Ingredients
- ▢1/4 cup protein powder 32-34 grams
- ▢1 tablespoon coconut flour
- ▢2 tablespoon granulated sweetener of choice * See notes
- ▢1/2 teaspoon baking powder
- ▢1 1/2 tablespoons cocoa powder adjust to desired chocolate content
- ▢1 large egg Can sub for 1/4 cup egg whites OR 1 flax egg
- ▢1/4 cup milk of choice
- ▢1 tablespoon chocolate chips optional
Instructions
Microwave instructions
- Grease a small cereal bowl or deep mug and set aside.
- In a mixing bowl, combine the protein powder, coconut flour, baking powder, granulated sweetener and cocoa powder and mix well.
- In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until fully incorporated. Top with chocolate chips if desired.
- Microwave for 60 seconds and remove from microwave and enjoy immediately.
Oven instructions
- Pour batter in an oven safe dish and bake for 10-12 minutes on 180 degrees celsius for 10-12 minutes, until desired consistency.
Notes
* If your protein powder isn’t sweetened, add sweetener to taste.
For a more moist and fudgy cake, remove it from the microwave/oven earlier. For a muffin-like cake, you can cook it slightly longer.
STORAGE: Mug cakes are best enjoyed fresh, but can be stored for up to 2 days in the fridge, covered.
Nutrition
Serving: 1mug cakeCalories: 128kcalCarbohydrates: 9gProtein: 16gFat: 5gSodium: 211mgPotassium: 132mgFiber: 3gSugar: 4gVitamin A: 171IUCalcium: 159mgIron: 2mgNET CARBS: 6g
