Cookies and Cream Protein Mug Cake Recipe
This high-protein mug cake combines the flavors of cookies and cream in a quick and easy microwave dessert. Perfect for a single serving treat that satisfies your sweet tooth.
Ingredients
- 1 scoop vanilla protein powder
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon sweetener such as stevia or erythritol
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
- 1 tablespoon Greek yogurt
- 1 tablespoon crushed chocolate sandwich cookies
- additional crushed cookies for garnish optional
Instructions
- In a microwave-safe mug, combine the vanilla protein powder, almond flour, cocoa powder, sweetener, baking powder, and salt.
- Whisk these dry ingredients together until well blended and free of lumps.
- Pour in the unsweetened almond milk and add the Greek yogurt to the dry mixture.
- Stir vigorously until the batter is smooth and creamy, ensuring no dry spots remain.
- Carefully fold in the crushed chocolate sandwich cookies, distributing them evenly throughout the batter.
- Place the mug in the microwave and cook on high for 60 to 90 seconds.
- Begin with 60 seconds, then check for doneness; the cake should be firm around the edges but slightly soft in the center.
- Avoid overcooking to maintain a moist texture.
- For an extra touch, sprinkle a few more crushed cookies on top after cooking.
- Allow the mug cake to cool for about a minute before diving in.
Notes
Enjoy warm directly from the mug for the best experience.