This easy flourless peanut butter mug cake is only three ingredients.

Just like how easy this mug cake is, I’m going to keep this post simple and sweet.

I’m quite tired. In the past 2 weeks, I’ve traveled out of town three times. And while I’m grateful for all the experiences, I’m also exhausted. I’m looking forward to being in my own home for an extended period of time and going back to my normal routine and back to my regular blogging schedule.

But even in my exhausted state, I can make this five minute mug cake. And you can too.

I recently started playing around with making videos. It’s definitely a learning experience so I know this isn’t my best work, but here’s a quick little video showing me making this recipe (on another occasion, so it’s not the same cake as in the photos).

I actually already have a flourless peanut butter mug cake recipe I really love. But I was playing around in the kitchen the other day and discovered I could create one with just three ingredients.

This cake is peanut buttery, but also light and fluffy. You won’t believe it’s flourless. If you have peanut butter, eggs, and sugar, I urge you to try it now.

If you enjoy this recipe, be sure to check out my cookbook of nearly 100  mug cakes!


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3 Ingredient Flourless Peanut Butter Mug Cake


  • 3 tbsp peanut butter (creamy)
  • 1 tbsp + 1 tsp white granulated sugar
  • 1 large egg


Whisk all ingredients into an oversized, microwave-safe mug until batter is smooth and egg is fully whisked in. Microwave for about 1 minute. Let cake cool a few minutes before eating.

Related Recipes

Flourless Peanut Butter Mug Cake

Eggless Peanut Butter Mug Cake


161 Responses to “3 Ingredient Flourless Peanut Butter Mug Cake”

  1. Tina — March 25, 2015 at 4:29 pm

    I made this for the first time tonight and it was just amazing! I haven’t been able to have good cake for almost two years now thanks to a diagnosis of gluten intolerance (probable celiac, waiting on further testing) and this was just fantastic. Everything cake should be without the hassle! Thank you so much for posting it!

    • Kirbie replied: — March 26th, 2015 @ 1:27 am

      thank you! you’re comment just made my day!

  2. cheryl — April 17, 2015 at 3:57 pm

    Fabulous!!! Just tried it. And it is awesome

    • Kirbie replied: — April 18th, 2015 @ 9:45 pm


  3. Tammy Winters — April 20, 2015 at 12:13 pm

    Can’t believe it made cake! thank you. and gluten free too! yummy ! I’m going to try some of your other recipes too!

    • Kirbie replied: — April 21st, 2015 @ 12:34 am

      I’m glad you enjoyed! Yes, please check out my other recipes too!

  4. Marie — April 27, 2015 at 3:12 pm

    have not tried because don’t know how many calories? 

    • Kirbie replied: — April 27th, 2015 @ 4:06 pm

      there are websites where you can calculate the calorie content

  5. Tiya — April 30, 2015 at 3:32 pm

    I thought it was too good to be true! Then I tried it!! Yummy!

    • Kirbie replied: — May 1st, 2015 @ 7:31 am

      awesome! so glad you enjoyed it!

  6. Faye — May 22, 2015 at 7:36 pm

    I made this with almond butter and coconut sugar and it was delicious! And so simple to make!

    • Kirbie replied: — May 26th, 2015 @ 10:03 am

      nice! i’m glad it worked out for you!

  7. Lizzie — June 10, 2015 at 9:11 pm

    This cake is amazing!! Thank you so much! I made this last night with a little Nutella added in and it was just beautiful <3 Definitely one of the best mug cakes I've come across, texture and taste-wise.

    • Kirbie replied: — June 11th, 2015 @ 12:48 am

      that is so awesome to hear! thanks for letting me know =)

  8. Lucy — June 15, 2015 at 6:40 pm

    Easy to make and really delicious! I love peanut butter, so this will be my go-to treat.

    • Kirbie replied: — June 15th, 2015 @ 9:26 pm

      glad you liked it!

  9. Kent — June 16, 2015 at 7:07 pm

    I added 1 tsp honey and it turns out great, but I should have not added M&M, that’s quite silly and useless.

