Low Carb Flourless Chocolate Peanut Butter Cake. The last low carb mug cake recipe you will ever need.
One of the things I never really liked about low carb mug cakes was their wet, almost spongy texture. While they curbed the chocolate craving, they never quite felt like cake. WELL, here is a recipe that will change that. This flourless chocolate peanut butter cake is moist and dense and best of all it is ready in just under 2 minutes.
Check out some of my other favorite chocolate and peanut butter combinations:
- Chocolate Peanut Butter Keto No Bake Cookies
- Chocolate Peanut Butter Bacon Cookies
- Chocolate Peanut Butter Bars
- Chocolate Chip Peanut Butter Blondies
My New Book is NOW Available and I have some awesome FREEBIES coming with it ORDER HERE
Low Carb Flourless Chocolate Peanut Butter Cake
- Yield: 1 Serving 1x
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Ingredients
- 2 tbsp organic unsweetened cocoa powder (get it here)
- 2 tbsp Swerve Sweetener or Erythritol
- 1 large pastured egg
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1 tsp salted butter
- 1 tbsp peanut butter
Instructions
- In a small mixing bowl, combine cocoa powder, sweetener and baking powder. Fork whisk to combine and mash up any baking powder clumps.
- In a separate small mixing bowl, combine egg, heavy cream and vanilla extract. Whisk to combine. Pour the wet ingredients into the dry ingredients. Mix until ingredients are well incorporated. Melt the butter in a ramekin or small bowl and swirl to coat.
- Pour batter into buttered ramekin.
- Microwave for 1 minute and 20 seconds.
- Soften peanut butter in the microwave and drizzle over top of cake.
Notes
Makes 1 Serving – Calories: 246 | Fat: 19 g | Protein: 10 g | Net Carbs: 5 g
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Jennifer says
February 15, 2016 at 6:42 pmOMG – YES!! No coconut flour – no almond flour – no dry, grittiness. YUM!!
Angie says
February 15, 2016 at 11:24 pmI don’t have a microwave- do you think this could be done in an oven?
Heidi says
August 31, 2016 at 12:50 pmI used a similar recipe and baked it in my toaster oven for about 15 minutes. Came out great! 🙂
Bettie says
February 16, 2016 at 2:31 pmI cannot eat peanuts but I am certainly going to make this with Almond Butter which tastes like peanut butter used to taste to me. And of course, CHOCOLATE makes everything taste good!
Danielle says
February 17, 2016 at 5:59 amThis was awesome!!!!! I loved that it was super simple and yet was still very tasty. I thought I heard angels singing when I took my first bite.
amy h. says
August 31, 2016 at 6:38 pmamen sista! i think angels were singing, just now, for me too! i also drizzled some torani sugar-free vanilla syrup on top ((in addition to the melted peanut butter)). SWEET HEAVENLY BLISS!! holy yummers! :^)
Krista says
February 18, 2016 at 9:29 amThis was so amazing, I was really looking for something to get rid of my peanut butter cravings since eating half a jar of peanut butter with chocolate chips isn’t exactly low carb. For anyone who hasn’t tried this please do, you will not be disappointed! I even put a little whip cream on top with a few SF chocolate chips on top, so good!!
Petra Stephens says
March 22, 2016 at 3:16 pmI suppose it would matter what size the PB jar was.
Shannon says
February 24, 2016 at 5:51 pmMade this tonight because I had an unbelievable cake craving. The erythritol did not work for me at all,so I switched to xylitol and added one more tbsp and it was very good!! Now you need to figure out how to make a vanilla one with that same texture and you will be my hero for LIFE!!!!!..lol…
Cindy W. says
February 28, 2016 at 2:06 pmOh, my goodness! This was wonderful :-). I let myself get so hungry I was shaky, so I made this up really quickly and it was amazing! Thanks for a new sweet / chocolatey dessert/snack …
Cate says
March 5, 2016 at 2:56 amI bought the liquid Stevia (SweetLeaf Sweet Drops SteviaClear). Could I use that, and if so how much?
Peace Love and Low Carb says
March 6, 2016 at 10:05 amI don’t typically cook with liquid Stevia. If you try it out and like it, be sure to report back 🙂
Dev says
March 10, 2016 at 11:24 pmStevia has to bind with agave or coconut sweetener to work when heated. So depends on how much you want to experiment. Good luck.
Rebecca says
August 31, 2016 at 8:58 amI would start with 5 drops taste for sweetness and then add one drop at a time till it’s sweet enough for you.
jennifer says
March 6, 2016 at 1:10 pmThis was sooooooo good!!! Thank you!!!
Lisa Morgan says
March 9, 2016 at 6:38 pmThis was really good. Thank you again for another awesome recipe!!
Melissa says
April 13, 2016 at 11:11 amOmg. I’d long since given up hope for a really good chocolate microwave mug cake! So many recipes! So many dismal failures! But no more! This is the holy grail. Thank you!
