Sugar-Free Chocolate Peanut Butter Mug Cake
Servings 4
Calories 265kcal
Ingredients
- 2 tablespoon ground flaxseed meal
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup unsweetened almond milk or coconut milk for nut free
- 1 teaspoon chocolate liquid stevia
Peanut Butter Frosting
- ¼ cup unsweetened peanut butter or sunflower seed butter for nut free
- ¼ cup Swerve confectioners sweetener
- ¼ 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 ½ 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