An actually simple super fudgy Peanut Butter Protein Mug Cake made with a load of protein powder and peanut butter powder, and no flour! This half baked fudgy protein mug cake is a great low carb and low calorie dessert.
Ingredients
1scoopVanilla Protein Powder, 30g, ⅓ cup
2TbspPeanut Butter Powder, 12g, see post for subs
1TbspCoconut Flour, 7g
½tspBaking Powder
3TbspUnsweetened Almond Milk, 45ml
1½Liquid Egg White, 45g, 3 Tbsp
¼tspVanilla Extract
Optional:
Chocolate Chips, Sugar-free recommended below
Chopped Peanuts
Instructions
Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk protein powder, peanut butter powder, coconut flour and baking powder.
Add almond milk, egg white and vanilla, and stir until combined. Batter should be smooth.Taste batter and add sweetener if needed.
Add most chocolate chips, reserving few for the top.
Pour batter into ramekin and top with more chocolate and chopped peanuts.
Bake for 11-12 minutes. Top should be mostly set, but still slightly wobbly. It will harden when cool.Let cool for a few minutes and enjoy!
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
Nutrition value is calculated using products recommended below, and does not include chocolate chips.
See post for alternate ingredients, tips and storage options.