Mary says
July 10, 2016 at 3:52 pmJust found your awesome website and I’m so excited to try out all these delicious-looking treats! Just made this mug cake and it was perfection! Thanks for sharing this 🙂
Julie says
August 31, 2016 at 8:55 amCan’t wait to try this. I second the praise of no; almond flour, coconut flour! Could you please tell me
the wattage of your microwave. Mine is 900 which takes longer than 1 minute to cook these cakes.
Thanks!.
Becks says
September 23, 2016 at 10:00 pmThis is my first time commenting on ANY recipe I’ve tried and this is the absolute best there is. I topped it with just a small scoop of crunchy almond butter and the extra texture of the nuts made this so amazing.
The flourless part makes it so good. There is no grainy texture. It tastes, feels, smells like cake!
The only thing is I was afraid of my cake drying out so I set it to only 1 min and it worked out for me. I prefer my cakes runny so I’d hate to eat a dry cake!
Thanks so much for this recipe! I’ve tried 4 different low carb mug cakes and I’m definitely sticking with this whenever I get the craving.
Peace Love and Low Carb says
September 25, 2016 at 4:05 pmWhat a rave review! Thanks so much!
Scott says
October 1, 2016 at 12:28 pmCould you use a normal egg instead of a pasteurised one?
Peace Love and Low Carb says
October 2, 2016 at 11:22 amIt isn’t pasteurized, it is pastured. That simply means that the chicken was allowed to roam free in a pasture, eating the things it would normally eat, plants, insects etc. I just refuse to eat a factory farmed egg. But you can use any type of egg you want in this recipe.
Patrice says
October 3, 2016 at 12:59 pmOmg! This was AMAZING! Thank you. It will be my go to treat when craving chocolate!
Peace Love and Low Carb says
October 3, 2016 at 1:01 pmThanks so much! So happy you enjoyed it.
Lisa says
October 13, 2016 at 12:53 pmUnbelievably delicious! This is THE BEST mug cake recipe I have ever tried. Kudos!
McDonna says
November 12, 2016 at 7:19 pmMade this tonight when the high stress of studying created a therapeutic chocolate emergency. The peanut butter topping was the clincher for choosing this recipe over the scads of others on my Pinterest board.
Oh…my…goodness! It was the therapeutic rescue needed, at just the right time!
I doubled the recipe and split it between two ramekins, microwaving one at a time. Turned out perfect. In the future I will probably add a few chocolate chips to the top while the mug cake is still hot. I use Lily’s Stevia chocolate chips, so just a few will make a spreadable frosting consistency once they soften.
This recipe got added to a private board on my Pinterest page: Hubby Faves. It’s like the Hall of Fame. Lol
Marie says
January 19, 2017 at 12:58 amthis looks wonderful! i can’t wait to try it, especially after all these rave reviews. just one question, is the cream necessary? or am i able to use almond milk in place? thank you!!
Peace Love and Low Carb says
January 20, 2017 at 9:59 amI’m sure almond milk or coconut milk would work just fine.
Denise Diaz says
February 5, 2017 at 3:09 pmI made this just a few minutes ago and although I really enjoyed the texture and the Chocolate flavor, I found it to be salty. Could it be due to the butter? Or the peanut butter? Did anyone else experience this?
Carolyn Brack-Jackson says
March 17, 2017 at 3:31 pmI think if you use unsalted butter, logically, it would taste less salty! I would try it!
Khirah says
March 10, 2017 at 11:35 amOmg so good I made it yesterday and made another one today except I didn’t use peanut butter… I added some cinnamon and before I put it in the microwave I added some little swirls of cream cheese that I melted and sweetened and then microwaved it….. Heavenly eating it now 🙂
Carolyn Brack-Jackson says
March 17, 2017 at 3:29 pmCan I use stevia, I have neither of the recommended sweeteners!
Lisa Binion says
August 20, 2017 at 12:14 pmI used pyure, which is an organic stevia blend. It turned out perfect!
Gail Vernali says
March 17, 2017 at 5:39 pmOMG – Delish and perfect that it was only one serving or I would have a problem resisting a whole batch! Thank you!
plasterers bristol says
April 4, 2017 at 9:21 amThis sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Meli Emmons says
April 14, 2017 at 6:18 pmI just made these according to your recipe exactly. It came out wonderfully! The only one thing I added to the last thing is homemade pasture fed whipping cream on top of warmed peanut butter. It was heavenly! Thank you, sweet!
Sarah says
June 5, 2017 at 7:42 pmTHIS WAS AMAZEBALLS????????
I have made way too many mug cakes just settling.
I never need or want almond or coconut flour again!!
This will be my birthday cake 4 months from now!
AND I was having serious quitting Keto thoughts this evening but this cake was a huge reminder how wonderful this WOE is!
How can I make a big one in the oven??
Bless YOU!
