Cake in a mug…not much easier than that. It’s cakey on the outside and fudgey, melty on the inside. I topped this rich chocolate cake with maple almond butter and it was the perfect protein dessert!

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Chocolate Chip Mugcake (Makes 2)
1⃣Mix in small bowl dry:
🔹2sc chocolate whey
🔹2T cacao
🔹1T coconut flour
🔹1T stevia
🔹1t baking powder
2⃣Mix in wet and stir until well combined
🔹1/3c almond milk
🔹1/4c greek yogurt
🔹1egg+1white
🔹1T coconut oil
3⃣Stir in 1/8c carob or dark chocolate chips and pour into two greased mugs. Microwave for 1.5-2 minutes (less for the melted center, more for a fully cooked cake, but don’t overcook!)
4⃣Flip over onto a plate and top with maple almond butter or topping of choice

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