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.
1-½tablespoonsmaple syrupor low-carb sweetener of choice **
1tablespooncoconut milkor almond milk
¼teaspoonvanilla extract
chocolate chipsoptional
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Instructions
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 bake time 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.
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
Nutrition Facts
Coconut Flour Peanut Butter Mug Cake
Serving Size
1 (out of 2 servings)
Amount per Serving
Calories
300
% Daily Value*
Fat
23
g
35
%
Cholesterol
93
mg
31
%
Sodium
52
mg
2
%
Carbohydrates
18
g
6
%
Fiber
4.2
g
17
%
Sugar
9
g
10
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Peanut Butter Mug Cake
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