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Keto Peanut Butter Mug Cake

Keto Peanut Butter Mug Cake

EQUIPMENT:

  • Tall Mug 6 pieces
  • Microwave 1

  • INGREDIENTS:

    • 2/3 cup of Almond flour
    • One-fourth cup of Butter
    • Peanut Butter 1/3 cup
    • Two Eggs, Large.
    • 1/3 cup of Swerve Sweetener
    • Baking Powder 2 teaspoons.
    • Half tsp. of Vanilla Essence
    • Dark Chocolate Chips 3 tablespoons
    • Water 1/4 cup.

INGREDIENTS DIRECTIVES:

  • FLOUR: Here I use Almond Flour but You can also use Coconut flour or any Gluten-free flour of your choice. It must be sifted well.
  • PEANUT BUTTER: It gives the Cake a silky and milky texture. Just be alert that Peanut butter should be Keto-friendly when buying it from the grocery store.
  • BAKING POWDER: It helps the Mug Cake to rise better.
  • SWEETENER: You can use any granular or powdered sweetener here.
  • BUTTER: Although butter without salt works just as well, salted butter has a nicer flavor. If you wish to eliminate dairy from the recipe, you can also swap butter with Coconut Oil.
  • CHOCOLATE: Chocolate bits or grated dark chocolate can be used which should be unsweetened. You can skip chocolate as well.

INSTRUCTIONS:

  1. Place every dry constituent in a spacious bowl. Whisk flour, sweetener, and baking powder in it. Combine well.
  2. In a heat-safe bowl, Add Peanut butter and butter and place it for a few seconds in the Microwave Oven to melt.
  3. Take them out and mix.
  4. Add Vanilla extract, water, and eggs to that Peanut butter and butter mixture. Combine all the wet ingredients.
  5. Add the sifted and mixed dry ingredients to the wet ingredients in small portions and fold them in one direction properly. Finally, add chocolate chips if you want to and fold properly.
  6. Divide that Mug cake batter into six tall mugs
  7. Keep them in the microwave for one minute at 1000 watts.
  8. After a minute, Check the Mug cakes if they are in a cake form and cooked from the center, then that means they are done.
  9. Take them out and serve warm or cold as you like.

TIPS:

To avoid spilling the cake batter, use tall mugs and leave at least three-finger spaces at the top.
When you use Peanut butter in this recipe, you can’t prepare the batter earlier and Bake it later. This will not let the cake rise. So, you have to bake immediately after the batter is prepared.
Every model of Microwave works differently and has different power levels, So it is better to check every 50 seconds if the cake is done or not. This method also avoids spillage.
You can add One teaspoon of ground Cinnamon for a different touch.

STORAGE INFORMATION:

Cover the leftover mugs tightly with Cling wrap with cakes in it.
After Covering, You can keep them at room temperature for A day.
REFRIGERATE: After packing, refrigerate it for five days.
FREEZE: It is better to take cakes out of the mug and wrap them whole than keep them in the freezer for five months.
Reheat them in Microwave when you want to eat.

NUTRITIONAL FACTS:

This recipe yields 6 servings. One serving is equal to 1 Mug cake.
Nutritional information per serving is mentioned below:
Calories: 210 kcal
Carbohydrates: 6.7 grams
Fats: 17.8 g
Proteins: 6.4 grams
Fiber: 3 g.