High Protein Chocolate Mug Cake
- Cook Time: 3 minutes
- Total Time: 3 minutes
- Diet: Low-Carb, High-Protein
Ingredients
Scale
- 1 scoop (approx. 30g) Chocolate Whey Protein Powder
- 1 tablespoon Unsweetened Cocoa Powder
- 1/4 teaspoon Baking Powder
- 1 tablespoon Almond Flour
- 1 tablespoon Natural Sweetener (like Stevia or Monkfruit)
- 3 tablespoons Unsweetened Almond Milk (or milk of choice)
- 1 tablespoon Non-fat Greek Yogurt or Unsweetened Applesauce
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Sugar-free Dark Chocolate Chips
Instructions
- Step 1: Combine Dry Ingredients. In a medium-sized, microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, baking powder, almond flour, and your preferred sweetener. Make sure there are no large clumps of protein powder so the cake has a smooth texture.
- Step 2: Add Wet Ingredients. Pour in the almond milk, Greek yogurt (or applesauce), and vanilla extract. Use a small whisk or a fork to stir everything together until a smooth, thick batter forms. Be sure to scrape the bottom of the mug to incorporate all the dry flour.
- Step 3: Fold in Chocolate Chips. Gently stir in the dark chocolate chips. You can save a few to sprinkle on the very top of the batter if you want a beautiful presentation once it finishes cooking.
- Step 4: Microwave to Perfection. Place the mug in the center of the microwave. Cook on high for 45 to 60 seconds. The cake should look set on top but still feel slightly moist to the touch. Do not overcook, or the protein powder will make the cake rubbery.
- Step 5: Rest and Serve. Let the mug cake sit for about 1 minute before eating. This resting period allows the steam to finish the cooking process and lets the cake set so it isn’t too hot to enjoy.