Coconut Flour Peanut Butter Mug Cake

This coconut flour Keto 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.

Course Dessert
Cuisine American
Keyword Keto Peanut Butter Mug Cake
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 -2 servings
Calories 300 kcal
Author LeelaLicious


  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • 1 egg
  • 2 tablespoons natural peanut butter*
  • 1-½ tablespoons coconut oil melted
  • 1-½ tablespoons maple syrup or low-carb sweetener of choice **
  • 1 tablespoon coconut milk or almond milk
  • ¼ teaspoon vanilla extract
  • chocolate chips optional


  1. In a small bowl whisk together coconut flour, and baking powder.

  2. Add egg, peanut butter, coconut oil, maple syrup, coconut milk and vanilla and mix thoroughly to combine.

  3. 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.

  4. Oven option: Bake the coconut flour peanut butter mug cake at 350°F for 20-40 minutes. Check frequently as bake time depends on mug shape and thickness.
    Or fill the batter into 2-3 lined muffin cavities and bake for 12-15 minutes.

  5. Optionally top with chocolate chips or crushed peanuts. 

Recipe Notes

*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

Nutrition Facts
Coconut Flour Peanut Butter Mug Cake
Amount Per Serving (1 (out of 2 servings))
Calories 300 Calories from Fat 207
% Daily Value*
Fat 23g35%
Cholesterol 93mg31%
Sodium 52mg2%
Carbohydrates 18g6%
Fiber 4.2g17%
Sugar 9g10%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.