In just 6 minutes, you can have a rich, peanut butter blondie studded with melty chocolate chips! Feel free to substitute your favorite nut butter in this recipe — everything from almond butter to sunflower seed butter works here. Be sure to read labels and look for a nut butter with no added sugar.
Active time: 5 minutes Total time: 6 minutes
Keto Nut Butter and Chocolate Chip Mug Cake
Ingredients
- 2 tablespoons smooth, unsweetened peanut butter
- 1 tablespoon coconut oil
- 1 tablespoon unsweetened almond milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons almond flour
- 5 teaspoon Swerve sweetener (erythritol) or other low-carb sweetener
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons sugar-free chocolate chips
Directions
Put the peanut butter, coconut oil and almond milk in a medium microwave-safe bowl. Microwave on high until the coconut oil has melted, about 30 seconds. Whisk until smooth. Add the egg and vanilla, and whisk until smooth.
Sift the almond flour, sweetener, baking powder and salt over the peanut butter mixture. Stir to combine. Divide the batter between 2 microwave-safe coffee mugs (about 1/4 cup/59ml per mug). Microwave mugs for 1 minute on high. The top of the blondie should be spongy and dry to the touch; you may need to microwave for an additional 10–20 seconds, depending on the power of your microwave. Serve immediately.
Serves: 2 | Serving Size: 1 mug cake
Nutrition (per serving): Calories: 268; Total Fat: 24g; Saturated Fat: 8g; Monounsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 341mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 2g; Protein: 9g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
