Keto Peanut Butter Mug Cake 60 Seconds

INGREDIENTS

• 2 tablespoon peanut butter no added sugar, no added oil
• 1 tablespoon coconut oil or butter
• 1 tablespoon unsweetened vanilla almond milk
• 3 tablespoon almond flour
• 1 large egg beaten, at room temperature
• 1 1/2 tablespoon sugar free crystal sweetener monk fruit, erythritol or xylitol or 6 stevia drops
• 1 teaspoon baking powder

INSTRUCTIONS

• In a small bowl, add peanut butter, coconut oil and almond milk. Microwave 30 seconds or until the coconut oil is soft and almost melted. Whisk to combine until all the ingredients form comes together into a cream.
• Stir in the sugar free crystal sweetener, baking powder, almond flour and beaten egg (at room temperature), until it forms a cake batter.
• Transfer the mug cake batter evenly into 2 ramekins or microwave safe mugs.
• Microwave each ramekin individually for 60 seconds.
• Serve immediately with unsweetened whipped cream or an extra drizzle of warm peanut butter (will adds with carbs !)

Net carbs : 6.7 g per serve.

Too much for your macro ? Split the recipe in 3 serve to make smaller mug cakes and gets only 4.5 g net carbs per serve ! If you divide the batter by 3, each mug cake are smaller and bake faster, only 45 sec in the microwave per mug cake. 

Storage:

This is a recipe for 2 mug cakes (or 3 to decrease net carbs if needed, see note above). I recommend you the extra batter in the fridge, in single microwave proof mug/ramekin. Wrap the ramekin with a piece of silicon (or plastic wrap to avoid the top to dry). Store up to 24 h in the fridge. The next day, remove the plastic wrap, microwave straight out from the fridge. You may have to microwave slightly longer, an extra 10-20 seconds may be needed to achieve the same texture as the batter is very cold. Another option is to bake both serve at 180 C on fan-forced for 10-12 minutes. The baked mug cake will store at room temperature up to 3 days.

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