Warm, peanut-buttery, zero oven, minimal carbs.
🥜 Peanut Butter Mug Cake
Ingredients
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2 tbsp natural peanut butter (no sugar added)
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1 tbsp almond flour
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1 tbsp granulated erythritol or monk fruit
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1 egg
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¼ tsp baking powder
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½ tsp vanilla extract (optional)
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Pinch of salt
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1 tbsp unsweetened almond milk or water (optional, for softer texture)
Instructions
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Add all ingredients to a microwave-safe mug.
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Mix well until smooth (scrape the bottom!).
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Microwave 60–75 seconds (start with 60 — don’t overcook).
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Let sit 30 seconds to set.
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Eat warm 😌
Optional Add-Ins (Still Keto)
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🍫 Sugar-free chocolate chips
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🌰 Chopped peanuts
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🍓 A few raspberries on top
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🧈 Butter or whipped cream for extra richness
Macros (approx.)
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Calories: ~280
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Net carbs: ~3–4g
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Fat: ~24g
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Protein: ~12g
(Depends on peanut butter & sweetener brand)
Pro Tips
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If it puffs then collapses → perfect texture
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Too dry? Add 1 tsp almond milk next time
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Want it more “cake”? Add ½ tbsp coconut flour
If you want a chocolate-peanut butter version or egg-free version, I got you 👀🥜🍰