    Reply
  46. Barbara Hust says

    February 20, 2017 at 12:15 pm

    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?

    Reply
    • Carolyn says

      February 20, 2017 at 12:57 pm

      Sounds like they are getting over-cooked. Do you use the same sweetener? Same brand of almond flour?

      Reply
  47. Jasmin says

    May 28, 2017 at 7:43 pm

    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!

    Reply
  48. Brenda says

    July 7, 2017 at 12:28 pm

    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!

    Reply
  49. Brenda Ray says

    December 12, 2017 at 11:44 pm

    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!

    Reply
    • Jan says

      January 24, 2018 at 2:26 pm

      Loaf pan! Great idea!

      Reply
  50. Michelle says

    January 28, 2018 at 5:56 pm

    Recipe is missing; link appears broken.???

    Reply
    • Carolyn says

      January 28, 2018 at 7:06 pm

      It’s not you. My site is having issues and we are trying to get it fixed ASAP

      Reply
  51. Melinda says

    June 21, 2018 at 10:30 am

    4 stars
    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

    Reply
    • Carolyn says

      June 21, 2018 at 1:47 pm

      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.

      Reply
  52. Tina says

    December 12, 2018 at 11:27 am

    5 stars
    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!

    Reply
    • Carolyn says

      December 12, 2018 at 1:12 pm

      It will probably be a bit more dry so add some butter.

      Reply
  53. Becky Hardin says

    December 28, 2018 at 11:18 am

    5 stars
    Peanut Butter and Chocolate plus low carb =‘s a huge win! A must try for sure.

    Reply
  54. Courtney O'Dell says

    December 28, 2018 at 11:40 am

    5 stars
    I love mug cakes – and this one is SO delicious!

    Reply
  55. Andie Thueson says

    December 28, 2018 at 12:03 pm

    5 stars
    You had me at Peanut Butter and mug cake!

    Reply
  56. Cheryl says

    December 28, 2018 at 1:21 pm

    5 stars
    My daughter is really going to love this! thanks for the recipe

    Reply
  57. Krissy Allori says

    December 28, 2018 at 2:45 pm

    5 stars
    I love that these are sugar free! It makes it easier for some of my friends to have treats that are sugar free!

    Reply
  58. Nora Nevers says

    December 29, 2018 at 2:23 pm

    Could you substitute defatted peanut flour for the peanut butter. I don’t keep peanut butter on hand but do keep the peanut flour

    Reply
    • Carolyn says

      December 29, 2018 at 7:52 pm

      You would have to reconsistute it with liquid first and I am not sure how much.

      Reply
      • Nora Nevers says

        December 31, 2018 at 12:12 pm

        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.

        Reply
  59. Kay says

    January 15, 2019 at 9:57 am

    This mug cake is the best that I’ve tried!

    Reply
  60. Sheena says

    January 17, 2019 at 2:17 pm

    5 stars
    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. 🙂

    Reply
    • Carolyn says

      January 17, 2019 at 4:45 pm

      Happy to hear it!

      Reply
  61. Joan Springer says

    January 21, 2019 at 7:46 pm

    5 stars
    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!

    Reply
  62. Lena says

    January 22, 2019 at 3:04 am

    5 stars
    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

    Reply
    • Carolyn says

      January 22, 2019 at 10:05 am

      Well, I can’t tell you how to replace it unless you can tell me what sweeteners are actually available to you!

      Reply
  63. Kristina says

    January 22, 2019 at 10:36 am

    Is it possible to just make 1 instead of 6?

    Reply
    • Carolyn says

      January 22, 2019 at 6:15 pm

      No. You can cut it in half, though.

      Reply
  64. Marida Fabrega says

    January 31, 2019 at 6:56 am

    5 stars
    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.

    Reply
    • Carolyn says

      January 31, 2019 at 8:54 am

      Hope she loves them!

      Reply
  65. Mandy says

    February 20, 2019 at 12:19 am

    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.

    Reply
  66. Leann says

    March 7, 2019 at 5:58 am

    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.

    Reply
    • Carolyn says

      March 7, 2019 at 9:16 am

      Thanks! Now that I have my kitchen back, I will be adding a lot more videos. Shooting one today!

      Reply
  67. Amy says

    March 23, 2019 at 9:26 am

    5 stars
    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!

    Reply
    • Carolyn says

      March 23, 2019 at 9:35 am

      Glad you like it!

      Reply
  68. Shirley Jackson says

    April 2, 2019 at 6:46 pm

    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.

    Reply
  69. Samrah says

    June 9, 2019 at 3:12 pm

    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.

    Reply
    • Carolyn says

      June 10, 2019 at 4:48 pm

      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.

      Reply
  70. DJ Parker says

    November 16, 2019 at 7:25 pm

    I have recently discovered your site and am really loving it. In addition to creative and tasty recipes you offer solid info for adapting to the KETO lifestyle. Your lists of most popular products, and comparisons between them has been quite helpful. I’m wondering, actually hoping, you might do one more helpful thing as well. Could/would you include the standard measurements beside the metric ones? Most of us here in the states still dont get metric. In standard I can visualize volumes, weights and distances but with metric I am totally lost. Of course a visualization won’t do in cooking but it helps in understanding the recipe when reading it. For recipes one needs to measure, but to do that I’d first have to convert them. Yes, I know, to list them so would you. Please consider how much work for many of us you could save. Maybe there is a program that will automatically include both. At any rate, it would be so much appreciated if the standard measurement would also be given. At least for me, I think I would enjoy the recipes sooner if they were. And as good as they look and sound it’s a shame to delay even a bit. Well, that’s my plea. And let me say thank you once again for all you do.

    Reply
    • Carolyn says

      November 16, 2019 at 11:17 pm

      Hi DJ, I am REALLY confused as to what you are talking about because this recipe is not in metric at all. It’s only in US cups and tablespoons.

      Reply

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Everyday Keto Kitchen
Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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