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Protein Mug Cake
This chocolate and peanut butter protein mug cake will satisfy your sweet tooth and hunger without the guilt.
Yield: 1 serving 1x
Prep: 2 minutesCook: 2 minutesTotal: 10 minutes
Scale:
Ingredients
- Cooking spray
- 1 large egg
- 1/3 cup milk (your choice)
- 1 scoop (23g or 8 teaspoons) chocolate protein powder*
- 2 tablespoons all-purpose or white whole-wheat flour
- 1 tablespoon cocoa powder or cacao powder
- 1/4 teaspoon baking powder
- 1 tablespoon sugar (optional; coconut sugar is a bit less processed)
- 2–3 tablespoons peanut butter (sub: almond butter or sunbutter)
- Optional: mini chocolate chips
*Note: Not all protein powders have sweeteners in them, so you might have to add sugar accordingly. I use Orgain brand, which has no added sugars but has 5g Erythritol.
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Instructions
- Grease a 16-ounce mug with cooking spray. It’s important to choose a larger mug since the cake does expand significantly while it is in the microwave.
- Add the milk and egg to the mug and whisk with a fork until combined.
- Add the protein powder, flour, cocoa powder, baking powder, and sugar (optional) and stir thoroughly until the ingredients are completely combined.
- Microwave for about 2 ½ minutes or until the cake is cooked through (different for each microwave). It’s done if the cake springs back when you press gently in the middle.
- Top the warm mug cake with some peanut butter and mini chocolate chips, if desired. Cover the cake with a napkin to help the topping melt. Allow 3-5 minutes to cool before eating.
Notes/Tips
- Mug Recommendation: It’s important to choose a larger mug since the cake does expand significantly while it is in the microwave. We like these 16-ounce lead-free, microwave-safe ceramic mugs.
- Gluten-Free Version: Use 1:1 gluten-free baking flour like Bob’s Red Mill brand.
- Dairy-Free Version: Use plain almond milk, oat milk, or soy milk.
Find it online: https://thrivinghomeblog.com/chocolate-protein-mug-cake/