We all know on a ketogenic diet that peanut butter is the nectar of the gods, and combining it with chocolate just makes it even better! This mug cake is a classic combination of 2 fantastic flavors that’ll keep you coming back for more. Not only is it delicious, but it’s a great way to get your fats up. If you’re looking low on fats for the day, pop this bad boy in the microwave and you’ll be set straight before you can say ketogenesis!
Just in case you missed out on the previous recipes in this mug cake series, you can check them out:
A lot of people have asked me about the erythritol and stevia together. The reason I use both together is for the taste. Normally erythritol by itself can have a “cooling” after-taste, and stevia by itself can have a bitter aftertaste. Together, they balance each other out. A combination that’s made very well together – giving the sweetness you want without the after taste of the sweeteners.
Oh, and I didn’t mention that both Stevia and erythritol are all natural, they don’t impact blood sugars, and they have a glycemic index of 0. They’re pretty awesome in my book, and I use them on a consistent basis. Erythritol is particularly awesome to me, as it’s not absorbed by the body – as humans, we don’t have the enzymes to break it down – so we excrete it.
Yields 1 Peanut Butter and Chocolate Chunk Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons butter, room temperature
- 2 tablespoons almond flour
- 1 tablespoon erythritol
- 7 drops liquid stevia
- 1/2 teaspoon baking powder
Flavor:
- 1/2 teaspoon vanilla extract
- 10 grams low-carb dark chocolate, such as ChocoPerfection
- 1 tablespoon peanut butter
The Execution
1. Get your mug ready! Mix together 1 Egg and 2 Tbsp. Butter in your mug.
2. Add 2 Tbsp. Almond Flour, 1 Tbsp. NOW Erythritol, 7 drops liquid stevia, 1/2 tsp. Baking Powder, 1/2 tsp. Vanilla Extract and 1 10g Chunked Chocoperfection Bar (I just broke it up with my fingers).
3. Mix everything together well, then add 1 Tbsp. Peanut Butter.
4. Mix everything together again, then microwave on high for 65 seconds (Power Level 10). Turn the mug upside down and lightly bang it onto a plate. It should completely come out of the mug. Optional: Top with whipped cream.
This makes a total of 1 serving of Peanut Butter & Chocolate Chunk Mug Cake. The serving comes out to be 500 calories, 46.8g fats, 6.8g net carbs, and 13.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 10 gram low-carb dark chocolate | 39 | 4 | 5 | 3 | 2 | 0 |
| 1 tablespoon peanut butter | 95 | 8.1 | 3.2 | 1 | 2.3 | 4 |
| Totals | 507 | 47.3 | 12.6 | 5.8 | 6.8 | 14.1 |
Peanut Butter & Chocolate Chunk Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon butter room temperature
- 2 tablespoon almond flour
- 1 tablespoon erythritol
- 7 drop liquid stevia
- ½ teaspoon baking powder
Flavor:
- ½ teaspoon vanilla extract
- 10 gram low-carb dark chocolate such as ChocoPerfection
- 1 tablespoon peanut butter
Instructions
- Get a mug ready! Mix together the egg and butter.
- Add in the almond flour, erythritol, stevia, baking powder, vanilla, and sugar-free dark chocolate pieces.
- Mix until combined and add the peanut butter.
- Mix until combined and microwave on high (power level 10) for 65 seconds. Turn the mug upside down and lightly tap it against a plate. The cake should slide out in one piece.
Attempted to make this the other night and failed thoroughly. Used Bob’s Red Mill again…you would think I would learn. Also I think I used a mug that too small as the cake grew out and over the top of the mug, and the chocolate just pooled at the bottom of the mug. Will have to try again with Honeyville flour and a larger mug.
Oh Rachel, you need to learn from those mistakes! 😛 When you mix it up together make sure the chocolate is distributed well, that will help out. Or you can keep it toward the top and it’ll sink a bit as it cooks. Once the egg begins to take place, it holds everything in place well!
Wonder if there’s a white chocolate I could use.. Choc causes me migraines 🙁
Im Hoping for a Blonde Brownie ..too much ?
I haven’t seen any good low carb white chocolate. You could use cocoa butter to make some I’m sure.
I am pretty new to Keto and looking at all your recipes I see you tend to use erythritol and stevia in a good portion of your “sweet” recipes. Can you tell me- do I need to count erythritol towards my daily net carb goal, if it doesn’t get absorbed but is still a carb? Last I knew stevia didn’t have any carbs (sugar alcohols or otherwise) but if it does, same question?
