Topped with bananas, whipped cream, and mini chocolate peanut butter cups, this chocolate peanut butter cake is perfect for both your sweet tooth and for hitting your protein requirements for the day.
Chocolate Peanut Butter Mug Cake
2 Tbsp (14 grams) coconut flour
1/2 scoop (16 grams) Peanut Butter cup protein powder (I used this brand that works well because it is a whey + casein blend but can use any chocolate protein powder)
1/2 Tbsp (3 grams) Hershey’s dark cocoa powder
1/2 tsp baking powder
1 tsp peanut butter extract (found at Walmart and is optional)
3 drops liquid stevia
1/4 cup plus 2-4 Tbsp unsweetened almond milk
- Mix all dry ingredients together in a large bowl. Add extract, stevia drops, and almond milk and fold batter until all combined. Should be a thick brownie batter consistency.
- Microwave for 60 seconds. Check on the mug cake and then microwave for another 10-20 seconds so that the inside is a little gooey still. This cake will become DRY if you microwave for too long – it sets up a little more if you let it sit after cooking! I actually put mine in the freezer for a minute or two to set up!
- Top with peanut butter, sliced banana, fat-free whipped cream, and mini chocolate peanut butter cups (Trader Joe’s)!
Nutrition Stats for Chocolate Peanut Butter Mug Cake (without toppings): 130 calories
4 g fat, 10 g carb, 16 g protein