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
Jessica says
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!
Carolyn says
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
Stephanie says
I’m not seeing anything in the recipe or links for the frosting on top. What is the recipe for the frosting?
Carolyn says
It’s not frosting, it’s just a little whipped cream.
Stephanie says
Perfect, thank you
Gail Byster says
Love, love, love! Easy and so tasty.
Susi says
Just too good!
MARIA says
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!
Carolyn says
I have several mug cakes that serve 2… but none that serve just 1. Mostly because the egg makes it best with two servings.
Cheryl Sanders says
Omg these are soooooo good ty for this recipe!!!!
Linda says
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!
Carolyn says
Glad to hear it!
Cheryl says
Can you use honey for the sweetener?
Carolyn says
No idea, I don’t eat honey. It’s worth a try, I guess!
JO says
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.
Carolyn says
So glad you liked it!
Molly Graham says
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!
DJ Parker says
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.
Carolyn says
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.
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.
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.
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!
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!
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.
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!
Kristina says
Is it possible to just make 1 instead of 6?
Carolyn says
No. You can cut it in half, though.
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!
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!