I don’t know about you, but I’ve been searching for the perfect protein mug cake recipe for a while now.
You know what I’m talking about. That mug cake that’s done, but still gorgeously gooey in the center. The one that has just the right amount of sweetness. The one that has minimal ingredients and can be whipped together in minutes. The one with the perfect macros to suit my daily requirements.
Well, guys and gals…I did it. I found it. And because I love you, I will share it with you.
This recipe is my take on the popular “Beltsander Brownie”, but with a few minor adjustments. First of all, I use Pretty Fit whey protein powder, which I am IN LOVE with. It’s only 100 calories, 0 grams of fat, 1 gram of carbs, no sugar, and 25 grams of protein---FOR THE ENTIRE PACKET! That leaves plenty of room for any “extras” you wish to add to the top of your gorgeous mug cake. It’s made of whey isolate protein, which is super easy to digest, even for my dairy-intolerant tummy. Not to mention, it’s not “too sweet” like some artificially-flavored protein powders. Perfection!*
Secondly, I like to add a TINY bit of sweetness for balance. Again, the protein powder is very mild, so you can tweak the sweetness based on your own liking. You’ll see where I add this is the recipe below.
Lastly, any good mug cake HAS to have some type of nut butter. I mean, come on. Chocolate and nut butter? Hellurrrr. If you haven’t noticed from my last post about the Protein Fudge Brownies, I am obsessed with this combo. So naturally, nut butter has to make an appearance in my mug cake recipe. I usually wait and add this to the top so that it doesn’t cook and dry out in the microwave. But hey, whatever floats your boat! You do you, boo.
Ready to get to it? I thought you might say yes.
PROTEIN MUG CAKE
Prep Time: 1.25 minutes
Cook Time: 60-90 seconds (depending on how “done” you like yours)
- 25g protein powder of choice (if using Pretty Fit, save the rest of the packet for something else!)
- 10g unsweetened cocoa powder
- 1/8 tsp baking powder (I use low sodium/aluminum free)
- 70g (around 4 Tbsp) dairy-free milk
- 1-2 tsp maple syrup, honey, or agave nectar** (adjust according to your liking)
- 2 Tbsp PB2 (mixed with just enough water to thicken) OR 1 Tbsp nut butter of choice
- any other goodies you can think of: fresh berries, dried fruit, nuts, coco whip, granola, chia seeds…the possibilities are endless!
Add all ingredients to your deep mug/bowl. Mix well. Add more milk if needed till batter is stiff. Microwave on HIGH for 60-90 seconds, depending on how “done” you like it. Add toppings and DIG IN!
That’s it. Heaven in a mug.
Now, if you’ll excuse me, I think I need to go make one of these…(wink wink).
*To sample/order Pretty Fit protein (or any of their other awesome fitness supplements), go to www.imprettyfit.com. Use my code JAYME20 to save 20% off your entire order!
**I do not recommend adding this to the actual batter itself prior to cooking—for the same reason as the nut butter. The moisture from it will likely be absorbed during the cooking process and leave the cake dry. Just a tip!