Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 2 servings
Calories 113 kcal
1 tbsp peanut butter unsweetened
2 tbsp coconut flour
1 egg beaten
2 tbsp unsweetened almond milk
1/4 tsp baking powder
1/4 tsp vanilla extract
1/2 tsp vanilla or toffee flavored liquid stevia
Optional Topping for 1 cake
1 tbsp unsweetened peanut butter
2 tbsp heavy whipping cream
1/4 tsp vanilla liquid stevia
Microwave the peanut butter for 30 seconds to soften. Grease 2 ramekins.
Stir in the remaining ingredients in with the warm peanut butter until well combined.
Evenly pour the batter into the greased ramekins. Microwave each ramekin for 1 minute then check the center of the cake with a toothpick. If it comes out clean, let cool slightly and enjoy. If it”s still slightly wet on the toothpick, microwave for another 20-30 seconds.
To make topping simply add to a stand mixer and blend on high until desired texture or use a hand mixer to whip.
Add desired topping once cake is cool. To make a layered cake as in the pictures, place some frosting on one cake, then place second cake on top of the other. Add the rest of the topping and enjoy.
Net Carbs: 3g
You can bake this in the oven at 350 degrees for about 10-15 minutes or until a toothpick in center comes out clean.
Nutrition info does not include optional toppings.
Makes this Nut Free: You can replace the unsweetened almond milk with coconut milk if desired but this will increase the calorie amount. Use sunflower seed butter to replace peanut butter.
To make this layered cake for 2, double the topping recipe.
1-Minute Sugar-Free Peanut Butter Mug Cake
Amount Per Serving (1 half cake)
Calories from Fat 63
% Daily Value*
Saturated Fat 2g
Vitamin A 119IU
* Percent Daily Values are based on a 2000 calorie diet.