One Minute Chocolate Peanut Butter Cake

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This is a microwave single serve version of the flourless chocolate cake recipe I posted a while back.  I should start by saying how much I despise low carb microwave cake recipes.  Last year I went through 13 eggs in one day trying to get a microwave cake to work.  I vowed to never test another microwave cake recipe ever again.   The problem was that it nearly always came out different every time I tested.  It was absolutely maddening.

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I was very excited after trying this recipe out the first time.  It was moist! I tested it a few times and it was consistent! I love that it has no flours.  More importantly it tastes great (every single time!)

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These ramekins are so perfect for microwave cakes and cookies.  They are by Rachel Ray and come in lots of different colors.  I highly recommend them.  Make sure you spray before you pour the batter in. 

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I had way more pictures than this but the sun was not cooperating with me.  Lighting! It’s so important.   I’m having one of those days where the minutes of the day are just bleeding away from me.  I don’t even really think I got a fraction of what I wanted to do accomplished today!  Once my kiddo gets home from school he basically confiscates the laptop for minecraft tutorials! If your kids have never played this game  the app is only $7 for the pocket edition.  But don’t do it.  Seriously.   You won’t be able to put it down and neither will your kids.  Seriously, I have my own minecraft shirt now.  It’s out of control. 

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One Minute Chocolate Peanut Butter Cake
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Ingredients
  1. 1 tbsp pumpkin puree (15 grams) (I used canned pumpkin puree made by Libby's.)
  2. 1 tbsp peanut butter (16 grams)
  3. 1 tbsp heavy cream
  4. 1 tbsp unsweetened cocoa powder
  5. 1 tbsp egg whites
  6. 1/4 tsp vanilla
  7. 1/8 tsp baking soda
  8. 4 tbsp sugar equivalent (I used 12 drops ez sweet)
Instructions
  1. In a small bowl mix together all the igredients and make sure to combine completely. A whisk would work well but I used a fork and a spatula.
  2. Spray a round ramekin with cooking spray and pour in the batter.
  3. Microwave times are going to vary depending on how many watts your microwave is. The higher the watts the less time. My microwave is a 1200 watt microwave and it took 45 seconds. For lower watt microwaves cook for 1 minute and check the cake. If it's still wet in the center continue for 15 second intervals making sure to not over cook!!
Notes
  1. I'm copy pasting this from the comments. I don't have exact numbers for this recipe however here's some information that I do know.
  2. "This one I did add up the information out of curiosity and I think it’s around 4-5 net carbs. (1 tbsp pumpkin is .8 net carbs. 1 tbsp peanut butter is 2 net carbs, 1 tbsp cocoa is 1 net carb, heavy cream is 1 tbsp=.5 net carb and then the egg white which is hardly anything at all. ) Calories are fairly low as well but I don’t have the exact number!"
Up Late Anyway http://www.uplateanyway.com/keto/

 

74 comments

  1. Nicole says:

    Elizabeth, I love your recipes so much!! Thank you so much for taking the time to create and share! I do have a question about the recipe: will regular egg white work in place of the liquid egg whites that come from a carton? Thanks so much! You’re the best!

  2. Rav Food says:

    I just love this cake. But can you tell me, what is pumpkin? Is it seeds or flour. or is it the vegetable?
    Kind regards Kathe from Denmark

    • Elizabeth Nimphius says:

      It’s supposed to read “pumpkin puree” I just updated it. Thanks for commenting! I use the canned pumpkin puree.

        • Wenchypoo says:

          Just double your nut butter–I can’t eat pumpkin for the carbs, but nut butter or avocado puree make a great substitute.

  3. Rav Food says:

    I just love this cake. But can you tell me, what is pumpkin? Is it seeds or flour. or is it the vegetable?
    Kind regards Kathe from Denmark

  4. Betsy Crittenden says:

    I’m dying to make this. My niece just started ed low carbing and must count her carbs. Do you know the carb count for this recipe?

    • Elizabeth Nimphius says:

      It’s around 5 net carbs but it might be less than that. I’m not sure exactly but it’s not too high at all.

    • Elizabeth Nimphius says:

      I’ve baked the microwave cookies at 400 for 10-15 minutes. You can try that but check it often from about 8 minutes on. Should work though.

