One-Bowl Chocolate Peanut Butter Mug Cake
This rich, keto-friendly mug cake is the perfect answer to a chocolate craving. By using a "one-bowl" method, it comes together in minutes with minimal cleanup. The addition of instant espresso powder deepens the chocolate notes, making it a truly decadent (but fully diabetic-friendly) treat.
Servings 5 mug cakes
Calories 346kcal
Ingredients
- 1 cup 112g Almond flour, finely ground
- 6 tbsp 72g Granular non-nutritive sweetener (e.g., erythritol/monk fruit blend)
- 1/4 cup 20g Unsweetened cocoa powder
- 1 1/2 tsp 6g Baking powder
- 1 tsp 2g Instant espresso powder (optional, but recommended)
- 1/8 tsp <1g Salt
- 3 large 150g Eggs
- 6 tbsp 85g Butter, melted (or coconut oil for dairy-free)
- 1 1/2 tbsp 24g Unsweetened, no-sugar-added peanut butter
- 3/4 tsp 4ml Vanilla extract
- 1 1/2 tbsp 13g Sugar-free chocolate chips
Instructions
- Preheat & Prep: Preheat the oven to 350°F (180°C). Lightly grease five 6-ounce (170ml) ramekins or oven-safe mugs.
- Mix Wet Ingredients: In a single medium mixing bowl, add the eggs, melted butter, peanut butter, and vanilla extract. Whisk together until smooth and well-combined.
- Add Dry Ingredients: Add the almond flour, sweetener, cocoa powder, baking powder, instant espresso powder, and salt directly into the same bowl with the wet ingredients.
- Combine: Using a spatula or whisk, mix until the batter is thick and just combined. Do not overmix.
- Portion: Divide the batter evenly among the 5 prepared ramekins.
- Top & Bake: Sprinkle the sugar-free chocolate chips evenly over the top of each cake. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the mug cakes to cool for a few minutes, as they will firm up. Serve warm, optionally with a dollop of keto-friendly whipped cream or yogurt.
- Alternative Microwave Method:Divide the batter into 5 microwave-safe mugs. Microwave each mug individually on HIGH for 60-90 seconds, or until the cake is just set in the center.