2-Minute Keto Peanut Butter Frosted Mug Cake
Say hello to your new 3am craving fix. This is fluffy, warm vanilla-spice cake meets THICK peanut butter cream cheese frosting — and yep, it’s 100% keto.
No oven. No waiting. No sharing required. The cake is tender and moist, the frosting is rich and melt-in-your-mouth, and together? Dangerous. You get that cozy, bakery-style bite for under 4g net carbs.
Ingredients Makes 1 mini bundt or mug cake
For the Cake:
3 tbsp almond flour
1 tbsp coconut flour
2 tbsp granulated erythritol or monk fruit sweetener
½ tsp baking powder
¼ tsp cinnamon
Pinch of salt
1 large egg
1 tbsp melted butter
1 tbsp unsweetened almond milk
½ tsp vanilla extract
For the Peanut Butter Frosting:
2 tbsp cream cheese, softened
1 tbsp natural peanut butter, no sugar added
1 tbsp powdered erythritol
½ tsp vanilla extract
1–2 tsp heavy cream, to thin
Net Carbs: ∼3.8g for the whole cake
Instructions
Mix the cake: In a microwave-safe mug or mini bundt mold, whisk almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt. Add egg, melted butter, almond milk, and vanilla. Stir until smooth.
Microwave it: Cook on high for 60–75 seconds. It should spring back when touched. Don’t overcook — it keeps cooking as it cools. Let sit 2 min, then flip onto a plate.
Whip the frosting: Beat cream cheese, peanut butter, powdered sweetener, and vanilla until smooth. Add heavy cream 1 tsp at a time until it’s thick but spreadable.
Frost like you mean it: Slather that frosting all over the warm cake and watch it get a little melty. That’s the magic.
Pro Tips to Level It Up:Â
Extra fluffy: Add 1 tsp sour cream to the batter. It’s a texture cheat code.
Bundt vibes: Grease a mini silicone bundt mold and microwave for 90 sec for that shape.
Salted caramel twist: Add a pinch of flaky sea salt on top of the frosting. Sweet + salty = elite.
Meal prep: Make 3 cakes, skip frosting, and freeze. Frost fresh when the craving hits.
