Peanut Butter Mug Cake Directions
- Ensure all ingredients are measured and ready for use.
- In a small mixing bowl, combine the unsweetened cocoa powder, almond flour, baking powder, and a pinch of salt. Whisk until well combined.
- In a separate bowl, whisk together the powdered peanut butter, sugar-free maple syrup, and egg white until smooth. Add a splash of almond milk if needed to loosen the mixture. Stir in the vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together until just combined.
- Stir in the almond milk until the batter is smooth and fully incorporated.
- Lightly grease a microwave-safe mug with cooking spray or a small amount of oil. Pour the batter into the mug, filling it halfway to allow space for the cake to rise.
- Microwave on high for 1 minute and 30 seconds, checking for doneness. The cake should rise and be set in the middle. If it’s still too gooey, continue microwaving in 10-15 second intervals.
- Let the cake cool for a minute, then top with optional toppings like fat-free Greek yogurt, fresh berries, or sugar-free syrup.
WW Points Calculation:
- 2 tablespoons powdered peanut butter (PB2 or PBfit): 2 pts
- 1 tablespoon sugar-free maple syrup: 0 pts
- 1 large egg white: 0 pts
- 2 tablespoons unsweetened cocoa powder: 1 pt
- 1 tablespoon almond flour: 2 pts
- 1/4 teaspoon baking powder: 0 pts
- 1/4 teaspoon vanilla extract: 0 pts
- Pinch of salt: 0 pts
- 2 tablespoons unsweetened almond milk: 0 pts
- Optional Toppings:
- A dollop of fat-free Greek yogurt: 0 pts
- Fresh berries: 0 pts
- A drizzle of sugar-free syrup: 0 pts
Total Points: 5 pts
Servings: 1
Per Serving: 5 pts
Nutrition Information:
- Calories: 240
- Fat: 10g
- Protein: 16g
- Carbohydrates: 19g
- Sugar: 4g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
