Its quick and easy to get your cake fix with these Chocolate Peanut Butter Mug Cake in less than 5 minutes. A seriously chocolate dessert that’s rich and fudgey with a peanut butter flavour you can taste.
This sugar free mug cake serves 2, is perfect for date night, valentines and is best served warm with a dollop of sugar free vanilla ice cream or cream fraiche and berries.
Why This Is your New Best Mug Recipe
- Its one of the fastest and easiest cake recipes you’ll ever make
- It won’t overflow and make a mess in your microwave
- Its 7 simple ingredients that create chocolate and peanut butter deliciousness
- Perfect for chocolate and peanut butter lovers
- Its sugar free, full of fibre and protein so it will keep you fuller for longer
- It’s got a hit of coffee in it for extra richness
- It will blow your chocolate cravings away
This is a mug cake recipe for two people and perfect for whipping up after dinner when those cravings hit. Or, if you’re feeling like you want to have it all to yourself, you can make it in a large mug for one. Warning though, it’s very filling (and rich) and you may not be able to finish it, especially if your having it with ice cream.
Also, this healthy mug cake is a little denser than some mug cakes as it doesn’t use baking powder to help it rise. In fact it won’t rise really at all which is why its great if you hate cleaning your microwave. There won’t be any mess.
You might like to also check out these Chocolate Peanut Butter Oat Bars, and these Chocolate Peanut Butter Bliss Balls for more clean eating after dinner sweet ideas.
Ingredients
Love coffee in cakes? I do and you'll find it in this Chocolate Coffee Cake and these Red Velvet Cupcakes.
Ingredient Notes
- Peanut Butter: I used a natural smooth peanut butter, however you could also use a crunchy peanut butter.
- Granulated Sweetener: I used monkfruit golden, however you could certainly swap it out for A white monkfruit sweetener, or granulated stevia. Alternatively you could also use Maple Syrup or Honey.
- Coffee: Any instant coffee powder will work. No need to dissolve it in water first, just add the powder and it will dissolve in the cooking process.
- Egg: The egg is the binder and brings the cake together to create a tender moist crumb.
- Almond Meal: The almond meal creates a create texture and nutty flavour.
I know mug cakes can sometimes be a bit hit and miss because everyone’s microwave is different and they all cook different. This one though is almost fail proof, and perfect for microwaving in 30 second bursts until you get it to just the cake consistency you like, whether that be a little firmer, or more gooey on the inside.
Personally I like it a bit gooey, served warm with ice cream as all the flavours meld together and you get the warm chocolate blend into the cold ice cream. Perfect for a cool winter evening in front of the TV, like this chocolate pudding in a mug, and this sugar free self saucing pudding.
How to Make This Recipe
- Add peanut butter to a microwave safe jug and melt until just soft (about 20 – 30 seconds depending on how firm it is to begin with)
- Add milk and egg to peanut butter, stirring together until combined
- Add in cocoa powder, sweetener, coffee powder and almond meal. Stir to combine until smooth.
- Evenly divide batter between two coffee cups
- Microwave on high for 1 minute, then check. Microwave on high in 30 second bursts until cooked to your liking (testing after each 30 seconds with a skewer or toothpick dipped into the middle)
Expert Tips
- Microwave Wattage: My microwave is 1200 watts and 3 minutes cooked the cakes so they were set around the edges and a little wobbly still in the centre. Different wattages of microwaves may mean you need to cook the pudding for shorter or longer. If unsure, cook in 30 second bursts, testing in between with a skewer.
- Extra Moistness: add a small mashed banana to the cake batter, but do make sure that its well mashed so as not to get chunky bits.
- Serving Suggestions: Store-bought sugar free ice cream, double cream, cream fresh, custard, sliced banana, strawberries, raspberries, a sprinkling of toasted nuts.
Common Questions
Yes, but its so quick to make, its probably not necessary. Although you could make it while dinner is cooking so that its already cooled down enough by the time you want to eat it
I like to leave mine about 20 minutes before eating. If you try to eat it straight from the microwave it will be very hot and won’t have a lot of taste. Its at its best when its “warm” as you can taste all the wonderful flavours of chocolate and peanut butter together.
Instead of cooking it for the full 3 minutes all at once, cook for 1 minute, then in 30 second bursts. Rubbery cakes generally happen when the cake is overcooked. Cooking in short bursts means you’re checking frequently on the cake and can stop cooking it once it is cooked to your liking.
You cake hasn’t cooked for long enough. Pop it back into the microwave for 20 to 30 seconds at a time until it reaches the consistency you’re after.
Chocolate Peanut Butter Mug Cake
Ingredients
- 3 tablespoons Peanut Butter
- 2 tablespoons Cocoa Powder
- ¼ cup Granulated sweetener
- 3 tablespoons Milk
- 1 tablespoon Instant Coffee Powder
- 1 medium Egg
- ⅓ cup Almond Meal
Instructions
- Add peanut butter to a microwave safe jug and melt until just soft (about 20 – 30 seconds depending on how firm it is to begin with)
- Add milk and egg to peanut butter, stirring together until combined
- Add in cocoa powder, sweetener, coffee powder and almond meal. Stir to combine until smooth.
- Evenly divide batter between two coffee cups
- Microwave on high for 1 minute, then check. Microwave on high in 30 second bursts until cooked to your liking (testing after each 30 seconds with a skewer or toothpick dipped into the middle)
Notes
- Peanut Butter: I used a natural smooth peanut butter, however you could also use a crunchy peanut butter.
- Granulated Sweetener: I used monkfruit golden, however you could certainly swap it out for A white monkfruit sweetener, or granulated stevia. Alternatively you could also use Maple Syrup or Honey.
- Coffee: Any instant coffee powder will work. No need to dissolve it in water first, just add the powder and it will dissolve in the cooking process.
- Egg: The egg is the binder and brings the cake together to create a tender moist crumb.
- Almond Meal: The almond meal creates a create texture and nutty flavour.
- Microwave Wattage: My microwave is 1200 watts and 3 minutes cooked the cakes so they were set around the edges and a little wobbly still in the centre. Different wattages of microwaves may mean you need to cook the pudding for shorter or longer. If unsure, cook in 30 second bursts, testing in between with a skewer.
- Extra Moistness: add a small mashed banana to the cake batter, but do make sure that its well mashed so as not to get chunky bits.
- Serving Suggestions: Store-bought sugar free ice cream, double cream, cream fresh, custard, sliced banana, strawberries, raspberries, a sprinkling of toasted nuts.
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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