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2 Minute Chocolate Peanut Butter Mini Cake Low Carb

16 July, 2017 by Stacey 43 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 versionPin

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 a 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 

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

2  Minute Chocolate Peanut Butter Mini Cake Low Carb

Cake Ingredients:

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

Frosting Ingredients:

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

 

Directions: 

  1. Add 1 ½ tablespoon melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
  2. Add 1 tablespoon heavy cream or unsweetened coconut milk, ¼ teaspoon vanilla extract, one large egg and 1 ½  tbsp peanut butter or almond butter. Mix or whisk together thoroughly.
  3. Add 1 tablespoon and 1 teaspoon coconut flour, 2 tablespoon sweetener of choice. Mix together, scraping the sides and breaking up any clumps
  4. Add ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar and mix together.
  5. Stir in optional 1 tablespoon 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


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

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.
4.95 from 17 votes
Print Recipe Pin Recipe
Prep Time 1 minute min
Cook Time 1 minute min
Total Time 2 minutes mins
Course Dessert
Cuisine American
Servings 2 servings
Calories 215 kcal

Ingredients
 
 

Cake Ingredients:

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

Frosting Ingredients

  • 2 ½ tablespoon peanut or almond butter
  • ⅛ teaspoon vanilla extract
  • 1 ½ teaspoon cocoa powder
  • 1 tablespoon low carb sweetener or coconut sugar for paleo
  • ½ teaspoon coconut oil * optional add only if frosting needs thinning

Instructions
 

  • Add 1 ½ tablespoon melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
  • Add 1 tablespoon heavy cream or unsweetened coconut milk, ¼ teaspoon vanilla extract, one large egg and 1 ½ tablespoon peanut butter or almond butter. Mix or whisk together thoroughly.
  • Add 1 tablespoon and 1 teaspoon coconut flour, 2 tablespoon sweetener of choice. Mix together, scraping the sides and breaking up any clumps
  • Add ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar and mix together.
  • Stir in optional 1 tablespoon 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 easy keto cake, keto mug cake
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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  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
      • Kristi

        June 07, 2023 at 8:59 pm

        Do you think gluten free flour will work for this? I am new to gluten free baking/cooking because my husband has just found out he has to stay away. We have a birthday party this weekend and wanna surprise him with a birthday cake for him as well. What do you think??

        Reply
        • Stacey

          June 09, 2023 at 7:56 am

          Kristi, You can use gf flour but you will need 4 tablespoons to replace the 1 tablespoon coconut flour.

          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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