If you’ve got a serious craving for a sweet treat but don’t want to indulge in a big box of chocolate chip cookies, then look no further. This dessert is macro-friendly which won’t ruin that healthy lifestyle you’ve worked so hard for. It’s also high calorie for those wanting to gain weight or maintain weight. You can enjoy this high protein mug cake in less than 5 minutes. So keep on scrolling for the recipe! Trust me, you’ll love this one.
So just to clarify, I used Ghost’s Protein Chips Ahoy flavour for the base and added 1 soft chips ahoy chewy cookie to the mixture. The Ghost protein already has some small chips ahoy cookie bits but I wanted more taste to it. I’ve also tried this with vanilla protein powder and 1-2 chips ahoy cookies and it tastes delicious as well.
In my recipe I used almond flour instead of all purpose flour to increase the calories and healthy fats but using any flour will do. This mug cake can be made vegan and paleo with a few simple switches. You can top the mini cake with Siggi’s Vanilla Skyr Yogourt or any coconut yogourt to resemble frosting for extra protein. I’ve tried this recipe with almond and peanut butter on the top but it’s really up to your taste buds.
So let’s start! I’ve listed alternatives for vegan and paleo diets. Macros will be included at the bottom.
What You’ll Need:
- A glass mug and/or mixing bowl
- 2 Tablespoons of almond flour
- 1 Tablespoon of coconut sugar
- 1 egg or flax egg
- 1 scoop or 30g of vanilla protein powder/ Vegan protein or Ghost Protein
- 2 Teaspoons of coconut oil
- 1/2 Teaspoon of vanilla extract
- About 2 Tablespoons of any milk
- 1-2 Chips Ahoy Cookies (soft), or 1-2 vegan/paleo cookies / vegan cookies
- 50g or more of Vanilla Skyr or Coconut Yogourt for topping (optional)
- Nut or seed butter for topping (optional)
What To Do:
This is a microwavable mug cake, however if you feel unsure about using the microwave for this dessert you can preheat oven to 350 Degrees
- In a small mixing bowl combine all the dry ingredients except cookies: almond flour, coconut sugar, baking powder, and protein powder
- Add in all the wet ingredients: egg or flax egg, coconut oil, and vanilla extract. Mix all ingredients with a fork until there are no clumps and batter is smooth.
- Break/crush the cookies into small chunks and add to mixture. Gently mix it all together
- Pour batter into a greased microwave-safe mug or oven-safe dish
- Place in microwave for 30 second intervals for a total of 1 min and 30 seconds. Microwave watts will vary. If you’re baking it, place it in the oven for 10-12 mins or until golden brown.
- Remove from heat, let it cool down. Add yogourt, nut, or seed butter of your choice and enjoy!
Total Calories with Ghost Protein, Vanilla Skyr Yogourt, and Sprinkles: 580 Per Serving
PROTEIN- 44G, CARBOHYDRATES- 46G, FATS- 24G
Let me know how this turns out and you can check out my paleo mug cake version as well.
Be sure to check back on my blog for more healthy and simple recipes like this one!
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