Rich Chocolate Peanut Butter Mug Cake
A decadent, single-serving style dessert perfect for satisfying chocolate and peanut butter cravings quickly. This low-carb treat bakes up rich and moist in individual portions.
Ingredients
- 15 tablespoons Almond Flour equiv. to ¾ cup + 3 Tbsp
- 6 tablespoons Granulated Low-Carb Sweetener e.g., Erythritol-based like Swerve
- 1 ½ teaspoons Baking Powder
- 3 ½ tablespoons Unsweetened Cocoa Powder
- ½ teaspoon Instant Espresso Powder
- 3 large Eggs
- 1 ½ tablespoons Smooth Peanut Butter unsweetened, no sugar added
- 6 tablespoons Unsalted Butter melted (or Coconut Oil for dairy-free)
- ¾ teaspoon Vanilla Extract
- 1 ½ tablespoons Sugar-Free Chocolate Chips e.g., Lily's brand
- Optional: Pinch of Salt approx 1/8 tsp, especially if using unsalted butter/peanut butter
Instructions
- Prepare Oven & Dishes: Set your oven to preheat at 340°F (170°C / Gas Mark 3). Lightly grease four individual ramekins or oven-safe mugs.
- Combine Dry Components: In a medium bowl, thoroughly mix the almond flour, sweetener, baking powder, cocoa powder, and instant espresso powder using a fork or whisk until uniform and free of clumps. If using, add the optional pinch of salt here.
- Whisk Eggs: In a separate small bowl, beat the 3 large eggs vigorously with a whisk until they are pale and noticeably increased in volume.
- Integrate Wet Ingredients: Pour the beaten eggs, melted butter (or coconut oil), peanut butter, and vanilla extract into the bowl containing the dry components.
- Mix Batter: Gently fold and mix the wet and dry ingredients using a spatula or the whisk just until a smooth batter forms. Be careful not to overmix.
- Portion and Top: Divide the batter evenly among the four prepared ramekins or mugs. Stud the top of each portion with the sugar-free chocolate chips.
- Bake: Place the ramekins/mugs in the preheated oven. Bake for approximately 17 to 21 minutes. The cakes should be set around the edges but can remain slightly soft in the very center if desired. Check with a toothpick near the center for desired doneness.
- Cool & Serve: Carefully remove the ramekins/mugs from the oven. Let them rest for 3-5 minutes to cool slightly and firm up before serving. Enjoy warm, optionally topped with low-carb ice cream, whipped cream, or an extra drizzle of peanut butter.
Notes
Yields: 4 individual mug cakes
Microwave Alternative:
For a quicker option, divide batter into 4 microwave-safe mugs. Microwave each mug individually on HIGH power for roughly 70-100 seconds, or until just cooked through but still moist. Cooking time may vary based on microwave wattage and desired texture. Storage:
These mug cakes are best enjoyed fresh and warm. Nutrition Information (Estimated Per Mug Cake): Calories: ~386 kcal
Protein: ~12 g
Fat: ~36 g
Total Carbohydrates: ~29 g
Fiber: ~5 g
Sugar: ~2 g
Net Carbohydrates: ~6 g (Total Carbs minus Fiber minus Sugar Alcohols like Erythritol)
(Nutritional values are estimates based on standard ingredients and may vary based on specific brands used, particularly sweeteners and chocolate chips.)
For a quicker option, divide batter into 4 microwave-safe mugs. Microwave each mug individually on HIGH power for roughly 70-100 seconds, or until just cooked through but still moist. Cooking time may vary based on microwave wattage and desired texture. Storage:
These mug cakes are best enjoyed fresh and warm. Nutrition Information (Estimated Per Mug Cake): Calories: ~386 kcal
Protein: ~12 g
Fat: ~36 g
Total Carbohydrates: ~29 g
Fiber: ~5 g
Sugar: ~2 g
Net Carbohydrates: ~6 g (Total Carbs minus Fiber minus Sugar Alcohols like Erythritol)
(Nutritional values are estimates based on standard ingredients and may vary based on specific brands used, particularly sweeteners and chocolate chips.)