Low-Carb Chocolate Peanut Butter Mug Cake

Ingredients

• 2 tablespoons almond flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon creamy peanut butter
• 1 tablespoon powdered erythritol (or your keto-friendly sweetener of choice)
• 1 tablespoon butter
• 1 large egg
• 1 tablespoon sugar-free chocolate chips (optional)
• Pinch of salt (optional)

Instructions

1. Add the butter and peanut butter to a microwave-safe mug and microwave 15–20 seconds, just until softened. Stir until smooth.
2. Whisk in the egg until fully combined, then stir in almond flour, cocoa powder, sweetener, and a pinch of salt if using.
3. Fold in the sugar-free chocolate chips if using and smooth the top of the batter.
4. Microwave on high for 60–90 seconds, checking at 60 seconds. The cake is done when the top is set but still soft.
5. Let the mug cake rest for 1–2 minutes before eating; it will continue to firm as it cools.

Nutrition per serving

Calories, macros, and macro split are approximate per 1 mug cake (about 125g). Net carbs = total carbs minus fiber.

Fits this plan because…

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