Low Carb Chocolate Peanut Butter Mug Cake

 

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Peanut butter mug cake #recipe #lchf #lowcarb

 

I love eating low carb. It’s a good way of life. 90% of my carbs come by the way of fresh raw vegetables and low carb fruits; such as, raspberries, blueberries, blackberries and strawberries. In addition I eat good lean pasture raised meats and body nurturing healthy fats such as avocados, nuts, nut butters (too much of this one), avocado oils, olives and more.
 
I love my lifestyle.
 
However, sometimes you just want cake, you know? Of course for those special occassions (birthdays, guests) so that I can partake, but sometimes, mama just needs some chocolate and to satisfy a peanut/almond butter craving.
 
I am almond butter obsessed.
 

Almond Butter
 
Here is a recipe for a single serving cake that can be made in less than 6 minutes and is wonderful!
It’s chocolatey peanut buttery goodness.

Low Carb Peanut Butter Mug Cake
Serves 1
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Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Ingredients
  1. 2 Tbsp. Coconut butter
  2. 1 tsp (optional) Zero calorie sweetner
  3. 2Tbsp. Organic cacao powder
  4. 2 heaping tsp. Organic coconut flour
  5. 2 Tbsp. Almond flour (Optional)
  6. 1/2 tsp. Baking powder
  7. 1/2 tsp. Salt
  8. 1/4 tsp. Organic vanilla extract
  9. 2 Tbsp Pb2 - reconstituted
  10. 1 tsp Almond or Peanut Butter
  11. 1 Cage-free egg
In a mug
  1. Melt the coconut butter in the microwave for about 40 seconds.
  2. Mix in the zero calorie sweetener if you are using.
  3. Mix in the reconstituted PB2.
  4. Add the dry ingredients (Almond flour, coconut flour, organic cacao, baking powder and salt).
  5. Add the egg and mix well. Make sure to mix in all the way to the bottom and on all sides.
  6. Cook on high for 60 seconds. Check to to see if it's done. Microwave only an additional 15 seconds (cooking more will cause the cake to dry out).
  7. Drizzle 1 tsp (or more) almond or peanut butter on top.
  8. Enjoy the goodness!
Alternatives
  1. 1. You can also use butter (melt 25 seconds) or coconut oil in place of the coconut butter, but I think the coconut butter gives it a nice sweet taste with good healthy fats. Coconut butter also lacks the strong coconut flavor!
  2. 2. You may want to add sweetener if you use butter or coconut oil. The coconut butter is naturally sweet. Additional sweetener with coconut butter is an overkill.
  3. 3. Reconstitute PB2 with 1.5-2 Tbsp. water or MCT oil (depending upon how many fats you have left in the day).
  4. 4. You can always substitute organic peanut butter or almond butter in the recipe for PB2 if you have at least a 17g fat and 9g protein allotment remaining in your day. I feel that Pb2 is more flavorful in this recipe, and the reconstituted form doesn't make the cake dry.
The Squishable Baby http://squishablebaby.com/

 

 

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Do you enjoy your low carb lifestyle?  

 

Lisa
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About Lisa

Hey! Thank you so much for stopping by. I'm Lisa - a homeschool mom of 3 (2 boys and 1 girl). I care about the strength of the family in America, and often blog about babies/kids, natural parenting, homeschool, and marriage. Before you leave, please sign up for my monthly newsletter (on the top right). If you do, you will be well rewarded with notification of all giveaways and sales - which will not be announced on the blog. Google+ Profile

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