This powdered peanut butter mug cake is so delicious and healthy enough to have for breakfast! It's simple to make with either Pbfit or Pb2 and three other ingredients. With a whopping 20 grams of protein and 8 grams of fiber, this is the perfect mug cake for your healthy lifestyle!
Cake for breakfast?
You bet!
This peanut butter mug cake makes the perfect healthy breakfast or snack and will keep you full for hours. It's packed with protein and fiber while low in fat thanks to a magical ingredient- powdered peanut butter.
What is powdered peanut butter?
Powdered peanut butter is peanuts that have been pressed to remove the oil. It has much less fat and calories than traditional peanut butter. You simply mix the powder with water to make a peanut butter spread. You can also bake with it and add it to smoothies.
If you've never tried powdered peanut butter, give it a try! The two leading brands on the market are PBfit and PB2.
I use PBfit for this recipe and three other ingredients that you may already have at home. Here's what you'll need:
Powdered Peanut Butter Mug Cake Ingredients
For powdered peanut butter mug cake, you'll need the following Ingredients:
- Powdered Peanut Butter- I used Fbfit that I purchased from Costco. It's also available through Amazon. PB2 works as well.
- Light Cool Whip- Feel free to use regular cool whip if that's what you have on hand.
- Milk of Choice- I used unsweetened vanilla almond milk, but any type of milk will work.
- Baking Powder- Baking powder helps to give the mug cake a slight lift.
FAQs
PBfit and Pb2 are two different brands of powdered peanut butter. Both products have significantly lower calories and fat when compared to traditional peanut butter. PBfit is slightly higher in protein and calories with 8 grams of protein and 70 calories per two-tablespoon serving.
Any small microwave-safe dish will work for this recipe, such as a small (around 10-12 ounces) ramekin.
Want more healthy dessert recipes?
Check these out:
Double Chocolate Protein Mug Cake (Made with Oats)
Healthy Sugar Cookies with Cashew Butter Frosting
Healthy Chocolate Chip Oatmeal Cookies
Please let me know how you like the powdered peanut butter mug cake in the comments! I love to hear from you, and your star ratings encourage others to give the recipe a try.
Enjoy!
Crystal
📖 Recipe
Powdered Peanut Butter Mug Cake (4 Ingredients)
Ingredients
- ⅓ cup powdered peanut butter pbfit or pb2
- ¼ cup cool whip light
- 3 tablespoons milk of choice I used unsweetened vanilla almond milk
- ½ teaspoon baking powder
Instructions
- Mix the powdered peanut butter and milk of choice in a small mug or ramekin (mine is 12 ounces). It will be very thick.
- Stir in the cool whip and baking powder. Mix until well combined.
- Microwave on high for 60-70 seconds or until the center is cooked through. Mine is perfect at 65 seconds. Allow to cool slightly and top with additional cool whip.
- Enjoy!
nancy says
nowadays i live for these easy recipes that are portable. I made this for dinner last night and the kids wanted more!
Jessica says
I can’t wait to try this!
Jean says
love mug cakes and this is a great PB flavor to enjoy!
Katie says
The perfect simple sweet treat, I can't stop making this mug cake!
Crystal Yentzen says
I'm so glad you like it!
Ashley says
Lovely, easy recipe for a mug cake!
Monika says
Can we use coconut milk (or even the thin almond milk) instead of cool whip? Thank you.
Crystal Yentzen says
For dairy-free, I suggest using Cocowhip instead of CoolWhip. You can try using only almond milk, but you'll need to add a sweetener and play with the ratios. I would start with 5 tablespoons of almond milk and omit the milk of choice. I hope that helps!
Crystal
Kylie says
Mine stayed a pudding like consistency, never turned cake like. What did I do wrong? I even put it in for twenty more seconds. I used chocolate Pb2 and sugar free cool whip bc that’s what I had. I also added a few chocolate chips.
Crystal Yentzen says
It may be that you are the using the chocolate variety of PB2 or the sugar-free cool whip. I've never tried making it with either of those ingredients, so I can't say for sure. I hope you give it another try with the ingredients listed. It really is a good mug cake!
Lori M. says
This was amazing! I had some leftover evaporated milk, so I used that; it DID stay more "fudgy," rather than "cakey" (possibly due to the milk density), but I loved that about it! I can't wait to experiment with other milks and tinker around with it! I am on WW, so any single-serve lower-fat dessert recipe is always a gem! 🩷
Crystal Yentzen says
I'm so happy you enjoyed the recipe! I love it too!