Peanut Butter Chocolate Mug Cake

Looking for a guilt-free sweet treat? Done in 2 minutes or less, look no further than this quick and easy Peanut Butter Chocolate Mug Cake!

I am sure you’re wondering how something so sweet and tasty isn’t a total calorie bomb. Simple — substitutions! Start by swapping out regular peanut butter for peanut butter powder, and you’re left with a fibrous, protein powerhouse with a third of the calories of normal peanut butter! We used brown sugar in our recipe, though you could take the substitutions a level further and swap it out for Stevia or your favorite calorie-free sweetener for a dessert even lighter on your daily calorie count! The only downside to this dessert? It’s so easy, you’ll want to make it daily! But would that be so bad? Rounding out at just 65 calories per serving, you could easily have this treat a few times a week!

Prep time was about a minute, and even less time was used to bake in the microwave, and even then we had a hard time waiting for it to finish getting spongey and delicious! One bite of this heavenly dessert and you’re instantly whisked away to the Ghirardelli Chocolate Factory in the bay! Or, about as close as you can get without a dumping bout!

Top with sugar-free whipped cream and your favorite berries for a wonderful dessert you can make while hosting a dinner party or even for a night in with your favorite person. We think this dessert recipe will be a staple in anyone’s kitchen.


2 Tbs of powdered peanut butter ( We use PB2)
1 Tbs Hershey’s Cocoa
1 Tbs all purpose flour
1 Tbs dark brown sugar, packed
1 tsp baking powder
3 Tbs liquid egg whites
1 Tbs water


Mix all of the ingredients into 1 bowl. Whisk until everything is smooth.
Pour into 2 small mugs or bowls.

Microwave for 34-45 seconds until cake rises and becomes spongy.

*make sure you are watching your cake, with this small of a serving, it can overcook easily.

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