Aunt Rocky’s PBJ Mug Cake (Low Carb)

Melt butter in 4-inch ramekin or wide soup mug. Add egg, vanilla, peanut flavoring, and Walden’s spread. Whisk with fork or small whisk until creamy.

Add all dry ingredients and mix thoroughly. Give it a taste to see if you want the batter any sweeter. Add a drop or two of liquid sucralose and mix well.

Put jam on top and spread out a little bit over the top of the muffin. Microwave on high for 1 minute. The muffin should be completely set in the center. If not, add cook time in 5-second increments until cake is set in the center.

Cool for 5 minutes to fully set and allow the jam to cool a bit. Enjoy.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid Sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 280, Total Fat 17 g, Saturated Fat 3 g, Sodium 567 mg, Potassium 77 mg, Total Carbohydrate 27 g, Dietary Fiber 21 g, Net Carbs 6 g, Sugars 2 g, Protein 19 g. Macros: 60%f fat, 31% protein, 9% carbs.

© January 9, 2018 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.