Peanut Butter Mug Cake
- Serves
- Total time
- 5 min
- Heat
- Microwave
- Per serving
- 271 cal
Diabetes-friendly Gluten-free High-protein Keto Liver-friendly Low-carb Low-FODMAP Low-sodium and DASH Vegetarian
Contains: Eggs, Peanuts
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 1 | large eggs | 50 g |
| 1/2 tsp | vanilla extract | 2 g |
| 1/2 tsp | low-sodium baking powder | 2 g |
| 2 tbsp | natural unsalted peanut butter | 32 g |
| 1 tbsp | monk fruit sweetener blend | 12 g |
Steps
- Mix. Whisk everything in a large mug.
- Cook. Microwave 60 to 90 seconds.
- Rest. Rest 1 minute.
Almond flour and a zero-calorie sweetener keep the carbs very low.
Microwaves differ; start at 60 seconds.
Done when: Springs back.
Fixes
- Rubbery?
- Cook less.
- Wet?
- 10 seconds more.
Variations: Top with whipped cream.
Keeps: Eat warm.
Estimated nutrition per serving
| Calories | 271 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Net carbs | 6 g |
| Added sugar | 0 g |
| Fat | 21 g |
| Saturated fat | 4.8 g |
| Sodium | 78 mg |
| Potassium | 451 mg |
| Phosphorus | 214 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Tom W.