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    Home » 2 Minute Chocolate Peanut Butter Mini Cake Low Carb

    2 Minute Chocolate Peanut Butter Mini Cake Low Carb

    16 July, 2017 by Stacey 41 Comments

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    2 Minute Chocolate Peanut Butter Mini Cake Low Carb, Keto-

    2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version

    A 2  Minute Chocolate Peanut Butter Mini Cake Low Carb that is keto, grain-free, gluten-free, paleo, small, nut butter layer cake with chocolate chips and a chocolate nut butter frosting.

    All this deliciousness can be made in an amazing two minutes!

    My 14-year-old son loved this cake so much, and when I told him I made it in 2 minutes, he declared that I was a kitchen wizard, lol.

    That was one of the sweeter statements that have come out of his teen mouth lately. He used to say sweet things to me all the time when he was younger, but becoming a teen means a little less sweet and little sassier. Why do they grow up so fast?

    However, I still seem to be able to change his sassy teen attitude to a suddenly sweeter disposition by baking chocolate treats.

    Watch The Recipe Video 

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Thank you so much for your support. Disclosure & Privacy Policy.

    2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version

    2  Minute Chocolate Peanut Butter Mini Cake Low Carb

    Cake Ingredients:

    • 1 ½ tbsp butter, or coconut oil, melted
    • 1 tbsp heavy cream or unsweetened coconut milk
    • ¼ tsp vanilla extract
    • 1 lg egg
    • 1 ½ tbsp peanut butter, or almond butter
    • 1 tbsp & 1 tsp coconut flour
    • 2 tbsp sweetener of choice: Swerve for low carb, or coconut sugar for paleo
    • ¼ tsp baking soda
    • ½ tsp apple cider vinegar
    • 1 tbsp sugar free chocolate chips, or paleo chocolate chips* optional

    Frosting Ingredients:

    • 2 ½  tbsp peanut or almond butter
    • ⅛ tsp vanilla extract
    • 1 ½  tsp cocoa powder
    • 1  tbsp sweetener of choice: Swerve for low carb, or coconut sugar for paleo
    • ½ tsp coconut oil * optional (add only if frosting needs thinning)

    Directions: 

    1. Add 1 ½ tbsp melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
    2. Add 1 tbsp heavy cream or unsweetened coconut milk, ¼ tsp vanilla extract, one large egg and 1 ½  tbsp peanut butter or almond butter. Mix or whisk together thoroughly.
    3. Add 1 tbsp and 1 tsp coconut flour, 2 tbsp sweetener of choice. Mix together, scraping the sides and breaking up any clumps
    4. Add ¼ tsp baking soda and ½ tsp apple cider vinegar and mix together.
    5. Stir in optional 1 tbsp chocolate chips (sugar-free kind or paleo brand).
    6. Microwave on high for 1 minute and 30 seconds, or until done. (can also bake in the oven at 400 F for 12 minutes or more until done in the center)
    7. Remove and set aside to let the cake cool.
    8. In a small bowl combine all the frosting ingredients and mix together. Set aside.
    9. Loosen cake from ramekin by sliding a knife around sides of the cake. Dump ramekin over onto a plate *see video above.
    10. Turn cake up on its side and slice in half (like an English muffin).
    11. Frost the top of one half of cake. Stack the other half of cake on top of frosted half.
    12. Frost the top and sides of the cake. Slice in half and then in fourths. Serve.
    Nutritional Data for Low Carb Version (using Swerve Sweetener &  Lilly's Sugar Free Baking Chips): Servings: 2, Serving Size: ½ of entire cake(2 pieces out of 4), Cal per serving: 215, carbs: 9 g, Net Carbs:6 g, Fiber: 3 g, Fat: 16 g, Saturated Fat: 6 g, Protein: 7 g, Sugars: 2 g

    *all nutritional data are estimates based on the products I used*


    Printable Recipe Card

    2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version

    2 Minute Chocolate Peanut Butter Mini Cake Low Carb

    Stacey
    2 Minute Chocolate Peanut Butter Mini Cake Low Carb is a grain free, gluten free, and paleo, small, nut butter layer cake with chocolate chips and a chocolate nut butter frosting. All this deliciousness can be made in an amazing two minutes! 
    4.95 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 1 min
    Cook Time 1 min
    Total Time 2 mins
    Course and low carb, and paleo version.
    Cuisine baked goods
    Servings 2 servings
    Calories 215 kcal

    Ingredients
     
     

    Cake Ingredients:

    • 1 ½ tbsp butter or coconut oil, melted
    • 1 tbsp heavy cream or unsweetened coconut milk
    • ¼ tsp vanilla extract
    • 1 lg egg
    • 1 ½ tbsp peanut butter or almond butter
    • 1 tbsp & 1 tsp coconut flour
    • 2 tbsp sweetener of choice: swerve for low carb or coconut sugar for paleo
    • ¼ tsp baking soda
    • ½ tsp apple cider vinegar
    • 1 tbsp sugar free chocolate chips or paleo chocolate chips* optional

