We all know on a ketogenic diet that peanut butter is the nectar of the gods, and combining it with chocolate just makes it even better! This mug cake is a classic combination of 2 fantastic flavors that’ll keep you coming back for more. Not only is it delicious, but it’s a great way to get your fats up. If you’re looking low on fats for the day, pop this bad boy in the microwave and you’ll be set straight before you can say ketogenesis!
Just in case you missed out on the previous recipes in this mug cake series, you can check them out:
A lot of people have asked me about the erythritol and stevia together. The reason I use both together is for the taste. Normally erythritol by itself can have a “cooling” after-taste, and stevia by itself can have a bitter aftertaste. Together, they balance each other out. A combination that’s made very well together – giving the sweetness you want without the after taste of the sweeteners.
Oh, and I didn’t mention that both Stevia and erythritol are all natural, they don’t impact blood sugars, and they have a glycemic index of 0. They’re pretty awesome in my book, and I use them on a consistent basis. Erythritol is particularly awesome to me, as it’s not absorbed by the body – as humans, we don’t have the enzymes to break it down – so we excrete it.
Yields 1 Peanut Butter and Chocolate Chunk Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons butter, room temperature
- 2 tablespoons almond flour
- 1 tablespoon erythritol
- 7 drops liquid stevia
- 1/2 teaspoon baking powder
Flavor:
- 1/2 teaspoon vanilla extract
- 10 grams low-carb dark chocolate, such as ChocoPerfection
- 1 tablespoon peanut butter
The Execution
1. Get your mug ready! Mix together 1 Egg and 2 Tbsp. Butter in your mug.
2. Add 2 Tbsp. Almond Flour, 1 Tbsp. NOW Erythritol, 7 drops liquid stevia, 1/2 tsp. Baking Powder, 1/2 tsp. Vanilla Extract and 1 10g Chunked Chocoperfection Bar (I just broke it up with my fingers).
3. Mix everything together well, then add 1 Tbsp. Peanut Butter.
4. Mix everything together again, then microwave on high for 65 seconds (Power Level 10). Turn the mug upside down and lightly bang it onto a plate. It should completely come out of the mug. Optional: Top with whipped cream.
This makes a total of 1 serving of Peanut Butter & Chocolate Chunk Mug Cake. The serving comes out to be 500 calories, 46.8g fats, 6.8g net carbs, and 13.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 10 gram low-carb dark chocolate | 39 | 4 | 5 | 3 | 2 | 0 |
| 1 tablespoon peanut butter | 95 | 8.1 | 3.2 | 1 | 2.3 | 4 |
| Totals | 507 | 47.3 | 12.6 | 5.8 | 6.8 | 14.1 |
Peanut Butter & Chocolate Chunk Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon butter room temperature
- 2 tablespoon almond flour
- 1 tablespoon erythritol
- 7 drop liquid stevia
- ½ teaspoon baking powder
Flavor:
- ½ teaspoon vanilla extract
- 10 gram low-carb dark chocolate such as ChocoPerfection
- 1 tablespoon peanut butter
Instructions
- Get a mug ready! Mix together the egg and butter.
- Add in the almond flour, erythritol, stevia, baking powder, vanilla, and sugar-free dark chocolate pieces.
- Mix until combined and add the peanut butter.
- Mix until combined and microwave on high (power level 10) for 65 seconds. Turn the mug upside down and lightly tap it against a plate. The cake should slide out in one piece.