    • Kirbie replied: — June 17th, 2015 @ 7:27 am

      glad you like it!

  10. Mira — June 23, 2015 at 9:01 am

    Would it work with artificial sweetener instead of sugar ?

    • Kirbie replied: — June 23rd, 2015 @ 11:19 pm

      I think so but I haven’t tried it.

  11. Miriam Smith — June 24, 2015 at 7:34 pm

    I just ate my first mug cake! I am a diabetic, so I made it with 2 tsps. sugar, and 2 tsps. Stevia. I really enjoyed it!

    • Kirbie replied: — June 24th, 2015 @ 11:10 pm

      im so glad you enjoyed it!

  12. Stephanie — July 8, 2015 at 3:22 pm

    This turned out amazingly good.  I used honey instead of sugar and I added some chopped walnuts.  

    • Kirbie replied: — July 8th, 2015 @ 10:49 pm

      ooh i like honey!

  13. Paula K. Carroll — July 9, 2015 at 10:33 am

    I can’t believe it worked! It was delicious.I I used crunchy peanut butter and a packet of sugar substitute! Thanks for sharing this recipe!

    • Kirbie replied: — July 9th, 2015 @ 10:29 pm

      haha, i love hearing people say this! yeah it is unbelievable but it totally works. glad you enjoyed it!

  14. cuoghi edens — July 12, 2015 at 7:11 pm

    do you need to grease the mug? 

    • Kirbie replied: — July 13th, 2015 @ 8:15 am

      nope! it’ll pull away from the sides when it’s cooking.

  15. Rebekah Dybowski — July 14, 2015 at 7:38 am

    Just tried it!! Fabulous! I threw a cup in it upside down to leave a little hole and spooned in strawberry preserves wilst it cooled.. SO GOOD

    • Kirbie replied: — July 14th, 2015 @ 8:31 am

      ooh what a good idea!

  16. Anonymous — July 16, 2015 at 5:05 pm

    Can you use pure cane sugar instead of granulated sugar?

    • Kirbie replied: — July 17th, 2015 @ 9:04 am

      I think so

  17. Anna — July 17, 2015 at 8:09 am

    I made this last night because I was craving peanut butter. I was very disappointed with the result. It looked just like an egg with peanut butter. I tried it and it wasn’t horrible but it was totally not what I was going for. I don’t think I mixed the ingredients as much as I needed to. I am going to try to mix it outside of my mug then pouring it in and seeing if that works. Super excited to try again! 

    • Kirbie replied: — July 17th, 2015 @ 9:03 am

      Hmm, it definitely should not look like egg and peanut butter. The ingredients should be mixed until it’s one uniform smooth light brown batter and it’ll look like cake batter when you’re done whisking.

  18. Oliver — July 17, 2015 at 7:13 pm

    wow im so impressed with this recipe, but shouldn’t it have liquid or something like milk in it to help with the mixing? i’m surprised it works so well!

    • Kirbie replied: — July 17th, 2015 @ 8:48 pm

      nope. if you try it you’ll see it has enough liquid and the batter is liquid

  19. Juliet nolt — August 5, 2015 at 12:39 pm

    I tried it for the first time  after seeing it on Pinterest and it’s just such an easy recipe and tasted delicious!????

    • Kirbie replied: — August 5th, 2015 @ 11:14 pm

      that’s great!

  20. Jen — August 7, 2015 at 6:41 am

    I love this recipe!  I’ve made this about 4 times.  One of my coworkers added a scoop of protein powder to this and used almond milk to thin out the batter.  It turned out really well, but it was dense and filling…especially right after he polished off your original recipe.  I look forward to trying your other recipes to spice up healthy weeknight dinners.  Thank you for all the great content you post on your blog!

    • Kirbie replied: — August 7th, 2015 @ 9:41 am

      Thanks for taking the time to leave such a kind comment! I’m glad you are enjoying this recipe and the protein powder sounds interesting. I’ve heard other people doing that with this one but I haven’t tried it myself.

