This chocolate protein mug cake is a quick and easy keto gluten free dessert made with whey protein. The flavor is rich and sweet with a fluffy cakey texture.
I’m no stranger to quick and easy mug cakes. If I have a sweet tooth, I figure it’s better to make something quick at home with healthier (and less expensive!) keto ingredients, that way I can customize it! As someone who live a sugar-free lifestyle, it’s easier for me to make a sugar-free treat at home than run to the store and get one. That’s why I’ve made a few different mug cakes like this chocolate chip mug cake and this keto collagen mug cake.
Why I love this recipe
- The most amazing this about this chocolate protein mug cake is that it so quick and easy! It takes just a couple minutes to mix all of the ingredients into a mug, and then you only have to microwave it for 2 minutes!
- This recipe is made with whey protein, almond flour, cocoa powder, egg and a few other things which makes it totally keto, sugar free and gluten free!
- Despite this protein mug cake being so easy, the flavor and texture is pretty much like a regular keto cake. It’s rich, sweet and fluffy!
Chocolate protein mug cake recipe tips
- Substitutions: You can substitute another cooking oil or melted butter for the coconut oil. Any type of milk (oat milk, coconut milk, regular milk) can replace the almond milk, just be aware that it may change the flavor of the mug cake. I use erythritol for my keto sugar-free sweetener in this recipe
- You can swap all-purpose gluten-free flour or regular baking flour in place of the almond flour, but you’ll need to add 2 more tablespoons of milk (for a total of 1/4 cup milk)
- The egg and baking powder are key to the success of this recipe, so they shouldn’t be substituted. In addition, the whey protein helps to add to the light fluffy cakey texture of this mug cake, so it’s best not to substitute it.
- Make sure to put the ingredients into a large mug. There should be plenty of room above the batter so that the cake can expand in the microwave. I usually fill up the cup halfway with the batter. It may rise above the cup in the microwave but will keep it’s shape and usually wont spill over the sides.
- In most microwaves, this cake with take 2 minutes, however some microwaves vary. If you insert a toothpick or butter knife after 2 minutes and it doesn’t come out dry, microwave for 30 second increments until it’s fully cooked.
- 1 full recipe is enough to be split between 2 people, or 1 person if you prefer a larger portion. If you prefer, you can split the full recipe between 2 smaller mugs for two people. Nutrition facts below are for 1 full serving of the recipe made with almond flour, erythritol, coconut oil and unsweetened almond milk. Does not include drizzled peanut butter (split nutrition facts in half for 2 servings).
How to make this recipe
Start by gathering all of your ingredients together.
Add all of the dry ingredients into a large mug (it will need room at the top to expand) including the cocoa powder, almond flour, whey protein, sweetener, baking powder and salt then mix it together.
Add the remaining wet ingredients into the mug including the egg, almond milk, melted coconut oil and vanilla and mix with a fork or a immersion blender until smooth. Make sure there is about 2-3 inches of room above the batter so that the cake can expand in the microwave.
Microwave on high for 2 minutes.
Cooking times may vary depending on your microwave. After 2 minutes, insert a toothpick or butter knife into the cake to make sure it comes out dry. If it’s not fully cooked, microwave for 30 second increments until it is fully cooked.
You can optionally drizzle peanut butter on top or another topping of your choice. Enjoy!
This chocolate protein mug cake is a quick and easy keto gluten free dessert made with whey protein. The flavor is rich and sweet with a fluffy cakey texture.
- 2 tbsp cocoa powder
- 2 tbsp almond flour
- 1/4 cup erythritol or other dry granulated sweetener
- 1/4 cup unflavored whey protein
- 1/8 tsp baking powder
- Dash salt
- 1 egg
- 2 tbsp almond milk or other milk
- 1 tbsp melted coconut oil or butter or other oil
- 1/8 tsp vanilla extract
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Start by gathering all of your ingredients together.
-
Add all of the dry ingredients into a large mug (it will need 3-4 inches of room at the top to expand) including the cocoa powder, almond flour, whey protein, sweetener, baking powder and salt then mix it together.
-
Add the remaining wet ingredients into the mug including the egg, almond milk, melted coconut oil and vanilla and mix with a fork or a immersion blender until smooth. Make sure there is plenty of room above the batter so that the cake can expand in the microwave. I usually fill up the cup halfway with the batter. It may rise above the cup in the microwave but will keep it's shape and usually wont spill over the sides.
-
Microwave on high for 2 minutes. Cooking times may vary depending on your microwave. After 2 minutes, insert a toothpick or butter knife into the cake to make sure it comes out dry. If it’s not fully cooked, microwave for 30 second increments until it is fully cooked.
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You can optionally drizzle peanut butter on top or another topping of your choice. Enjoy!
Recipe Video
- You can swap all-purpose gluten-free flour or regular baking flour in place of the almond flour, but you’ll need to add 2 more tablespoons of milk (for a total of 1/4 cup milk)
- Substitutions: You can substitute another cooking oil or melted butter for the coconut oil. Any type of milk (oat milk, coconut milk, regular milk) can replace the almond milk, just be aware that it may change the flavor of the mug cake. I use erythritol for my keto sugar-free sweetener in this recipe
- The egg and baking powder are key to the success of this recipe, so they shouldn’t be substituted. In addition, the whey protein helps to add to the light fluffy cakey texture of this mug cake, so it’s best not to substitute it.
- Make sure to put the ingredients into a large mug.There should be plenty of room above the batter so that the cake can expand in the microwave. I usually fill up the cup halfway with the batter. It may rise above the cup in the microwave but will keep it’s shape and usually wont spill over the sides.
- In most microwaves, this cake with take 2 minutes, however some microwaves vary. If you insert a toothpick or butter knife after 2 minutes and it doesn’t come out dry, microwave for 30 second increments until it’s fully cooked.
- Nutrition facts below are for 1 full protein mug cake recipe made with almond flour, erythritol, coconut oil and unsweetened almond milk. Does not include drizzled peanut butter. 1 full recipe is enough to be split between 2 people, or 1 person if you prefer a larger portion.
