Peanut Butter is a bit like Marmite, you either love it or hate it.
Over the years, living in the German land of exceptional bakers, I’ve made many different cakes for children’s birthday parties and girlfriend’s coffee afternoons.
This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese’s Peanut Butter cup in mug form – You can also use a ramekin.
Mug cakes are a magnificent way of indulging in a ‘slice of cake’ without having to worry about who is going to eat a whole cake… And especially as this is a Keto/Low-Carb cake…
Peanut Butter Mug Cake
Mug cakes are a magnificent way of indulging in a ‘slice of cake’ without having to worry about who is going to eat a whole cake…
1-2
servings30
minutesIngredients
2 tbsp Softened Smooth Peanut Butter
1 tbsp Melted Butter
1 tbsp Coconut Flour
2 tbsp Erythritol
1 medium Egg
1/2 tsp Baking Powder
Pinch of Himalayan Salt
- Topping
60 g Cream Cheese
1-2 tbsp Erythritol
1 tbsp Sour Cream or Whipping Cream
1 tbsp Melted Smooth Peanut Butter
1 tsp Crushed Peanuts
Method
- Mix peanut butter, melted butter, egg, coconut flour, sweetener, baking powder and pinch of salt together with a fork until creamy
- Spoon into a greased high sided ramekin or mug and microwave on full for 90 seconds
- Turn out onto a rack. Cool
- In the meantime, mix the cream cheese, sour cream and erythritol with a fork until creamy
- Slice the peanut butter cake in half and fill with half of the cream mixture
- Put the other half of the cream on top
- Sprinkle with crushed peanuts and drizzle with the warm melted peanut butter
- It’s a lot – good for sharing
Notes
- MACROS in total: 14.5g Carbs – 70.6g Fat – 23.2g Protein – 781 Calories – This mug cake is too much for one person, in every respect – Great for sharing!
No Comments