This peanut butter chocolate chip mug cake is both delicious and healthy. Enjoy a guilt free, keto, low carb approved dessert!
This is going to be one of those keto and low carb dessert recipes that you’ll want to bookmark and make many times. The peanut butter chocolate chip mug cake recipe is a perfect healthy sweet treat that comes together in only a few minutes.
It’s tough to get a dessert recipe that is sugar free. Trust me I’ve looked. But now that I’ve found this recipe for peanut butter chocolate chip mug cake, I can finally be happy that I have found a healthy and tasty dessert.
It’s keto and low carb approved – so don’t worry that you’ll be hurting your diet routine. It’s got two of the best dessert flavors – peanut butter and chocolate chip! The time for prep comes in at 5 minutes and when using the microwave to cook it, it’ll take only 1 minute. If you choose to go with an oven to bake it, just do 350 degrees Fahrenheit for 15 minutes.
- 1/3 cup peanut butter
- 1/4 cup butter
- 2/3 cup almond flour
- 1/3 cup Swerve Sweetener
- 2 tsp baking powder
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup water
- 3 tbsp dark chocolate chips, sugar-free
Grab a microwave safe bowl and melt the peanut butter and butter together until it’s smooth.
Now in a medium bowl, you can whisk together the almond flour, sweetener, and baking powder. You can stir the eggs, vanilla extract, melted peanut butter mixture and water until it’s well combined. Stir in the chocolate chips.
Divide the mixture into 6 ramekins or mugs. Microwave each for 1 minute, until they’re puffed and set. Serve it warm.
If you’re looking for a dairy free option to this recipe. Sub in coconut oil for the butter.
Original recipe: alldayidreamaboutfood.com