How to Make Double Chocolate Protein Mug Cake
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In a large microwave-safe mug, mix protein powder, cocoa, almond flour, sweetener, and baking powder.
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Whisk in egg, almond milk, and vanilla until smooth.
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Stir in sugar-free chocolate chips if using.
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Microwave on high for 60–75 seconds until cake has puffed and set (not wet in the center).
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Let cool 1 minute before enjoying directly in the mug.
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Top with a dollop of Greek yogurt if desired.
Pro Tips for Perfect Double Chocolate Protein Mug Cake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of scoop chocolate whey protein powder, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Double Chocolate Protein Mug Cake?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Double Chocolate Protein Mug Cake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for scoop chocolate whey protein powder?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.