Name: High-protein chocolate mug cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving
Ingredients: 4 olive oil cooking sprays; 1/4 cup chocolate whey protein powder; 3 1/2 tbsp oat flour; 1 tbsp unsweetened cocoa powder; 1/2 tsp baking powder; 1/8 tsp salt; 1 large egg white; 2 tbsp nonfat Greek yogurt; 2 tbsp unsweetened almond milk; 2 tsp creamy almond butter; 1 1/2 tsp maple syrup; 1/2 tsp vanilla extract; 1 tbsp mini dark chocolate chips

Nutrition

Per serving

421 calories

Protein: 39g; 35% of calories
Carbs: 42g; 38% of calories
Fat: 13g; 27% of calories

Instructions

Prep 5 min · Cook 2 min

Lightly coat a 12-ounce microwave-safe mug with cooking spray.
In the mug, whisk the protein powder, oat flour, cocoa powder, baking powder, and salt with a fork until no lumps remain.
Stir in the egg white, Greek yogurt, almond milk, almond butter, maple syrup, and vanilla extract. Whisk vigorously until the batter is smooth and drops easily from the fork. Fold in most of the chocolate chips, saving a few for the top.
Microwave the mug on high for 60 seconds. Check the center; if it looks wet and shiny, continue cooking for 15 seconds more. The cake is done when it is puffed and matte and a toothpick comes out with a few moist crumbs. Done when puffed and matte.
Sprinkle the remaining chocolate chips over the hot cake and let it rest in the microwave for 1 minute to finish setting and melt the chips. Serve warm in the mug with a spoon.

Nutrition

Ingredients

Instructions

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