Hey Nathan,
Erythritol isn’t absorbed by our system and we don’t have the enzymes to break it down so we end up passing 90% or more of it out through urine. I don’t count it at all since it hasn’t affected blood sugars at all, and from the studies I read that’s for the whole population also. You’re welcome to experiment and see what happens to you, but I haven’t had a problem with either of them 🙂
So thrilled to happen across this site. I’m not familiar with the low carb chocolate. Would a good 85% dark chocolate up the carb count too much? I also only have the Bob’s almond flour. I see from another comment that may be an issue?
Kristie,
For the mug cakes those 2 subs should be fine. The only problems I start having with Bob’s is with bigger cakes and such. In a mug cake, it’s relatively small and a lot of heat at once, so it shouldn’t make a large difference (besides in color).
Hope that helps!
I made this today and it was AMAZING!!!
Glad you liked it Becky!
Just finished this for dessert tonight. Yum! Made one for hubby too. His comment, and he’s not a low carber no matter how hard I’ve been trying :-), was that it wasn’t too bad, a bit eggy but quite nice. Gotta be happy with that. Even with steak, egg and butter for dinner I still haven’t quite got to my macros but I’m way too full to go any further.
Not a bad review! I think for someone that’s not on this diet, it will taste slightly eggy due to the lack of sweetness in it. To me, they are sweet. To regular sugar eaters, they are usually not very sweet. Glad you liked them, though!
The coupon code “Keto” has expired for the chocolate bars. Do you know of a new code?
Hey Julie,
You can get the bars from Netrition for a cheaper price than their website, but the coupon code was specifically for my site and it has now expired.
I made this tonight. The best mug cake I’ve made by far! Can’t wait to try the other recipes. Thanks so much 🙂
Glad to hear Melissa! It’s definitely one of my favorites 😉
Made one of these as a reward to myself for running 5k this morning. Delicious, thank you!!
Glad to hear Hilary – hope the 5k went well!
I am so happy I found this. It tastes amazing! This has been breakfast 2 days in a row now. Getting sick of bacon and eggs after a while.
Awesome to hear Kate! I’ve never had it for breakfast, but that sounds like an awesome idea 🙂
I am so happy I found this. It tastes amazing! This has been breakfast 2 days in a row now. Getting sick of bacon and eggs after a while.
Awesome to hear Kate! I’ve never had it for breakfast, but that sounds like an awesome idea 🙂
You are amazing Craig. I cant even imagine all the people who you have helped make this a manageable diet. I did a CKD 15+ years ago and it was pretty much canned chicken with ranch, MCT oil, bratwurst, and breakfast sausage. Needless to say i still can’t eat bratwurst. Thank you for all of your hard work and incredible recipes. You make this a great and easy way to maintain a Keto lifestyle.
Thanks Dan! When I started keto almost 6 years ago it was the same as you describe – pretty tasteless recipes and simple things that you could eat. You can’t eat bratwurst anymore, and I have a real affinity to hotdogs and Wendy’s double stacks with no bun 😉
Glad you like the recipes!
Finally made this, and it was so delicious after my morning workout. I omitted stevia and used natural xylitol since that’s all I had in my kitchen, but I’m definitely reducing the xylitol in future. Way too sweet for me! One of my favourite things being on the keto diet: things just naturally taste better (:
Glad you liked it Seraphina! 🙂
Boy, have I been missing out! Ten minutes ago, I was craving something sweet for my late-night coffee, and decided to try this. Needless to say, my craving has been satisfied! It is absolutely spectacular. Very quick and easy, and it came out of the mug without trouble. I even topped it off with some homemade Truvia powdered sugar. I was a little “iffy” about making a mug cake again, because the first time that I made one, I used a coconut flour recipe (from another site). The texture was like cornbread, and it was so dry that I couldn’t take a bite without choking through it. I can’t even compare this to that disaster. Thank you, Craig!
Haha, glad you liked it – that looks awesome with the chocolate on top!
incredibly rubbery :*( dissapointing
So I’ve made this four times now and it’s delicious (I’m calorie counting as well, so use half the amount of butter and it turns out wonderfully well)
Now, twice I’ve made it without chocolate and it has been perfect, spongey and light and tasty. But when i’ve made it with chocolate it has been really gross – eggy and with a weird texture. The chocolate seems to sink to the bottom. I’ve tried it with sugar-free chocolate melts and with a chopped up sugar-free bar and both times, it was inedible. Any suggestions?
Hi, this looks awesome…would it work to split into two snack ones as in the chocolate version, or is this a smaller cake? Thanks!
