Muscle-Building Protein Mug Cake

Serves 2 · 5 min prep · 3 min cook

Estimate for one serving

• 275 cal
• 32g protein
• 12g carbs
• 12g fat

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Ingredients

• 2 scoops (about 60 g) vanilla whey protein powder
• 3 tbsp almond flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tbsp natural peanut butter
• to taste (about 8 drops) stevia drops or powdered monk fruit
• 1 tbsp dark chocolate chips
• 1/8 tsp pinch of salt

Instructions

1. 1Grab two microwave-safe mugs that hold at least 10 ounces each and lightly mist the insides with cooking spray.
2. 2In a small mixing bowl, whisk together the protein powder, almond flour, cocoa powder, baking powder, and pinch of salt until evenly combined.
3. 3Crack the egg into the dry ingredients and add the almond milk, peanut butter, and sweetener. Stir vigorously with a fork until a thick, lump-free batter forms.
4. 4Fold in most of the chocolate chips, reserving a few for the tops.
5. 5Divide the batter evenly between the two prepared mugs. Sprinkle the remaining chocolate chips on top of each.
6. 6Microwave one mug at a time on high for 60 to 75 seconds; the cake should rise, set in the center, and pull slightly from the sides when done.
7. 7Let each mug rest for 1 minute so the cake firms up and the residual heat finishes cooking the middle.
8. 8Run a small knife the edge if desired, or eat straight from the mug with a spoon while still warm.
9. 9Optional: top with a dollop of Greek yogurt or a drizzle of sugar-free syrup for extra protein and moisture.