Almond Flour Peanut Butter Mug Cake
This easy wholesome peanut butter mug cake recipe is simple to prepare and so delicious! Add chocolate chips and/or chopped nuts and serve it with ice cream for a decadent dessert!
Servings: 1 Serving
Calories: 456kcal
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.
Nutrition
Serving: 1Mug Cake | Calories: 456kcal | Carbohydrates: 34g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 188mg | Sodium: 450mg | Fiber: 4g | Sugar: 20g