Ingredients
1 scoop (34g) vanilla protein powder
2 Tbsp (14g) coconut flour
1 Tbsp (14g) light butter
1/2 cup (120mL) unsweetened almond milk
1/2 Tbsp (7g) white chocolate chips
1 Tbsp (7g) macadamia nuts, chopped
Instructions
1. In a microwave-safe mug, combine all ingredients and stir until smooth.
2. Microwave for 90–105 seconds, pausing halfway to prevent overflow.
3. Let the mug cake rest for 30 seconds before serving.
4. Run a knife around the edges and flip onto a plate or enjoy straight from the mug.
5. Top with extra white chocolate chips and macadamia nuts before serving.
Notes
Cooking times may vary based on microwave wattage.
For a bakery-style look, sprinkle extra chips and nuts before microwaving.
Store leftovers up to 24 hours in the fridge; reheat 10–15 seconds before eating.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Chocolate Mug Cakes
- Method: Microwave
- Cuisine: American