Keto Chocolate Peanut Butter Mug Cake

Shakespeare was right. A rose by any other name would smell just as sweet. The name mug cake proves it. I really hate the name. But the name is so widespread that it is difficult to convey the concept without it. And no matter what name they go by, a mug cake is quick, easy, and delicious.

We know there are a lot of mug cake recipes floating around on the internet these days. But honestly, most of them don’t really taste very good. This Chocolate Peanut Butter Mug Cake recipe is the absolute best of any I have tried.

But no, I do not suggest making it in a mug. I use a large ramekin. That way it cooks evenly and has room on top if you want to add whipped cream or a sliced strawberry or two.

The beauty of this little darling is that it comes together in under 3 minutes — from the moment you think about it until the first bite.

And the taste is GRAND.

chocolate peanut butter mug cake

Keto Peanut Butter Chocolate Chip Mug Cake

Prep Time 1 minute Cook Time 1 minute Total Time 2 minutes
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: Keto
Servings: 1
Calories: 229kcal
Author: Mimi
Cost: $0.50


  • large baking ramekin (preferable) or large coffee mug



  • 2 tbsp creamy peanut butter made out of just peanuts, no added sugar
  • 1 ½ - 2 tbsp Monk Fruit sweetener I use a Monk Fruit/Erithytol blend
  • 1 large egg
  • 1/4 tsp baking powder
  • 1/2 tbsp dark chocolate chips sugar-free, I suggest Lily's



  • Grease a microwave-safe ramekin or large coffee mug with butter.
  • Add in 2 tbsp of peanut butter and melt for 20 seconds in the microwave to make it easier to combine.
  • Add in all other ingredients and stir everything together until well combined. Be sure the ingredients are well combined because that is what ensures it cooks evenly in the microwave.
  • Microwave for 1 minute until done.
  • Serve immediately out of the microwave. That's when the texture and taste are at their height. Just anticipate it will be hot and eat from the edges.
  • Keto whipped cream, a few sliced strawberries, or a spoonful of Keto ice cream make a great topping if you want to add it.


Quick, easy, & delicious. What's not to love?
I do suggest you use a Monk Fruit/Erithytol blend for a sugar-free sweetener. It has virtually no aftertaste and simply tastes better than any other sugar-free sweetener I've used.
The two that seem to have the best taste-to-cost ratio we order from Amazon and you can find them here: Lakanto Monkfruit Sweetener with Erithytol or Better Body Foods Monk Fruit Blend. We typically buy the first one in a larger volume to get the price break since it has pretty much a shelf live of infinity. You can find a 3 lb bag of Lakanto Monkfruit Sweetener with Erithytol on Amazon here with a fairly significant unit price break.
Sugarfree chocolate chips are probably available in your local market, but like many of us these days, we pretty much exclusively order this kind of thing online. The best taste-to-cost ratio we've found are these Lily's Dark Chocolate Chips sweetened with Stevia available on Amazon.
And this is the exact ramekin we use -- both for this dish and all sorts of custards and small-portion desserts. You can find this set of six 7 oz Le Creuset ramekins on Amazon here. They come in the standard Le Creuset colors of  Caribbean, Marine, Marseille, Oyster, and White, as well are the slightly more unusual but gorgeous Le Creuset shades of Black Onyx and Hibiscus.
So Frenchly is an Amazon Affiliate.
See the PRIVACY POLICY/AFFILIATIONS page on this website for our policy on affiliations. And rest assured you will not pay one single cent extra due to our affiliation. Not ever. And in some cases, you may received a discount.


Serving: 1g | Calories: 229kcal | Carbohydrates: 6g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 261mg | Potassium: 255mg | Fiber: 2g | Sugar: 6g | Calcium: 95mg | Iron: 1mg
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2 thoughts on “Keto Chocolate Peanut Butter Mug Cake”

  1. You can definitely use Almond Butter in this recipe. The result will be a more chocolatey taste, but the consistency will be very similar. You could use Tahini as well for another variation.

    As to the use of honey, it is worth a try. You might have to experiment and be ready to try a second time with a little more added nut flour since the honey may affect the consistency a tad. Other than that, and the fact that honey would obviously take this out of a sugarfree place, honey should be fine in it.

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