Get ready for another round of protein-mug-cake perfection. The best part? Each recipe is a single serving—enough to satisfy your sweet tooth without leaving you feeling full. Plus all you need is a microwave, a mug, and a few minutes.

1. Chocolate Brownie Protein Mug Cake

Chocolate is one of those cravings that's easy to fall victim to. When your sweet tooth calls for chocolate, whip up this easy microwavable cake. The mug cake is made with chocolate whey isolate, almond flour, unsweetened cocoa powder, egg whites, and unsweetened applesauce for added moisture. I chose almond flour to keep the cake moist, but you can also try a gluten-free baking blend, oat flour, or wheat flour (basically anything except coconut flour).

Feel free to substitute nonfat plain Greek yogurt or pumpkin puree for the applesauce! Feeling extra indulgent? Use straight up butter or coconut oil.

Chocolate Brownie Protein Mug Cake

Ingredients

Directions

  1. Combine all ingredients in a mixing bowl, stirring until smooth.
  2. Lightly spray the inside of a large coffee mug with cooking spray, and pour in the batter.
  3. Microwave on high for 1½ minutes, or until cooked through.
  4. Dump your cake on a plate to cool while you prepare your topping. Enjoy!

Cake Nutrition Facts

  • Serving size: 1 cake                                                   
  • Recipe yields: 1 serving
  • Calories: 200
  • Fat: 10 g
  • Carbs: 15 g
  • Protein: 19 g

Topping

  • Vanilla protein powder (I used Jamie Eason Lean Body for Her Whey Isolate), 40 g
  • Coconut flour, 2 tbsp
  • Water, 2 tbsp
  • Natural peanut butter (or cashew butter), 1 tbsp
  • Truvia brown sugar blend, 1½ tsp
  • Stevia (or sweetener of choice), 1½ tsp
  • Vanilla extract, 1/8 tsp
  • Butter extract (optional), 1/8 tsp
  • Salt (optional), 1/8 tsp
  • Mini chocolate chips, 1 tbsp

Topping Directions

  1. Combine all ingredients except chocolate chips and mix until a dough is formed.
  2. Fold in chocolate chips and roll into six even-sized balls.
  3. If desired, break each ball in half to make six mini balls (I used four mini balls to top my mug cake)!

Topping Nutrition Facts

  • Calories (per mini ball, including optional ingredients): 30
  • Fat: 1 g
  • Carbs: 2 g
  • Protein: 3 g

Print The Recipe!

2. Cookies-and-Cream Protein Mug Cake

It's hard to go wrong with a single-serving recipe that's ready in less than 5 minutes. When it's cookies-and-cream-flavored, it's even harder to mess up! My latest creation uses Sweet Spreads White Chocolate Coconutter (optional, but highly recommended) and Cookies and Cream Chocolites.

When I found these at Albertson's supermarket, I was a bit skeptical. But I was totally surprised with how good they were (I mean, for a sugar-free chocolate—nothing beats the real thing)! You could also use any cookies and cream protein bar, or, if you're feeling indulgent…real Oreos!

Cookies-and-Cream Protein Mug Cake

Ingredients

  • Cookies and cream whey protein powder, 20 g
  • Oat flour, 2 tbsp
  • Coconut flour, 1 tbsp
  • Truvia, 1 tsp
  • Baking powder, ¼ tsp
  • Unsweetened milk (I used an almond-coconut blend), 3 tbsp
  • Nonfat plain Greek yogurt, 2 tbsp
  • Egg white, 2 tbsp (1 large)
  • White Chocolate Sweet Spreads Coconutter, 1 tsp (optional)
  • Butter extract, ¼ tsp (optional)
  • Cookies and Crème Chocolite chopped, 1 piece (optional)

Frosting

  • Fat-free cream cheese, 1½ tbsp
  • Nonfat plain Greek yogurt, 1 tbsp
  • Truvia, 1 tsp
  • Butter extract, 1-2 drops

Additional topping

Directions

  1. Lightly spray a large coffee mug with cooking spray.
  2. Mix together dry cake ingredients in a bowl, then add wet ingredients until combined.
  3. Fold in chopped up Chocolite (optional).
  4. Pour into an oversized mug and microwave for 2 minutes.
  5. Dump your cake onto a plate and allow to cool.
  6. Top with frosting, Chocolite bits, and chocolate syrup (optional). Enjoy!

Print The Recipe!

Nutrition Facts

  • Serving size: 1 cake (with toppings)                                                  
  • Recipe yields: 1 serving
  • Calories: 352
  • Fat: 12 g
  • Carbs: 38 g
  • Protein: 34 g

3. Dark Chocolate Mint Protein Mug Cake

Chocolate literally makes me happy inside. If I'm having a bad day, chocolate is the answer. So naturally, I love dark chocolate and mint together! Even if you're not too crazy about mint chocolate, chances are you'll like this. The cake itself is super rich, chocolatey, and moist, and the combination is divine. Still not sold on the mint? Leave out the extract if that's not your thing.

Dark Chocolate Mint Protein Mug Cake

Ingredients

  • Chocolate whey protein, 20 g
  • Almond flour, 2 tbsp
  • Coconut flour, 1 tbsp
  • Unsweetened cocoa (I used Special Dark), 1 tbsp
  • Truvia, 1 tsp
  • Baking powder, ¼ tsp
  • Unsweetened applesauce, 3 tbsp
  • Unsweetened cashew milk, 3 tbsp
  • Egg whites, 2 tbsp
  • Mint extract, ¼ tsp

Mint Frosting

Additional Topping

  • Dark chocolate mint coconut butter, melted (or sugar-free chocolate sauce), 1 tsp
  • Sugar-free dark chocolate mint chocolate, shaved into curls, 2 squares (5.5 g)

Directions

  1. Lightly coat an oversized mug with cooking spray and set aside.
  2. Mix together cake ingredients in a bowl.
  3. Spoon batter into mug and microwave for 2 minutes.
  4. Dump your cake out onto a plate to cool.
  5. Mix up your frosting and heat coconut butter for 10 seconds in the microwave.
  6. Top cake with mint frosting, coconut butter, and sugar-free chocolate curls.

Print The Recipe!

Nutrition Facts

  • Serving size: 1 cake (with toppings)                         
  • Recipe yields: 1 serving
  • Calories: 395
  • Fat: 19 g
  • Carbs: 25 g
  • Protein: 38 g

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