Chocolate Protein Mug Cake Recipe

Introduction

This Protein Mug Cake is a quick and satisfying chocolate treat perfect for busy days or a midday snack. Packed with protein and rich cocoa flavor, it’s easy to make right in your mug using common pantry ingredients.

Ingredients

• 1 tbsp unsalted butter (can substitute ghee for paleo or coconut oil for dairy-free)
• 1/4 tsp vanilla extract
• 3 tbsp Besti Monk Fruit Allulose Blend
• 2 tbsp whey protein powder (or any protein powder of your choice; choose a different option for dairy-free)
• 1 1/2 tbsp Dutch processed cocoa powder
• 1 1/2 tbsp Blanched almond flour
• 1/4 tsp baking powder
• 1 large egg
• Sugar-free dark chocolate chips (optional)
• Sugar-free whipped cream (optional)

Instructions

1. Step 1: Melt the butter in a mug by heating it in the microwave for about 30 seconds.
2. Step 2: Stir in the vanilla extract until combined.
3. Step 3: Add the Besti Monk Fruit blend, protein powder, cocoa powder, almond flour, baking powder, and the egg. Mix well until smooth and even on top.
4. Step 4: Microwave for 60 to 75 seconds until a toothpick inserted in the center comes out clean but the cake remains moist. Alternatively, bake in a large ramekin at 350°F (175°C) for 10 to 15 minutes.
5. Step 5: If desired, top with sugar-free dark chocolate chips and whipped cream. For melty chocolate chips, microwave the cake an additional 5 to 10 seconds before adding whipped cream.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and use a plant-based protein powder.
• If you don’t have Dutch processed cocoa, natural cocoa powder can work but may change the flavor slightly.
• Add a pinch of instant espresso powder to enhance the chocolate flavor.
• Try stirring in chopped nuts or berries for added texture and taste.

Storage

Protein mug cake is best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 15 to 20 seconds before eating to warm it through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of Besti Monk Fruit blend?

Yes, you can substitute with other low-carb sweeteners like erythritol or stevia, adjusting quantity to taste since sweetness levels vary.

What if I don’t have a microwave?

You can bake the mug cake in a large ramekin in the oven at 350°F (175°C) for 10 to 15 minutes until set. Keep an eye on it to avoid overcooking.

Chocolate Protein Mug Cake Recipe

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4.4 from 130 reviews

This Protein Mug Cake (Chocolate) is a quick, easy, and delicious single-serving dessert that combines the richness of cocoa with the benefits of protein powder, perfect for a guilt-free treat. It’s made with wholesome ingredients like almond flour and sweetened with a monk fruit and allulose blend, making it low in sugar and adaptable for paleo and dairy-free diets. Ready in just minutes using a microwave or oven, it’s an ideal choice for a satisfying snack or a post-workout boost.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 1.5 minutes microwave or 15 minutes oven
• Total Time: 6-20 minutes depending on cooking method
• Yield: 1 serving 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: American
• Diet: Low Carb

Ingredients

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Wet Ingredients

• 1 tbsp Unsalted butter (can substitute ghee for paleo or coconut oil for dairy-free)
• 1/4 tsp Vanilla extract
• 1 large Egg

Dry Ingredients

• 3 tbsp Besti Monk Fruit Allulose Blend
• 2 tbsp Whey protein powder (or any protein powder of your choice; choose a different option for dairy-free)
• 1 1/2 tbsp Dutch processed cocoa powder
• 1 1/2 tbsp Wholesome Yum Blanched Almond Flour
• 1/4 tsp Baking powder

Optional Toppings

• Sugar-free dark chocolate chips
• Sugar-free whipped cream

Instructions

1. Melt the butter: Place the butter in a microwave-safe mug and heat for about 30 seconds until melted.
2. Add vanilla extract: Stir in the vanilla extract to the melted butter to combine flavors.
3. Mix dry ingredients and egg: Add the monk fruit allulose blend, protein powder, cocoa powder, almond flour, baking powder, and egg to the mug. Mix thoroughly until the batter is smooth and even.
4. Microwave to cook: Microwave the mug cake batter for 60 to 75 seconds. Check for doneness by inserting a toothpick; it should come out clean but the cake should remain moist. Alternatively, bake the batter in a large ramekin at 350°F (175°C) for 10 to 15 minutes if you prefer oven baking.
5. Add optional toppings: If desired, sprinkle sugar-free dark chocolate chips on top. To melt the chips slightly, microwave the cake for an additional 5 to 10 seconds before serving. Finish by adding sugar-free whipped cream for extra indulgence.

Notes

• Can substitute ghee or coconut oil for unsalted butter to make the recipe paleo or dairy-free.
• Choose protein powders that suit your dietary needs if avoiding whey.
• Adjust microwave times slightly depending on your microwave’s wattage.
• Use a large mug to prevent overflow during cooking.
• For a fluffier texture, don’t overmix the batter.
• Optional toppings add sweetness and texture but keep it keto-friendly by choosing sugar-free options.

Keywords: protein mug cake, chocolate mug cake, low sugar dessert, quick dessert, keto mug cake, microwave cake, single serving dessert, almond flour cake