Protein Mug Cake Recipe
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.
Servings 2 servings
Calories 250kcal
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)
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, if using.
- Cook each mug cake on 50% power for 1 minute, watching carefully so that it doesn't overflow. Check the cake and cook another 30 seconds, if necessary. It should be set on the sides but still a little wet-looking in the middle. Do not overcook.
- 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. 50% power usually helps keep it from overcooking and drying out.
If the cake is puffing up and looks like it might overflow the mug, stop the microwave for a few seconds, and then restart it again.
Nutrition
Serving: 1mug cake | Calories: 250kcal | Carbohydrates: 7.4g | Protein: 16.2g | Fat: 18.9g | Saturated Fat: 3g | Fiber: 4.1g