Low Carb Mug Brownie with Peanut Butter Swirl
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.
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 1 brownie mug cake
- 1 tablespoon almond flour
- 1 tablespoon chocolate whey protein powder
- 1 tablespoon dark cocoa
- 2 teaspoons sugar free sweetener
- Pinch of kosher salt
- 1 egg yolk
- 2 tablespoons butter softened
- 1/4 teaspoon vanilla extract
- 2 tablespoons club soda
- 1 tablespoon peanut butter divided use
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).
Drizzle with the remaining peanut butter.