    Frosting Ingredients

    • 2 ½ tbsp peanut or almond butter
    • ⅛ tsp vanilla extract
    • 1 ½ tsp cocoa powder
    • 1 tbsp sweetener of choice: swerve for low carb or coconut sugar for paleo
    • ½ tsp coconut oil * optional add only if frosting needs thinning

    Instructions
     

    • Add 1 ½ tbsp melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
    • Add 1 tbsp heavy cream or unsweetened coconut milk, ¼ tsp vanilla extract, one large egg and 1 ½ tbsp peanut butter or almond butter. Mix or whisk together thoroughly.
    • Add 1 tbsp and 1 tsp coconut flour, 2 tbsp sweetener of choice. Mix together, scraping the sides and breaking up any clumps
    • Add ¼ tsp baking soda and ½ tsp apple cider vinegar and mix together.
    • Stir in optional 1 tbsp chocolate chips (sugar free kind or paleo brand).
    • Microwave on high for 1 minute and 30 seconds, or until done. (can also bake in oven at 400 F for 12 minutes or more until done in center)
    • Remove and set aside to let cake cool.
    • In a small bowl combine all the frosting ingredients and mix together. Set aside.
    • Loosen cake from ramekin by sliding a knife around sides of cake. Dump ramekin over onto a plate *see video above.
    • Turn cake up on its side and slice in half (like an English muffin).
    • Frost the top of one half of cake. Stack other half of cake on top of frosted half.
    • Frost the top and sides of cake. Slice in half and then in fourths. Serve.

    Video

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Servings:2, Serving size: ½ of entire recipe (2 of the 4 pieces)
    *all nutritional data are estimates based on the products I used*

    Nutrition

    Serving: 0.5cakeCalories: 215kcalCarbohydrates: 9gProtein: 7gFat: 16gSaturated Fat: 6gCholesterol: 118mgFiber: 3gSugar: 2g
    Keyword 2 minute chocolate peanut butter mini cake low carb, easy keto cake, keto mug cake
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version


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    Reader Interactions

    Comments

    1. Britania

      December 08, 2018 at 7:32 pm

      5 stars
      I made this! It was delicious! I made some tweaks for my personal taste:

      Cake
      -sweetened with xylitol and heated together with pb, butter, and coconut milk and stirred til dissolved
      -doubled chocolate chips
      -added salt

      Frosting
      -added 1/4 cup heavy cream and whipped with other ingredients to make a lighter, mouse-like frosting
      -used a tablespoon of dark, Dutched cocoa
      -added a tablespoon of butter
      -added salt
      -sweetened with a combination of 4 drops stevia and 2 tsp coconut nectar

      The frosting and cake base were so good together. Next time I will leave out the chocolate chips in the cake so the pb flavor can really shine through.

      Reply
      • Stacey

        December 10, 2018 at 11:11 am

        Thank you, Britania, for trying the recipe and sharing your creative tweaks with us. I usually now leave out the chips as well because I usually run out of them 😉

        Reply
    2. Lisa

      April 22, 2018 at 1:08 pm

      5 stars
      DE-LI-CIOUS!!! I thought I was going to devour the whole thing in one sitting for certain which frightened me a little. However, I only served myself one quarter and found that it was more than enough to satisfy my curiosity and sweet cravings. That could be because of all the finger licking during prep 😉 That batter is delicious too. And the frosting! Where's that been all my life?! Now I have three more days to look forward to an incredible dessert before I increase my indulgence restriction level again.

      Gotta admit I was pretty skeptical at first. I've tried some coconut flour recipes that were bombs (and not the good kind). This was excellent. I now trust your recipes and will definitely be trying out more. Up next, your lemon cake. Thank you for sharing your creativity.

      Reply
      • Stacey

        April 25, 2018 at 9:12 am

        Lisa, Thank you so much for you're very kind words! 🙂

        Reply
        • Tammy

          September 02, 2018 at 2:45 pm

          5 stars
          Hi Lisa,
          This is one of my favorite Sunday treats. Can you post the recipe for a full size cake? I would love to make this for my birthday cake.

          Tammy,

          Reply
          • Stacey

            September 03, 2018 at 9:14 am

            Thank you, Tammy, I will put that on my "to do" list. Thank you.
            ~Stacey

            Reply
    3. Chyna

      October 26, 2017 at 7:11 pm

      5 stars
      Yasssss! Finally a really good low carb recipe. It was DELICIOUS. I will be making this over and over again. Keep up the great recipes. Thank you 😊

      Reply
      • Stacey

        October 28, 2017 at 8:58 am

        Thank you so much for your kind words, Chyna. I'm thrilled you are enjoying it.

        Reply
    4. Benita

      September 29, 2017 at 6:11 pm

      what other kind of oil can I use besides coconut oil because my grandson is allergic to coconut

      Reply
      • Stacey

        October 10, 2017 at 9:24 am

        Benita, you can use melted butter for the coconut oil, and almond flour for the coconut flour, but use 4 times as much.

        Reply
    5. Barbara

      September 16, 2017 at 4:01 pm

      5 stars
      Stacey
      Thanks for this fab cake! I'm making.it tonight, but I can tell it is a hit!

