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This Sugar-Free Chocolate Mug Cake is perfect for two people to share on Valentine’s Day! Made in minutes in a mug! Keto, Nut Free, low carb, sugar-free, grain free, gluten free and guilt free!
Best Chocolate Mug Cake
When I think of special desserts for special occasions, chocolate and peanut butter is usually the combo I crave. Special occasions don’t always have to mean difficult and labor intensive desserts to show your loved ones how much you love them. This moist, easy chocolate mug cake with peanut butter buttercream is what low carb dreams are made of!
What is a Mug Cake?
My weapon of choice when it comes to easy ” but never looks it” desserts are mug cakes! I believe the first invented mug cake was obviously made all in a coffee mug! But as it has grown in popularity, you can make it in anything you like. The whole point is you can have a mini version or a single serving of cake within minutes. I’ve got many mug cake options for you to choose if chocolate and peanut butter isn’t your favorite thing. You might also enjoy my Red Velvet Couple’s Mug Cake, Cannoli Mug Cake, Tiramisu Mug Cake or my Lemon Mug Cake.
The man in my life is a peanut butter lover for sure. And he’s also finally after many many years of pleading with him, eating low-er carb for the first time in his life. He’s all ready lost 10 pounds since the new year so for that I am grateful. Making him a special treat on occasion is one way to make sure he can make this life style change sustainable.
You certainly don’t even need to get all fancy with this cake. No need to layer one on top of the other if you don’t want to. You can simply make each cake and share the frosting for each. Just as tasty!But the little extra effort to make it look pretty too, makes me happy. I want it to look like I spent a long time making a dessert when that is farthest from the reality. This cake could be eaten just for two, but really one fourth the cake is plenty as a serving. It’s rich, chocolatey and peanut buttery!
Tools to Make Mug Cakes
Bowls Having a set of glass bowls in a variety of sizes is always a good idea.
Whisk- I have whisks of different sizes for different recipes and having a set like this is great for all sorts of my recipes.
Shallow ramekins– These are more or less quiche or creme brûlée ramekins. I like shallow ones like this to make layered mug cakes.
If you love recipes like this for yourself and family, you will love my meal planning membership. Weekly low carb and/or keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Sugar Free Chocolate Mug Cake
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Sugar-Free Chocolate Peanut Butter Mug Cake
Peanut Butter Frosting
- 1/4 cup unsweetened peanut butter
- 1/4 cup Swerve confectioners sweetener
- 1/4 cup butter softened
Whisk the first 4 ingredients together in a bowl.
In another bowl whisk the eggs, milk and stevia.
Stir the wet into the dry and combine well.
Grease two shallow ramekins, I used 5 ounce quiche ramekins.
Evenly pour the batter into each ramekin.
Microwave one at a time for 1 minute. May need 30 seconds more in center is still wet.
Allow to cool completely before removing to a serving platter.
Once cooled, make the peanut butter frosting in a stand mixer.
Spread half the frosting on the top of one cake.
Lay the second cake over the first cake and cover with the rest of the frosting.
Shave some sugar-free chocolate bar over the frosting if desired.
Enjoy with your sweetheart!
Net Carbs: 4g
If you're not a fan of liquid stevia, use 1/2 cup of your favorite sugar free sweetener for the cake.
This recipe was first published in February 2016 and updated with video in February 2020.
If you'd rather bake the cakes than microwave, bake at 325 degrees F for 10 minutes or until a toothpick in center comes out clean.