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Low Carb Chocolate Peanut Butter Mug Cake with Peanut Butter Frosting

Linette Gerlach
Low carb and keto friendly dessert idea.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Dessert
Servings 2 -3 servings

Ingredients
  

  • 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
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 egg
  • 1/4 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

Instructions
 

  • 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.
  • Microwave for 2 minutes, and let cool for a couple minutes.
  • 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.
  • 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.
  • Enjoy while it's still a little warm!