Kirbie's Cravings

Keto Peanut Butter Chocolate Chip Mug Cake

A peanut butter flavored mug cake studded with chocolate that is low carb and keto-friendly. This cake is rich and fudgy and cooks in the microwave in less than 2 minutes.

overhead photo of a Peanut Butter Chocolate Chip Mug Cake with a spoon

This recipe came out of a happy accident. I was trying to create something else and ended up with this delicious peanut butter flavored cake. I previously shared a 3 Ingredient Keto Peanut Butter Mug Cake. While that cake is easy and really great considering it’s only 3 ingredients, it’s not as moist and peanut-buttery as I like for my ideal peanut butter cake.

Mug Cake Taste and Texture

The cake has a very rich peanut butter flavor, with an almost fudgy texture from all the peanut butter. It’s also super moist and still has a lightness to it so it doesn’t feel too heavy or dense.

overhead photo of a Peanut Butter Chocolate Chip Mug Cake

Mug Cake Ingredients

This cake is made with just 5 ingredients.

  • Peanut Butter
  • Cream Cheese
  • Egg
  • Sweetener
  • Dark Chocolate

For the peanut butter, I recommend using natural creamy unsweetened peanut butter.

The cream cheese is the key to keeping the cake very moist. You will need to warm up the cream cheese first and whisk it until smooth before adding the other ingredients.

For the sweetener, I used erythritol granular.

For the chocolate, you can use dark chocolate or keto-friendly chocolate. Lily’s is my favorite brand for keto chocolate. You can either use chocolate chips or chop up part of a chocolate bar. I prefer chopped chocolate because it melts better.

close-up photo of a Peanut Butter Chocolate Chip Mug Cake with a spoon

Keto Peanut Butter Chocolate Chip Mug Cake

Servings: 1 -2
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Course: Dessert
Cuisine: American
This peanut butter cake is studded with chocolate. It's fudgy, moist and rich with peanut butter flavor. It is also low carb and keto-friendly.
4.75 from 4 votes


  • 2 oz cream cheese softened to room temperature
  • 2 1/2 tbsp natural creamy unsweetened peanut butter
  • 2 tbsp erythritol granular
  • 1 large egg
  • 1 1/2 tbsp chopped dark chocolate or chocolate chips


  • Add cream cheese into a microwave-safe mug that can hold at least 12 oz of liquid. Cover top of mug with paper towel and microwave cheese briefly (about 10-15 seconds) so that it is warmed up enough to easily whisk. Whisk with a small whisk until smooth and no lumps remain.
  • Add in peanut butter, erythritol, egg. Whisk until batter is completely smooth and egg is fully incorporated with no egg streaks remaining. Stir in half of the chocolate. Sprinkle remaining on top.
  • Cook cake in the microwave at full power for about 1 minute and 30 seconds. I used an 1100 watt microwave. You may need to adjust cooking time and power if your microwave is a different wattage. If desired, you can re-plate cake in a smaller mug before serving. Cake is best enjoyed warm.


  • This cake is quite rich with a lot of calories. It is enough to serve two so you can split it in half if you feel like the calorie count is too high.
  • I recommend you use Philadelphia brand cream cheese for this recipe. It is easier to blend and whisk out the lumps.
  • I used  So Nourished Erythritol Sweetener Granular.*
  • Cake will initially rise high while cooking before sinking back down. Once cake is done, you can plate into a smaller mug,
  • You can make this with your favorite dark chocolate or keto chocolate. I like using Lily's chocolate bars or chocolate chips.
  • Keep the chopped chocolate pieces small, otherwise if they are too heavy they will sink down during cooking.
  • If you like your desserts less sweet, you can reduce the sweetener by 1/2 tbsp.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Estimated Nutrition Information does not include carbs from erythritol. Estimated Nutrition is calculated using Lily's 70% dark chocolate.


Serving: 1cake (serves 1-2), Calories: 575kcal, Carbohydrates: 18g, Protein: 21g, Fat: 51g, Saturated Fat: 15g, Sodium: 263mg, Fiber: 8g, Sugar: 3g, NET CARBS: 10

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

12 comments on “Keto Peanut Butter Chocolate Chip Mug Cake”

  1. How come there is no flour?

    • There’s no flour because we wanted to make a low-carb keto mug cake. We hope you give it a try!

  2. Delicious, moist, cakey texture. I don’t know what witchcraft goes on to get the texture but I will be making it again.

  3. This is the first keto mug cake that I have made that is actually moist. I think it’s because there is no flour (almond or coconut). It is very filling, half makes a good serving.
    Definitely a recipe to make again!

  4. This is by far the best mug cake recipe I have tried.

  5. Made this and it was GREAT! It will be my go to mug cake!

  6. This was really good! The texture was a little off for me but was good.