2-Minute Chocolate Protein Collagen Mug Cake

2 jars of finished chocolate keto mug cakes one with a bite taken out of it on a white surface sprinkled with chocolate chips next to a red and white striped dish towel

2-Minute Chocolate Protein Collagen Mug Cake

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.

Course Dessert

Cuisine American

Keyword easy recipes, Keto Dessert, Paleo Dessert

Prep Time 5

Cook Time 2

Servings

Calories 313kcal

Author Hannah Healy

Ingredients

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