Great news! My newest book, Low Sugar, So Simple, was finally published at the end of November! And one week after the launch, it became #1 on Amazon’s new releases in the gluten-free diets category! Words cannot describe how grateful I am to you, my dear reader, for your help in making this possible! Thank you from the bottom of my heart!
So, in this blog post, I’m going to give you a recipe from the book, namely the Flourless 4-Ingredient Peanut Butter Cake in a Mug, which is a real hit in my family (and they usually don’t even like peanut butter!). And the best part is, you can vary it to your heart’s content. Read on to find out more!
UPDATE: Video for drawing the winner in the end of the post!
Here is a sneak peek video for the book. Not only does Low Sugar, So Simple feature super-simple recipes (as the title suggests), the book also gives you valuable information about different types of sugars and the way in which sugar harms your whole body, from your head to your toes! (Remember that next time you’re tempted to fall off the low-carb wagon…!) You will also learn how best to avoid sugar and which ingredients to use to replace it healthfully and safely in your recipes.
Tips for making the Flourless 4-Ingredient Peanut Butter Cake in a Mug
If you’ve already got my Low Sugar, So Simple book, just turn to page 167 and you’ll find the recipe there. If not, don’t despair: you can get the book here or straight from Amazon.
This is a really easy cake to make, so there are no any special tricks needed. If you are a beginner, or if you always fail in the kitchen, this one’s for you. That’s because this recipe is fool-proof and fail-proof—as long as you don’t overbake the cake. That will ruin the super-moist-and-scrumptious cake experience!
And here are step-by-step instructions:
First, grab a mug—a microwave-safe one and all the ingredients.
Place all the ingredients—that is, the peanut butter…
…aluminum-free baking powder…
…and the egg—into the mug.
I also love to add a splash of vanilla extract.
Then just mix vigorously with a spoon…
…to form a smooth batter.
Place the mug into the microwave…
…and heat on high for 1 minute and 30 seconds. It’s better to set 1 minute first, though, and adjust the overall cooking time according to your microwave oven.
Watch the cake rise…
Check the cake after that 1 minute and adjust the overall cooking time according to your microwave oven. Don’t overbake, though! If you do, the cake will turn out dry and won’t be very appetizing. The idea is to keep it nicely moist.
Let cool until warm and serve.
I like to top mine with a squirt of whipped cream and a pat of sugar-free jam. Delish!
And here is the recipe:
|In Total (recipe makes 1 serving)
Tips for variation
I mention a couple of variations for this recipe in the book. For example, if you’re a chocoholic, you can add 2 tablespoons dark chocolate chips to the batter just before baking. For a PB&J cake, drop 1 tablespoon sugar-free strawberry jam into the batter before baking. Create a swirl in the batter with a fork and bake.
Naturally, you can use sugar-free white chocolate chunks as well (there is a recipe for sugar-free white chocolate in the book, too, and it’s completely dairy-free! Or you can use commercial sugar-free white chocolate: KZ Clean Eating White Chocolate Vanilla Bar is my absolute favorite! It’s sweetened with Finnish xylitol which naturally makes me happy, as I’m a Finn and Finland is producing the best xylitol in the world. And if you order now from the KZ Clean Eating online store, you’ll get 15% off of your order with code LOWCARBSOSIMPLE).
For the upcoming holiday season, you can add cranberries (either fresh or dried) and season the batter with Ceylon cinnamon. Doesn’t that sound like a cozy holiday treat!? Use Sukrin Gold to lend a warm, brown-sugary flavor to your cake. Can’t get any better than that!
Oh yes, and if you don’t have a microwave oven or are reluctant to use one, you can easily prepare this cake in a regular oven. You can actually make this recipe into mini muffins: Just double the ingredients and bake them in a mini-muffin pan at 300 °F (150 °C) for 10 minutes or until a toothpick inserted in the center of a muffin comes out almost clean. Again, be sure not to overbake. I prefer using a lower heat for erythritol-sweetened baked goods and also for those which use almonds or nuts, so that’s why I often bake this kind of recipe at 300 °F (150 °C).
By the way, if you’re not a fan of peanut butter (my family isn’t, but somehow they still just love this cake…!), you can replace it with other nut butters, like almond butter. Either way, the result is delicious. Also, if you are restricting your carbs radically, peanut butter is higher in carbs than, let’s say, almond butter, so you can make this cake with almond butter to reduce carb content. (If you replace the PB with almond butter, there will be 3.1 grams net carbs in one mug cake.)
If you’re having company, why not have a mug-cake party, and let everybody prepare their favorite version of this one-mug wonder!
Win a book and Amazon gift card!
And now, you have the chance to win a copy of the Low Sugar, So Simple book for yourself, plus an Amazon gift card worth $50! How to enter? Simply leave a comment below! The winner will be drawn on the 15th of December 2017 from my famous Hello Kitty hat. Good luck!!
UPDATE: Here is the video for drawing the winner. (My 6-year-old son was a great help!)