2 Minute Chocolate Peanut Butter Mini Cake Low Carb-
A 2 Minute Chocolate Peanut Butter Mini Cake Low Carb that is a 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 Above The Post
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 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:
- 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.
Nutritional Data for Low Carb Version (using Swerve Sweetener & Lilly’s Sugar Free Baking Chips): Servings: 2, Serving Size: 1/2 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 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!
- 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
- 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
- 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.
Recipe Video
Servings:2, Serving size: 1/2 of entire recipe (2 of the 4 pieces)
*all nutritional data are estimates based on the products I used*
Recipes You May Also Enjoy:
-
- 3 Minute Lemon Poke Cake
-
- Chocolate Raspberry Cupcakes
-
- Lemon Cream Cake Pops
-
- Blackberry Upside Down Cake
PIN IT HERE
To find other delicious Low-Carb, Gluten-Free recipes, Visit the Team on Facebook!
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.
Lisa, Thank you so much for you’re very kind words! 🙂
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,
Thank you, Tammy, I will put that on my “to do” list. Thank you.
~Stacey
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 😊
Thank you so much for your kind words, Chyna. I’m thrilled you are enjoying it.
what other kind of oil can I use besides coconut oil because my grandson is allergic to coconut
Benita, you can use melted butter for the coconut oil, and almond flour for the coconut flour, but use 4 times as much.
Stacey
Thanks for this fab cake! I’m making.it tonight, but I can tell it is a hit!
Thank you so much, Barbara 🙂 It is a good one.
Sweet baby Jesus that looks good and I am doing low Carb so you know I’m going to make this.
Awe, thank you Kelly! You’re a sweetie!
I have made this cake twice and it is amazing! Thank you for sharing!
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!
WHAT. THis is going to be so dangerous, but I’m loving every single bit of it. The perfect sure for my sweet tooth!
Lol, Karly! It is less dangerous than a big cake 😉
Would love to try this with almond butter – looks scrumptious! Very inspiring recipes.
Thank you so much Darryl for your kind words.
I’m crazy about anything peanut butter, and it’s even better in a small serving recipe so I can’t go overboard!
I know what you mean Kari 😉
Such a cute, little, yummy cake! I wish I had some for dessert. Love that it’s made without sugar too!
Awe, Thank you Emily 🙂
These lovely cake looks so moist and delicious ! And I love that they are simple and easy to make. Thanks, Stacey !
Thank you ChihYu 🙂
This cake is so cute! I love that it can be made so quickly! It looks super delicious!
Jessica, thank you. I was surprised it came out so cute, with my limited cake frosting skills, lol!
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!
Hi Rachel, pea milk, wow, you’re so adventurous!! Let me know how it goes!
Yum! I love mug cakes and this one looks fantastic!
Thank you 🙂
2 minute cake?? I’m down. Looks so decadent and delicious!
Thanks Jean! It is so yummy!
Oh! I have all the ingredients for this! My girls will love this as a special treat this weekend! Thank you!
yes, you’re girls could do this easily 🙂
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!
Holley, they might already think that 🙂
YES! Totally going to make this and impress some guests next time I have visitors! 😀
Thank you Tina 🙂
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.