  21. Barb — August 8, 2015 at 6:29 am

    This looks amazing – but I don’t cook with a microwave.  It probably wouldn’t work in an oven, would it…? What do you think?

  22. Savannah — August 24, 2015 at 9:27 am

    Yum! Just made this and topped with a big scoop of butterfinger ice cream! Delicious and oh so fast and easy!!!

    • Kirbie replied: — August 25th, 2015 @ 8:44 am

      so glad you enjoyed it =)

  23. Ashley — August 26, 2015 at 8:21 am

    I want this with my lunch so bad, but I have no eggs or baking powder in my house (apparently we ran out). Is there any way I could make this with just cartoned egg whites?

    • Kirbie replied: — August 26th, 2015 @ 9:36 am

      sorry i dont think that will work

  24. Alicia — September 2, 2015 at 6:57 am

    Ohhhhhhhhh …. This super easy and super YUMMAY!!!!!!!

    • Kirbie replied: — September 2nd, 2015 @ 9:02 am

      so glad you agree!

  25. Deedee — September 2, 2015 at 1:01 pm

    Hi I just tried this using sweetner for diabetics instead of sugar and it worked wonderfully!  ty !!

    • Kirbie replied: — September 3rd, 2015 @ 2:02 am

      awesome, thanks for sharing!

  26. Carolyn — September 6, 2015 at 8:18 pm

    Just tried this! Used two tablespoons of almond butter and 1 table spoon of Skippy Reduced Fat also used egg whites only. Would of probably tasted slightly better with all Skippys (the almond butter was no salt) but I tried to take a slight step towards health haha! Put a few dark chocolate chips in the batter and it was delicious! Thank you for sharing! Best mug cake I have tried so far!

    • Kirbie replied: — September 8th, 2015 @ 8:35 am

      I’m glad it worked out for you!

  27. Elizabeth Hartman — September 8, 2015 at 4:40 pm

    I clearly did something wrong. While still tasty, not great. I will try again though to see if I did something wrong. I am the type who can burn water.

    • Kirbie replied: — September 8th, 2015 @ 10:59 pm

      hmm did you make sure to whisk until the batter is smooth? you don’t want the egg and pb to still be separate or have streaks.

  28. Phoebe — September 11, 2015 at 9:31 pm

    Oh my god, this is amazing! I used crunchy peanut butter because I didn’t have any creamy peanut butter, which turned out to be delicious! The soft cake mixed with the crunchy peanuts tasted out of this world! Lovin’ your recipes, can’t wait to make more!

    • Kirbie replied: — September 13th, 2015 @ 10:56 pm

      that’s so great to hear! hope you try all the mug cakes!

  29. Phoebe — September 13, 2015 at 12:39 am

    I just made another batch of peanut butter cake but I realised that it was dinner time and I already had noodles ready for dinner. Should I leave the batter in the fridge or microwave it now and let it cool for tomorrow?

    • Kirbie replied: — September 13th, 2015 @ 10:53 pm

      you can put the batter in the fridge

  30. Susie — September 17, 2015 at 4:19 pm

    I made it but when it came out it looked like a McDonald’s egg from the sandwiches covered in peanut butter… It smelt very strongly of sweet peanut butter… It tasted like eggs… I’m sorry, but it was gross

    • Kirbie replied: — September 17th, 2015 @ 11:11 pm

      if it looks like an egg then you didn’t mix the batter enough. you have to completely whisk the batter until everything is fully incorporated with zero egg streaks. Make sure you have a good whisk. If you are using a fork or some other tool, it’s going to be a lot harder to beat the batter by hand.

      • Susie replied: — September 19th, 2015 @ 12:26 pm

        I’ll try that next time… Thank you

        • Kirbie replied: — September 20th, 2015 @ 12:14 am

          good luck!

  31. Talia — September 21, 2015 at 3:36 pm

    I was studying for hours and needed a refresher, and I literally have no ingredients in my house except these three. Thanks for the treat!! <3 I'm gonna go eat my cake and do my homework hahaha

    • Kirbie replied: — September 22nd, 2015 @ 12:14 am

      haha, this has been such a popular late night studying treat =)

  32. Arielle — September 30, 2015 at 11:49 am

    Before I make this? Does it work with natural peanut butter. I know they tend to be different. If not, I shall run out and buy creamy pb!

