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chocolate chip mug cake in off-white mug with vintage spoon in cake.
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5 from 1 vote

Almond Flour Protein Mug Cake

This indulgent almond flour protein mug cake is the quick dessert you need. Packing 10 grams of protein makes this heavenly sweet treat perfect when the cravings hit.
Prep Time3 minutes
Cook Time1 minute
Total Time4 minutes
Course: Dessert
Cuisine: International
Diet: Gluten Free, Low Calorie
Servings: 1 mug cake
Calories: 369kcal
Author: Yvonne

Ingredients

  • 30 g almond flour (¼ cup)
  • ½ teaspoon baking powder
  • 1 medium egg
  • 1 tablespoon vegetable oil
  • ½ teaspoon vanilla extract
  • 20 g dark chocolate (0.7 oz)
  • 1 tablespoon maple syrup (optional)

For serving

  • (plant-based) whipped cream for serving

Instructions

  • Mix all the almond flour and baking powder in a microwave-safe mug.
  • Crack the egg and add it to the dry ingredients, along with the vegetable oil and vanilla extract. Stir with a fork or small whisk until well combined.
  • Chop the chocolate and fold it into the dough.
  • Cook the mug cake for 50-60 seconds until it is set and beautifully risen.
  • Serve with (plant-based) whipped cream if you like, sprinkle with some more chopped dark chocolate and serve.

Notes

  • I use 80-85% dark chocolate. The higher the percentage, the less sugar and dairy it contains. If you’re not used to dark chocolate, start with 60% and work your way up. Because the darker the chocolate, the bitterer it tastes.
  • Use a large mug because the cake will rise, and you don’t want it to overflow.
  • Mix the dough thoroughly to remove clumps before adding the chopped dark chocolate.
  • This almond flour chocolate mug cake is best eaten right after making it. If you have any leftovers, cover the mug and store it in a dry, cool place for up to a day.

Nutrition

Serving: 1mug cake | Calories: 369kcal | Carbohydrates: 19.9g | Protein: 5g | Saturated Fat: 4.9g | Cholesterol: 164mg | Sodium: 73mg | Fiber: 2.3g | Sugar: 12.5g | Calcium: 146mg | Iron: 1mg