This chocolate chip protein mug cake is the perfect healthy way to satisfy your sweet tooth. It’s easy to make, naturally gluten free and has about 15 grams of protein per serving.
I don’t know about you, but I always crave something sweet after dinner. Sometimes I want something small like a brownie bite, but sometimes I want something a bit healthier with more nutrition.
This simple protein mug cake is the perfect healthy dessert for two with about 15 grams of protein per serving.
It has a cake-like texture but is made in just one mug and requires just one minute of cooking in the microwave!
Mug cakes are perfectly safe to eat as long as long as you cook them long enough that the egg is fully cooked! You will have no issues with this recipe. Try my s’mores mug cake next!
Key ingredients & substitutions
Egg. I have tested mug cakes with and without egg, but this particular recipe works best with egg. You can sub for 1/4 cup of apple sauce, though it won’t be quite as fluffy or cake like.
Oat flour. I love using oat flour in baking because it’s affordable and gives things a really nice and fluffy texture. If you don’t like oat flour, you can try subbing for almond flour, which is usually a safe sub.
Protein powder. I used a vanilla pea protein, but any kind of protein such as whey will work for this protein mug cake. I suggest using one that is stevia sweetened and vanilla flavored, but whatever you like will be fine.
Sugar. I used white sugar because I didn’t want the color to get too dark, but you can sub for coconut sugar to keep this refined sugar free.
I have not tested this recipe using only a liquid sweetener like maple syrup or honey, but if you do, you may want to add a few extra seconds of cook time.
For a more keto friendly version, you can sub the sugar for something like erythritol and use a keto friendly syrup for the maple syrup.
Butter. You can use melted butter or melted coconut oil for this recipe. If using coconut oil, be sure to use refined so it doesn’t taste like coconut.
Milk. The milk will help thin out the batter a bit. I used vanilla unsweetened almond milk, but any kind of milk will be fine!
Chocolate chips. I love using semi-sweet chocolate chips, but you can use a stevia sweetened chocolate to keep this a low sugar recipe.
How to make a mug cake
Step 1: Whisk together all wet ingredients in a mug.
Step 2: Whisk in the dry ingredients until smooth. The batter will be fairly thick.
Step 3: Add in half of the chocolate chips and mix, then top with the rest of the chocolate chips.
Step 4: Microwave on high for 60-80 seconds, checking starting at 60 seconds and adding more as needed. it will rise quite a bit as it cooks, but it will come down as it cools, so don’t worry! Careful not to overcook it or it can end up dry.
Step 5: Let sit for 5 minutes, then enjoy as is or top with ice cream or your favorite frosting. Enjoy!
Why are mug cakes rubbery?
This is a common concern about mug cakes, but when made properly, they should have a very fluffy and cake like texture.
The rubbery texture usually happens when too much butter or oil is added or when the cake is simply cooked for too long.
There will not be a rubbery texture with this protein mug cake because of the nature of the protein powder and oat flour. If you overcook this recipe, it will just end up dry, so either way, avoid over cooking!
Do they keep?
Because mug cakes are designed to be served to just one or two people, they generally don’t keep very well.
If you don’t eat it all in one sitting, it will keep in the fridge for about 24 hours, but mug cakes can dry out more easily so keep that in mind.
Make it vegan!
You can make this protein mug cake vegan by subbing the egg for a flax egg or apple sauce.
Then just use non-dairy milk, butter and a plant-based protein powder like a pea based vanilla protein.
More protein recipes to try!
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Chocolate Chip Protein Mug Cake
by: claire cary
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons milk dairy or non-dairy
- 2 tablespoons granulated sugar of choice coconut, brown or white
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- ¼ cup oat flour
- ¼ cup vanilla protein powder
- ½ teaspoon baking powder
- 2 tablespoons chocolate chips
- In a mug (at least 12 ounces), whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients, aside from the chocolate chips.
- Once smooth, whisk in 1 tablespoon of the chocolate chips, then add the remaining 1 tablespoon on top.
- Microwave on high for 60-80 seconds. The mug cake will rise quite a bit as it's baking, but it will come down when it cools.
- Check it at 60 seconds and add about 10 seconds more as needed so it doesn't dry out.
- Let sit for 5 minutes, then serve as is or with a scoop of vanilla ice cream or your favorite frosting.