About
You will love this chocolate peanut butter mug cake, full of flavor and done in only a few short minutes. Topped with extra peanut butter this will have your sweet tooth satisfied. This recipe uses the confectioners sugar version of erythritol. Be sure to use a peanut butter powder that is sugar-free or has no sugar added.
Ingredients
- 1 tablespoon butter
- 1 ounce unsweetened baking chocolate bar by baker's
- 5 tablespoon the ultimate icing sugar replacement by swerve
- ½ teaspoon baking powder
- 1 tablespoon almond flour
- 1 tablespoon all natural powdered peanut butter by pb & m'e
- 1 teaspoon 100% cocoa special dark by hershey's
- 1 large raw egg
- ¼ teaspoon vanilla extract
- 1 teaspoon all natural powdered peanut butter by pb & m'e
- 1 teaspoon warm water
Instructions
- In a tall coffee mug, melt butter and chocolate together and microwaving for 30 seconds or until completely melted.
- Add the sweetener, baking powder, almond flour, peanut butter powder, a pinch of salt, and cocoa powder.
- Add the egg and vanilla extract. Mix with a spoon until completely blended.
- Microwave for 45-50 seconds. Be sure not to overcook it because the cake will become dry quickly. The cake will puff considerably, do not be alarmed!
- In the meantime, mix 1 teaspoon peanut butter powder with 1 teaspoon of warm water to make a peanut butter sauce. Pour it over the hot cake.
Nutrition Facts
- Servings: 1
- Calories: 469.3kcal/1963.4kJ (per serving)
- Fat: 35.7g (per serving)
- Carbs: 60.1g (per serving)
- Protein: 14.9g (per serving)
