Microwave PB2 – Chocolate Mug Cake

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

Serves 1

INGREDIENTS

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

INSTRUCTIONS

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