Protein Mug Cake Recipe

Easy keto protein mug cake in a coffee mug with chocolate chips on the table.

This Chocolate Protein Mug Cake tastes like an indulgent dessert and takes only 2 minutes to whip up. With 15g of protein per serving, it's a sugar-free treat you can feel good about.

Course Breakfast, Dessert

Cuisine American

Keyword keto mug cake, protein mug cake

Prep Time 1

Cook Time 2

Total Time 3

Servings servings

Calories 283kcal

Ingredients

1/4 cup pecan butter or other nut butter
1 1/2 tbsp Swerve Brown or other granular sweetener
1/4 tsp vanilla extract
1 large egg white
1/4 cup chocolate whey protein powder
1/2 tbsp cocoa powder
1/2 tsp baking powder
Pinch salt
1 to 2 tbsp water or cold coffee
2 tsp dark chocolate chips, sugar-free (optional)

US Customary - Metric

Instructions

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 3/4 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.

Notes

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.

Nutrition