Flourless Peanut Butter Chocolate Chip Mug Cake
This flourless gluten free cake is ready in about 5 minutes!
Ingredients
- 3 tbsp creamy peanut butter
- 1 tbsp packed light brown sugar
- 1/4 tsp baking powder
- 1 large egg
- 2 tbsp chocolate chips, divided (or substitute half the chocolate chips with chopped high quality chocolate)
Instructions
- Add all ingredients except chocolate to a large microwave-safe mug. Mix with a small whisk until batter is very smooth. Stir in 1 tbsp of chocolate chips (or chopped chocolate if using). Sprinkle remaining chocolate chips over surface of cake.
- Cook cake at full power in the microwave for about 1 minute and 15 seconds or until cake is done.
Notes
- To get the melted chocolate inside the cake, I recommend using chopped high-quality chocolate. Chocolate chips are formulated to not easily melt and to keep retain their shape so they won't create gooey melted chocolate in your cake. You can make the cake with only chocolate chips but just keep in mind that the chocolate won't be as melted inside your cake.
- I have only tested this cake in the microwave. I do not currently have an oven version.
- Make sure you use a large mug to make this cake. The cake rises very high when it is cooking (almost like a souffle), and then will sink down after it is done. If your mug is too small, the cake batter will spill out when the cake is cooking.
- Avoid using tall skinny mugs. It's harder for the cake batter at the bottom to cook evenly.
Serving: 1mug cake, Calories: 551kcal, Carbohydrates: 42g, Protein: 19g, Fat: 35g, Saturated Fat: 10g, Sodium: 316mg, Fiber: 3g, Sugar: 35g, NET CARBS: 39
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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