Peanut Butter and Chocolate Chunk Mug Cake

A lot of people have asked me about the erythritol and stevia together. The reason I use both together is for the taste. Normally erythritol by itself can have a “cooling” after-taste, and stevia by itself can have a bitter aftertaste. Together, they balance each other out. A combination that’s made very well together – giving the sweetness you want without the after taste of the sweeteners. A lot of people have asked me about the erythritol and stevia together. The reason I use both together is for the taste. Normally erythritol by itself can have a “cooling” after-taste, and stevia by itself can have a bitter aftertaste. Together, they balance each other out. A combination that’s made very well together - giving the sweetness you want without the after taste of the sweeteners.

Oh, and I didn’t mention that both Stevia and erythritol are all natural, they don’t impact blood sugars, and they have a glycemic index of 0. They’re pretty awesome in my book, and I use them on a consistent basis. Erythritol is particularly awesome to me, as it’s not absorbed by the body - as humans, we don’t have the enzymes to break it down - so we excrete it.

Yields 1 Peanut Butter and Chocolate Chunk Mug Cake

subheading: Base:

1 large egg

2 tablespoons butter

2 tablespoons almond flour

1 tablespoon erythritol

7 drops liquid Stevia

½ teaspoon baking powder

subheading: Flavor:

½ teaspoon vanilla extract

1 bar (10g) Chocoperfection Dark Chocolate

1 tablespoon peanut butter

Directions at ruled.me

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