I’ve had several requests lately on how to change up some of my mug cakes to make them healthier.

Since I don’t want to kill any of my readers with all these rich recipes, I thought I’d work on making some low-fat versions.

The peanut butter mug cake I previously made is one of my favorites. While I don’t particularly love peanut butter, the properties of the peanut butter seem perfect for a mug cake. The batter is so creamy when mixing and the cake comes so soft and fluffy you wouldn’t guess that it was made in the microwave.

I worried what would happen if I tried to make a low fat version. Since there is already fat in the peanut butter, I tried to eliminate any additional fat. I used fat free milk to replace the regular milk and vegetable oil (eliminating more than 300 calories according to this calorie count website). When mixing the batter, it was harder to smooth out the flour chunks because of the lack of fat, but a little extra mixing, and using a fork to break up some flour chunks finally did the trick.

The cake still came out pretty well. Soft, fluffy. Not as rich as the regular version of course, but still tasty. If you are looking for a healthier dessert option, I recommend splitting this dessert into two. One commenter pointed out that there are still 686 calories in the giant serving, but this really is enough to serve two, so if you split it, it’s only 343 calories. You can either cook it all in one oversized mug and split in two when finished, or cook it in two separate regular sized mugs (I recommend this latter method). I personally usually split my batter into two cups. One giant serving is too much for me in one sitting anyway.

Here are the rest of my mug cake creations:

Print Print Save Save

Peanut butter mug cake (low-fat)

Yield: 1-2

Cook Time: 1.5 mins

Total Time: 5 mins

Ingredients:

4 tablespoons all purpose flour
4 tablespoons white granulated sugar
1/4 tsp baking powder
1 egg
3 tablespoons peanut butter
6 tablespoons fat free milk

Directions:

Combine all ingredients in an oversized coffee mug. Whisk well with a small whisk until smooth. If there are flour chunks, use fork to break up chunks. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, continue to microwave in thirty second intervals. Mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery. You can also make this into two regular sized mugs. You can mix the batter all in one mug and then pour half into another mug. Make sure you cook each one individually. They will likely be done faster (around 1 1/2 minutes).

   

33 Responses to “Peanut Butter Mug Cake (low-fat version)”

  1. Rodzilla — February 21, 2012 at 12:49 am

    I just figured out the nutrition facts for this bad boy..all I can say is I like the way you do low fat :D

    • Kirbie replied: — February 21st, 2012 @ 11:05 am

      Don’t tell me. I still don’t want to know. haha. I like to live in ignorant bliss.

  2. Kay — February 21, 2012 at 8:12 am

    I love all of these mug cakes!

    • Kirbie replied: — February 21st, 2012 @ 11:07 am

      Yay! I’m glad. Trying to create more but I always feel bad for the eggs wasted for the creations that don’t come out right.

  3. Sherpa — February 22, 2012 at 4:42 am

    Looks great, but that recipe is still 686 calories. Ouch.
    The problem is the amount of peanut butter and sugar.

    • Kirbie replied: — February 22nd, 2012 @ 9:53 am

      The original recipe had 3 tbsp of oil. By eliminating that, according to this one website, I eliminated 361 calories. While 686 is a lot, this recipe really makes 2 servings. It makes one very big mug oversized mug cake, or two more regular sized mug cakes. I don’t ever eat an entire overisized one, so if you cut it into two, then you are at only 343 calories each. I guess you can also further reduce the calories by using splenda or some other sugar substitute. I personally don’t like the taste of sugar substitutes, but it would reduce the calorie count.

  4. CK — February 22, 2012 at 6:20 pm

    I cut the recipe in half and made it in a regular mug and that was to much for me still. Instead of the using the egg i used the egg white subsitute, which would be a 1/8 cup to half the egg. It was perfect, not too sweet, and again i couldnt even eat the whole thing that way. Thanks for the recipe, definitely a keeper for those days i am straying from the diet and i need something and dont have to feel as guilty. :)

    • Kirbie replied: — February 23rd, 2012 @ 9:31 am

      I’m glad to hear it works with egg white substitute. I’m intrigued. I will have to try that out next time. I agree, usually half is plenty for me and sometimes too much depending on what kind of day it is. So when you eat half or less than half of this, it’s not really too bad.

  5. KC — March 18, 2012 at 5:51 pm

    If I divide the recipe’s ingredients by four, do I also change the time it needs to be microwaved?

    • Kirbie replied: — March 18th, 2012 @ 8:13 pm

      Yes! You will definitely have to reduce the cooking time. I don’t know exactly how much. I’d start with 30 seconds and see how the batter looks.

