CHOC Nick PROTEIN MUG CAKE

 

Microwave Cookie | How to Make Eggless Mug Cookie | Em’s kitchen

Video taken from the channel: Em’s Kitchen


 

8 HIGH PROTEIN 5 MINUTE VEGAN MUG CAKES!

Video taken from the channel: WafflesWithLeila


 

Microwave Chocolate PROTEIN Mug Cake Recipe

Video taken from the channel: The Protein Chef


 

MUG CAKE VEGAN 3 Recipes (Easy, Quick)

Video taken from the channel: Alexandra Andersson


 

One Minute Chocolate Peanut Butter Protein Mug Cake

Video taken from the channel: Hungry Hobby


 

1 Minute 4 Ingredient Chocolate Banana Protein Mug Cake Healthy Dessert

Video taken from the channel: Ainsley Rodriguez


 

Chocolate Banana High-Protein Mug Cake

Video taken from the channel: Bigger Bolder Baking


 

Chocolate Protein Mug Cake | Tiger Fitness

Video taken from the channel: Tiger Fitness


 

8 HIGH PROTEIN 5 MINUTE VEGAN MUG CAKES!

Video taken from the channel: WafflesWithLeila


 

MUG CAKE VEGAN 3 Recipes (Easy, Quick)

Video taken from the channel: Alexandra Andersson


 

1 Minute 4 Ingredient Chocolate Banana Protein Mug Cake Healthy Dessert

Video taken from the channel: Ainsley Rodriguez


 

Microwave Chocolate PROTEIN Mug Cake Recipe

Video taken from the channel: The Protein Chef


 

One Minute Chocolate Peanut Butter Protein Mug Cake

Video taken from the channel: Hungry Hobby


 

Chocolate Banana High-Protein Mug Cake

Video taken from the channel: Bigger Bolder Baking


Skinny protein mug cake with gooey chocolate chips. A fluffy and delicious mug cake that has 35 gr of protein. Also, I have a keto version that is just as good.

Lately, you’ve probably noticed that I’m into the mug cake trend — I know that this trend has been going on. METHOD. In a small bowl, stir together the oat flour, Garden of Life Vegan Vanilla Protein Powder, baking powder and salt. Mix in the maple syrup, vanilla extract, melted coconut oil and milk until smooth.

Stir in the chocolate chips. Empty this into a small ramekin or mug (lightly oiled) and smooth over the top. Ingredients 3 Tbsp Semisweet chocolate chips, plus 2 teaspoons for garnish (can use regular or mini sized chips) 1 Tbsp Coconut oil 2 Tbsp Coconut flour (or all purpose flour) 1 Tbsp Whey Protein chocolate flavor 2 Tbsp Water 1/8 Tsp Baking soda 1 Egg Optional garnishes: mint sprigs, coconut whipped. In just 60 seconds, you can have yourself a protein packed, gourmet flavored mug cake! Full of flavor replicating a freshly baked chocolate chip cookie, you can combine quality nutrition, convenience, and great taste, all without breaking the calorie bank.

Each 600g bag of mug cake mix makes ten 1/2 cup serving size mug cakes. Keto Chocolate Chip Mug Cake. By Michelle Svoboda August 16, 2020. 0. Share.

Share on Facebook Share on Twitter Pinterest Email. Jump to Recipe Print Recipe. This keto chocolate chip mug cake is for when that sweetness craving hits, BECAUSE WHEN IT HITS, IT HITS RIGHT? That’s why I love how easy it is and how quick it is. Step 1. Spray mug/bowl with non stick spray.

Step 2. Mix together pancake mix and water. Combine all ingredients in a small bowl and mix until combined. Pour batter into a large greased mug or ramekin. Microwave for 60 to 85 seconds or until the cake has risen and is set in the middle. Remove from the microwave and let cool before eating.

Mix all of the selected ingredients in a large mixing bowl. Pour the cake batter into a large oven-safe mug or large ramequin. You may add 1/2 tsp baking powder for this option. Bake for 20-25 minutes or until desired consistency. You can check the consistency of the cake by inserting a.

Combine all ingredients except chocolate chips into a microwave safe mug. This is a small cake so you can use an 8 oz mug and it should just reach the top when finished cooking. You can also use an oversized mug, but the cake will be lower in the mug. Mix with a small, sturdy whisk until a smooth batter forms and no lumps remain.

Once the ingredients are whisked together, pop the mug in the microwave and heat the cake for about 40 seconds, or until cooked and soft. Since times could vary on the wattage of your microwave, start with 40 seconds and check it; if it’s looking really runny and it hasn’t puffed up, pop it back into the microwave for another 10-15 seconds.

List of related literature:

In chocolate cakes, cocoa powder takes on some of the water-absorbing and structural duties of flour; it’s around 50% carbohydrate, including starch, and 20% nongluten protein.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Without this protein, cakes can be total mush.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

Replacement egg solids with whey protein concentrate and optimization of its levels in cake making.

“Emerging Natural Hydrocolloids: Rheology and Functions” by Seyed M.A. Razavi
from Emerging Natural Hydrocolloids: Rheology and Functions
by Seyed M.A. Razavi
Wiley, 2019

In a large bowl, whisk together the hazelnut meal, sweetener, ¼ cup unflavored egg white protein powder protein powder, baking powder, and salt.

“The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success” by Carolyn Ketchum
from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success
by Carolyn Ketchum
Victory Belt Publishing, 2019

10.4.5 Angel cake Angel cake is one of the best known model foods for testing food protein foaming and gelation simultaneously.

