PB&J Protein Mug Cake

Serves 1

5 mins prep

12 mins cook

17 mins total

A quick and easy PB&J Protein Mug Cake for the perfect single serve dessert! This peanut butter and jelly protein mug cake is low fat, low carb, low sugar and gluten free too.

2 servings

2 scoopVanilla Protein Powder30g, ⅓ cup

4 TbspPeanut Butter Powder12g, see post for subs

2 TbspCoconut Flour7g

1 tspBaking Powder

½ cupUnsweetened Almond Milk60ml

2Liquid Egg White31g, 2 Tbsp

2 TbspStrawberry/Raspberry Jam15g, No-sugar added

Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk chocolate protein powder, peanut butter powder, coconut flour and baking powder.
Add almond milk and egg white, and stir until combined. Batter should be smooth.
Taste batter and add sweetener if needed.
Pour ¾ batter into ramekin and create a wide depression in the middle.
Add jam in middle and spread (reserve little for top).
Pour remaining bagger to cover jam and smoothen top.
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, top with peanut butter and more jam, and enjoy!