This chocolate peanut butter keto mug cake is reminiscent of your favorite Reese’s candy, but in a delicious lava cake form. Honestly, it’s pretty tough to believe this dessert is totally sugar free and keto friendly! It’s just SO GOOD. What makes it even better is that the whole thing takes just 1 minute in the microwave and has a total of just 5 net carbs!
The Best Chocolate Peanut Butter Mug Cake
If you’ve been following me for a while now, then you know that chocolate and peanut butter are two of my absolute favorites.
So you can imagine how excited I was to create and share this recipe with you guys!
It’s got all the elements of an excellent keto dessert or snack idea:
- Absolutely delicious
- Comes together in a few minutes
- Uses staple keto ingredients
- Great for portion control
- And of course, totally low carb – each mug cake has just 6 net carbs!
And if you’re a huge chocolate and peanut butter fan like I am – I literally ordered 30 lbs. of peanut butter in bulk once – then I know you’ll definitely love this recipe!
Oh, and just a quick reminder that you can easily make this both in the microwave or in the oven. More on that later.
This super decadent keto dessert is like if a Reese’s Peanut Butter Cup and a mug cake had a baby – but make it keto!
Plus, if you make it right, the peanut butter forms a delicious, warm, ooey gooey lava in the center of the chocolate cake.
Are you craving as hard for this mug cake as I am right now?! Then let’s dive into the recipe.
Keto Mug Cake Ingredients
As always, the ingredients for this low carb recipe are super simple but each contributes a lot to the overall deliciousness of the dish.
You’ll want to make sure you get good quality products with the lowest amount of carbs, so I’ve linked my favorite options for some of these ingredients for you:
- Unsalted butter
- A large egg
- Pure vanilla extract
- Blanched almond flour – sunflower seed flour or walnut flour are the best substitutes
- Confectioners Swerve
- Baking powder
- Unsweetened cocoa powder
- No sugar peanut butter
By the way, it’s really important that you use runny peanut butter for this recipe if you want to achieve that wonderfully gooey lava center for your mug cake!
If you don’t, the recipe will still be as delicious but will definitely be more of a regular mug cake instead of a lava mug cake.
But just between you and me, I’m going with the runny peanut butter lava cake all day.
How to Make A Chocolate Peanut Butter Keto Mug Cake
First, we’ll start with the wet ingredients. You’ll want to make sure your butter is melted before you start this step, so go ahead and melt it in the microwave.
To that, we’ll be adding a large egg followed by ¼ tsp. of pure vanilla extract. Then, whisk everything together.
Also, you can substitute the almond flour with sunflower seed flour or walnut flour. Just make sure not to use coconut flour, which will make your cake super crumbly and dry – a common rookie mistake.
Mix everything with a spatula until a thick, glossy chocolate batter forms.
You might feel a strong urge to eat the batter at this point, but do your best to fight it. Hah!
Now, coat an 8 oz. mug or ramekin with baking spray and pour in 80% of the batter. Make sure to only do 80%, since we’ll be using the rest later.
Cooking This Keto Mug Cake In The Microwave
Ok, so now it's time for us to cook our keto mug cake in the microwave.
And, at this point, all your cake will need is 30 seconds of cook time. Then, after it's cooked, you'll want to set it aside and let it cool down.
Now, while it's cooling we're going to make my favorite part of the cake – the peanut butter lava filling!
Then, we're going to use the bottom of a spoon to push a crater into the center of the cake we just made, and add the peanut butter filling to it.
Once we've done that, we're going to top the filling with the remaining 20% of chocolate batter that we have leftover, and work the batter away from the center of the cake and out towards the edges.
Distributing the batter in this way is really the secret to achieving the perfect lava center to your mug cake.
Now, once the batter is distributed properly you'll want to cook the mug in the microwave in 15 second intervals. And 2 intervals will probably get your cake to that ooey-gooey consistency we're looking for.
Anyways, you’ll know it’s done when the cake batter is firmer but the center is slightly gooey.
Cooking This Chocolate Peanut Butter Keto Mug Cake in the Oven
So if you’d like to make this cake in the oven, it’s just as simple to do!
You’ll want to follow all of the same mixing instructions as above, and then you'll want to cook the first part of the cake - the 80% part - for 7 to 10 minutes at 350°F in your oven.
Then, once that's cooked, you'll want to add your peanut butter filling, and the remaining batter to the top of it. And then when that's taken care, you'll want to bake the keto cake for another 7-ish minutes - just until the center is still a little gooey.
It's as easy as that!
Other Keto Mug Cakes To Try
- One Minute Chocolate Chip Cookie
- 5 Minute Cinnamon Roll
- Chocolate Lava Cake
- 5 Minute Strawberry Shortcake
- Peanut Butter Cake
Chocolate Peanut Butter Keto Mug Cake | Easy, Low Carb, REESE'S Mug Cake For Keto
My family is obsessed with this chocolate peanut butter keto mug cake. It's reminiscent of a Reese’s candy but in delicious lava cake form. Honestly, it’s pretty tough to believe this dessert is totally sugar free and keto friendly! It’s just SO GOOD. And what makes it even better is that the whole thing takes just 1 minute in the microwave.
- Prep Time: 5 MInutes
- Cook Time: 1 Minute
- Total Time: 6 minutes
- Yield: 1 Keto Mug Cake
- Category: Dessert
- Method: Baking
- Cuisine: Keto Low Carb
1 Large Egg
½ Tbsp. (7g) Unsalted Butter, Melted
¼ Tsp. Pure Vanilla Extract
¼ Cup (28g) Blanched Almond Flour
2 Heaping tbsps (20g) Confectioners Swerve
1 Tbsp. (5g) Unsweetened Cocoa Powder
½ Tsp. Baking Powder
Pinch of Salt
Peanut Butter Filling:
1½ Tbsps. (24g) Natural No Sugar Added Peanut Butter
½ Tbsp. (7g) Unsalted Butter
2 Tsps. (6g) Confectioners Swerve
Pinch of Salt
- In a large measuring cup add all of the liquid ingredients, and whisk them until combined.
- Now add the dry ingredients, and mix until they’re well incorporated with the wet ingredients.
- Next, coat an 8oz (240mL) ramekin with baking spray, and add about 80% of the batter to the ramekin.
- Cook for 30 seconds, and let cool.
- In a small dish start making the peanut butter filling.
- To do this, add the peanut butter and the butter to the dish, and microwave for about 15 seconds - or until the butter has melted.
- Once it has, mix the two until they’re combined.
- Now, add, & stir in, the Swerve and the salt.
- Once they’re combined, use a tablespoon to form a small indent in the middle of the mug cake, and add the peanut butter filling to it.
- When all of the peanut butter has been added, pour the rest of the chocolate cake batter around the sides of the mug cake - only lightly cover the peanut butter with cake batter.
- Now microwave in 15 second intervals until the cake is just SLIGHTLY UNDERCOOKED.
- For me, this usually takes about 3 intervals.
- Once the cake has cooked to that point, remove it from the microwave, and enjoy!
Microwave times may vary depending on the power of your microwave. Mine is 1100 Watts, and the times are based off of a microwave of that power. Adjust accordingly.
Mug cakes are always best SLIGHTLY UNDERCOOKED, they will continue to cook as they cool.
- Serving Size: 1 Mug Cake
- Calories: 454
- Fat: 37
- Carbohydrates: 10
- Fiber: 5
- Protein: 17
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