Sometimes, you just need dessert—fast. This high-protein peanut butter chocolate chip mug cake is the perfect solution: rich, fluffy, satisfying, and made in just two minutes. No oven required, no mess, and no guilt.
Unlike traditional mug cakes that are loaded with sugar and butter, this one is powered by protein powder and natural peanut butter. It’s a healthier twist that still gives you the indulgence of a warm, gooey cake with melty chocolate chips.
Best of all, you can whip it up any time—whether it’s a post-workout snack, a quick dessert after dinner, or even a sweet breakfast. One mug, a few ingredients, and two minutes later, you’ll have your own personal cake ready to enjoy.
🕒 Cooking Time & Serving
- Prep Time: 1 minute
- Cook Time: 1–2 minutes (microwave)
- Total Time: 2–3 minutes
- Servings: 1 mug cake
🥘 Ingredients
- 2 tbsp natural peanut butter
- 1 scoop (30g) vanilla or chocolate protein powder
- 1 tbsp oat flour (or almond flour)
- ½ tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 3 tbsp milk (dairy or non-dairy)
- 1 tsp honey or maple syrup (optional, for sweetness)
- 1 tbsp chocolate chips (dark or semi-sweet)
👩🍳 How to Make (Step-by-Step)
- Mix the Wet Ingredients
In a microwave-safe mug, add peanut butter, milk, and honey/maple syrup. Stir until smooth. - Add the Dry Ingredients
Stir in protein powder, oat flour, baking powder, and cocoa powder until well combined. - Fold in Chocolate Chips
Mix in half of the chocolate chips, reserving some for the top. - Microwave
Microwave on high for 60–90 seconds. The cake should rise and be set but still slightly gooey in the center. - Serve Warm
Sprinkle extra chocolate chips on top and enjoy immediately!
📝 Notes
- Do not overcook—the mug cake continues cooking as it cools.
- Adjust sweetness to your preference by adding stevia, honey, or maple syrup.
- Swap oat flour with almond flour or coconut flour for a low-carb version.
- Add crushed nuts, banana slices, or a dollop of Greek yogurt on top for extra flavor.
❓ FAQs
1. Can I make this without protein powder?
Yes, but the protein content will be lower. Replace protein powder with extra oat flour.
2. What kind of protein powder works best?
Whey, casein, or plant-based protein powders all work—texture may vary slightly.
3. Can I bake this instead of microwaving?
Yes! Bake in an oven-safe ramekin at 350°F (175°C) for 12–15 minutes.
4. Can I store it for later?
This recipe is best eaten fresh, but you can refrigerate leftovers and reheat for 20 seconds.
🍽 Nutrition (Per Serving – 1 Mug Cake)
| Nutrient | Amount |
|---|---|
| Calories | ~330 |
| Protein | 28–30g |
| Carbs | 24g |
| Fat | 14g |
| Fiber | 4g |
| Sugar | 8g |
(Values may vary depending on protein powder and chocolate chips used.)
⚠️ Disclaimer
This recipe is intended as a healthier dessert option, but moderation is key. Always check ingredient labels if you have allergies (peanuts, dairy, or chocolate). People with medical conditions or dietary restrictions should consult their doctor or nutritionist before making dietary changes.
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