Chocolate P-Nutty Butter & Fig mug cake….for breakfast!

Autumn is upon us!

Its way too cold for yoghurt and smoothies, but what if you could pimp up your morning or any other part of your day with CAKE in a MUG with P-Nutty Butter stuffed with figs.

Most mug cakes are quite claggy and incredibly disappointing, especially if one is grain free.
I tried this recipe recently and was quite impressed – the baked mixture could be dry, but by adding figs, plums, peach, raspberries or blueberries, this certainly would counteract any dryness if over-microwaved.

Adding A Little P-nutty butter or Almond Butter will create a whole different flavour explosion in your mouth, and if you prefer chocolate, remember to use real chocolate…that will melt – not chocolate chips as they don’t melt entirely.

If you want to create a non-chocolate mug cake, leave out the cocoa powder and add some vanilla, orange or rose extract – your choice.

Let me know if you try this recipe and post to my Instagram account a_little_nutty


• 2 TBL unsalted grass-fed butter or coconut oil
• 1 1/2 TBL cocoa powder
• 2-3 TBL xylitol or erythritol (I use 2 TBL)
• 1 egg – (free range preferably)
• 2 TBL super fine almond flour
• 1 TBL golden flaxseed (linseed) – finely ground or psyllium husk (use a coffee grinder)
• 2 tsp coconut flour
• 1/2 tsp baking powder
• 1 tsp nut butter (p-nutty butter or almond butter)
• 1 fig chopped (plum, peach, berries)
• Pinch sea salt

Melt butter in a medium (microwave safe) bowl. Whisk in cocoa and sweetener and mix until well combined. If using erythritol, your batter will likely be very thick.
Whisk in the egg and mix until smooth (if using xylitol and allulose) or until thoroughly combined (with granular erythritol, which doesn’t dissolve as readily). Mix in the rest of the ingredients, including fruit and drop in the nut butter and swirl it around – marble effect in the a mug.
The nut butter will ooze once cooked and be totally delicious.
Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter).
Cook on high for 60-80 seconds (time can vary in microwaves, but to give you an idea I do 70-80 on 800 watts) – This will continue to cook once microwaved, so try not to overcook it.

Allow to cool and enjoy your pimped up breakfast – you’ll notice that you won’t need lunch.

This recipe as been adapted from