30-Minute Mug Protein Cake

Serves 2 · 8 min prep · 5 min cook

Estimate for one serving

• 285 cal
• 28g protein
• 9g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 2 scoops (about 60 g) vanilla whey protein powder
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 pinch pinch of salt
• 1 large egg
• 1/3 cup unsweetened almond milk
• 1 tbsp melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp sugar-free chocolate chips
• 2 tbsp optional sugar-free syrup for topping

Instructions

1. 1Grab two microwave-safe 12-ounce mugs and lightly mist the insides with nonstick spray or wipe with a drop of oil so the cakes release cleanly.
2. 2In a small mixing bowl whisk together the vanilla whey protein powder, almond flour, baking powder, and pinch of salt until no dry clumps remain.
3. 3Crack the egg into the dry ingredients, then pour in the unsweetened almond milk, melted coconut oil, and vanilla extract. Whisk vigorously until a smooth, pourable batter forms with no streaks of flour.
4. 4Divide the batter evenly between the two prepared mugs. Sprinkle the sugar-free chocolate chips over the tops and gently press a few into the batter.
5. 5Place one mug in the microwave and cook on high for 90 seconds. Check the center with a toothpick; if wet batter still clings, continue in 15-second bursts until the cake is risen, set, and springy, about 2 minutes total.
6. 6Repeat the same microwave timing with the second mug. The cakes will look slightly moist on top but firm up as they cool for 1 to 2 minutes.
7. 7Drizzle each warm mug cake with sugar-free syrup if using. Dig in straight from the mug with a spoon while still warm for the best soft, cake-like texture.
8. 8Enjoy immediately as a high-protein single-serve dessert that supports muscle goals after workouts or as a quick weeknight sweet.