  6. wendy — March 24, 2012 at 10:46 am

    divine! homemade cakes have never been this easy. tx for the recipe.

  7. Tisch — May 2, 2012 at 9:25 pm

    I just made this. Delicious compared to other recipes! I only put 1 1/2T of sugar, 1/2 a whisked egg, and added 1/8t. of baking soda also. Took about 1 minute split in half. A TRICK FOR MIXING: Mix dry ingredients in mug first, then add milk and egg and stir til smooth. Then add peanut butter and stir well until smooth. No lumps :) Thanks for this recipe.

    • Kirbie replied: — May 3rd, 2012 @ 8:43 am

      I’m glad you liked it!

  8. Quinn — May 11, 2012 at 12:04 am

    I’m eating this now and it’s so delicious! However I did not have baking powder (all expired…) so I used cream of tartare for fun. LOL. Took 5 min instead to microwave it but I’m sure that’s because I used a lower temperature; The cake’s still nice though! Thank you for my lunch! :D

    • Kirbie replied: — May 11th, 2012 @ 10:12 am

      Glad you like it! Interesting that it worked with cream of tartare

  9. Lisa K — May 31, 2012 at 11:00 am

    You could try this with Better ‘n Peanut Butter or PB2 for a LOT less fat oooor with low-fat natural PB for a little less fat ;)

    • Kirbie replied: — May 31st, 2012 @ 3:52 pm

      I wonder how that would affect the texture/taste. I’ll have to try it sometime though I don’t usually stock either in my house.

  10. Jenny — September 26, 2012 at 1:47 am

    I used tahini instead of PB – it was nice also!

    • Kirbie replied: — September 26th, 2012 @ 8:18 am

      interesting. I wouldnt think to use that.

  11. Joan — April 2, 2013 at 10:37 am

    These mug cakes are wonderful. Hopefully someone creates a pina colada version.

    • Kirbie replied: — April 2nd, 2013 @ 11:21 am

      Thanks for the suggestion!

  12. pmhenry — June 26, 2013 at 5:42 am

    Love Mug cakes of all types. Living alone, these are just right. Thank you for having such a very nice variety of them.

    • Kirbie replied: — June 26th, 2013 @ 8:46 am

      I love making diff flavors! =)

  13. Heather — July 17, 2013 at 6:47 pm

    In any of the cakes you can replace the egg with some apple sauce- it’s healthier and holy crap does it make the cake moist.

    • Kirbie replied: — July 17th, 2013 @ 9:38 pm

      I have found that Greek yogurt is a great replacement. With the applesauce, I always still taste the applesauce.

  14. Dani — August 31, 2013 at 9:22 pm

    Replace the 4 tbsp sugar with 6 packets of Splenda sweetener and you cut out a good 36 calories! And then using all natural peanut butter helps it be a little more healthy, less preservatives and fillers and it tastes better too! And you can try taking out the egg yolk to reduce calories and such as well, but you’d probably have to use 2 eggs instead of just the one.

    • Kirbie replied: — September 1st, 2013 @ 9:09 am

      Thanks for the suggestions!

  15. Rosemary — January 30, 2014 at 2:26 pm

    How about making egg-less mug cakes? I’m allergic to eggs and you really don’t need 1 egg: mug cake. Egg contributes nutrition, binding qualities and leavening when whipped. I usually substitute yogurt/bananas/applesauce when making conventional recipes and they usually come out OK but in such a small recipe simple changes can make a big difference. The other issue is that I use “natural” peanut butter which contains less fat so to compensate I used low fat instead of non-fat yogurt.

  16. Michelle — March 31, 2014 at 9:04 pm

    Kirby, I have been gaining weight on your mug cakes for years. I love you and hate you. Thank you so much for all the great recipes!

    • Kirbie replied: — April 1st, 2014 @ 8:13 am

      hehe. If you’ve been following the more recent mug cakes, I’ve managed to reduce quite a few calories. No egg, and less oil, but still tastes good!

  17. Rachel — August 25, 2014 at 3:15 pm

    Yummy! I made this with 3 tbsp prepared PB2 instead of the peanut butter and 9 packets of splenda instead of the sugar and it was amazing! Turned out a little gooey still at 2 min but I love it that way. Thanks for the recipe! I will definitely be making this again. My dad loved it too.

    • Kirbie replied: — August 26th, 2014 @ 7:51 am

      im glad it turned out well for you!

Leave a Comment





Current day month ye@r *