Best Cookie Butter Mug Cake - DIY Biscoff & High Protein

Serves 1

5 mins prep

1 mins cook

6 mins total

Soft, fluffy and the best Cookie Butter Mug Cake made with a healthy homemade lotus Biscoff spread and sweetened with protein powder. This Biscoff butter mug cake has no eggs and uses oat and almond flour - great gluten free and Vegan microwave mug cake recipe!

2 servings

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Combine water and flaxseed meal in a small bowl and let rest 5 mins.
Place cookie butter in a bowl and microwave for about 5 seconds to soften.
Add in oat flour, almond flour, vanilla protein powder, baking powder, milk and flax-egg mixture. Stir to form a smooth batter.
Lightly grease a 1 cup (8 oz) ramekin or mug.
Pour batter into the mug/ramekin.
Microwave on high for 1 minute; Top should be set and dry to touch. Microwave additional time at 5 second intervals if needed.
Let cool about 2 minutes, top with more cookie butter and serve!