Skinny Single-Serving Peanut Butter Mug Cake

Skinny Single-Serving Peanut Butter Mug Cake is a gluten free and lacto ovo vegetarian dessert. This recipe serves 10. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 12 calories. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Amys Healthy Baking has 162 fans. If you have baking powder, stevia, nonfat milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is rather bad. Similar recipes include Skinny Single-Serving Vanilla Mug Cake, Skinny Single-Serving Snickerdoodle Mug Cake, and Skinny Single-Serving Raspberry Chocolate Chip Mug Cake.

Servings: 10

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Ingredients:

⅛ tsp baking powder

¼ tsp unsalted butter or coconut oil, melted

2 tbsp (15g) white whole wheat flour or gluten-free* flour (measured like this)

½ tsp honey

½ tsp milk

1 tbsp (15g) plain nonfat Greek yogurt

1 ½ tbsp (22mL) nonfat milk

1 tbsp (7g) peanut flour (measured like this)

1/16 tsp salt

⅜ tsp powdered stevia (I used this brand)

18 drops vanilla crème stevia (I used this brand)

1 tsp unsweetened cocoa powder

¼ tsp vanilla extract

Equipment:

ramekin

whisk

bowl

microwave

Cooking instruction summary:

To prepare the mug cake, lightly coat a 1-cup ramekin with nonstick cooking spray.In a small bowl, whisk together the white whole wheat flour, peanut flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crme stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.Spread the batter into the prepared ramekin. Microwave on 30% POWER for 2 minutes 25 seconds (2:25). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through.To prepare the drizzle, stir together all of the ingredients in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled mug cake.

 

Step by step:


1. To prepare the mug cake, lightly coat a 1-cup ramekin with nonstick cooking spray.In a small bowl, whisk together the white whole wheat flour, peanut flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crme stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.

2. Spread the batter into the prepared ramekin. Microwave on 30% POWER for 2 minutes 25 seconds (2:25).

3. Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through.To prepare the drizzle, stir together all of the ingredients in a small bowl.

4. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled mug cake.


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