Ingredients
Vanilla Protein Powder – 1 scoop (34g)
Coconut Flour – 2 tbsp (14g)
German Chocolate Baking Squares – 2 pieces (14g)
Unsweetened Almond Milk – 1/2 cup (120mL)
Crushed Pecans – 1 tbsp (7g)
Sweetened Coconut Flakes – 1 tbsp (7g)
Optional Frosting:
Protein Powder – 1/2 scoop
Light Butter – 1/2 tbsp
Sugar-Free Syrup – 2 tbsp
Coconut Flakes – 1 tbsp
Instructions
1. Add chocolate and 1/4 cup almond milk to a small bowl. Microwave for 30 seconds, stir until smooth.
2. In a mug, mix protein powder, coconut flour, coconut flakes, and crushed pecans.
3. Add remaining almond milk and stir until a thick, smooth batter forms.
4. Combine the melted chocolate mixture with the batter and stir evenly.
5. Microwave for 90–105 seconds, watching closely to prevent overflow.
6. Mix frosting ingredients while cake cooks. Spread on top once slightly cooled.
7. Let rest for 1 minute before serving. Enjoy warm.
Notes
Use room temperature almond milk for even texture.
Adjust microwave time slightly based on wattage.
Top with extra coconut flakes or Greek yogurt for added flavor.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Healthy Mug Cakes
- Method: Microwave
- Cuisine: American