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chocolate protein mug cake topped with homemade pumpkin butter and walnuts

Chocolate Protein Mug Cake

A better-for-you rich, fudgy chocolate protein cake/muffin perfect for breakfast or a snack.
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Prep Time 2 minutes
Cook Time 2 minutes
Servings: 1
Course: Breakfast
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 scoop Chocolate protein powder
  • 1 tablespoon PBFit
  • 1 tablespoon cacao
  • ½ teaspoon baking powder
  • 1 tablespoon almond flour
  • 1 tablespoon coconut flour
  • ⅓ cup plant based milk like almond, coconut or soy
  • 1 tablespoon maple syrup

Method
 

  1. Combine the protein powder, PBFit, cacao, baking powder, almond and coconut flours in a tall, wide mug.Whisk to combine
  2. Add the plant based milk and maple syrup and mix until just combined.
  3. Transfer the mug to a microwave and cook on high heat for 60-90 seconds. Check the cake at 60 seconds. If it is still wet in the center, continue to microwave the cake in 15-second increments until fully cooked through and no longer wet in the center.

Notes

This mug cake provides 270 calories, 34 grams carb, 9 grams fiber, 16 grams protein and 9 grams fat (without toppings). 
Note- If the batter is too thick, add 1-2 tablespoons more of plant milk.