Keto Peanut Butter Mug Cake

Name: Keto Peanut Butter Mug Cake
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 1 serving
Ingredients: ¼ cup natural creamy peanut butter; 1 large egg; ½ teaspoon stevia glycerite; ¼ teaspoon baking soda

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
6 mins
Servings
1 serving
Calories
472 kcal
Course
Breakfast
Cuisine
American

Keto Peanut Butter Mug Cake

Winston Campbell

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This amazing keto peanut butter mug cake is made with no flour - just peanut butter, egg, baking soda, and a sweetener. It's perfect for breakfast!

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Ingredients

Servings

¼ cup natural creamy peanut butter only ground peanuts and salt
1 large egg
½ teaspoon stevia glycerite equals 2 tablespoons of sugar
¼ teaspoon baking soda

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Instructions

In a medium mug or a large ramekin, mix the peanut butter and egg until completely incorporated. Check especially on the bottom to make sure there is no peanut butter residue.
If the batter seems very thick, sticky and stubborn, add a tablespoon of water and keep mixing until completely smooth.
Mix in the stevia, then the baking soda. Mix well.
Microwave the cake for 30 seconds. Check it - if it looks very wet, add 10 more seconds. I usually stop at this point - the edges are puffed and done, but the center is still gooey. That's how I like it!
Enjoy the cake as is, or top it with a dollop of whipped cream for a truly rich experience.

Notes

Use a freshly opened jar of natural peanut butter and stir it well. If you use a half-used jar, the peanut butter might be too dry.
Go by how the mixture looks and feels in your kitchen with your peanut butter. It should be smooth, shiny, and not too thick. If it's sticky and difficult to mix, add an extra tablespoon of water.
I don't add salt to the batter, because my peanut butter is already salted. If your peanut butter contains just peanuts and nothing else, not even salt, add a pinch of salt to the batter.
I have made this cake in several dishes. A small and tall 10-ounce mug, a wide 15-ounce mug, and a 3.5-inch-wide ramekin (as shown in the video and in the photos). They all worked, and there wasn't much of a difference. Except that with the ramekin, I was worried there for a moment that the batter might overflow! But it didn't. You can always place your mug on a microwave-safe plate to catch possible spills.
Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 1 teaspoon of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
You can store the cooled leftovers in the fridge for up to 4 days (provided you didn't top the cake with whipped cream). You can leave the cake in the mug and wrap the mug in two layers of cling wrap.
You can also freeze this cake. Let it cool completely on a cooling rack, then wrap the mug with plastic wrap, followed by a layer of foil. Freeze the cake for up to three months. You can defrost it in the microwave after removing the layers of foil and cling wrap.

Nutrition Information

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Serving 1cake Calories 472kcal (24%) Carbohydrates 14g (5%) Protein 22g (44%) Fat 35g (54%) Saturated Fat 5g (25%) Sodium 465mg (19%) Fiber 6g (24%) Sugar 4g (8%)