Chocolate Chip Protein Mug Cake
by: claire cary
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.
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Ingredients
Wet
- 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
Dry
- ¼ cup oat flour
- ¼ cup vanilla protein powder
- ½ teaspoon baking powder
- 2 tablespoons chocolate chips
Instructions
- 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.
Notes
I have not tested this recipe using all maple syrup, but let me know if you do. You may need 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.
Serving: 0.5mug cake / Calories: 306kcal / Carbohydrates: 32g / Protein: 15g / Fat: 22g / Fiber: 1g / Sugar: 19g
