High Protein Keto Friendly Chocolate Mug Cake
Dark chocolate decadence without the compromise in flavor. This ultra moist cake is low sugar, low-carb, high-protein, vegan and gluten-free. Pair with a healthier ice cream for the ultimate guilt-free dessert.
Ingredients
- 1/4 cup chocolate protein powder I used PB2 Performance Peanut Protein
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons Swerve Sweetener or other alternate sweetener
- 1/4 teaspoon baking powder
- pinch of salt
- 2 tablespoons of unsweetened applesauce or coconut oil
- 1/4 cup almond milk or milk of choice
- 1/4 teaspoon vanilla extract
- Optional Add-ins
- Lily's Stevia Sweetened Dark Chocolate or any variety
- Natural Peanut Butter
- Nuts
- Sprinkles
- Bananas
- Peppermint extract 1/4 tsp
Instructions
- In a microwave safe mug or small bowl add all of the dry ingredients and stir together with a fork to evenly distribute.
- Add the milk, applesauce and vanilla extract and mix well to combine, until the batter is smooth and no longer clumpy. Be careful not to over-mix otherwise it can result in a tougher cake.
- Add any toppings into the batter at this point or skip to microwaving
- Microwave for 1 minute 30 seconds, or until the top of the cake appears fully cooked and is dry to the touch. Add 15 seconds increments if the top of the cake is damp.
Notes
I haven't tested this recipe with all types of protein powders and highly recommend the PB2 version. I found this at my local Kroger store in the protein aisle.
Nutrition
Serving: 1mug cake | Calories: 200kcal | Carbohydrates: 11g | Protein: 15g | Fat: 6.5g | Sugar: 6g