This 2-Minute Protein Chocolate Keto Mug Cake post is sponsored by Naked Nutrition, but I only recommend products and services that I have personally tried and believe are of value to my readers. All opinions in this post are my own.

This 2-Minute Protein Chocolate Keto Mug Cake is the perfect healthy paleo dessert for when you’re craving something sweet but quick. It’s flourless, fudgy and rich with dark chocolate flavors.

If you are like me you have those times when you just want a little something sweet, but you don’t have any desserts in the house and you don’t want to spend a long time whipping up a fancy dessert… enter mug cakes!

I love these keto mug cakes because they won’t spike your blood sugar or mess up your keto or paleo diet. They are sugar-free and made with keto-friendly monk fruit sweetener. I also added some Naked Collagen to them to add a protein boost which helps keep you full, helps with cravings and has a bunch of other awesome health benefits (see below).

Health Benefits of Naked Collagen..

It’s no secret that I’m a huge fan of collagen. I literally have at least a tablespoon or more of collagen every single day because I know just how good it is for you. I either put it in a morning smoothie, mixed into coffee or mixed into almond milk.

I love Naked Collagen because it is sourced from pasture raised grass-fed cows. I also love it because it’s well… naked! It’s just pure collagen. No added sweeteners. No added flavoring. No fillers or anything else.

Because Naked Collagen is just pure collagen it’s really easy to mix into food or to make recipes with like these chocolate keto mug cakes that I’ve created!

It’s so easy to add beneficial amino acids, protein and other nutrients into food with Naked Collagen because it easily dissolves in liquids and it’s flavorless. Some of collagen’s amazing health benefits include…

• Supports healthy joints
• Promotes healthy skin
• High in beneficial amino acids
• Maintains strong hair and nails
• Supports workout recovery
• Easily digested and absorbed by the body
• Promotes bone strength
• Supports digestive system & gut health
• Helps with sleep

Why I Love This Recipe:

• This recipe only take a few minutes to prep and just 2 minutes to cook in the microwave!
• These keto mug cakes are sugar-free, gluten-free, dairy-free, nut-free and paleo. They are a great treat even if you are on a special diet.
• They have a rich dark chocolate flavor and a fudgy texture… almost like a brownie!
• I’ve added collagen for a protein boost and added nutrients and health benefits. Collagen can also help you stay full and alleviate cravings!

2-Minute Protein Chocolate Keto Mug Cake Recipe Tips:

• The cocoa powder is the main ingredient for this recipe and is an important part of it so it can’t be substituted for anything else. I haven’t tried any other fat in place of the coconut oil (like butter or oil), so I’m not sure if it would work the same, but I suspect it might. The eggs are critical so I don’t think an egg substitute would work in this case, but I haven’t tried any, so if you try it please comment below and let me know how it turns out!
• You can substitute the almond milk for another type of dairy-free milk. You can also swap out the sweetener for any type of dry granulated sweetener.
• I find that it’s best to melt or soften the coconut oil before mixing it in with the rest of the batter.
• Since every microwave is a little bit different, you may need to adjust cooking times. 2 minutes was the perfect setting for me, but it could vary between 1.5-3 minutes depending on your set up. You can start with 1.5 minutes, then check the cake by inserting a toothpick and seeing if it’s done. The toothpick shouldn’t come out totally clean since this cake is fudgy, but it should be mostly clean with some bits on it. If it’s not done, keep adding 30 seconds until you achieve desired doneness.
• I used two 4 oz. jelly jars for this recipe to make 2 servings. You can also just make one larger serving by using one 8 oz. mug, but keep in mind you may need to adjust cooking times.

How to Make this Chocolate Keto Mug Cake:

Gather your ingredients. Don’t forget the Naked Collagen for a protein and nutritional boost!

Start by placing all the dry ingredients in a bowl.

Mix the dry ingredients together until combined.

Add in all remaining ingredients except the coconut oil, then mix with a stick blender or electric mixer. Then add in melted coconut oil while mixing until fully combined.

Pour the batter evenly into two 4 oz. jars for two servings or into one 8 oz. mug for one serving.

Microwave for two minutes or until a toothpick inserted comes out mostly clean. Since the cake is meant to be fudgy there should be some residue on the toothpick. If extra cooking time is needed, add 30 seconds until it reaches desired doneness.

2-Minute Chocolate Protein Collagen Mug Cake

Hannah Healy

This 2-Minute Protein Chocolate Collagen Mug Cake is the perfect dessert when you're craving something sweet but quick with additional protein. It's flourless, fudgy, and rich with dark chocolate flavors.

5 from 8 votes

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Course Dessert

Cuisine American

Servings 2

Calories 313 kcal

Ingredients

  

1x2x3x

• ▢ 2 tbsp Naked Collagen
• ▢ 1/4 cup + 2 tbsp cocoa powder
• ▢ 3 tbsp + 1 tsp monk fruit sweetener or swerve
• ▢ pinch sea salt
• ▢ 2 eggs
• ▢ 2 tbsp coconut oil
• ▢ 3 tbsp almond milk
• ▢ 1/4 tsp vanilla extract

Instructions

 

• In a bowl, combine all the dry ingredients including the cocoa powder, collagen, sweetener and sea salt.
• Add in the eggs, almond milk, vanilla extract and mix with a stick blender or electric mixer. Then add in melted coconut oil and mix until smooth.
• Pour the batter evenly into two 4 oz. jelly jars to make 2 servings or into one 8 oz. mug to make 1 serving.
• Microwave for 2 minutes. Insert a toothpick after to make sure it's done. It should be slightly gooey, but mostly cooked. If it is not cooked enough add another 30 seconds until it is done.

Notes

• The cocoa powder is the main ingredient for this recipe and is an important part of it so it can't be substituted for anything else. I haven't tried any other fat in place of the coconut oil (like butter or oil), so I'm not sure if it would work the same, but I suspect it might. The eggs are critical so I don't think an egg substitute would work in this case, but I haven't tried any, so if you try it please comment below and let me know how it turns out!
• You can substitute the almond milk for another type of dairy-free milk. You can also swap out the sweetener for any type of dry granulated sweetener.
• I find that it's best to melt or soften the coconut oil before mixing it in with the rest of the batter.
• Since every microwave is a little bit different, you may need to adjust cooking times. 2 minutes was the perfect setting for me, but it could vary between 1.5-3 minutes depending on your set up. You can start with 1.5 minutes, then check the cake by inserting a toothpick and seeing if it's done. The toothpick shouldn't come out totally clean since this cake is fudgy, but it should be mostly clean with some bits on it. If it's not done, keep adding 30 seconds until you achieve desired doneness.
• I used two 4 oz. jelly jars for this recipe to make 2 servings. You can also just make one larger serving by using one 8 oz. mug, but keep in mind you may need to adjust cooking times.

Nutrition

Serving: 1 4 oz. jarCalories: 313 kcalCarbohydrates: 12.1 gProtein: 19 gFat: 20.8 gFiber: 4.9 g

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