Higher Protein Chocolate Mug Cakes

Chocolate protein mug cake on the table with a spoon dipping in to take a bite.

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Higher Protein Chocolate Mug Cakes

This gooey gluten-free chocolate protein mug cake recipe makes decadent and delicious cakes with 10 grams of protein in each serving! They're easy to make using simple ingredients!

Course Dessert, Snack

Cuisine American

Servings servings

Calories 283kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

1 teaspoon butter
1 whole egg
1 Tablespoon Greek yogurt
2 teaspoons coconut sugar or any
3 Tablespoons oat flour 22g
1 Tablespoon cocoa powder
½ teaspoon baking powder
2 Tablespoons chocolate chips divided
2 Tablespoons hemp hearts
Pinch of salt ⅛ teaspoon or less

Optional Ingredients

¼ teaspoon vanilla I usually skip it in this recipe because vanilla is so expensive but you do you, boo!
sliced strawberries, berries and/or almond butter for serving

Instructions

Divide the butter between two ramekins and melt in the microwave. This should take about 10-20 seconds.
Pour the melted butter into a small-medium bowl and whisk together with the egg and Greek yogurt.
Note: melting the butter like this has the dual effect of greasing the ramekins and melting the butter for the recipe. You can also just melt the butter as normal and combine with the recipe.
Then add the remaining ingredients - coconut sugar, oat flour, cocoa powder, baking powder, about half the chocolate chips, hemp hearts, and a pinch of salt. (And the vanilla if using.) Stir well to combine.
Divide the batter between the two ramekins, then top each with the remaining chocolate chips. Add both ramekins to the microwave and microwave for about 1 minute to 1 minute & 10 seconds. (60-70 seconds) Top with fresh strawberries and enjoy!

Notes

You can also just melt the butter as normal and combine with the recipe.

Feel free to further increase the cocoa powder, up to about 1.5 Tablespoons if you’d like it even more chocolatey.

Make your own oat flour for just pennies! Add about ¼- ½ cup rolled oats to your food processor or blender (I use my magic bullet) and blitz until the oats reach a powdery consistency. I usually shake my bullet a little bit to help it blend easily. ¼ cup of oats will yield just a little over 3 Tablespoons of oat flour.

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