Best Cookie Butter Mug Cake - DIY Biscoff & High Protein
Prep Time5mins
Cook Time1min
Total Time6mins
Servings: 18oz Mug Cake
Calories: 215kcal
Course: Dessert
Cuisine: American
Soft, fluffy and the best Cookie Butter Mug Cake made with a healthy homemade lotus Biscoff spread and sweetened with protein powder. This Biscoff butter mug cake has no eggs and uses oat and almond flour - great gluten free and Vegan microwave mug cake recipe!
Ingredients
½tspFlaxseed Meal
1½TbspWater
1TbspCookie Butter
2TbspOat Flour, 15g
2TbspAlmond Flour, 10g
1½TbspVanilla Protein Powder, or sweetener
¼tspBaking Powder
2½TbspAlmond Milk, Unsweetened
Instructions
Combine water and flaxseed meal in a small bowl and let rest 5 mins.
Place cookie butter in a bowl and microwave for about 5 seconds to soften.
Add in oat flour, almond flour, vanilla protein powder, baking powder, milk and flax-egg mixture. Stir to form a smooth batter.
Lightly grease a 1 cup (8 oz) ramekin or mug.
Pour batter into the mug/ramekin.
Microwave on high for 1 minute; Top should be set and dry to touch. Microwave additional time at 5 second intervals if needed.
Let cool about 2 minutes, top with more cookie butter and serve!
Notes
Recipe adapted from Natalie Myskow(@nataliemyskow on Instagram) and Sam Beasley(@sammybeasley1 on Instagram).
Nutrition details are calculated using my cookie butter recipe and products recommended below.