Peanut Butter Mug Cake
Healthy and keto peanut butter mug cake is made with no flour - just peanut butter, egg, baking soda and stevia. It's healthy enough to serve for breakfast!
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
- 1/4 cup natural creamy peanut butter (only ground peanuts and salt)
- 1 large egg
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 1/4 teaspoon baking soda
In a medium mug or a large ramekin, mix the peanut butter with the 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 peanut butter mug 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 stevia-sweetened whipped cream for a truly rich experience.
Serving: 1mug cake | Calories: 472kcal | Carbohydrates: 14g | Protein: 22g | Fat: 35g | Saturated Fat: 5g | Sodium: 465mg | Fiber: 6g | Sugar: 4g