Skinny Single-Serving Peanut Butter Mug Cake
Yields: 1 mug cake
This mug cake is really easy to make and packed with sweet peanut butter flavor! It’s the perfect guilt-free treat for any peanut butter lover.
  • for the mug cake
  • 2 tbsp (15g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tbsp (7g) peanut flour (measured like this)
  • ⅜ tsp powdered stevia (I used this brand)
  • ⅛ tsp baking powder
  • 1/16 tsp salt
  • ¼ tsp unsalted butter or coconut oil, melted
  • 1 tbsp (15g) plain nonfat Greek yogurt
  • 1 ½ tbsp (22mL) nonfat milk
  • ¼ tsp vanilla extract
  • 18 drops vanilla crème stevia (I used this brand)
  • for the drizzle (optional)
  • 1 tsp unsweetened cocoa powder
  • ½ tsp honey
  • ½ tsp milk
  1. To prepare the mug cake, lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. 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 crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.
  3. 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.
  4. 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.
Notes: For the gluten-free flour, use the following blend: 1 tbsp (7g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.

This is the peanut flour that I used. For best results, the only ingredients on the label should be partially defatted peanuts and salt.

Any milk may be substituted in place of the nonfat milk.

You’ll use two types of stevia because too much of either type results in a very bitter aftertaste to the mug cake. Other sweeteners may be substituted in place of both the powdered stevia and vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 2 ½ tablespoons of granulated sugar.

If the yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.

It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.

Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.

To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t cooked the mug cake this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.

{gluten-free, clean eating, low fat, low calorie, high protein}
Recipe by Amy's Healthy Baking at