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    Home » Keto Breakfast » Peanut Butter Mug Cake – Low Carb Recipe

    Published: Dec 28, 2018 by Carolyn

    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.

    115.8K shares
    Jump to Recipe Print Recipe

    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

    Peanut Butter Chocolate Chip Mug Cakes

    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?
    4.65 from 45 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Dessert
    Keyword: mug cakes, peanut butter mug cake
    Prep Time: 5 minutes
    Cook Time: 1 minute
    Total Time: 6 minutes
    Servings: 6 mug cakes
    Calories: 210kcal

    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

    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.

     

    115.8K shares

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    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.

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      Recipe Rating




    1. Jessica says

      September 12, 2020 at 1:37 pm

      Hi! Recipe sounds great, however I am on keto and you said in the beginning that this was sugar free, however peanut butter has sugar in it…am I missing something? Thanks!

      Reply
      • Carolyn says

        September 12, 2020 at 3:14 pm

        Hi Jessica… there are tons of natural peanut butters that are just PB and salt, sometimes with a little added oil. https://amzn.to/2ZwtSK4

        Reply
    2. Stephanie says

      September 06, 2020 at 8:43 am

      5 stars
      I’m not seeing anything in the recipe or links for the frosting on top. What is the recipe for the frosting?

      Reply
      • Carolyn says

        September 06, 2020 at 11:00 am

        It’s not frosting, it’s just a little whipped cream.

        Reply
        • Stephanie says

          September 06, 2020 at 6:41 pm

          Perfect, thank you

          Reply
    3. Gail Byster says

      June 24, 2020 at 4:32 pm

      5 stars
      Love, love, love! Easy and so tasty.

      Reply
    4. Susi says

      June 20, 2020 at 11:07 pm

      5 stars
      Just too good!

      Reply
    5. MARIA says

      May 08, 2020 at 3:45 pm

      HI. I was so excited to come across this recipe but because it’s a mug cake, I thought it would be one serving. I am only making it for myself. Besides trying to divide ingredients by six, do you have an already complete recipe for just one serving? Thanks!

      Reply
      • Carolyn says

        May 08, 2020 at 5:21 pm

        I have several mug cakes that serve 2… but none that serve just 1. Mostly because the egg makes it best with two servings.

        Reply
    6. Cheryl Sanders says

      April 17, 2020 at 12:07 pm

      5 stars
      Omg these are soooooo good ty for this recipe!!!!

      Reply
    7. Linda says

      March 22, 2020 at 1:02 pm

      5 stars
      I was skeptical to try this because I am in South Africa and we have limited choice of ingredients. Well, they cam out perfectly and I am so happy I made the effort, thank you! It was so easy to make and I will definitely make it again!

      Reply
      • Carolyn says

        March 22, 2020 at 1:27 pm

        Glad to hear it!

        Reply
    8. Cheryl says

      March 22, 2020 at 5:56 am

      Can you use honey for the sweetener?

      Reply
      • Carolyn says

        March 22, 2020 at 9:49 am

        No idea, I don’t eat honey. It’s worth a try, I guess!

        Reply
    9. JO says

      March 11, 2020 at 12:46 am

      5 stars
      Aloha! I’ve been following your vlog recently. Thank you for your recipes. This one is a keeper for sure. My first try ever. My wife and daughter were pretty amazed at how moist and tasty it was. Love it!! Mahalo.

      Reply
      • Carolyn says

        March 11, 2020 at 8:47 am

        So glad you liked it!

        Reply
    10. Molly Graham says

      January 06, 2020 at 9:54 am

      5 stars
      I eliminated the chocolate chips and topped the warm cake with your avocado chocolate buttercream frosting instead (best frosting on the planet!). I filled my mug very full, and baked for 1 minute 30 seconds. It had perfect cakey texture. Made two for myself and saved the remaining batter for the next day. As you noted, it does thicken, but I added a tiny bit of whipping cream to thin it out, and the next day’s cakes turned out just as great!

      Reply
    11. 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
    12. Samrah says

      June 09, 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
    13. Shirley Jackson says

      April 02, 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
    14. 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
    15. Leann says

      March 07, 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 07, 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
    16. 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
    17. 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
    18. 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
    19. 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
    20. 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
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