    • Kirbie replied: — October 1st, 2015 @ 12:23 am

      I’ve always used the store creamy pb, but some people have told me they got it to work with natural. it may just depend since there is such varying texture with natural pb

      • Arielle replied: — October 1st, 2015 @ 9:58 am

        Thank you! Maybe I’ll just get the creamy so I don’t mess up!

  33. Amanda — October 1, 2015 at 12:59 am

    Just tried this out. It turned out very springy and bouncy is that normal? It taste like FaGao (a traditional Chinese steamed cake) Difference is this is very peanut buttery. But it’s so easy to make a quick craving fix! Thanks for the recipe :)

    • Kirbie replied: — October 1st, 2015 @ 10:05 pm

      yes it is supposed to be bouncy and springy

  34. Emma — October 7, 2015 at 5:10 am

    I loved this! I was hungry after school one day  and I made this. Yummy! 

    • Kirbie replied: — October 7th, 2015 @ 8:00 am

      so glad you enjoyed it!

  35. Nathan — October 10, 2015 at 4:25 am

    This “cake” is truly one of the best things I have found to satisfy a sugar craving while on a strict low carbohydrate/high protein/no processed sugar diet.  It’s so good that after eating you’ll probably try to convince yourself to feel guilty about cheating after eating it!  I used no calorie Stevia sweetener in mine and it turned out perfect.  

    A little tweak on this recipe, use it as a base to make microwave cookies too! Same exact ingredients, just add enough rolled oats to the original recipe to make the mixture the consistency of cookie dough–about 9 plastic spoonfuls here in my dorm.  Instead of putting the dough in a mug, dollop cookie sized spoonfuls on a paper plate and “bake” in the microwave around 1:30 on high.  I usually go about 2 minutes, but my microwave is old and slow.

    Thank you so much for this recipe. It’s been a lifesaver for me!

    • Kirbie replied: — October 10th, 2015 @ 11:39 pm

      so glad you enjoyed the recipe. interesting cookie idea! i do have several microwave mug cookies on the blog as well, but I’ll have to try this version

  36. Susan Merrill — October 12, 2015 at 3:26 am

    What a great idea. Just made it and it tastes great. I might try adding chocolate chips next time or even peanut butter chips too.

    • Kirbie replied: — October 12th, 2015 @ 8:57 am

      sounds like a good idea!

  37. Liz — October 13, 2015 at 3:21 pm

    Mine came out too egg-y and not peanut buttery :(

    • Kirbie replied: — October 13th, 2015 @ 10:33 pm

      make sure you get all the peanut butter from your tablespoon into your mug. it takes a little effort, but it makes a difference. also what size egg did you use? also make sure you dont down on the sugar

  38. Alice — October 15, 2015 at 7:57 am

    Wow! I made this with two Purevia packets (may add one more next time). In the meantime, I added a little chocolate syrup which was excellent. Even though it’s called a cake, it is the perfect protein breakfast my son needs before school. To think I will let him eat cake for breakfast. Thanks for sharing this. 

    • Kirbie replied: — October 15th, 2015 @ 9:42 am

      so happy you enjoyed it!

  39. ANNETTE — October 15, 2015 at 6:54 pm

    This is fabulous!  The first time I made it, it was a little denser than I had hoped.  I did use Splenda instead of sugar though, so maybe that changed the texture.  The next time, I tried adding 1/2 tsp of baking soda and that worked great!  Much fluffier and cake-like.  It’s great with a small bit of chocolate chips on top after too!

    • Kirbie replied: — October 16th, 2015 @ 2:10 pm

      i’d suggest adding baking powder if you want more fluff. My original one had 1/4 tsp baking powder. This one eliminates the baking powder- it’s not quite as fluffy but I thought it was still really good.

