Confession: I definitely made this twice in two days. It’s SO good, and so easy, and super filling. I seriously love it. I am the kind of person who is almost constantly hungry… I don’t know if I have a fast metabolism or a small stomach or both, but I will eat a perfectly fine meal and feel super full. Then like… 3 hours later? I am STARVING. Twice a week, I am on campus from about 2 (so right after lunch) til 6 or so. Needless to say, I am seriously dying by the time I get home and I need food immediately! This mug cake is perfect because it’s super chocolatey, full of protein, cooks super fast, and it’s actually pretty healthy. Yay!
Confession number two: this picture is hilarious to me. I think my mugs are just too small! Like I said, I made this twice and both times, the cake overflowed and cooked on the side of the mug, being held on by the plastic wrap. What even? Hahah. At least this cake is totally good enough to make up for how ridiculous this situation is. Now, you can totally just make a regular chocolate mug cake and leave it at that. You’ll have a bowl of cake which I mean, in any situation, is really ideal. But if you wanna amp up your deliciousness protein content, you can also add a spoonful of peanut butter to the top. And some dark chocolate chips. But I mean… I’m just thinking about the protein in your diet here.
Protein Chocolate Peanut Butter Mug Cake
Adapted from MuffinTop-Less
Yields: 1 mug cake
1 scoop chocolate whey protein
1 tbsp dark cocoa powder
1 tbsp almond flour
1/2 tsp baking powder
1 egg white
1 packet Stevia
1/4 cup almond milk (or water)
peanut butter and dark chocolate chips for topping
Spray a mug with nonstick spray and set aside. In a small bowl, combine all ingredients except for the toppings, and mix well. Batter should be sticky and thick! Pour into your prepared mug, cover with plastic wrap, and microwave for :45-1:30. Do NOT overcook! Let cool slightly, then dump out in a clean bowl, top with peanut butter and chocolate chips, and enjoy!