- 14g oat flour (can sub almond flour)
- 25g vanilla or chocolate whey protein powder
- ½ tsp baking powder
- 9g cacao powder
- 1 small egg
- 3oz oat milk (can substitute any milk)
- 1 tsp vanilla extract
- 1 pinch sea salt
- 6g chocolate chips
Looking for something sweet but still want to keep your macros in check? This single-serve chocolate protein mug cake has 29g of protein and 6g of fiber.
Since this recipe has no added sugars in it, make sure to add that whip cream or ice cream to the top for some sweetness. Most protein powders already have some kind of sweetener in them, which is why I did not add sugar to this recipe. If you prefer a sweeter dessert, you may want to add 8g of maple syrup to the batter. I love a simple dessert like this one that can be whipped up at a moment’s notice.
Tip: If you do not have oat flour on hand, you can take oatmeal and grind it up in a blender to make flour. You can also make this lower in fat by using 2 egg whites instead of the whole egg. Make sure you like the flavor of your protein powder too! If it is not enjoyable on its own, it may not be enjoyable in this dessert either.
- Mix everything except the chocolate chips into a shaker bottle or in a mixing bowl with a whisk.
- Pour into a mug or small ramekin. Make sure it is at least 12oz in size so the cake does not spill over the top while cooking.
- Microwave for 60-75 seconds, in 30 seconds increments, making sure to watch carefully so it does not spill over.
- Carefully remove from microwave—the mug will be hot! Let cool 5 minutes.
- Sprinkle chocolate chips over the top and serve with coconut whip cream, vanilla yogurt or ice cream!