Keto Molten Peanut Butter Mug Cake

This low carb and keto friendly mug cake delivers a gooey peanut butter center wrapped in rich chocolate cake. It's a quick, satisfying treat worth trying tonight.

Prep Time 20

Cook Time 2

Total Time 22

Course Dessert

Cuisine American

Servings serving

Calories 450 kcal

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Ingredients

For the Peanut Butter Center

1 tbsp Creamy Peanut Butter
1 tsp Powdered Erythritol

For the Chocolate Cake

3 tbsp Almond Flour
1 tbsp Unsweetened Cocoa Powder
2 tbsp Granulated Erythritol
1/2 tsp Baking Powder
1 Large Egg
1 tbsp Melted Coconut Oil
1 tbsp Heavy Cream
1/2 tsp Vanilla Extract
1 pinch Salt

Instructions

In a small bowl, stir together the peanut butter and powdered erythritol until combined. Roll it into a small ball and place it in the freezer for at least 15 minutes so it firms up and holds its shape.
In a microwave-safe mug (at least 12 oz), whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt until fully combined with no lumps.
Add the egg, melted coconut oil, heavy cream, and vanilla extract to the mug. Stir until the batter is smooth and evenly mixed.
Spoon about half of the batter out into a small bowl temporarily. Place the frozen peanut butter ball directly in the center of the remaining batter in the mug, then gently spoon the reserved batter back on top so the peanut butter is fully covered.
Microwave on high for 70 to 80 seconds, until the chocolate cake is set around the edges but the center still has a slight jiggle.
Let the mug cake rest for 1 minute, then dig in with a spoon from the center. The peanut butter core should be warm, melty, and oozing into the rich chocolate cake.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 11gProtein: 16gFat: 38g

Keyword chocolate, keto mug cake, low carb, peanut butter