Quick Protein Mug Cake
3 servings
29 g
6 g
12 g
2½ scoops (75g) vanilla whey protein powder
3 tbsp (24g) coconut flour
3 tbsp (21g) ground flaxseed
3 tbsp (36g) coconut sugar
1½ tsp baking powder
3 large eggs
¾ cup (180ml) unsweetened almond milk
¾ tsp vanilla extract
1 tbsp (12g) chocolate chips
Avocado or olive oil cooking spray
Coat three 12-oz microwave-safe mugs with cooking spray.
In a medium bowl, whisk protein powder, coconut flour, flaxseed, coconut sugar, and baking powder.
Add eggs, almond milk, and vanilla. Stir until a thick, smooth batter forms. If too crumbly, add almond milk 1 tbsp at a time.
Divide batter evenly into the mugs. Top each with 1 tsp chocolate chips.
Microwave one mug at a time on high for 60–75 seconds, until the center springs back when pressed.
Cool 1 minute and serve.