Peace Love and Low Carb says
June 5, 2017 at 9:55 pmSo happy you enjoyed it!!
alexandra says
June 19, 2017 at 2:26 amcan i use greek yogurt instead of heavy cream?
Peace Love and Low Carb says
June 20, 2017 at 9:35 amI personally haven’t tried it, but I think it would work. If you try it, be sure to let me know how it turns out.
Cindy says
July 6, 2017 at 2:05 pmDelicious! The second time I made this into our favorite cake: GERMAN CHOCOLATE CAKE! Make the cake according to your recipe cooking it in a mug. Slice the cake into 4 after it cools a couple minutes. Combine 1/4 cup coconut flakes, 1/4 cup chopped pecans and 1 tablespoon melted butter. Use 1/4 of this mixture to sandwich 2 cake slices together and 1/4 mixture on the top as “frosting.” Repeat with the other 2 slices. Very Yum!!
Tina says
July 6, 2017 at 4:56 pmThis was SO GOOD!!! My favorite cake growing up was a chocolate oatmeal cake with brown sugar, peanut butter and coconut icing. My mom used to make it for every birthday. So I topped this with just a little bit of shredded coconut along with the melted peanut butter and it took me back to those cakes she used to make. I will DEFINITELY make this again and again!
Jessica B. says
July 23, 2017 at 7:31 amOmg! I have to try this!
Carla F says
October 7, 2017 at 12:47 pmOK…so are you SURE this cake is low carb? Because that taste is too amazing to be a low carb cake! Wow. If anyone is hesitating on making this, don’t, It is sooooo good.
Thomas says
October 21, 2017 at 6:26 amHi Kyndra, Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.
Peace Love and Low Carb says
October 22, 2017 at 10:40 amGreat. Thanks so much! I will be sure to share.
Maysaa says
November 15, 2017 at 5:11 amI never write comments but oh my god this was good!!! I had very low expectations especially that I’ve tried a few receipes and they weren’t literally a waste of ingredients in my opinion!! But this actually tastes good!!!
It can’t be good to eat consistently hahha
Karen says
November 30, 2017 at 7:27 amMade this umpteen times and it’s the best quickie cake by far! Love the fact it’s flourless, fast and dead easy. I never use the PB at the end as I find that quite cloying, I just whack some cream or mascarpone on. I definately can never manage this cake single-handedly, too filling for me, so I half it or even cut into 1/3rds so it can be shared out, then everyone gets a choc fix! Love it. 10/10 from me!!
Maya says
December 28, 2017 at 11:50 pmOh wow! This looks incredible. Been Keto for two months, and I can’t wait to try this. Question… Can I substitute the heavy cream for anything non-dairy like coconut milk or almond milk?
Peace Love and Low Carb says
December 29, 2017 at 9:47 amYes, that should work out just fine.
Katelynn says
February 1, 2018 at 6:15 pmThis was so good!!! I’ve never ever commented on a recipe before,but this is so delicious that I had to!!!!!!! Just right to satisfy my sweet tooth, without having to worry about carb counts! I used stevia for this recipe and it turned out great. Love the chocolate peanut butter combo
THANK YOU!!!!!!!!!!
rhonda siwak says
July 31, 2018 at 9:10 amCan you tell me how mush Stevia to use?
★★★★★
Danielle says
February 4, 2018 at 9:38 pmReally, really good. I added whipping cream (with a dash of Swerve) on top of the P.B. drizzle…mostly to ensure no dryness. Not a problem the cake was moist and sweet for my changed pallet. As a personal preference I will drop the drizzle and have the whipping cream next time…and maybe a berry or two. Thank you so much – awesome recipe!!!
Christy says
March 13, 2018 at 7:44 pmI just made this and it was amazing! I used almond butter and almond milk which is what I had on hand and it tasted so good! Will be making again!
Lisa says
April 15, 2018 at 4:38 pmyou NAILED IT! This is by far the best low carb dessert that I have made since going Keto! Best flavor without bitter artificial sweetener taste, Best texture (moist not spongy)! I hope the JIF doesnt toss me out of ketosis though! Thank you for another great recipe!
★★★★★
Kelly LeVoir says
April 19, 2018 at 8:50 pmPardon my French, but holy hell, Kyndra! This was out of this world! My husband and I kept looking at each other like we couldn’t believe what we were eating. Thanks for all you do to make this lifestyle completely amazing. I’m seriously grateful for all your hard work. You’re a keto culinary artist!
★★★★★
Peace Love and Low Carb says
April 19, 2018 at 9:21 pmHaha! Thank you so much for the kind words. So happy you guys enjoyed it.
Michelle says
July 24, 2018 at 9:40 pmThis is soooo amazing and quick to make… no heating up the oven!
★★★★
Lori Schwartz says
February 2, 2019 at 5:17 pmVery good. Add a little swerve powdered sugar to the whipped peanut butter. This is a great treat when you are really craving cake or brownies.
★★★★★