Ready in about five minutes, it makes a great keto breakfast or snack. Add a few chocolate chips or top it with whipped cream and it’s the perfect dessert! I’ve been working on this cake for a while now. It’s a simple cake with only four ingredients, but since nut butters greatly vary in their texture, it wasn’t that easy to get the ratios right. It took me several tries to perfect this recipe, but I eventually reached perfection - a tasty, gooey, and moist cake with just the right amount of sweetness.
Ingredients
Recipe Card
Peanut butter: Use natural creamy peanut butter. I use Trader Joe’s, which contains peanuts and salt. Egg: I use large eggs in most of my recipes, including this one. Sweetener: I like stevia, but you can use a granulated sweetener instead. Baking soda: You can replace it with a teaspoon of baking powder (gluten-free if needed).
You start by mixing the peanut butter with the egg in a medium mug until completely incorporated. You might need to add a bit of water. Microwave the cake for 30 seconds. If needed, microwave it for 10 more seconds. Don’t overcook it! If you wish, top it with keto whipped cream before serving. When I want to make it for dessert, I usually top it with keto whipped cream or chocolate whipped cream. It’s also good drizzled with melted dark chocolate. You can also freeze this cake. Let it cool completely on a cooling rack, then wrap the mug with plastic wrap, followed by a layer of foil. Freeze the cake for up to three months. You can defrost it in the microwave after removing the layers of foil and cling wrap.
