No Bake Peanut Butter Cup Cake
- Number of Servings: 2
Ingredients
2 tbsp Smart Balance butter spread 1 egg 2 tbsp sugar free syrup1/2 teaspoon vanilla extract1/2 tablespoon brewed espresso2 1/2 tbsp whole wheat flour2 tbsp unsweetened cocoa powder1/8 tsp saltcooking spray for baking1 tablespoons peanut butter1/2 tablespoon sugar
1. Melt the butter in the microwave in a large bowl, about 20 seconds. Add the egg, egg white, agave, vanilla and espresso, and whisk until well-combined.
2. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
3. Spray four ramekins or small mugs with cooking spray. Divide the cake batter evenly among the four ramekins.
4. Microwave the peanut butter in a small bowl until smooth, about 15 seconds. Add half a tablespoon of peanut butter into each ramekin and swirl lightly with a fork. Sprinkle each with turbinado sugar.
5. Place the ramekins in the microwave and cook on high for 30 seconds. Enjoy while still warm.
Serving Size: 1 ramekin
Number of Servings: 2
Recipe submitted by SparkPeople user MOM2MY3ANGELS.
2. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
3. Spray four ramekins or small mugs with cooking spray. Divide the cake batter evenly among the four ramekins.
4. Microwave the peanut butter in a small bowl until smooth, about 15 seconds. Add half a tablespoon of peanut butter into each ramekin and swirl lightly with a fork. Sprinkle each with turbinado sugar.
5. Place the ramekins in the microwave and cook on high for 30 seconds. Enjoy while still warm.
Serving Size: 1 ramekin
Number of Servings: 2
Recipe submitted by SparkPeople user MOM2MY3ANGELS.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 12.5 g
- Cholesterol: 92.5 mg
- Sodium: 258.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.6 g
- Protein: 7.8 g
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