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. 

Meal Planning

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

Print

Sugar-Free Chocolate Peanut Butter Mug Cake

Course Dessert

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 265kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp ground flaxseed meal
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/4 cup unsweetened almond milk or coconut milk for nut free
• 1 tsp chocolate liquid stevia

Peanut Butter Frosting

• 1/4 cup unsweetened peanut butter or sunflower seed butter for nut free
• 1/4 cup Monk Fruit Allulose confectioners sweetener
• 1/4 cup butter softened

Instructions

• 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!

Notes

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.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 8g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 331mg | Potassium: 81mg | Fiber: 4g | Sugar: 1g | Vitamin A: 473IU | Calcium: 37mg | Iron: 1mg

The post Sugar-Free Chocolate Mug Cake with Peanut Butter Buttercream (Keto) appeared first on Sugar-Free Mom.

A thing of beauty, this cake is.

I can’t believe it myself.

I never intended for it to even look this good. Don’t know what or how it came but to be but here it is.  Some recipes are like that. They take an unexpected turn for the better.

I knew I wanted to make my husband a special cake for Father’s Day and I knew I wanted it to be Peanut butter, his favorite, but I never intended it to be this decadent.

Seriously. It all began taking form one Saturday afternoon. The creamy Peanut Butter Buttercream frosting was the beginning and it went from there.

And it looked pretty darn good just like that, but then I thought to make sure my boys who are allergic to peanuts, KNEW this was not something they could eat. I sprinkled some chopped peanuts on top as a warning I guess you could say, for their sake.

I’m not a great frost-er, really cake decorating is not my forte so the fact this cake looks as good as it does is beyond me. I’m messy and I’m not patient. Perfection in cake decorating is not something I’ve mastered I will admit.

Sloppy works for me, sprinkled chopped nuts works to cover those imperfections in my frosting skills. But then I thought it needed some other color, it was just…..too beige for me as much as I adore peanut butter.

You know it had to happen.

I’m a chocolate lover. IT NEEDED chocolate sauce, pure and simple and of course sugar free.

Hubby isn’t a chocolate lover but I am so since I’m the one making this cake for him, I said why not!

And then this happened!

Seen here in all it’s scrumptious melting glory topped with my Sugar Free Peanut Butter Cheesecake Ice Cream!

Are you wondering what my hubby thought of this cake?

He devoured it. I didn’t suspect otherwise. 🙂

Happy Father’s Day to all the Dad’s who loves Peanut butter and their loving spouses who make them this healthier option for their day!

Brenda’s Notes:

• I haven’t tried this with another sugar free sub so if using something other than Swerve, please note that Swerve is much more mild and less sweet than most typical granulated sugar free sweeteners. If using something other than Swerve I would keep it as 1 cup but eliminate the stevia in liquid form.
• Nutrition info does include peanut butter frosting but not other optional toppings.
• Here is the nutrition info minus the peanut butter frosting I used on the cake:
• Calories: 202
• Fat: 16.9g
• Sat Fat: 1.9g
• Carbs: 7.2g
• Sugars: 1.7g
• Sodium: 289mg
• Fiber: 3.7g
• Protein: 9.2g
• Cholesterol: 17mg
• Net Carbs: 3.5g

Print

Sugar Free Grain Free Peanut Butter Cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 332kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1 cup almond flour/meal I used Bob’s Red Mill
• 1/2 cup ground flaxseed
• 1/4 cup protein powder I used Lean Body for her
• 1 cup powderedSwerve
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup peanut butter no sugar added
• 1 egg
• 1 teaspoon white vinegar
• 4 tbsp olive oil
• 1 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon toffee orvanilla liquid stevia
• Peanut Butter Frosting recipe
• Optional: chopped peanuts chocolate sauce

Instructions

• Preheat the oven to 350 degrees.
• Whisk the first 7 dry ingredients together and set aside.
• In another bowl combine the rest of the ingredients.
• Mix the wet ingredients with the dry and stir until smooth and incorporated.
• Cut a piece of parchment in a circle shape for the bottom of a 9 inch spring form pan.
• Pour the batter into the pan and bake 40 minutes or until a toothpick in center of cake comes out clean.
• Allow to cool completely before removing pan.
• Once cool frost cake with Sugar Free Peanut Butter Frosting!

Notes

Net Carbs: 4.8g

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 9.2g | Protein: 11.9g | Fat: 30g | Saturated Fat: 6.6g | Cholesterol: 37mg | Sodium: 343mg | Fiber: 4.4g | Sugar: 2.1g

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