Comments on: Sugar Free Low Carb Keto Peanut Butter Mug Cake

By: Brenda Bennett

Brenda Bennett — Sat, 14 Feb 2026 14:55:42 +0000

In reply to Anna. Yes. I orinignally made it in 2016 using 1 tbsp no sugar added peanut butter. So if you want to use that, just remove the 1.5 tbsp water since you won't need it.

By: Anna

Anna — Sat, 14 Feb 2026 14:01:40 +0000

In reply to Sharon. I do not wish to use pb powder so can I use natural peanut butter and if so how much?

By: Sugar, Gluten, and sugar free gal

Sugar, Gluten, and sugar free gal — Sun, 01 Nov 2020 21:08:31 +0000

It turned out great! I recommend monk fruit! Monk fruit tastes even better than sugar! Also try to add frosting it really puts it all together. If you want you can use coconut milk instead. When I made it, it only made one ramekin.

By: Sharon

Sharon — Sat, 20 Jun 2020 02:36:06 +0000

Soooo good! Love the peanut butter. I saw your video making this and added 2 Tbsp Lily’s choc chips to the frosting. I will have to make these again, soon! Thank you for sharing

By: Nick

Nick — Mon, 20 Apr 2020 01:25:17 +0000

In reply to Katie. So I tried this with regular flour, regular milk, and brown sugar instead of the suggested ingredients. I definitely don't recommend trying that, and j don't really wanna talk about it. I bet the recipe works great but I have failed you, Sugar-free mom.

By: Sabrina

Sabrina — Wed, 16 Jan 2019 03:18:19 +0000

I wanted to tell you about some changes I did to this tonight that were amazing. (Don’t get me wrong-the original is amazing too, but I was craving coconut.). I substituted coconut butter for peanut butter, coconut extract for the vanilla, and coconut stevia for the English toffee. It was so amazing with just a little whipped cream on top and a very small dollop of strawberry jam. Live your recipes!

By: Lisa

Lisa — Mon, 15 Jan 2018 22:24:32 +0000

I made this with almond butter instead of peanut butter, and used toffee flavored stevia. I dressed it with raspberry puree and raspberries. YUM!

By: Brenda

Brenda — Mon, 04 Dec 2017 11:30:16 +0000

In reply to Kaylie. Thanks for letting me know!

By: Kaylie

Kaylie — Mon, 04 Dec 2017 02:18:27 +0000

In reply to Brenda. Hi Brenda, I substituted almond flour for the coconut flour and it turned out absolutely delicious. The texture is very much like bread pudding or Belgian waffle. Thanks for sharing such a great, easy, quick recipe.

By: Brenda

Brenda — Sat, 02 Sep 2017 18:28:45 +0000

In reply to Sophia. My youngest hates all things coconut and can't tell when I use coconut flour in recipes. You can't really swap almond flour for coconut in recipes because the coconut is more absorbent and requires more liquid in a recipe.

By: Sophia

Sophia — Sat, 02 Sep 2017 15:00:12 +0000

Thank you so much for this awesome recipe! I just made it and it was superb! Do you think this can be made with Almond flour instead? My one daughter is not a fan of coconut.

By: Shantel

Shantel — Thu, 10 Aug 2017 15:15:44 +0000

In reply to Brenda. Thanks a lot! I will play around with that!

By: Brenda

Brenda — Mon, 07 Aug 2017 19:28:42 +0000

In reply to Shantel. I think for a small cake if you triple or quadruple the recipe that should be enough to make a small round. I would bake it at 325 for 30 minutes then check it with a toothpick in center.

By: Shantel

Shantel — Mon, 07 Aug 2017 19:19:08 +0000

If I want to make this into the size of a small cake for our babies first birthday, how much should I times the recipe by, what should the cooking temp be at, and how long to cook? He’s obsessed with peanut butter so this may be a winner winner chicken dinner! 😀

By: Kylie

Kylie — Sat, 10 Jun 2017 22:33:54 +0000

I think it tasted great but I needs a little extra peanut butter and vanilla and if you aren’t putting the frosting on top then I think it needs a little honey added to it but other than that I loved it!