This Keto Peanut Butter Mug Cake is the perfect quick dessert when you’re craving something warm. It’s sweet and satisfying without the carbs! It’s soft, fluffy, and packed with rich peanut butter flavor, all made in just one mug. You only need simple pantry staples. In just a couple of minutes in the microwave, you’ll have a guilt-free treat. It fits seamlessly into your low-carb lifestyle.
This mug cake is naturally gluten-free, sugar-free, and incredibly filling thanks to almond flour and peanut butter. It’s ideal for late-night cravings, a quick snack, or a mini dessert that won’t spike your blood sugar. Top it with sugar-free chocolate chips, whipped cream, or an extra drizzle of peanut butter for the ultimate keto-friendly indulgence.
Ingredients: Keto Peanut Butter Mug Cake
- 1 tbsp cream cheese
- 1 tbsp butter
- 1.5 tbsp coconut flour
- 2 tbsp natural peanut butter
- 2 tbsp powdered peanut butter
- ½ tsp baking powder
- ¼ tsp pink salt
- ¼ tsp liquid stevia
- 1 large egg
- 3-4 whole blackberries, mashed into jam (topping after cake is done)
Instructions: for Keto Peanut Butter Mug Cake
- Add the cream cheese, butter and peanut butter to a mug and microwave for 20 seconds. Mix with a fork.
- Add the coconut flour, powdered peanut butter, baking powder, salt and stevia and combine with fork until uniform in texture/consistency.
- Add the egg and combine. Microwave for 2 minutes.
- Flip over onto a plate or eat right out of the mug. Top with mashed black berries, and drizzle with extra peanut butter, if desired.
- Enjoy!
Serving Suggestions
- Drizzle warm peanut butter or a spoonful of sugar-free chocolate syrup on top.
- Add a dollop of sugar-free whipped cream for extra creaminess.
- Sprinkle with sugar-free chocolate chips, chopped peanuts, or shaved keto chocolate.
- Pair it with a hot drink like chai, black coffee, or herbal tea for a cozy, satisfying treat.
- Add a scoop of keto vanilla ice cream to make it extra indulgent.
- Dust lightly with cinnamon or cocoa powder for extra flavor.
- Serve it slightly under cooked for a warm, gooey “lava cake” vibe.
Notes & Tips for Keto Peanut Butter Mug Cake
- Use natural creamy peanut butter (no added sugar) for the best keto-friendly result.
- Microwave times vary—start with 60 seconds, then add 5–10 seconds if needed.
- For a softer, fudgier center, slightly under cook the mug cake.
- If the batter seems too thick, add 1–2 teaspoons of almond milk.
- Want it extra fluffy? Add a tiny pinch of baking soda along with the baking powder.
- You can swap almond flour with 2 teaspoons coconut flour, but never 1:1.
- Stir in sugar-free chocolate chips or chopped nuts for added texture.
- Let the cake rest for 1 minute after microwaving to finish setting.
- For dairy-free, replace butter with coconut oil.
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Frequently Asking Questions (FAQs)
1. Is this mug cake really keto?
Yes! It’s made with almond flour, peanut butter, and a sugar-free sweetener, keeping it low in carbs and keto-friendly.
2. Can I bake it instead of microwaving?
Yes! Bake in a small ramekin at 350°F (175°C) for about 10–12 minutes until set.
3. Can I make it dairy-free?
Absolutely. Replace the butter with coconut oil or any other keto-friendly oil.
4. What sweeteners work best for this recipe?
Erythritol, monk fruit, or a blend of keto-friendly sweeteners work perfectly.
5. Can I use other nut butters?
Yes! Almond butter or cashew butter can be substituted, but the flavor and texture will slightly change.
6. How can I make it fluffier?
Whisk the egg thoroughly. Add a pinch of baking soda along with the baking powder for extra lift.
7. Can I store leftovers?
Mug cakes are best fresh, but leftovers can be wrapped and refrigerated for 1–2 days. Reheat briefly in the microwave before eating.
Keto Peanut Butter Mug Cake
This Keto Peanut Butter Mug Cake is the perfect quick dessert when you’re craving something warm, sweet, and satisfying—without the carbs! It’s soft, fluffy, and packed with rich peanut butter flavor, all made in just one mug. With simple pantry staples and only a couple of minutes in the microwave, you’ll have a guilt-free treat that fits seamlessly into your low-carb lifestyle.
Ingredients
- 1 tbsp cream cheese
- 1 tbsp butter
- 1.5 tbsp coconut flour
- 2 tbsp natural peanut butter
- 2 tbsp powdered peanut butter
- ½ tsp baking powder
- ¼ tsp pink salt
- ¼ tsp liquid stevia
- 1 large egg
- 3-4 whole blackberries, mashed into jam (topping after cake is done)
Instructions
- Add the cream cheese, butter and peanut butter to a mug and microwave for 20 seconds. Mix with a fork.
- Add the coconut flour, powdered peanut butter, baking powder, salt and stevia and combine with fork until uniform in texture/consistency.
- Add the egg and combine. Microwave for 2 minutes.
- Flip over onto a plate or eat right out of the mug. Top with mashed black berries, and drizzle with extra peanut butter, if desired.
- Enjoy!
Notes
- Use natural creamy peanut butter (no added sugar) for the best keto-friendly result.
- Microwave times vary—start with 60 seconds, then add 5–10 seconds if needed.
- For a softer, fudgier center, slightly under cook the mug cake.
- If the batter seems too thick, add 1–2 teaspoons of almond milk.
- Want it extra fluffy? Add a tiny pinch of baking soda along with the baking powder.
- You can swap almond flour with 2 teaspoons coconut flour, but never 1:1.
- Stir in sugar-free chocolate chips or chopped nuts for added texture.
- Let the cake rest for 1 minute after microwaving to finish setting.
- For dairy-free, replace butter with coconut oil.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 356Total Fat: 31gSaturated Fat: 7gUnsaturated Fat: 23gCholesterol: 115mgSodium: 743mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 2gProtein: 13g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
