2 tbsp creamy peanut butter (made out of just peanuts)
1 1/2 tbsp sweetener (I use Erythritol)
1 large egg
1/4 tsp baking powder
1/2 tbsp dark chocolate chips (sugar-free)
Grease a small mug or a microwave-safe ramekin with butter.
Add in 2 tbsp of peanut butter and melt for 20 seconds in the microwave to make it easier to combine.
Add in all other ingredients (sweetener, egg, baking powder, chocolate chips) and mix everything together until well combined.
Microwave for 1 minute until done and serve immediatly.
Make sure you mix everything together really well so it bakes evenly.
Use a mug/ramekin just a little bit bigger than your cake mix as it will raise in the microwave.
This mug cake is not very sweet, if you like it sweeter, increase the amount of your sugar substitute to up to 3 tbsp.
Serve straight out of the microwave as it tastes best when it’s freshly made.
Sugar-free ice cream or keto whipped cream makes a great topping for this mug cake.