Best Cookie Butter Mug Cake - DIY Biscoff & High Protein
Serves 15 mins prep1 mins cook
Soft, fluffy and the best Cookie Butter Mug Cake made with a healthy homemade lotus Biscoff spread and sweetened with protein powder. This Biscoff butter mug cake has no eggs and uses oat and almond flour - great gluten free and Vegan microwave mug cake recipe!
0 servings
What you need
tsp flaxseed meal
tbsp water
tbsp cookie butter
tbsp oat flour
tbsp almond flour
tsp baking powder
tbsp almond milk
Instructions
1 Combine water and flaxseed meal in a small bowl and let rest 5 mins. 2 Place cookie butter in a bowl and microwave for about 5 seconds to soften. 3 Add in oat flour, almond flour, vanilla protein powder, baking powder, milk and flax-egg mixture. Stir to form a smooth batter. 4 Lightly grease a 1 cup (8 oz) ramekin or mug. 5 Pour batter into the mug/ramekin. 6 Microwave on high for 1 minute; Top should be set and dry to touch. Microwave additional time at 5 second intervals if needed. 7 Let cool about 2 minutes, top with more cookie butter and serve!View original recipe