Hayl's Kitchen

Name: Fudgy Peanut Butter Protein Mug Cake
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 1
Cuisine: American
Ingredients: Shamrock Farms Protein Shake, Vanilla; PB2 Peanut Butter, Powdered; O Organics Coconut Flour; SIGNATURE SELECTS Baking Powder, Double Acting; O Organics Almondmilk, Organic, Original, Unsweetened; Bob Evans Farms Cage Free Liquid Egg Whites; Value Corner Vanilla Flavor, Imitation; Chocolate Chip With Ghirardelli Chocolate; Diamond Pecans, Chopped

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Fudgy Peanut Butter Protein Mug Cake

Serves 110 mins prep11 mins cook

An actually simple super fudgy Peanut Butter Protein Mug Cake made with a load of protein powder and peanut butter powder, and no flour! This half baked fudgy protein mug cake is a great low carb and low calorie dessert.

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Instructions


1 Preheat oven to 350°F and lightly grease a 1 cup ramekin.
2 In a bowl, whisk protein powder, peanut butter powder, coconut flour and baking powder.
3 Add almond milk, egg white and vanilla, and stir until combined. Batter should be smooth.Taste batter and add sweetener if needed.
4 Add most chocolate chips, reserving few for the top.
5 Pour batter into ramekin and top with more chocolate and chopped peanuts.
6 Bake for 11-12 minutes. Top should be mostly set, but still slightly wobbly. It will harden when cool.Let cool for a few minutes and enjoy!

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