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5
from
3
votes
Keto Peanut Butter Mug Cake With Chocolate Chips
This super delicious keto, almond flour peanut butter mug cake with chocolate chips is the perfect treat for peanut butter lovers.
Prep Time
1
minute
min
Cook Time
1
minute
min
Total Time
2
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
2
Servings
Calories:
216
kcal
Author:
Radwa
Equipment
Mug
whisk
Measuring spoons
Measuring cups
Ingredients
¼
cup
Almond flour
1
tablespoon
Peanut butter
, crunchy
½
teaspoon
Baking powder
1
teaspoon
Butter
1
Egg
1
tablespoon
Powdered erythritol
1
tablespoon
Shredded coconut
1
tablespoon
Unsweetened dark chocolate chips
Instructions
Crack the egg on the mug, then whisk it using a fork or whisker.
1 Egg
Add the peanut butter and the melted butter then whisk.
1 tablespoon Peanut butter,
1 teaspoon Butter
After that, add the almond flour, powdered erythritol and baking powder and keep whisking.
¼ cup Almond flour,
½ teaspoon Baking powder,
1 tablespoon Powdered erythritol
After that add the chocolate chips and shredded coconut, stir.
1 tablespoon Shredded coconut,
1 tablespoon Unsweetened dark chocolate chips
Microwave the mug cake for 90 seconds, then serve.
Notes
I highly recommend using natural peanut butter with no added oil or sugar. I also love the crunchy more than the smooth one.
Nutrition
Serving:
1
serving
|
Calories:
216
kcal
|
Carbohydrates:
10
g
|
Protein:
9
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Cholesterol:
82
mg
|
Sodium:
190
mg
|
Potassium:
151
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
119
IU
|
Calcium:
108
mg
|
Iron:
2
mg