An Easy Keto Mug Cake: This Chocolate Peanut Butter Lava Mug Cake Recipe is an easy low carb or keto dessert made in under five minutes and under 500 calories that will totally satisfy your sweet tooth!
If you’ve been following my contributions to Mince Republic lately, you may have noticed that I have what could be termed a “mug cake problem” (See Mocha Mug Cake and Cinnamon Roll Mug Cake). Yes, it’s true, I’m a card-carrying member of Mug Cakes Anonymous, but the thing is, it’s not an addiction I’m ashamed of!
After all, each mug cake I create contains fewer than 500 calories. They’re all around 5 net carbs or less. They don’t leave me with a pile of dirty dishes to do. They’re not stealing much of my time to make. I don’t have to fall into a food coma when I’m finished. Oh, and most importantly, they’re freaking delicious!
This latest in my totally healthy and not-at-all-a-problem addiction to mug cakes is the result of several attempts that went awry to make a keto chocolate lava cake. I just couldn’t get it right! Every time I strived to have my mug cake ooze chocolate, it just… didn’t. Maybe I am too impatient, or maybe I’m just not a darn good enough cook to pull it off, but what I lack in skill in the kitchen, I make up for in ingenuity! I was determined to make a cake that flowed delicious lava, even if it wasn’t the most traditional “lava cake” in existence.
The result was that I hacked my way into a lava cake where the ooey gooeyness is peanut butter, not chocolate! This allowed me to not have to worry about finding the perfect cookedness of the cake to make the “lava” flow. The peanut butter did all the work for me, and tasted delicious! Plus, we all know how well peanut butter and chocolate go together, so how could I go wrong?
Peanut butter is a great keto snack. The one downside is that it does contain carbohydrates, albeit only a few of them. But when we’re dealing with a lifestyle where every carb counts, you do need to take the carb count of your peanut butter into consideration here. That’s why I decided to make this cake without any almond flour or coconut flours, which are usually staples in my mug cake game. I figured if I could free up a couple of net carbs there, the overall count of my dessert would be fine with the addition of the peanut butter.
Let us once more pull out our mugs and get cooking; you’re going to want to commit this one to memory!
Chocolate Peanut Butter Lava Mug Cake
An easy, Chocolate Peanut Butter Lava Mug Cake recipe that makes a delicious keto or low carb dessert in under 5 minutes and under 500 calories to totally satisfy your sweet tooth!
- 1 tbsp peanut butter
- 1 large egg
- 2 tbsp butter
- 1 tbsp heavy whipping cream
- 1 tbsp powdered stevia
- 1/2 tsp baking powder
- 1 1/2 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- pinch of salt
Place your butter into your mug or ramekin, and microwave on high for 30 seconds or until almost completely melted.
Using a hand beater or stand mixer, crack your egg and mix your heavy whipping cream into it. On a medium-high setting, beat the egg and cream together until aerated enough to see small bubbles forming. This is going to help your cake to form nicely in the absence of any kind of flour to help it along. Yes, it’s an extra step in the process that wouldn’t be necessary if we had our regular dose of almond flour and coconut flour, but think of the carbs we’re saving. Think of the peanut butter! The ooey, gooey peanut butter.
Mix together your dry ingredients with the melted butter (stevia, cocoa, baking powder, salt), then add your egg and cream mixture, and your vanilla extract. Mix everything together furiously, making sure to get everything incorporated. The more air you can whip through your batter at this stage the better.
Drop a tablespoon of peanut butter into the now-smooth chocolatey batter, right into the middle. Without making too much of a mess, you should try to push that dollop of peanut butter into the center of the mug, submerging it in the chocolate batter. The closer to the middle the peanut butter, the more encased it will be in our cake, and the more beautiful it will look for that “money shot” when you cut the cake open for inspection.
Cook on high in your microwave for 60 seconds. If everything goes right, the cake should rise nicely without the addition of the almond flour. Once visibly cooked, turn your mug or ramekin gently upside down on your serving plate, and prepare for the moment of truth. If all has gone to plan, peanut butter lava should spill onto your plate when you take that first spoonful, and you’ll be taken straight to keto mug cake paradise.
Calories - 434 / Fat - 35g / Protein - 10.5g / Carbs - 7g
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