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.
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Low Carb Flourless Chocolate Peanut Butter Cake
- Yield: 1 Serving 1x
Ingredients
Scale
- 2 tbsp organic unsweetened cocoa powder (get it here)
- 2 tbsp Swerve Sweetener or Erythritol
- 1 large pastured egg
- 1 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ 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
Jessica B. says
Omg! I have to try this!
Tina says
This 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!
Cindy says
Delicious! 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!!
alexandra says
can i use greek yogurt instead of heavy cream?
Peace Love and Low Carb says
I 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.
Sarah says
THIS 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
So happy you enjoyed it!!
Meli Emmons says
I 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!
plasterers bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Gail Vernali says
OMG - Delish and perfect that it was only one serving or I would have a problem resisting a whole batch! Thank you!
Carolyn Brack-Jackson says
Can I use stevia, I have neither of the recommended sweeteners!
Lisa Binion says
I used pyure, which is an organic stevia blend. It turned out perfect!
Khirah says
Omg 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 🙂