- 3 tbsp creamy natural peanut butter no salt, sugar or palm oil added
- 1/2 tbsp unsweetened cocoa powder
- 1 large egg
- 2 tbsp Swerve granular sweetener
- 1 1/2 tbsp sugar free chocolate chips or dark chocolate chips
Add everything except chocolate chips into a microwave-safe mug that can hold at least 12 oz of liquid. Whisk with a small whisk until batter is smooth. Make sure batter is evenly mixed and egg is completely incorporated.
Stir in half of the chocolate chips. Sprinkle remaining on top.
Cook cake at full power in the microwave for about 1 minute to 1 minute 15 seconds. Cake is best eaten warm.
- I used an 1100 watt microwave. You may need to adjust cooking time and power if your microwave is a different wattage.
- Make sure that the egg is completely whisked into the batter. Because the batter is so dark, it can be hard to see unmixed egg streaks. Lift your whisk a few times to check to make sure you don't have any unmixed egg streaks.
- For the chocolate chips, I used Lily's keto chocolate chips. You can also substitute with other sugar-free chocolate chips or chopped dark chocolate.
- For the sugar substitute, I used Serve Granular Sweetener.* Other similar granular sugar alternatives should work.
- *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 is calculated with Lily's keto chocolate chips and does not include carbs from erythritol