Moist, fluffy, and packed with peanut butter flavor, this Almond Flour Peanut Butter Mug Cake is grain-free, refined sugar-free and the perfect portion size for one person! Plus, it’s ready in 6 minutes or less and requires just a handful of simple ingredients.
After sharing my Peanut Butter Mug Cake, which uses gluten-free all-purpose flour (or regular all-purpose flour), I had a few requests for an almond flour version.
So here we are, diving into the lovely land of single-serve peanut butter cake bliss. All we need is a handful of basic ingredients and 5 minutes of time. BOOM! On-demand cake for one to quench your sweet tooth!
What I love about this easy recipe is that it is the perfect portion size for one individual. Plus, the prep time is minimal compared to a full cake, and there’s no leftovers tempting you every time you walk by the kitchen.
In addition, the whole process is over in a flash, making this the ideal dessert for those times you’re experiencing an epic craving that needs to be quenched in a jiffy.
All characteristics considered, this peanut butter mug cake recipe is grain-free, refined sugar-free, and simple to customize too.
Let’s discuss the wholesome ingredients for this fun single-serve dessert!
Almond Flour Peanut Butter Mug Cake Ingredients:
Almond Flour and Tapioca Flour: Taking the place of regular flour, we use a combination of almond flour and tapioca flour for a grain-free version.
This combination of flours yields a light and fluffy texture that is very similar to regular flour! I recommend sticking with the tapioca flour, as it ensures the texture turns out just right.
Unsweetened Creamy Peanut Butter: The star of the show here, we need peanut butter to make our single-serve peanut butter cake. I use natural peanut butter that is unsalted and unsweetened, but any kind of peanut butter works.
I recommend sticking with creamy peanut butter instead of chunky peanut butter for the best texture.
Egg Yolk: Generates moist crumbs and helps with leavening the cake batter.
Pure Maple Syrup: The sweetener here. I like using pure maple syrup because it is less refined than regular cane sugar.
Milk of Your Choosing: Pick your favorite kind of milk, such as regular cow’s milk, oat milk, almond milk, cashew milk, coconut milk, etc. I use a nondairy milk like oat milk.
Baking Powder: The leavening agent that helps the batter rise.
Chocolate Chips: Bringing little pockets of chocolate goo, chocolate chips are the perfect addition to this tasty treat! They also add sweetness, which I think is needed because the cake itself isn’t very sweet.
I use semisweet chocolate chips but dark chocolate chips and sugar-free chocolate chips work too.
Optional Additions:
- ½ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- 1 Tbsp chopped walnuts or pecans
- 2 tsp brown sugar or white sugar (for sweeter cake)
Now that we’ve covered the basic ingredients, let’s make this easy grain-free peanut butter mug cake recipe!
How to Make Almond Flour Peanut Butter Mug Cake:
Add all of the ingredients for the mug cake to a microwave-safe mug, ramekin, or measuring cup. I like using a measuring cup for stirring and transferring the cake batter to a ramekin for microwaving/baking.
Note:There’s no need to mix the dry ingredients and the wet ingredients separately, as everything can be mixed at the same time.
Stir well until a smooth batter forms.
Microwave for 60-75 seconds (I do 65 seconds), or until the cake is fluffy and tests clean. To bake it in the oven, use an oven-safe mug or ramekin, and place it on a cookie sheet. Bake at 350 for 15-25 minutes, until cooked through.
To test for doneness, you can insert a digital thermometer into the center of the mug cake. It is ready if it is 190 degrees Fahrenheit in the middle or higher.
Allow the cake to cool for a few minutes before diving in! For an extra decadent treat, serve it with a scoop of vanilla ice cream.
If you have leftovers, wrap the mug in plastic wrap and refrigerate for up to 4 days. To reheat, microwave for 20-30 seconds, or until warmed through.
Recipe Tips:
- Save the egg white for later use. I like adding it to an omelet or breakfast scramble for extra protein.
- If your peanut butter has been chilling in the refrigerator, or if you keep your house cool, microwave the peanut butter for 30 seconds, or until it is very easy to stir. This ensures all of the ingredients mix together easily, as the peanut butter needs to be room temperature or slightly warmer to mix evenly.
- Be sure to mix the batter thoroughly to ensure the texture of the cake is perfect throughout. Undermixing can result in part of the cake being moist while another part is dry.
Frequently Asked Questions:
In a word, no. The more nuanced answer is you can definitely make peanut butter mug cake using coconut flour, but you’ll need to make so many changes to this recipe (due to coconut flour’s absorbency) that you’ll need a whole new recipe.
Swap the tapioca flour for arrowroot flour or gluten-free all-purpose flour. You can also make a mug cake using almond flour only, but the texture will turn out grainy and less fluffy.
Yes! Use 1 tablespoon of your favorite sugar-free sweetener instead of pure maple syrup for a sugar-free version. Also use sugar-free chocolate chips. This does not result in a keto mug cake, as tapioca flour amps up the carb count, but it is low carb.
You can swap the tapioca flour for your favorite protein powder for a bigger protein infusion. That said, the texture of the cake will be slightly grainy and not as fluffy, so just note that before making the switch.
The next time you’re experiencing sweet cravings or you’re craving a peanut butter treat, whip up this silly simple delicious peanut butter cake for one!
If you’re like me, and you love single-serve dessert recipes, try out these lovely treats!
More Single-Serve Desserts:
- Paleo Banana Bread Mug Cake
- Gluten-Free Mug Brownie
- Single-Serve Apple Cobbler
- Healthy Cinnamon Roll in a Mug
- Single-Serve Blueberry Cobbler
- Keto Mug Cake
Your next one-serving wonder!
Almond Flour Peanut Butter Mug Cake
Equipment
- 1 Ramekin or microwave-safe mug
Ingredients
- 3 Tbsp almond flour
- 1 Tbsp tapioca flour
- ¼ tsp baking powder
- 1 Tbsp pure maple syrup
- 2 Tbsp unsweetened creamy peanut butter
- 1 egg yolk
- 3 Tbsp milk of choice
- Pinch sea salt
- 1 to 2 Tbsp semi-sweet chocolate chips
Optional Additions:
- ¼ tsp pure vanilla extract
- ¼ tsp ground cinnamon
Instructions
- Add all of the ingredients for the mug cake to a microwave-safe mug, ramekin, or measuring cup. Stir well until a smooth batter forms. Note: I like using a measuring cup for stirring and then I transfer the cake batter to a ramekin for microwaving/baking.
- Microwave for 60-75 seconds (I do 65 seconds), or until the cake is fluffy and tests clean. To bake it in the oven, use an oven-safe mug or ramekin, and place it on a cookie sheet. Bake at 350 for 15-25 minutes, until cooked through. To test for doneness, you can insert a digital thermometer into the center of the mug cake. It is ready if it is 190 degrees Fahrenheit in the middle or higher.
- Allow the cake to cool for a few minutes before diving in! For an extra decadent treat, serve it with a scoop of vanilla ice cream.