      Reply
      • Stacey

        September 17, 2017 at 8:51 am

        Thank you so much, Barbara 🙂 It is a good one.

        Reply
    6. Kelly @ A Girl Worth Saving

      September 06, 2017 at 10:37 am

      Sweet baby Jesus that looks good and I am doing low Carb so you know I'm going to make this.

      Reply
      • Stacey

        September 06, 2017 at 2:18 pm

        Awe, thank you Kelly! You're a sweetie!

        Reply
    7. Leona Kealty

      September 01, 2017 at 7:00 am

      5 stars
      I have made this cake twice and it is amazing! Thank you for sharing!

      Reply
      • Stacey

        September 01, 2017 at 11:38 am

        Hi Leona, thank you so much for making the cake twice and taking the time to say kinds words about it. It really makes my day and is very much appreciated 🙂 I have been slightly obsessed with that cake too!

        Reply
    8. Karly

      July 24, 2017 at 8:41 am

      WHAT. THis is going to be so dangerous, but I'm loving every single bit of it. The perfect sure for my sweet tooth!

      Reply
      • Stacey

        July 24, 2017 at 10:03 am

        Lol, Karly! It is less dangerous than a big cake 😉

        Reply
    9. Darryl

      July 24, 2017 at 8:22 am

      5 stars
      Would love to try this with almond butter - looks scrumptious! Very inspiring recipes.

      Reply
      • Stacey

        July 24, 2017 at 10:00 am

        Thank you so much Darryl for your kind words.

        Reply
    10. Kari - Get Inspired Everyday!

      July 24, 2017 at 6:35 am

      5 stars
      I'm crazy about anything peanut butter, and it's even better in a small serving recipe so I can't go overboard!

      Reply
      • Stacey

        July 24, 2017 at 10:00 am

        I know what you mean Kari 😉

        Reply
    11. Emily @ Recipes to Nourish

      July 23, 2017 at 6:30 pm

      5 stars
      Such a cute, little, yummy cake! I wish I had some for dessert. Love that it's made without sugar too!

      Reply
      • Stacey

        July 24, 2017 at 9:59 am

        Awe, Thank you Emily 🙂

        Reply
    12. ChihYu

      July 21, 2017 at 7:57 pm

      5 stars
      These lovely cake looks so moist and delicious ! And I love that they are simple and easy to make. Thanks, Stacey !

      Reply
      • Stacey

        July 22, 2017 at 10:06 am

        Thank you ChihYu 🙂

        Reply
    13. Jessica DeMay

      July 21, 2017 at 5:17 pm

      5 stars
      This cake is so cute! I love that it can be made so quickly! It looks super delicious!

      Reply
      • Stacey

        July 22, 2017 at 10:06 am

        Jessica, thank you. I was surprised it came out so cute, with my limited cake frosting skills, lol!

        Reply
    14. Rachel

      July 20, 2017 at 5:07 pm

      5 stars
      I am going to make a double batch of this tonight with ghee and pea milk! I'll let you know how it goes, wish me luck!

      Reply
      • Stacey

        July 22, 2017 at 10:04 am

        Hi Rachel, pea milk, wow, you're so adventurous!! Let me know how it goes!

        Reply
    15. Michele Spring

      July 19, 2017 at 8:13 pm

      Yum! I love mug cakes and this one looks fantastic!

      Reply
      • Stacey

        July 22, 2017 at 10:03 am

        Thank you 🙂

        Reply
    16. Jean

      July 19, 2017 at 9:28 am

      5 stars
      2 minute cake?? I'm down. Looks so decadent and delicious!

      Reply
      • Stacey

        July 22, 2017 at 10:03 am

        Thanks Jean! It is so yummy!

        Reply
    17. Renee

      July 19, 2017 at 7:10 am

      5 stars
      Oh! I have all the ingredients for this! My girls will love this as a special treat this weekend! Thank you!

      Reply
      • Stacey

        July 22, 2017 at 10:02 am

        yes, you're girls could do this easily 🙂

        Reply
    18. Holley @ThePrimalDesire.com

      July 18, 2017 at 6:28 pm

      5 stars
      I'm going to make this and take it to work, there is a microwave there, and then maybe my co workers will think I am a kitchen wizard!

      Reply
      • Stacey

        July 22, 2017 at 10:01 am

        Holley, they might already think that 🙂

        Reply
    19. Tina

      July 18, 2017 at 6:00 pm

      YES! Totally going to make this and impress some guests next time I have visitors! 😀

      Reply
      • Stacey

        July 22, 2017 at 10:01 am

        Thank you Tina 🙂

        Reply
    20. Zaheeda

      July 17, 2017 at 3:55 am

      4 stars
      This super good. Made mine without the chic chips. I had some parts spill out while cooking cause the bowl was too small. That semi raw part was out of this world, the flavours popped. And the cake itself was good, great texture could use a bit more flavour. The frosting is AMAZING.

      Thinking of using the cake batter recipe for sandwich bread cause the texture was great.

      Reply

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