In only 2 minutes enjoy a light and fluffy chocolate almond flour mug cake as a gluten-free, dairy-free, and protein-rich treat! This easy recipe uses simple ingredients and can easily be adapted into a low carb keto mug cake as well!
Grease a microwave-safe mug or ramekin with nonstick cooking spray. Whisk together the egg, sugar, peanut butter, milk, and vanilla extract until smooth.
1 egg, 2 tablespoons granulated sugar, 1 tablespoon peanut butter,, 1 tablespoon milk or dairy-free milk, ½ teaspoon vanilla extract
Stir in the almond flour, cocoa powder, and baking powder, making sure everything is incorporated throughout. If using, stir in the chocolate chips or reserve half to sprinkle on top halfway through cooking.
¼ cup almond flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon baking powder, 1 tablespoon (optional) chocolate chips
Place in the microwave and cook for 1 minute, 15-30 seconds. If adding chocolate chips, sprinkle the remaining halfway through cooking.
To test if it is done, gently insert an offset spatula, knife, or fork along the side and lift up the cake a little. The bottom should be cooked through, slightly moist, but not overly runny or liquidy. Let rest for 1 minute before enjoying out of the mug or invert onto a plate.
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Notes
low carb / Keto modification
For a keto chocolate mug cake follow the modifications below. This will reduce the calories to 347, 13 net carbs, and 16 grams protein.
Replace the granulated sugar with 1 tablespoon erythritol, stevia, or monk fruit.
If desired, use unsweetened peanut butter or almond butter. Alternatively, replace the peanut butter with 1 tablespoon melted coconut oil and omit the milk from the recipe.
Omit the chocolate chips or use a sugar-free substitute.
Peanut Butter Substitute
Use any preferred nut butter or Nutella. Alternatively, omit the peanut butter and use 1 tablespoon oil or coconut oil in its place. If replacing peanut butter with oil, omit the milk from the recipe.