Description
This high protein vanilla mug cake is soft, sweet, and gooey with chocolate chips, made with almond flour, coconut milk, and vanilla protein powder in just 3 minutes.
Ingredients
1 large egg
2 tablespoon coconut milk (or other milk of choice)
2 tablespoon maple syrup
1 teaspoon vanilla extract
4 tablespoon almond flour
1 tablespoon vanilla protein powder
2 tablespoon chocolate chips
Instructions
Place all the ingredients, except for the chocolate chips, into a large mug.
Whisk the ingredients together until you have a smooth batter.
Stir in half of the chocolate chips.
Place the mug in the microwave and heat it on high heat for 70–80 seconds.
Remove the mug from the microwave and top the cake with the remaining chocolate chips.
Let it cool for a few minutes, then enjoy!
Notes
Use a 12 oz or larger microwave-safe mug to avoid overflow.
Letting the cake cool for 1–2 minutes improves the texture.
You can substitute almond flour with oat or coconut flour (reduce slightly if using coconut).
To reduce sugar, use sugar-free syrup or cut maple syrup in half.
For extra gooeyness, add a spoonful of peanut butter or Greek yogurt to the center before microwaving.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American