  40. Samantha Rose — October 27, 2015 at 7:52 pm

    I just tried this recipe for breakfast and I love it! Thank you


    • Kirbie replied: — October 27th, 2015 @ 11:36 pm

      thank you! so glad you liked it!

  41. Scott — October 28, 2015 at 7:28 am

    You’ve changed our lives.  My 14 year old has celiac, and we always felt terrible having birthday cakes and other gluten desserts even though she is a good sport about it.  The solution was just three ingredients and two minutes away.  Thank you thank you thank you!!

    • Kirbie replied: — October 28th, 2015 @ 12:27 pm

      aww, thank you for taking the time to leave such a nice comment! it made my day =)

  42. Monica — October 28, 2015 at 7:37 pm

    This looks amazing; i can’t wait to try it! Just curious, which recipe comes out more fluffy, the one with baking powder or without? I would think the baking powder would make it more fluffy, but judging by the photos this one looks more fluffy.
    Also, do you have a favorite? I’m anxious to try this with my boyfriend. He Loves everything peanut butter!

    • Kirbie replied: — October 28th, 2015 @ 10:48 pm

      the baking powder one is def more fluffy and I prefer it slightly more. but this is a good quick fix if you don’t have baking powder on hand and it has a little bit stronger pb flavor. I’d say make on of each!

  43. Donny — October 29, 2015 at 4:21 am

    Love mug cakes. Love some other recipes here. But I thought this was peanut butter scrambled eggs. I didn’t like it :( …Needs flour in my opinion. Was worth a try though…

    • Kirbie replied: — October 29th, 2015 @ 8:48 am

      I’m sorry you didn’t like it, but it sounds like yours didn’t come out the way it is supposed to. if it tastes like scrambled eggs it sounds like you didn’t whisk the batter enough. The batter needs to be completely uniform and it’s best to use a good whisk. if the egg isn’t completely mixed with the batter, then it just becomes cooked egg rather than cake.

  44. Jana — November 5, 2015 at 12:59 pm

    I went into this with the mindset that Im gonna prove this lady wrong, these three ingredients can’t ever make something even resembling a cake, and so to my, utterly delightful surprise, it came out as a delicious peanut buttery, moist cup of heaven cake that surpassed my expectations completely!! I added some fresh slices of banana on top – perfect guilt free dessert!! Fantastic recipe, I am very impressed!!

    Ps. Please may I share this recipe on my blog? Its a keeper!

    • Kirbie replied: — November 5th, 2015 @ 10:32 pm

      Haha! I’m so glad you enjoyed it. I would request that you please do not share the full recipe on your blog and instead link to my post for the full recipe. thank you!

  45. Shavonne — November 10, 2015 at 11:26 am

    I made this last night, and oh my goodness!!!  THIS WAS HEAVENLY! 

    • Kirbie replied: — November 11th, 2015 @ 8:22 am


  46. Mary — December 13, 2015 at 4:52 pm

    Very delicious I’m diabetic and used Activa and it turned out fabulousl will definitely make again the high protein is perfect for diabetics

    • Kirbie replied: — December 14th, 2015 @ 12:38 am

      so glad it worked out for you!

  47. Delaney — December 28, 2015 at 7:24 pm

    I’ve made this several times now and love it! Perfect little treat if I’m really craving something without stuffing a bunch of artificial ingredients in my body. Am I crazy or could this totally be breakfast?? Protein + healthy fats (+ a little sugar, but we don’t have to talk about that)

    • Kirbie replied: — December 30th, 2015 @ 9:07 am

      I’m no nutritionist but I have had several people tell me they eat it for breakfast!

  48. Wowoyt — January 15, 2016 at 12:34 pm

    I tied making it in a cupcake paper, attempting to make a presentable dessert for others, however, there is alot of air bubbles in the cake. Do u know why?

    • Kirbie replied: — January 16th, 2016 @ 8:45 am

      Are there a lot of air bubbles in the batter before you put it in the microwave? If so, then you should let those bubbles settle/break before you cook it. If you do have a lot of bubbles in your batter, it might be a sign of mixing too hard or too much. good luck!

