Ingredients:
- 2 tablespoons peanut butter (natural, unsweetened)
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol (or sweetener of choice)
- 1/4 teaspoon baking powder
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsweetened almond milk (or any milk of your choice)
Instructions:
- Prepare the Mug:
- Grab a microwave-safe mug (around 8 oz size) and grease it lightly with a bit of butter or coconut oil to prevent sticking.
- Mix the Ingredients:
- Add the peanut butter, almond flour, coconut flour, erythritol, baking powder, and a pinch of salt to the mug.
- Crack in the egg and add the vanilla extract and almond milk.
- Stir everything together until fully combined, making sure the peanut butter is evenly distributed throughout the mixture. The batter should be thick, but if it’s too thick, you can add a little more milk.
- Microwave the Cake:
- Microwave on high for 60-90 seconds. Keep an eye on it, as microwaves vary in power. The cake should rise and firm up, but it’s okay if it’s slightly soft in the center.
- If it’s not fully set, microwave in 15-second intervals until done. Be careful not to overcook, as the cake can become dry.
- Serve:
- Let the mug cake cool for a minute or two before digging in. You can top it with whipped cream, a few sugar-free chocolate chips, or a drizzle of sugar-free syrup, but it’s delicious on its own!
This Keto Peanut Butter Mug Cake is perfect for a quick dessert or snack, and it’s super easy to customize by adding a few keto-friendly toppings. Enjoy!
