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.
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.
*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