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Peanut Butter and Chocolate Mug Cake


2 tbsp finely ground coconut flour
2 tbsp finely ground almond flour
2 tbsp erythritol
2 tbsp sugar-free peanut butter
1 tbsp unsweetened almond milk
1 egg
½ tsp sugar-free vanilla extract
½ tsp (gluten-free) baking powder

  1. Mix all of the ingredients except for the melted chocolate and chopped peanuts in a small mug or bowl that’s oven- or microwave safe.
  2. Whisk until you get a smooth and chunk-free dough.
  3. Grease your microwave-safe mug with a cooking oil that doesn’t have a strong taste (I like to use coconut oil or avocado oil).
  4. Add your cake batter into a mug (the mug should be at least double the size of the mixed ingredients).


  • Microwave for about 1-3 minutes.
  • The cooking time in your microwave may vary heavily depending on what microwave and what settings you’re using.


  • Preheat your oven to 350 degrees Fahrenheit.
  • Bake your mug cake for about 10-15 minutes.


  • Serve with bit of melted sugar-free chocolate & chopped peanuts.

Calories 185 I Net Carbs 4.5g I Protein 12.4g I Fat 11.7g

Recipe from: Hungry For Inspiration

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