Description
A delicious keto-friendly dessert featuring a rich chocolate lava cake with a peanut butter twist, paired with a peppercorn sauce.
Ingredients
Scale
- 4 tablespoons almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon granulated erythritol
- 1/2 teaspoon baking powder
- 1 large egg
- 2 tablespoons unsweetened peanut butter
- 2 tablespoons heavy cream
Instructions
- In a microwave-safe mug, combine almond flour, cocoa powder, erythritol, and baking powder.
- Add the egg and mix well.
- Stir in the peanut butter and heavy cream until smooth.
- Microwave on high for 30-60 seconds until the cake is cooked but still gooey in the center.
- Let it cool for a minute and serve with a drizzle of peppercorn sauce if desired.
Notes
- This mug cake is best enjoyed immediately while warm.
- Adjust the cooking time based on your microwave’s wattage.
- You can substitute peanut butter with almond butter if preferred.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 330
- Sugar: 3g
- Sodium: 175mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 180mg