A quick and easy PB&J Protein Mug Cake for the perfect single serve dessert! This peanut butter and jelly protein mug cake is low fat, low carb, low sugar and gluten free too.
Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk chocolate protein powder, peanut butter powder, coconut flour and baking powder.
Add almond milk and egg white, and stir until combined. Batter should be smooth.Taste batter and add sweetener if needed.
Pour ¾ batter into ramekin and create a wide depression in the middle.Add jam in middle and spread (reserve little for top).Pour remaining bagger to cover jam and smoothen top.
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, top with peanut butter and more jam, 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.
See post for alternate ingredients, tips and storage options.