This Coconut Flour Peanut Butter Mug Cake is healthier, gluten free and paleo (with almond butter substitute). It also is ready in a flash to satisfy your need for a sweet fix almost instantly.
Have you tried making mug cakes before?
They are these single servings of cake that aren’t baked in the oven but in the microwave. So essentially you can have a small sized dessert in less than 5 minutes.
It sounds perfect for those sudden after-dinner sweet cravings, but I’ll be the first to admit that the idea of cake made in the microwave just didn’t sound right to me.
So until just a couple weeks ago I had never tried a mug cake.
But then I just did it. No cake pan, no mixer, no leftovers to deal with. And I managed to put all (from scratch) ingredients away and wipe the counter in the 2 minutes the cake was ‘baking’.
How did it taste, you wonder? Awesome!
Fresh warm cake, rich and fluffy, just melting on my tongue.
I was so intrigued that I set out to develop my own, healthier version of a mug cake with coconut flour. And to my surprise, I found it was even better than the original.
Coconut flour, in its ability to absorb tons of liquid, can result in dry baked goods.
But somehow the microwave baking results in a very moist cake texture, with fine crumb and that amazing melt-in-your-mouth consistency.
This coconut flour mug cake is gluten-free, low carb and made without refined sugar. If you replace the peanut butter with any other seed or nut butter (like almond), it is even paleo-friendly!
By the way, I recently came out with an eBook full of delicious coconut flour recipes.
—>>> Check it out here!
Coconut Flour Peanut Butter Mug Cake
- 2 tablespoons coconut flour
- ¼ teaspoon baking powder
- 1 egg
- 2 tablespoons natural peanut butter*
- 1-½ tablespoons melted coconut oil
- 1-½ tablespoons maple syrup or low-carb sweetener of choice
- 1 tablespoon coconut milk or almond milk
- ¼ teaspoon vanilla extract
- optional: chocolate chips
In a small bowl whisk together coconut flour, and baking powder.
Add egg, peanut butter, coconut oil, maple syrup, coconut milk and vanilla and mix thoroughly to combine.
Fill into a large mug and microwave on high for about 1.5-2 minutes. Start checking at about 1 minute. Let sit for a couple minutes before eating.
Optionally top with chocolate chips or crushed peanuts.
*to make paleo replace with almond butter or other nut/seed butter
Products used in this Coconut Flour Peanut Butter Mug Cake Recipe:
Disclaimer: This recipe is part of my collaboration with eBay. The whole recipe first appeared here. Thank you for your support of the companies that make this blog possible.
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