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. Make it low-carb or keto with your sugar-free sweetener of choice.
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 with a low carb or keto option. If you replace the peanut butter with any other seed or nut butter (like almond), it is even paleo-friendly!
How to Make this Keto Peanut Butter Mug Cake in the Oven
If you don’t have a microwave or prefer not to use one, you can also bake this mug cake in the oven. There are 2 options for baking the keto mug cake:
1. Bake in a Mug
Prepare the mug cake batter as usual and bake it in the oven at 350°F until baked through. The baking time will vary depending on the shape of your mug and thickness of the walls.
It could be anywhere from 20-40 minutes. So check on the gluten free mug cake frequently. Insert a toothpick in the center and when it comes out no longer with wet batter on it. Moist crumbs is perfect, as you also don’t want to overbake the mug cake.
2. Bake as Muffins
A much faster way to bake this peanut butter cake is as muffins. Divide the batter into 2-3 lined muffin cavities and bake at 350°F for about 12-15 minutes.
Coconut Flour eBook
By the way, I recently came out with an eBook full of delicious coconut flour recipes.
—>>> Check it out here!
More low-carb dessert recipes:
- Vanilla Mug Cake
- Keto Chocolate Mug Cake
- Coconut Flour Carrot Cake
- Coconut Flour Chocolate Chip Cookies
VIDEO: Keto Peanut Butter Mug Cake
Coconut Flour Peanut Butter Mug Cake
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. Make it low-carb/keto with your sugar-free sweetener of choice.
- 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.
Oven option: Bake the coconut flour peanut butter mug cake at 350°F for 20-40 minutes. Check frequently as baketime depends on mug shape and thickness.
Or fill the batter into 2-3 lined muffin cavities and bake for 12-15 minutes.
Optionally top with chocolate chips or crushed peanuts.
*to make paleo replace with almond butter or other nut/seed butter
**I recommend maple flavored monk fruit syrup as low carb sweetener alternative.
Substituting maple syrup with sugar-free sweetener brings the carb amount down to 8.6g (4.4g net carbs), 0.9g sugar, 263 calories