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 670 calories in the giant serving, but this really is enough to serve two, so if you split it, it’s only 335 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 tbsp all-purpose flour
- 4 tbsp white granulated sugar
- 1/4 tsp baking powder
- 1 egg
- 3 tbsp peanut butter
- 6 tbsp fat free milk
How to Make Two Mug Cakes
- Combine all of the ingredients in one mug until smooth. If there are flour chunks, use a fork to break up the chunks. Pour half of the batter into a second mug.
- The mug cakes need to be cooked separately. Cook one mug cake for approximately one minute. If the cake is not done cook it again for another 30 seconds. Be careful not to overcook it otherwise the cake will be rubbery. Repeat with the second mug.
How to Make One Mug Cake
- 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. Depending on your microwave it could take up to 2 minutes. You don’t want to overcook it or it will become rubbery.
- The nutrition estimate is for one serving if you make two mug cakes. If you make one big mug cake you will need to double the nutrition information.
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.