Ingredients

Units Scale

1/4 cup natural creamy peanut butter, made with ground peanuts and salt1 large eggGranulated sweetener of choice, to equal 2 tablespoons of sugar; or 1/2 teaspoon stevia glycerite1/4 teaspoon baking soda, or 1/2 teaspoon baking powderOptional: 1 tablespoon water if the batter is very thick and stickyOptional: Pinch of salt if using unsalted peanut butter

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Instructions

1. In a medium mug or large ramekin, mix the peanut butter and egg until completely incorporated. Check the bottom to make sure no peanut butter residue remains.

2. If the batter seems very thick, sticky, and difficult to mix, add 1 tablespoon of water and continue mixing until completely smooth.

3. Mix in the sweetener, then add the baking soda and mix well.

4. Place the mug on a microwave-safe plate to catch any spills. Microwave for 30 seconds. Check the cake, and if it looks very wet, microwave for another 10 seconds. The edges should look puffed and cooked while the center remains gooey.

5. Enjoy the mug cake as is, or top it with a dollop of whipped cream if desired.

Notes

Use a freshly opened jar of natural peanut butter and stir it well. Peanut butter from a half-used jar may become too dry.

If your natural peanut butter contains only peanuts and no salt, add a pinch of salt.

Mix the peanut butter and egg thoroughly until the batter looks completely smooth and uniform.

If the batter becomes very thick and sticky, add 1 tablespoon of water to make mixing easier.

Microwave power varies. For a standard 1000-watt microwave, start with 30 seconds, check the cake, and add 10 seconds if needed.

For a powerful 1200-watt microwave, start with 20 seconds and add additional time as needed.

Aim for puffed, cooked edges and a gooey center rather than a completely firm cake.

A 10-ounce mug, 15-ounce mug, or 4-inch-wide ramekin can work for this recipe.

You can prepare the batter the night before, cover the mug with plastic wrap, and refrigerate it. Remove the plastic wrap before microwaving.

Store cooled leftovers without whipped cream in the refrigerator for up to 4 days.

For freezing, cool the cake completely, wrap the mug with plastic wrap followed by foil, and freeze for up to 3 months. Remove all wrapping before defrosting in the microwave.

Sweetness is a personal preference, so adjust the sweetener to taste.

Author: Rita
Prep Time: 5 minutes
Cook Time: 1 minute
Category: Healthy Mug Cakes
Method: Microwave
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 cake
Calories: 472
Sugar: 4 g
Sodium: 465 mg
Fat: 35 g
Saturated Fat: 5 g
Carbohydrates: 14 g
Fiber: 6 g
Protein: 22 g