Low Carb Mini Chocolate & Peanut Butter Microwave (Mug) Cakes

Super Quick, Simple & Delicious!

Ingredients:
coconut oil cooking spray
parchment paper
two 4 inch diameter ramekins or mugs
2 tablespoons ground flax seed meal
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon pink Himalayan or sea salt
2 eggs
1/4 cup unsweetened coconut milk
1/2 teaspoon pure vanilla extract
1 teaspoon chocolate liquid Monkfruit sweetener
1/4 cup (1/2 stick) butter, room temperature (softened)
1/4 cup sugar free peanut butter
1/4 cup Lakanto powdered Monkfruit sweetener
1/2 teaspoon pure vanilla extract
sugar free chocolate chips (optional)
sugar free chocolate bar shavings (optional)

Method:
Spray the ramekins with the cooking spray ad line the bottoms with parchment paper. 
Set aside. 
In a medium bowl, whisk together the flax, cocoa, baking powder and salt. In a 2 cup measuring cup, whisk, until blended, the eggs, coconut milk, vanilla and liquid sweetener. Add the wet ingredients to the dry ingredients, whisking just until well combined. 
Divide the batter evenly between the prepared ramekins. Cook each cake, individually, for 80 seconds in a microwave oven. Cool, in the ramekins, for 20 minutes. 

Invert the cooled cakes onto plates and finish cooling completely.
Beat together the butter, peanut butter, vanilla and powdered sweetener, with an electric mixer, until well blended and fluffy. Use half of the frosting to cover the sides and top of each cake. If desired, garnish the top of each cake with a few sugar free chocolate chips or  sugar free chocolate bar shavings. Place in the refrigerator for 30 minutes, or longer, to set the frosting and flavors. Makes 2 cakes. (2 to 4 servings)

Nutritional info for half a cake, approximately:
282.5 calories ~ 25 grams fat ~ 4.7 grams net carbs ~ 4.2 grams protein

Notes: These cakes are so delicious that no one will guess that they are sugar free and baked in a microwave oven!
My non-Keto nephew's favorite cake is chocolate with peanut butter frosting, so, on his 20th birthday, I made a special version of this cake. I cut each of the cakes in half and used 3 of the halves to make a 3 layer cake. He loved it and appreciated that it was healthy.