2 Minute Chocolate Peanut Butter Mini Cake Low Carb
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.
Prep Time1 minutemin
Cook Time1 minutemin
Total Time2 minutesmins
Course: Dessert
Cuisine: American
Keyword: easy keto cake, keto mug cake
Servings: 2servings
Calories: 215kcal
Author: Stacey
Ingredients
Cake Ingredients:
1 ½tablespoonbutteror coconut oil, melted
1tablespoonheavy cream or unsweetened coconut milk
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
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*