Chocolate Protein Mug Cake
- Cook Time: 3 minutes
- Total Time: 3 minutes
- Diet: Gluten-Free, High-Protein, Low-Carb, Vegetarian
Ingredients
Scale
- 1 scoop (approx. 30g) Chocolate Whey or Casein Protein Powder
- 1 tablespoon Unsweetened Cocoa Powder
- 1/4 teaspoon Baking Powder
- 3 tablespoons Unsweetened Almond Milk (or milk of choice)
- 1 teaspoon Maple Syrup or Stevia (optional)
- 1 teaspoon Dark Chocolate Chips (optional)
- A pinch of salt
Instructions
- Take a microwave-safe mug and add the protein powder, cocoa powder, baking powder, and a pinch of salt. Use a small whisk or a fork to stir them together until there are no large clumps. This ensures the leavening agent is evenly distributed.
- Pour in the milk and the sweetener if you are using one. Stir the mixture vigorously until a smooth, thick batter forms. Make sure to scrape the bottom of the mug to incorporate any hidden dry pockets. If the batter seems too thick, add an extra teaspoon of milk.
- If you are using chocolate chips, sprinkle them on top or fold them into the batter. Place the mug in the microwave and cook on high for 45 to 60 seconds. The cake is done when the top looks set but still slightly soft to the touch.
- Carefully remove the mug from the microwave—it will be hot! Let it sit for about 30 seconds to finish setting. Enjoy it straight from the mug or tip it out onto a plate if you are feeling fancy.