Saturday night, Colorado got hit by a another spring snow shower. I took advantage of the weather as an opportunity to curl up on the couch with takeout pho and a Matthew McConaughey movie. Yes, I know how delicious that sounds…
It doesn’t get much better… and then, after eating that spicy, savory soup… I decided I needed something sweet to end the evening. As usual, I popped over to my Pinterest page to see if I had any recipes lingering on my “healthy recipes to try” page. When I spotted this recipe from Back to Her Roots, I knew I had found “the one.”
As I scanned the ingredient list, I was excited to see that I had all of the necessary items… including an egg that was leftover from my angel food cake making adventure last weekend!
The cake itself came out peanut-buttery, chocolatey, and PERFECT! I will certainly make this again, especially for just 144 calories. Uh-mazing! Thanks, Cassie!!
Microwave PB2 – Chocolate Mug Cake
From Back to Her Roots
2 Tbsp. PB2 (or other powdered peanut butter)
1 Tbsp. unsweetened cocoa powder
1 Tbsp. flour
1 Tbsp, brown sugar, packed
1 tsp. baking powder
1 egg white
2 Tbsp. water
1. Mix all ingredients in a small bowl until combined.
2. Place batter in an ungreased ramekin, mug, or bowl. Note: The cake will rise slightly.
3. Cook in the microwave for 40 seconds at 70% power. Note: Keep an eye on the cake and be careful not to overcook. All microwaves cook at different temperatures. Adjust as needed. For mine, I will likely lessen my cook time the next time around to see what it tastes like slightly gooey-er.
4. Sprinkle with a touch of powdered sugar to make it pretty. Note: This step is completely optional…
Per entire recipe serving:
CAL 144; CARB 26g; FAT 2g; SAT FAT 0g; PROT 10g; FIB 4g; SUG 13g
WW Points Plus: 4; WW Smart Points: 5
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