Keto Peanut Butter Chocolate Chip Mug Cake

This peanut butter cake is studded with chocolate. It's fudgy, moist and rich with peanut butter flavor. It is also low carb and keto-friendly.

  •  2 oz cream cheese softened to room temperature
  •  2 1/2 tbsp natural creamy unsweetened peanut butter
  •  2 tbsp erythritol granular
  •  1 large egg
  •  1 1/2 tbsp chopped dark chocolate or chocolate chips
  • Add cream cheese into a microwave-safe mug that can hold at least 12 oz of liquid. Cover top of mug with paper towel and microwave cheese briefly (about 10-15 seconds) so that it is warmed up enough to easily whisk. Whisk with a small whisk until smooth and no lumps remain.
  • Add in peanut butter, erythritol, egg. Whisk until batter is completely smooth and egg is fully incorporated with no egg streaks remaining. Stir in half of the chocolate. Sprinkle remaining on top.
  • Cook cake in the microwave at full power for about 1 minute and 30 seconds. I used an 1100 watt microwave. You may need to adjust cooking time and power if your microwave is a different wattage. If desired, you can re-plate cake in a smaller mug before serving. Cake is best enjoyed warm.
  • This cake is quite rich with a lot of calories. It is enough to serve two so you can split it in half if you feel like the calorie count is too high.
  • I recommend you use Philadelphia brand cream cheese for this recipe. It is easier to blend and whisk out the lumps.
  • I used  So Nourished Erythritol Sweetener Granular.*
  • Cake will initially rise high while cooking before sinking back down. Once cake is done, you can plate into a smaller mug,
  • You can make this with your favorite dark chocolate or keto chocolate. I like using Lily's chocolate bars or chocolate chips.
  • Keep the chopped chocolate pieces small, otherwise if they are too heavy they will sink down during cooking.
  • If you like your desserts less sweet, you can reduce the sweetener by 1/2 tbsp.
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