Ingredients:

  • 30g chocolate protein powder (Whey/Casein blend)
  • 7g oat flour
  • 5g unsweetened cocoa powder
  • 12g granulated erythritol sweetener
  • 0.5 tsp baking powder
  • 1 pinch sea salt
  • 45ml unsweetened almond milk
  • 30ml egg whites (1 large egg white)
  • 0.25 tsp vanilla extract
  • 15g sugar-free chocolate chips
  • 5g peanut butter (optional center)

Instructions:

  1. Lightly spray a 10–12 oz microwave-safe mug with non-stick cooking spray.
  2. Add the chocolate protein powder, oat flour, cocoa powder, sweetener, baking powder, and sea salt to the mug and whisk with a fork until no clumps remain.
  3. Pour in the almond milk, egg white, and vanilla extract. Stir vigorously until the batter is smooth and glossy, ensuring you scrape the bottom edges.
  4. Sprinkle sugar-free chocolate chips on top and gently press a teaspoon of peanut butter into the center of the batter without stirring.
  5. Microwave on high for 45 to 60 seconds. Stop when the cake has risen and the top looks just set but still slightly moist.
  6. Let the mug sit for 1 minute to allow for carry-over cooking before serving.