Ingredients:
- 1 tablespoon peanut butter (sugar-free, creamy)
- 1 tablespoon almond flour
- 1 tablespoon powdered erythritol (or preferred keto sweetener)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 large egg yolk
- 1/2 tablespoon heavy cream (or coconut cream for a dairy-free option)
- A pinch of salt (optional)
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Instructions:
- Prepare Your Mug: Use a microwave-safe mug or ramekin for this recipe. No need to grease it if you’re using a non-stick mug, but you can lightly spray with non-stick spray for easier cleanup.
- Mix Ingredients: Add the peanut butter, almond flour, erythritol, vanilla extract, baking powder, egg yolk, heavy cream, and salt (if using) into the mug. Stir well with a fork or mini whisk until everything is fully combined, and the batter is smooth.
- Microwave: Place the mug in the microwave and cook on high for about 50-70 seconds. Start checking around the 50-second mark. The mug cake should rise and set, but make sure not to overcook, as it can turn dry quickly.
- Cool and Enjoy: Let it cool for a minute, as it will be hot. Enjoy straight from the mug, or transfer to a plate if you prefer.
Optional Toppings:
- A dollop of sugar-free whipped cream
- A drizzle of melted sugar-free chocolate
- Crushed peanuts for extra crunch
Tips:
- For a fluffier texture, ensure all ingredients are thoroughly mixed to avoid clumps.
- Adjust the sweetness to taste by adding more or less erythritol.
- If you prefer a gooey center, cook for closer to 50 seconds.
This Keto Peanut Butter Mug Cake is quick, rich, and satisfying—a perfect low-carb treat for peanut butter lovers!
