Peanut Butter Mug Cake

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!
Course Breakfast
Cuisine American
Keyword mug cake, peanut butter
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
Calories 472kcal
Author Vered DeLeeuw


  • 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