Mornings are hard, mug cakes are easy. And, my 3 Ingredient Nut Butter Mug Cake can is so ridiculously easy. It’s satisfying snack for evaaaryone, but if you are specifically following a low-carb, keto, gluten-free, diary-free and/or sugar free diet, this one is for YOU! 
Whip up a low carb mug cake, start to finish, in under 2 minutes . . . then sit back, enjoy and put your to-do list on hold for just a bit. Read on to get the nut butter mug cake recipe:
The idea of just three ingredients – a nut butter of choice, egg and bit of baking soda – coming together to create a treat with the consistency of cake, had me befuddled. How could this gluten-free mug cake have a similar texture, but without flour or other grains? I’m still not quite sure, but it works – IT WORKS!
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With only peanut butter or the nut butter of choice, an egg and baking soda, this low carb mug cake doesn’t have a sweet taste – just that delicious nuttiness comes through. I’ve tried it successfully with these nut butters: 1) peanut butter (natural plain and “flavors”), 2) almond butter, 3) walnut-cashew-almond cashew butter and 4) seed and nut blends. If you have a sweet tooth (like me), you have a couple options to give it a desserty-sweet vibe without making it crazy-high in carbs. You can make it sweeter (although it doesn’t necessarily neeeeeed it) by one of these options:
- Adding toppings like a low-carb syrup (I love Choc Zero)
- Using a sweet peanut butter (I love BNutty which uses honey-roasted peanuts not added refined sugars or corn syrups)
- Add two packets of stevia (I love Pyure) to the batter, a tablespoon of honey, maple syrup, etc.
- (untested) Mix in a couple tablespoons mashed banana. I’m trying this tomorrow!
You can be half asleep when making this 2-minute mug muffin recipe – meaning it’s ideal for early-morning breakfasts and late-night snacks. Just whisk up egg in a coffee mug, then add peanut butter or the nut butter you love, and baking soda (plus any sweetener if you are going that route). Continue whisking/stirring until everything incorporated and smooth. Then you just pop in the microwave for up to 90 seconds – it will puff up like a souffle (in fact, you may worry it will spill over the rim) but then settles back down when cooled. It’s pretty suspenseful to watch it cook!
I’ll be the first to say, it’s not the most BEAUTIFUL creation, but it tastes AMAZING! Let it cool a minute before digging in with a spoon – you can also top as your cravings dictate: more nut butter, chocolate chips, fruit, low-carb syrups, etc.
So, what do you think?! I bet you have the time plus the ingredients in your fridge/pantry to make this RIGHT NOW! Share your thoughts, topping ideas, etc. in the comments – XOXO, Jennifer
This delicious mug cake is ready in under two minutes to satisfy your snack cravings in a healthy way! Use the nut butter of your choice in this low-carb, keto-freindly, gluten-free, dairy free treat!
- 3 tablespoons nut butter of choice
- 1 large egg
- ¼ teaspoon baking soda
- * optiona **optional 2 packets of stevia (or 1 tablespoon honey or maple syrup) if you like things sweeter
-
Add everything but optional toppings to a minimum capacity 8-ounce mug. Use a fork to whisk around until smooth and incorporated. Microwave for 75 to 90 seconds on high power. Mug can will puff way over the rim like a souffle, and then settle back down some when cooled. While still warm, top as desired with syrups, nuts, whipped cream, etc.
(without toppings)
Microwaved for about 70 seconds and it turned out pretty dry. Need to be careful of timing for sure…
YEs, timing is everything — really varies on microwave wattage, exact dimensions of mug, etc etc . . mug cakes are so finicky and trial and error to your own situation sometimes!