All you need are a few ingredients and a microwave to whip up this chewy PB dessert. Good thing it’s meant for one—it’s too delicious to share!
1 tablespoon plus 1 teaspoon peanut butter
3 tablespoons unsweetened almond milk
2 egg whites (for vegans, use 1 tablespoon egg replacer mixed with 4 tablespoons water)
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 pinch salt
Sweetener to taste
1. Place 1 tablespoon peanut butter and 2 tablespoons almond milk in a small microwaveable bowl or mug. Microwave for 45 seconds to 1 minute, stir, and let sit for a few minutes. Add remaining ingredients and stir until everything is evenly incorporated. Spoon batter into a greased mug and smooth out the top. Microwave for about 2 minutes, keeping a close eye on it since microwave cooking times vary so greatly. Let cool for a few minutes.
2. Meanwhile combine remaining 1 teaspoon peanut butter and 1 tablespoon almond milk in a small bowl. Microwave for 1 minute. Stir. If too thin, microwave another 15 seconds. Drizzle over cake.
Nutrition score per serving: 277 calories, 13g fat, 28g carbs, 15g protein