Peanut Butter & Chocolate mug cake Keto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
In a microwave-safe bowl, melt peanut butter and butter together until smooth.
In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined.
Divide among 4ramekins or mugs and add chocolate chips--1/2TBSP each and microwave each for 1 minute, until puffed and set. Serve warm
or bake at 350* for 12-15min toothpick test
Serving Size: makes 4 ramekins servings--possibly more in cups
Number of Servings: 4
Recipe submitted by SparkPeople user HAT_WRIGHT.
1/3 Almond Butter, Nature's Promise Organic Almond Butter Smooth/Unsalted 1/3C Monk fruit sweetener2/3 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 2 tsp Baking Powder 2 large Egg, fresh, whole, raw .5 tsp Vanilla Extract .30 cup (8 fl oz) Water, tap 5 tbsp Butter, salted 2 serving Guittard Extra Dark Chocolate Chips (30 chips)
In a microwave-safe bowl, melt peanut butter and butter together until smooth.
In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined.
Divide among 4ramekins or mugs and add chocolate chips--1/2TBSP each and microwave each for 1 minute, until puffed and set. Serve warm
or bake at 350* for 12-15min toothpick test
Serving Size: makes 4 ramekins servings--possibly more in cups
Number of Servings: 4
Recipe submitted by SparkPeople user HAT_WRIGHT.
Nutritional Info Amount Per Serving
- Calories: 426.1
- Total Fat: 39.1 g
- Cholesterol: 131.8 mg
- Sodium: 384.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 5.6 g
- Protein: 11.0 g
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