Protein Chocolate Mug Cake 🍫

A quick and easy, healthy, and keto-friendly protein mug cake that's perfect for a sweet craving. Ready in just 3 minutes!

Prep Time 2

Cook Time 1

Total Time 3

Servings 1 mug cake

Calories 282 kcal

1 tablespoon Unsalted Butter (or coconut oil/ghee for dairy-free)
1/4 teaspoon Vanilla Extract
3 tablespoons Besti Monk Fruit Allulose Blend (or preferred sugar-free sweetener)
2 tablespoons Whey Protein Powder (or your favorite protein powder)
1 1/2 tablespoons Dutch Processed Cocoa Powder
1 1/2 tablespoons Blanched Almond Flour
1/4 teaspoon Baking Powder
1 large Egg
Sugar-Free Dark Chocolate Chips (optional, for topping)
Sugar-Free Whipped Cream (optional, for serving)

First, melt the butter directly in your mug or ramekin by microwaving for about 30 seconds.
Next, stir in the vanilla extract until it's well combined with the melted butter.
Add the sweetener, protein powder, cocoa powder, almond flour, and baking powder, then crack in the egg. Mix all ingredients thoroughly until you have a smooth batter, then gently level the top.
Microwave your mug cake for 60-75 seconds. It's ready when a toothpick inserted into the center comes out clean, ensuring your cake remains wonderfully moist. If you prefer to bake, place it in an oven-safe ramekin and bake at 350°F (175°C) for 10-15 minutes.
Optionally, sprinkle with sugar-free chocolate chips and add a dollop of sugar-free whipped cream. For delightfully melty chocolate chips, microwave the cake for an extra 5-10 seconds before adding the cream.

Feel free to swap any of the optional ingredients. For a baked version, use an oven-safe ramekin and bake at 350°F (175°C) for 10-15 minutes.