Step 1

Add cream cheese into a microwave-safe mug that can hold at least 12 oz of liquid. Cover top of mug with paper towel and microwave cheese briefly (about 10-15 seconds) so that it is warmed up enough to easily whisk. Whisk with a small whisk until smooth and no lumps remain.

Step 2

Add in peanut butter, erythritol, egg. Whisk until batter is completely smooth and egg is fully incorporated with no egg streaks remaining. Stir in half of the chocolate. Sprinkle remaining on top.

Step 3

Cook cake in the microwave at full power for about 1 minute and 30 seconds. I used an 1100 watt microwave. You may need to adjust cooking time and power if your microwave is a different wattage. If desired, you can re-plate cake in a smaller mug before serving. Cake is best enjoyed warm.