  49. Rian — January 23, 2016 at 5:03 pm

    Just made this! It cured my sweet tooth. I also made a cream cheese “icing” so go on top with 1 tbsp. of cream cheese and 1 packet of splenda mixed together. 

    • Kirbie replied: — January 25th, 2016 @ 10:35 am

      ooh sounds good!

  50. Bridgett — January 23, 2016 at 9:21 pm

    This is ok but kinda makes me think think of peanut butter flavored scrambled egg.

    • Kirbie replied: — January 25th, 2016 @ 10:33 am

      yikes, make sure you fully whisk the egg in before you cook it! you shouldn’t taste any egg at all

  51. Lan — January 24, 2016 at 11:58 am

    Works beautifully with Stevia! This is my new favourite way to enjoy peanut butter.

    • Kirbie replied: — January 25th, 2016 @ 10:29 am

      yay! thanks for letting me know!

  52. Jessica — January 25, 2016 at 10:36 am

    I just made this mug cake with some adjustments. I only used 1 tbsp sugar and added dark chocolate chips because I love chocolate & peanut butter together. It came out great! 

    • Kirbie replied: — January 26th, 2016 @ 9:27 am

      yum!! sounds good!

  53. Steph — January 26, 2016 at 1:18 pm

    I have a child who has a severe peanut and tree nut allergy. So I substituted SunButter (Natural) for the peanut butter, and this turned out amazing! Thank you for providing such a fun and delicious recipe!

    • Kirbie replied: — January 26th, 2016 @ 11:37 pm

      wow, so glad to know that it works! i know quite a few people with peanut allergies so this is good to know.

  54. Heather — January 27, 2016 at 5:39 pm

    I just made this and the cake seems dense and tastes eggy. Maybe I didn’t mix the ing rodents enough.

    • Kirbie replied: — February 1st, 2016 @ 11:24 pm

      you definitely need to make sure to thoroughly whisk the ingredients so it becomes a very smooth batter, just like any other kind of cake. hope that helps!

  55. Wendy — January 30, 2016 at 8:13 pm

    Wow! Finally! A mug cake recipe that works flawlessly! Thank you! I have tried so many and failed at every one. Also great is that it’s three ingredients I always have at home unlike some chocolate mug cake recipes that call for special cocoa powder and such.

    I came to your site to follow up on a bread recipe and your desserts beckoned from the sidelines!! :)

    • Kirbie replied: — February 1st, 2016 @ 12:39 am

      =) =) I’m so thrilled to hear you enjoyed this!

  56. Shani — February 2, 2016 at 9:27 am

    I just tried this and was disappointed, i did everything correctly, but it barely has any taste and i just feel like i’s eating idk what. Will attempt again with more sugar and see if i prefer it that way but i really like the Idea none the less. will still pass on to others.

    • Kirbie replied: — February 3rd, 2016 @ 10:01 am

      maybe try adding something on top like chocolate syrup?

  57. Darlene Taylor — February 11, 2016 at 8:39 am

    This is an excellent quick fix for a sweet tooth that I don’t feel quilts about! I added mini chocolate chips, which was phenomenal, but after reading the comments I’m wondering about adding blueberries to it for a PB&J-type breakfast. Thanks for sharing. And, btw, you are very patient to continually tell people that they need to stir the batter up completely. Seems kind of obvious to me. ????

    • Kirbie replied: — February 12th, 2016 @ 9:47 am

      So glad you enjoyed it! Hmm, love the idea of blueberries!

  58. Debbie — February 11, 2016 at 12:56 pm

    All I have at home is whipped peanut butter, would that work as well?

    • Kirbie replied: — February 12th, 2016 @ 9:47 am

      Sorry I’ve never worked with whipped peanut butter before!

  59. Emily — February 26, 2016 at 8:10 pm

    So easy! So good! Used honey instead of sugar and tossed in some mini chocolate chips..yum!

    • Kirbie replied: — February 29th, 2016 @ 10:12 am

      yum, honey!

