This Chocolate Protein Mug Cake tastes like an indulgent dessert and takes only 3 minutes to whip up. With 15g of protein per serving, it’s a sugar-free treat you can feel good about.
I have built a successful career out of proving that healthier desserts do not have to compromise on taste, texture, or appearance. It’s an accomplishment of which I am immensely proud.
And this easy Protein Mug Cake is proof positive that you can enjoy sweets and good nutrition at the same time. It’s packed full of healthy ingredients, but you wouldn’t know it unless I told you.
Oops, I guess the cat is out of the bag! Well, add this one to your list of low carb high protein recipes. You won’t regret it.
Why you will love this keto mug cake
This chocolate mug cake recipe is the best kind of keto dessert. It has heart-healthy fats, 15g of protein, and only 2.2g net carbs per serving. And it tastes like a gooey keto brownie! Best of all, you can whip it up in about 2 minutes flat, so you can indulge whenever the cravings strike.
The base of this cake is actually very similar to my very popular Chocolate Protein Muffins, but on a much smaller scale. I used pecan butter again, because it’s lower in carbs than almond butter or peanut butter.
This recipe is so quick and easy, and it can be dessert or breakfast. Or even a quick keto snack when you need one. Serve it with a little whipped cream, or a drizzle of melted peanut butter. Or some of my sugar free chocolate syrup!
Ingredients you need
- Nut butter: Almost any nut butter will work, but I like pecan butter because it’s lower in carbs than almond or peanut butter. You can also use my Sugar-Free Nutella for about the same amount of carbs. See the Expert Tips section for more ideas.
- Sweetener: Protein mug cake does not rely on the sweetener for consistency so you can use whatever you like best. I use Swerve Brown for added flavor.
- Egg white: You can use a fresh large egg white or 3 tablespoons of cartoned egg whites.
- Protein powder: I like chocolate whey protein powder for this, because it adds more chocolate flavor. See the expert tips section for more protein options.
- Cocoa powder: As always, I recommend Dutch process as it mixes in better with other ingredients and has a richer chocolate flavor.
- Liquid: You will need a little a little liquid to thin out the batter.
- Chocolate chips: This ingredient is optional. You can also use chopped nuts.
- Pantry staples: Vanilla extract, baking powder, salt.
Step by Step Directions
1. Whisk the ingredients: In a small bowl, whisk together the nut butter, sweetener, and vanilla extract. Whisk in the egg white, then whisk in the protein powder, cocoa powder, baking powder, and salt.
2. Add a little liquid: Add the water or coffee a little at a time until the mixture is like a thick cake batter. Divide between two mugs (at least ½ cup capacity) and top with chocolate chips
3. Cook: Microwave each cake on high for 60 to 90 seconds, or until puffed and set on the sides but still a little wet-looking in the middle. Remove and let cool a few minutes before eating.
For a truly gooey, delicious protein mug cake, make sure you don’t overcook it. I like to put mine in for 30 second increments, stopping and starting the microwave a few times to make sure it doesn’t rise too quickly. You want the sides to be set but the center should still look a little wet when you cake it out.
How much water you need depends on the other ingredients. Thicker nut butters, different protein powders, and even brands of cocoa powder can change the consistency. Just add enough liquid to the batter so that it’s thick but still pourable. If you choose peanut butter, be aware that it may make the batter extra thick.
You do not have to purchase expensive nut butters for this protein mug cake. You can easily grind it yourself using any nuts you like. Just pop the nuts into a good food processor or blender and grind. Then add a little oil to help it smooth out properly, and a little salt if you like. The nuts can be raw or roasted. Then store the nut butter in the fridge so you can whip up this protein mug cake whenever you need it!
You can use almost any protein powder here, such as whey, egg white, or pea protein. Collagen protein cooks a bit differently so I would expect the cakes to be a bit more wet and possibly take longer to cook through.
I like using chocolate protein powder because it adds more flavor and a bit of sweetness. You can also use vanilla and leave out the vanilla extract. If you only have unflavored, you can increase the cocoa powder to 1 tablespoon. You may also want a little more sweetener.
Whatever protein powder you choose, please make sure to look at the nutritional label and make sure it doesn’t have a lot of carbs. A few of them have added sugars and fillers you simply don’t need!
Frequently Asked Questions
Many protein mug cake recipes suffer from dryness because they don’t contain enough fat. They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it’s going to be very dry with these ingredients. However this keto chocolate mug cake derives moisture from the nut butter. As long as you don’t overcook it, it’s deliciously moist and gooey.
This protein-packed keto mug cake has 6.7g of carbs and 4.5g of fiber. That means each cake has only 2.2g net carbs.
If you have a cake leftover, simply cover it and store in the fridge for up to 5 days. You can eat it at room temperature or re-warm in very gently in the microwave.
More high protein treats
Coffee Protein Shake
This easy keto protein shake is a delicious way to kick your day into high gear. It takes 6 simple ingredients, has 20 grams of protein, and only 1.4g net carbs per serving.
Peanut Butter Protein Balls
These delicious Peanut Butter Protein Balls give you a quick energy boost any time you need it. With 12g of protein and only 3.8g carbs per serving, this keto friendly snack helps you stay focused on your day.
Protein Mug Cake Recipe
- ¼ cup pecan butter or other nut butter
- 1 ½ tablespoon Swerve Brown or other granular sweetener
- ¼ teaspoon vanilla extract
- 1 large egg white
- ¼ cup chocolate whey protein powder
- ½ tablespoon cocoa powder
- ½ teaspoon baking powder
- Pinch salt
- 1 to 2 tablespoon water or cold coffee
- 2 teaspoon dark chocolate chips, sugar-free (optional)
- In a small bowl, whisk together the nut butter, sweetener, and vanilla extract. Whisk in the egg white, then whisk in the protein powder, cocoa powder, baking powder, and salt.
- Add the water or coffee a little at a time until the mixture is like a thick cake batter.
- Divide between two mugs (at least ¾ cup capacity) and top with chocolate chips.
- Microwave each cake on high for 60 to 90 seconds, watching it carefully so it doesn't overflow. Allow it to puff up and sink again. It should be set on the sides but still a little wet-looking in the middle. Remove and let cool a few minutes before eating.