A rich, fudgy keto chocolate peanut butter mug cake made in minutes! This single-serve dessert is soft in the center, deeply chocolatey, and finished with warm peanut butter drizzle — just like the photo. It’s perfect when you want something sweet, comforting, and low carb without baking a full cake.
This recipe is American-style, microwave-friendly, sugar-free, and ideal for keto, low-carb, and gluten-free lifestyles.
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Ingredients (1 Serving)
Mug Cake Base
- 2 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1½ tbsp powdered erythritol or monk fruit
- ¼ tsp baking powder
- Pinch of salt
- 1 large egg
- 2 tbsp unsweetened almond milk
- 1 tbsp melted butter or coconut oil
- 1 tbsp natural peanut butter
- ¼ tsp vanilla extract
Topping
- 1 tbsp melted peanut butter
- 1 tsp sugar-free chocolate chips (optional)
- 1 tsp crushed peanuts or walnuts
Instructions
Mix Dry Ingredients
In a microwave-safe mug, mix almond flour, cocoa powder, sweetener, baking powder, and salt until well combined.
Add Wet Ingredients
Add egg, almond milk, melted butter, peanut butter, and vanilla. Stir until smooth and thick with no lumps.
Microwave
Microwave on high for 60–75 seconds, depending on your microwave strength.
The center should look set but still soft and moist.
Add Toppings
Drizzle warm peanut butter on top and sprinkle with sugar-free chocolate chips or crushed nuts.
Let it rest for 1 minute before eating.
Texture & Flavor Notes
- Rich, fudgy center
- Deep chocolate flavor
- Creamy peanut butter topping
- Soft cake with brownie-like texture
- No eggy taste
| Nutrient | (Approx. Per Mug) |
|---|---|
| Calories | 320–350 kcal |
| Total Fat | 26 g |
| Total Carbs | 3–4 g |
| Fiber | 3 g |
| Protein | 12 g |
| Sugar | <1 g |