  60. Marie — March 6, 2016 at 10:29 am

    I’ve already made this twice, but the second time I added Nutella on top after cooking. I also added some in the “batter”, it tasted like heaven in a mug

    • Kirbie replied: — March 7th, 2016 @ 2:09 pm


  61. missy — March 11, 2016 at 11:57 am

    OMG! this is amazing! I made mine with Agave and it worked great! Had to use a soup bowl b/c we don’t have mugs, so I had to cook it a little longer. but none the less, thank you! this will help with my sweet cravings!

    • Kirbie replied: — March 14th, 2016 @ 9:04 am

      yay!! so glad you liked it!

  62. Lydia — March 24, 2016 at 9:40 am

    This is BY FAR the best mug anything (cake, cookie, brownie, etc.) I’ve ever had!

    • Kirbie replied: — March 24th, 2016 @ 11:00 am

      THANK YOU! Your comment just made my day =) =)

  63. Unknown — March 25, 2016 at 5:36 pm

    I was skeptical at first not sure about the batter but it turned out great and tasted good????

    • Kirbie replied: — March 29th, 2016 @ 8:47 am

      yay! glad you enjoyed!

  64. Ashley — March 27, 2016 at 3:42 pm

    I tried this after reading the many rave reviews on how “amazing” and “awesome” and “soooo good” it was and I honestly wasn’t all that impressed. It wasnt terrible but it certainly didn’t live up to all the hype and rave everyone else was giving…. I did it exactly to the recipe and directions and the only thing that made it good enough to eat was a lot of ice cream scooped on top. Would probably not fix again.

    • Kirbie replied: — March 29th, 2016 @ 8:40 am

      everyone has different tastes. sorry you didn’t love it! I don’t think it’s the most amazing thing ever, but for something that only takes three ingredients and less than five minutes, I think it’s pretty good!

  65. Deb Kramer — March 30, 2016 at 11:57 am

    This cake is very good.   It is perfect for someone who has to have good protein in their diet.  Now I have found one more desert I can have.   Thank you.  
    I have hypoglycemia.   This is good for me. 

    • Kirbie replied: — March 31st, 2016 @ 10:45 am

      I’m so glad you like it!

  66. Susan — April 10, 2016 at 1:15 pm

    You’re right!  I can’t believe there is no flour in there. Tasty treat that has ingredients that are always in my house.  I bet adding chocolate chips would be amazing! Thanks so much for this simple, delicious  idea!

    • Kirbie replied: — April 12th, 2016 @ 8:37 am

      I love the idea of adding choc chips!

  67. Nicole — May 2, 2016 at 2:46 pm

    I was very skeptical, I can’t believe how amazing this is! Just saved me from going out and eating half my weight in ice cream, haha.

    • Kirbie replied: — May 3rd, 2016 @ 1:56 pm

      so glad you like it =)

  68. Tkhan — May 4, 2016 at 12:59 pm

    OMG *____* 
    Just tried this as a break from studies and it doesn’t really have a cakey texture but oh god oh god oh god the taste is so mindblowingly fantastic…out of all the mug cakes I’ve tried, this is the probably the second or third that I’d love to try again!
    I could scrape out like a 2.5 tbsp of peanut butter only and after reading the comments, I used an egg beater to beat the batter. I made a ‘glaze’ with a bit of milk, margarine and Ovaltine and this is love <3
    Back to Organic Chemistry now :'(

    • Kirbie replied: — May 10th, 2016 @ 9:41 am

      so glad you liked it!

  69. Margee — May 7, 2016 at 12:09 am

    I just found this recipe and am going to try it this weekend!  From comments, this sounds like it comes out a bit like a souffle.  Mmmm.  

    Thank you for your recipes! 

    • Kirbie replied: — May 10th, 2016 @ 9:42 am

      hope you like it!

  70. Sophie — May 8, 2016 at 11:14 am

    C’est vraiment bon et très simple à faire ????????????

