Low Carb Chocolate Peanut Butter Mug Cake with Peanut Butter Frosting
Prep time
Cook time
Total time
Low carb and keto friendly dessert idea.
Recipe type: Dessert
Serves: 2-3 servings
  • 2 Scoops Chocolate Protein Powder (I used Sports Research Collagen Peptides, the link is below this recipe card to check it out on Amazon)
  • 2 Tablespoons PB2 Peanut Butter Powder
  • 1 Tablespoon Coconut Flour
  • 2 teaspoons Sverve (or another low carb sweetener like stevia)
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1 egg
  • ¼ cup coconut creamer (I use So Delicious), you could also use heavy whipping cream
  • Frosting:
  • 2 Tablespoons Peanut Butter (no salt added)
  • 2 Tablespoons cream cheese
  • 2 teaspoons Sverve
  1. In a large mug or a soup bowl, mix together the protein powder, peanut butter powder, coconut powder, Sverve, baking soda, cream of tartar, egg and coconut creamer.
  2. Microwave for 2 minutes, and let cool for a couple minutes.
  3. While the cake is cooling, mix together the frosting. If the cream cheese isn't room temperature, microwave it for just a couple seconds to make it easier to combine.
  4. Spread the frosting on the cake. It's not the easiest to spread, BUT it tastes amazing, so I don't worry about it looking beautiful too much.
  5. Enjoy while it's still a little warm!
Recipe by The Home and Travel Cafe at https://homeandtravelcafe.com/low-carb-chocolate-peanut-butter-mug-cake-with-peanut-butter-frosting/