This flourless chocolate peanut butter mug cake is like magic! If you are looking for a quick, easy, and delicious keto snack this should do the trick!
This takes less than 5 minutes to prepare and comes in at 3.8 carbs so perfect for a late night snack!
- 2 Tbsp Unsweetened Cocoa Powder (We use this)
- 2 Tbsp Swerve (Erthritol)
- ¼ Tsp Baking Powder
- 1 large Egg
- 1 Tbsp Heavy Cream
- 3 pumps Sugar Free Vanilla Syrup (We use this)
- ½ Tbsp Butter
- 1 Tbsp Smuckers Natural Creamy Peanut Butter
- In a small bowl combine the cocoa powder, swerve, and baking powder mixing well.
- In a separate mixing bowl combine the egg, heavy cream, and vanilla syrup and stir until well mixed.
- Pour the wet ingredients into the dry and whisk whisk whisk until well combined.
- Melt the butter in a mug.
- Pour the batter into the mug and microwave for 80 seconds.
- Melt the peanut butter in the microwave and drizzle over the cake.
(ps. I’ve also topped it with 1 tbsp heavy cream mixed with one pump of sugar free vanilla syrup and it was absolutely amazing!)
2 ounces Cream Cheese
2 tbsp Swerve*
1 pump Sugar Free Vanilla Syrup
1 tsp Cinnamon
- Preheat oven to 350.
- Grease a 8×8 pan.
- Combine all of the ingredients in a blender and blend until smooth.
- Pour into your prepared pan.
- Bake for 15-20 minutes until edges are slightly brown and the middle is set.
- Let pan rest for 5 minutes and then cut into 4 equal squares.
- Top with whipped cream and enjoy!**if you do not have Sugar Free Vanilla Syrup do 3 tbsp Swerve and 1 tsp Vanilla Extract.
I’ve recently become addicted to Chocolate Mug Cake. This is kind of crazy because I’m not actually a huge fan of chocolate but this has been my go-to snack when I’m dying for something sweet. But at 405 calories it is FAR too much to eat and too much chocolate for me at one time. I started making it and cutting it in half but that was annoying to me as well. Tonight I decided I wanted some mug cake but I definitely didn’t even want half of a serving.
So I walked into my kitchen and started eyeing my silicone mini muffin pan and decided that they would be the perfect size for me. I simply made a double batch of chocolate mug cake, portioned them out in the mini muffin pan, and I was returned with perfect little bite sized brownie bites.
These amazing little things come to 24 calories .7 net carbs, 1.6 fat, and 1.3 grams of protein.
Seriously.. go make some of these RIGHT NOW!
2 large eggs
4 Tbls butter
4 Tbls almond flour (We use this one)
3 Tbls unsweetened cocoa powder.
3 Tbls Swerve
4 tsp coconut flour (We use this one)
2 pumps sugar free vanilla syrup (Jordans or Torani)
1 tsp baking powder
- Melt the butter in the microwave for 30-40 seconds until it’s hot and mostly melted.
- Mix in the swerve.
- Add in the almond flour, coconut flour, cocoa, baking powder, eggs and vanilla syrup and mix until well combined and there are no lumps.
- Portion out into your mini muffin pan. (mine makes 19 – 20 servings).
- Microwave for about 2 minutes until they look set. (keep an eye on them!)
*If you don’t have sugar free vanilla syrup you can use 1/2 tsp of vanilla extract instead and might need to up your swerve as well for some added sweetness)
*Try adding in unsweetened coconut, Lilys Chocolate Chips (we get the these from Whole Foods, but also available on Amazon. You can get the chips, or just cut a bar into small chunks), Peanut Butter Powder, nuts, etc. There are literally so many options for these!
*Sometimes I like a little “Frosting” for these so i just melt a little cream cheese with some sugar free vanilla syrup and top them with it! If you are making the brownie bites I’d suggest not adding the frosting until you are ready to eat them.
*If you want a larger serving than the bites, mix half the ingredients in a mug and microwave for 70 seconds.
If you try these please let me know what you think! I’m so in love with them!!
Having dessert on a keto diet can be kind of tricky. Most of the recipes you’ll see out there call for weird or expensive ingredients or coconut flour. As someone who is a lazy cook, who really hates to bake, and doesn’t like buying weird expensive things I thought I would just have to get over having dessert.
Then I stumbled across a recipe for some low carb cheesecake and decided with a little tweaking these could be amazing. When thinking dessert you often think that it’s something that’s “forbidden” on a diet but these pack a good amount of fat, are pretty low calorie, and low carb. A keto persons dream dessert!
I don’t usually keep a lot of sugar substitutes in my house because I don’t care for the texture a lot but I am a BIG FAN of Jordan’s Skinny Syrups. I started using the Vanilla for my coffee and then the Mango for tea and got hooked. These bottles are a bit smaller than what you can buy from Starbucks but they’re available at Gordman’s, TJMAXX, or Home Goods! If you don’t have any of those near you can still buy them online from Amazon. They have SO many flavors and I have personally tried Vanilla, Caramel, White Chocolate, Peach, Mango, and Almond. They are all really good and can be used for so many different things!
As I started to make this cheesecake at 9pm at night while I was in my PJ’s I realized that I didn’t have enough sweetener to make them. You know me, once in my PJ’s I certainly am not leaving the house again. So, I took a look at my bottles of syrup, said why the heck not, and went to town. If you don’t want to purchase these syrups you can still make this cheesecake so I will give you both recipes so you can decide. I do find that the syrup is actually cheaper to use than buying sweetener so there’s that as well.
1 1/4 cup Almond Flour. (Order from Amazon)
1/4 cup sweetener. We recommend using Swerve Sweetener, but any zero calorie sweetener should work.
3 pumps OR 3 Tbls of Sugar Free Vanilla Syrup (Order from Amazon)
1 tsp Baking Powder
1/4 tsp Salt
3 1/2 oz Cream Cheese
4 Tbls softened butter
If you don’t have sugar free vanilla you can increase the sweetener to 3/4 cup and add 1tsp of pure vanilla extract.
- Preheat Oven to 350 degrees.
- In a large bowl combine the butter with the sugar free vanilla syrup. Beat on high until well combined.
- Add the cream cheese and mix well.
- Add the eggs one at a time; mix well after each egg.
- Add all the dry ingredients until well incorporated.
- In a greased cupcake pan measure out 1/4 cup portions into 12 cup portions.
- Bake for 20-25 minutes, or until the tops are golden brown.
- Enjoy!Based on the ingredients you use these come out to 148 calories, 1.5 grams of net carbs, and 13 fat grams per cupcake. So if you’re feeling like you need something to hit that dessert spot these are definitely a great option! You could also play around with using different flavors of the syrups for something new!