    • Elizabeth Nimphius says:

      It’s going to taste so much better with just the 1 tbsp egg white. I don’t like being wasteful either but if you add the yolk it’s not going to have the right results. The baked version of this recipe uses just one egg for 8 ounces pumpkin and 8 ounces peanut butter! A whole egg for this tiny version isn’t going to work. What you can do is make a cookie along with it perhaps? All my microwave cookies use just the yolk. The peanut butter cookie, fudge chocolate chip cookie, or chocolate chip cookies microwave recipes all use one yolk.

  5. April says:

    Delicious! I made a double batch using a whole egg and it came out fine. Of course, I didn’t have anyone to share with, so I ate the whole thing! ~Thanks

  6. Linda says:

    My husband and I just just tried your 1 min. Peanut butter cookie recipe.
    We both liked it a lot…it is a keeper.
    We like your stromboli recipe also…i want to try that dough with making other things…I am dying for some low carb pigs in a blanket!
    I love your recipes…thanks for sharing them with us!

    • Elizabeth Nimphius says:

      I’ve seen people make the pigs in a blanket! It looks great. Glad you liked the cookie!

  7. Linda says:

    My husband and I just just tried your 1 min. Peanut butter cookie recipe.
    We both liked it a lot…it is a keeper.
    We like your stromboli recipe also…i want to try that dough with making other things…I am dying for some low carb pigs in a blanket!
    I love your recipes…thanks for sharing them with us!

    • Elizabeth Nimphius says:

      I used to but it turned out that the software I was using wasn’t accurate, specifically in regards to the cream cheese. I stopped calculating the nutritional information when I figured that out. Most of my recipes with the exception of the spaghetti squash one are around 5 net carbs or lower. This one I did add up the information out of curiosity and I think it’s around 4-5 net carbs. (1 tbsp pumpkin is .8 net carbs. 1 tbsp peanut butter is 2 net carbs, 1 tbsp cocoa is 1 net carb, heavy cream is 1 tbsp=.5 net carb and then the egg white which is hardly anything at all. ) Calories are fairly low as well but I don’t have the exact number! I know there are a lot of people who follow the recipes here for medical conditions and that’s why I think it’s so important to do the math for these recipes individually. And always double check with the recipes on the internet because I’ve seen many errors over the last 2 years.

  8. Frank P says:

    I made this… It was excellent. You can top it with whipped cream (Cool Whip or Ready Whip) which is also low carb. Yummie!

    • Elizabeth Nimphius says:

      I’m copy pasting this from the comments. I don’t have exact numbers for this recipe however here’s some information that I do know.
      “This one I did add up the information out of curiosity and I think it’s around 4-5 net carbs. (1 tbsp pumpkin is .8 net carbs. 1 tbsp peanut butter is 2 net carbs, 1 tbsp cocoa is 1 net carb, heavy cream is 1 tbsp=.5 net carb and then the egg white which is hardly anything at all. ) Calories are fairly low as well but I don’t have the exact number!”

      I also just added this to the notes in the recipe card. Thanks for commenting!

  9. BJ says:

    Just tried this. Was a little sweet using 4tbsp of swerve. Made another using 2.5tbsp, will see how that tastes tomorrow.

    • Elizabeth Nimphius says:

      Skippy Natural Creamy peanut butter. Any nut butter will work with this though. Use your favorite kind.

      • Dana says:

        Macadamia would be brilliant. Lots of good fat, very little carb. Dr. Atkins used to sing its praises. Only problem is the butter can be hard to find in stores.

        • Elizabeth Nimphius says:

          I love macadamia! I suppose it would be fairly easy to make the butter in a food processor or even a coffee grinder. Great idea!

  10. Shana Davis says:

    Wow, I’m very impressed. I usually have such bad luck with low carb deserts, but this was so good. I may try to make this into brownie bites!

    • Elizabeth Nimphius says:

      Uhhhhmmmmm. It adds moisture. But it’s not all liquid. I wouldn’t want to suggest anything but perhaps a different kind of squash or veg. It would have to be cooked and pureed.. Not sure what your diet plan is or why you can’t have pumpkin. Carrot puree, zucchini puree, cauliflower puree, these *might* work.

      • Chau says:

        Thanks for your response. I find that I will open a can of pumpkin purée for a recipe and then the rest of the can goes to waste. So, just seeing if something else would work that I keep on hand more regularly.

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