Chocolate and peanut butter are a classic combination and there's no better way to enjoy it than in this peanut butter and brownie swirl mug cake with just 3.3 net carbs.
Course Dessert
Cuisine American - low -carb
Keyword brownies, chocolate, peanut butter
Prep Time 2 minutesminutes
Cook Time 1 minuteminute
Total Time 3 minutesminutes
Servings 1brownie mug cake
Calories 463kcal
Author Katherine Peters
Ingredients
1tablespoonalmond flour
1tablespoonchocolate whey protein powder
1tablespoondark cocoa
2teaspoonssugar free sweetener
Pinch of kosher salt
1egg yolk
2tablespoonsbuttersoftened
1/4teaspoonvanilla extract
2tablespoonsclub soda
1tablespoonpeanut butterdivided use
Instructions
Grease the mug with a light coating of butter.
Mix the almond flour, protein powder, cocoa, sweetener, and salt.
Add the egg yolk, butter, and vanilla.
Mix until smooth.
Stir in the club soda until well mixed.
Spoon into the mug.
Microwave the peanut butter 15 seconds.
Spoon 1-1/2 teaspoons of the peanut butter over the cake and swirl through the batter with a knife.
Microwave on high for 20 to 30 seconds, or until it is just firm on top. Don't overcook or it will be dry.
Remove from the microwave (some shrinkage is normal).