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a peanut butter mug cake topped with whipped cream, peanut butter pieces and chocolate shavings and a spoon

Keto Peanut Butter Mug Cake

Sometimes only a moist, fluffy Keto peanut butter mug cake will do! This sugar free, low carb microwave dessert recipe takes less than 5 minutes from start to finish. Dairy-free option!
Course Dessert
Cuisine British
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 2
Calories 280kcal


  • 1 1/2 tbsp coconut flour
  • 2 tbsp peanut butter
  • 1 1/2 tbsp powdered sweetener add an additional 1/2 tsp if you have a sweet tooth
  • 3 tbsp double / heavy cream or coconut cream for dairy free
  • 1 egg medium
  • 1/4 tsp baking powder
  • 1 tbsp dark chocolate, chopped or sugar free chocolate chips optional


  • Mix all ingredients in a tall glass or cup, using a fork. Fold in the chocolate last, if using.
  • Microwave on high for about 90 seconds.


For best results, make sure your peanut butter is soft. Almond butter also works. 
See the tips in the post about the choice of vessel. It's also possible to use 2 ramekins. 
Optional tweaks: 1/2 tsp vanilla extract, 1 tsp cinnamon
Decorate with whipped cream or coconut cream and chocolate chips (decoration is not included in the nutrition details).
The cake is best enjoyed warm. 
Nutrition (3.6 net carbs p.p.) is calculated on the basis of 2 people sharing - this cake is VERY filling. 


Calories: 280kcal | Carbohydrates: 7.2g | Protein: 10.3g | Fat: 22.9g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6.1g | Fiber: 3.6g | Sugar: 3.4g