This is naturally a smallish cake, but you could easily split it into 2 portions if that’s what you’d like to do.
why have erithrytol AND stevia? aren’t they both just sweeteners? could i just use (granulated, not liquid) stevia?
Hey Jenni – you could certainly do that. I normally use both sweeteners because I like erythritol as a “bulking” agent and stevia to balance out the aftertaste of erythritol. If you don’t mind the aftertaste of powdered stevia, you can definitely use it.
This was a great mug cake recipe. I loved this one. It’s a keeper! I didn’t have erithrytol or stevia, so I had to make do with Xylitol. And I didn’t have a Chocoperfection bar, so I used cocoa powder with Xylitol and butter to sub for the bar. i’m betting this is even better with the Erithrytol/stevia combo. I can’t wait to get the chance to try it with those! Chocoperfection will probably never be in my budget, but I found this tasty with my sub – just fyi for those that would like to try this without the chocolate bar.
Gooder than he11
Again, I’m confused as to why we aren’t taking the carbs in Erythritol into account. Am I missing something?
Erythritol isn’t processed by the human body so we mostly excrete it in urine (it doesn’t pass the blood barrier in the intestines). You can read more here: //www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
Erythritol isn’t processed by the human body so we mostly excrete it in urine (it doesn’t pass the blood barrier in the intestines). You can read more here: http://www.ruled.me/keto-di…
Not sure why you even need sweetener at all. I love the taste of darkest chocolate and natural peanut butter without sugar. Almond meal is great too without the sweetness. So, again, I can’t imagine that this wouldn’t be terrific without any sweetener at all!
I love darker chocolate as well!
Can you substitute truvia for the sweetener? Is it a simple 1:1 swap?
DELICIOUS! I made two – one as is, and one without peanut butter and the latter came out eggy! So lesson learned for me there…but DAMN, this was good. BTW I got your cookbook yesterday…can’t wait to try out more recipes. Thanks for your hard work!!
Hands-down the best keto mug cake I’ve had to date – I’m in love! I measured the butter very generously; added another half tbsp of peanut butter; and used 2 tbsp of stevia-sweetened chocolate chips. (My macros were low enough today to afford a few extra carbs, but next time I might experiment with adding some cocoa powder instead.) Topped it with a little bit of Devon double cream, about 1/2 tsp powdered Swerve, and a few crushed raspberries. It was soooooo good, thank you!
Thank you! That sounds delicious! 🙂
A winner, as always! I had to make some substitutions that I’ll mention just in case anyone else is in the same boat. I used a serving of Lily’s chocolate chips and used 1/4 tsp of powdered stevia instead of the erythritol and liquid stevia since it’s what I had in the cupboard. I also swapped out 2 tsps of almond flour for 1 tsp psyllium husk and 1 tsp flax meal to give it a more cake-like texture. It’s delicious!
I tried another substitution that was a hit! I didn’t have any chocolate bars or chips to mix in, so I used a heaping teaspoon of unsweetened cocoa powder. It tastes like real chocolate cake!
Just made this. It looked a little weird when it came out of the mug, so I was worried… BUT it was really good!! So easy to make! I’ll be making this one again.
mmm soo good. Especially topped with double cream
I have Lily’s chocolate bars on hand, how much would I use in place of what you used? Thanks. Can’t wait to try this!
It looks like it’s about 1/8th of the Lily’s sized bars. If you have a kitchen scale you could also weigh 10 g. 🙂
I just made this. I used Swerve only and a little extra PB and no chocolate. It’s incredible. Thank you!
I am 8 months pregnant and this cake is giving me life lol 🙂 I eat it 3-4 times a week, usually for breakfast. I always double the peanut butter and I often leave out the chocolate (I use Lily’s chips when I do) and I love it either way with a glass of cold almond milk! Thank you for having such amazing recipes I can always depend on!!
OMG, talk about a FANTASTIC & DELICIOUS cake!!! I’m printing this one out for my binder cookbook. I’ve tried many mug cake recipes, but this one beats them all!!! I made one to try out, which was a win. I am just wondering why the peanut butter and chocolate chips end up on the bottom. I made a second one and just left the PB & CC floating on top. They sank to the bottom too. Can you tell me what I’m doing wrong. Would melting the butter be the issue?
Really glad you like it! I’d say next time you try it, mix everything really well except for the chocolate chips and then put those on the top last. I’ve never had much issue with them all sinking, but I think if the peanut butter is well-mixed into the batter, it will thicken it up and help give stability for the chocolate chips.
I like pyure, it has erythritol and stevia together granulated. I want to make this mug cake.