Peanut Butter Mug Cake (low-fat version)
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:
- Flourless Nutella Mug Cake
- Pure Nutella Mug Cake
- Bailey’s Irish Cream Mug Cake
- Peanut Butter Mug Cake
- Nutella brownie mug cake
- Biscoff mug cake
- Strawberry mug cake
- Pumpkin Mug Cake
- Brownie mug cake
- Nutella Chocolate Mug Cake
- Blueberry mug cake
- Chocolate mug cake
- Chocolate caramel mug cake
- Peanut butter chocolate mug cake
Peanut butter mug cake (low-fat)
4 tablespoons all purpose flour
4 tablespoons white granulated sugar
1/4 tsp baking powder
3 tablespoons peanut butter
6 tablespoons fat free milk
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).
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