Fudgy Peanut Butter Protein Mug Cake

Serves 1

10 mins prep

11 mins cook

21 mins total

An actually simple super fudgy Peanut Butter Protein Mug Cake made with a load of protein powder and peanut butter powder, and no flour! This half baked fudgy protein mug cake is a great low carb and low calorie dessert.

2 servings

2 scoop Vanilla Protein Powder 30g, ⅓ cup

4 Tbsp Peanut Butter Powder 12g, see post for subs

2 Tbsp Coconut Flour 7g

1 tsp Baking Powder

6 Tbsp Unsweetened Almond Milk 45ml

3 Liquid Egg White 45g, 3 Tbsp

½ tsp Vanilla Extract

Optional:

Chocolate Chips Sugar-free recommended below

Chopped Peanuts

Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk protein powder, peanut butter powder, coconut flour and baking powder.
Add almond milk, egg white and vanilla, and stir until combined. Batter should be smooth.
Taste batter and add sweetener if needed.
Add most chocolate chips, reserving few for the top.
Pour batter into ramekin and top with more chocolate and chopped peanuts.
Bake for 11-12 minutes. Top should be mostly set, but still slightly wobbly. It will harden when cool.
Let cool for a few minutes and enjoy!