  71. Tara Lee — May 9, 2016 at 7:03 pm

    This recipe is a total game changer for me! I love low carb diets but the real struggle for me comes at night when I want something sweet, like cake, for dessert.  Often I give in to temptation and ruin a hard day’s work with sugar.  I substituted 3 stevia packets instead of the sugar and HOLY COW!!!! Totally satisfied my craving while staying with my diet! Thank you thank you thank you for this!!!!!

    • Kirbie replied: — May 10th, 2016 @ 9:49 am

      I’m so glad you loved it! Thanks for taking the time to let me know =) =) =)

  72. Kate — May 13, 2016 at 7:30 pm

    This looks delicious! Just out of curiosity, how many calories are there? 

    • Kirbie replied: — May 16th, 2016 @ 10:06 am

      I do not provide calorie count for recipes. Please try or myfitnesspal

  73. Gabriella — May 25, 2016 at 1:30 pm

    Delicious! I’ve had many mug cakes, but not like this! I added some banana after I cooked it, super good!

    • Kirbie replied: — May 26th, 2016 @ 12:51 pm

      so glad you liked it!

  74. Taryn — July 9, 2016 at 9:59 am

    Hi. I made this cake and when I microwaved it, it had only risen about 1/3 of the way up the mug. The color was also a little darker than it was supposed to be. It was still good, but very dense. Do you know what I did wrong and how I can fix it? Maybe I overmixed the batter?

    • Kirbie replied: — July 11th, 2016 @ 9:04 am

      I don’t think it is from overmixing the batter. What kind of peanut butter are you using? If you’re using a natural peanut butter that needs to be premixed, that could be an issue if it wasn’t completely mixed. Also the sugar can be the issue. If you used more sugar than what the recipe called for, the cake will be denser and won’t rise as high. Or if your peanut butter is already pre-sweetened that could also cause too much sugar in the batter.

  75. Elena — August 12, 2016 at 1:07 pm

    I am on a gluten free diet and have had an issue with finding simple delicious deserts. I tried your recipe and I love it!! So moist and very good flavor, I added a little almond extract to it and it turned out amazing! Thank you so much!

    • Kirbie replied: — August 13th, 2016 @ 11:45 pm

      I’m so glad you enjoyed it!

  76. Dan — August 15, 2016 at 6:31 am

    I tried to make it but it didn’t work, it looks disgusting, I think I did something wrong…

  77. Dan — August 15, 2016 at 6:34 am

    So I tried making it and failed, it tasts like a very sweet omlet with peanut butter. I did something wrong.????

    • Kirbie replied: — August 15th, 2016 @ 7:19 am

      Sorry to hear your first try wasn’t successful. Make sure you completely whisk the batter. It’s best to use a mini whisk, and really mix with some force, like you would any other cake batter. It should be completely smooth, uniform, like any other cake batter and no egg streaks. It sounds like your egg wasn’t completely mixed. If it is completely mixed in, then it won’t have an egg taste.

  78. Cat — August 20, 2016 at 9:18 pm

    Hi Kirbie! I made this today and it was awesome! I added chocolate syrup and stirred the batter just a tiny bit for a marbled effect. I microwaved it longer than one minute because it was still a bit moist. Turned out so delicious! Interesting how something so yummy only needed a few minutes? ???? Thank you for this recipe!

    • Kirbie replied: — August 22nd, 2016 @ 8:40 am

      I’m so glad you enjoyed it!!

  79. Millie — September 5, 2016 at 11:36 pm

    Hey – Thank you for this super easy recipe that really satisfied my craving for something sweet and delicicous! I mixed in a bit of mashed bananas cos I didn’t have enough PB – and it totally worked! Thanks again!

    • Kirbie replied: — September 7th, 2016 @ 11:38 pm

      adding banana is a great solution. so glad you liked it!

  80. Patrick — September 15, 2016 at 8:06 pm

    Wow, this was so simple and so good! I was looking for low carb mug cake recipes on pinterest and came across this. I just replaced the sugar with my preferred sweetener. Nice and tasty! I wonder if I could add cocoa for chocolate taste.

    • Kirbie replied: — September 16th, 2016 @ 12:16 am

      yes definitely!

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