Keto Peanut Butter Mug Cake
User Reviews
5
Keto Peanut Butter Mug Cake
Description
This mug cake recipe starts by mixing natural creamy peanut butter with a large egg until fully blended. Adjusting the batter with a tablespoon of water helps achieve the right consistency if it becomes too thick. Stevia glycerite and baking soda are then incorporated before microwaving the mixture in a mug or ramekin.
The cake microwaves for about 30 seconds, with additional short intervals if it appears too wet. The preferred result is edges that are set and puffed with a moist, gooey center. It can be eaten plain or topped with whipped cream.
Natural peanut butter containing only ground peanuts and salt is recommended for optimal texture and flavor. The cake can be stored in the fridge up to four days or frozen for up to three months. When microwaving to reheat, remove any plastic wraps and cover with a microwave-safe plate.
Using fresh baking soda avoids off odors; alternatively, fresh baking powder may be substituted. The recipe works well in different mug sizes without major differences in outcome.
Ingredients
- ¼ cup peanut butter only ground peanuts and salt, natural creamy
- 1 large egg
- ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
- ¼ teaspoon baking soda
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 freshly opened natural peanut butter with only peanuts and salt for best taste and moisture.
- Add a tablespoon of water if the batter is too thick or sticky to mix smoothly.
- The recipe works in various mugs or ramekins; watch batter amount to avoid overflow.
- If concerned about baking soda taste, replace it with equal baking powder, ensuring it's fresh.
- Store leftover cake in the fridge up to 4 days (without whipped cream topping) or freeze wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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