“Proteins in Food Processing” by Rickey Y. Yada
from Proteins in Food Processing
by Rickey Y. Yada
Elsevier Science, 2004

Stir in the almond flour, protein isolate, cocoa powder, and salt by hand.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

They inferred from this that the absorption of fat in the chocolate manufacturing process was not altered by denaturation of whey protein at the milk powder particle surface.

“Industrial Chocolate Manufacture and Use” by Steve T. Beckett
from Industrial Chocolate Manufacture and Use
by Steve T. Beckett
Wiley, 2011

Gloss stability of whey-protein/plasticizer coating formulations for chocolate.

“Innovations in Food Packaging” by Jung H. Han
from Innovations in Food Packaging
by Jung H. Han
Elsevier Science, 2005

Although an excess of protein may harm cake quality, soluble proteins (both from the flour and from other cake ingredients) are still needed for thermal stability of the cake foam structure (Howard et al. 1968).

“Food Engineering Aspects of Baking Sweet Goods” by Servet Gulum Sumnu, Serpil Sahin
from Food Engineering Aspects of Baking Sweet Goods
by Servet Gulum Sumnu, Serpil Sahin
CRC Press, 2008

Sift the flour or the mix of starch and flour, or the mix of flour and cocoa powder, if making a chocolate sponge.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

72 comments

Your email address will not be published. Required fields are marked *

  • Hi Gemma, I just made one but tweaked it a bit:

    Replaced
    peanut butter with 1 tbsp regular butter
    cocoa powder with Milo powder (a kind of malt drink that we love in South East Asia) and removed sugar since the Milo is sweetened.

    And I microwaved it for 2 minutes since mine is an 800 watt oven and the result was superb too! ��

    So, thanks for this easy-to-make mug cake recipe and I can now enjoy it anytime I want!! ����

  • Peanut butter… “high in protein”
    No… there are approximately 6 grams of protein there and a lot of fat…so you’ll get around 180 calories only from that spoon of peanut butter

  • Love your channel. Specially the mug recipes.
    A doubt though, what can be added instead of peanut butter? Or can it be excluded completely?

  • Dear Gemma I made the chocolate protein cake. I made a few changes like I had ladies kisses dough and chocolate from churros waffles recipe.So I added a teaspoon of dough and 2 teaspoon of chocolate sauce. I added a teaspoon of cocoa only.The taste was nice.Thank you.

  • Derekthis is awesome. It is better with no choc chips (any type of sweetnerBAD. artificial anythingBAD) and minus salt (salt BAD) also, use 1 eggbeater (yolk BAD). I usually tweak your recipes to make them a bit healthier. Gotta keep the waist at 30, the BF and under 8 and arms over 17!!!!

  • hello Gemma… thanks a lot for your recipes…I have a question…in some recipes we use yeast, how should I know the yeast quality is good and after some hour my dough become bigger.but if it doesn’t work and the dough size still small..what should I do?? I’m waiting for your answer.. thanks a million for your attention

  • Do we have to divide the batter in 2 mugs or just go with a large mug?
    I’m currently making this it’d be really great if you could reply.

  • Tastes great! This is similar to a pancake batter I make so I decided to make it again subbing the cocoa with oat flour and add chocolate chips. Turned out great, kind of like banana bread.

  • hello Gemma… thanks a lot for your recipes…I have a question…in some recipes we use yeast, how should I know the yeast quality is good and after some hour my dough become bigger.but if it doesn’t work and the dough size still small..what should I do?? I’m waiting for your answer.. thanks a million for your attention

  • I hope people know that they will need to hit the gym after consuming this bad boy. In that one tiny mug there is over 600 calories and 40 grams of fat! It is definitely high protein but you’re already over half of your daily intake of fat and cholesterol. I am sure it is delicious and filling but I feel like sometimes people don’t realize that a food that is small in size can still be very heavy for you.

  • hi me and my sister tried out one of your mug cakes and it came out perfect. but this mug cake did you put any baking powder in it?

  • Today I made an adaptation of the last cake, with plant protein powder. I was craving mug cake sooo much, but everyone seems to complicate the recipe. Thank you for these simple recipes. What is the name of the background music??

  • Hi Gemma just baked the mug cake and it was awesome!!!!
    Though it took more than 4 minutes to bake on a 1150w microwave.
    Did I do it wrong?

  • FINALLY!!! MONTHS AGO SHE SAID SHES GONNA LOOK INTO BODYBUILDING DESSERTS AND THERE IT IS!!!!! WOWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW

  • Thank you, Gemma for yet another wonderful recipe. I am recovering from major surgery and not very hungry. I’m going to make this for my main meal. I love that most of your recipes are so effortless. You definitely make baking such a joy for me!
    I love all your videos and enjoy the wonderful places that you have visited and have been inspired by. It’s a real treat that you share these with your subscribers/ You Tube Bold Baker’s “in training! ” Lol.

  • I went to Ireland couple of you ear ago and ever since I came back I have been wanting to find fish n chips but they don’t taste like the Irish. I saw you had some fish chips on your trip, so could you please share a delicious recipe? Thanks

  • A Mexican Xango.  Quite a challenge as its a cream cheese filled, fried enchilada topped with cinnamon and sugar.  Love the post!  I need something like this.

  • Derekthis is awesome. It is better with no choc chips (any type of sweetnerBAD. artificial anythingBAD) and minus salt (salt BAD) also, use 1 eggbeater (yolk BAD). I usually tweak your recipes to make them a bit healthier. Gotta keep the waist at 30, the BF and under 8 and arms over 17!!!!

  • Derek could u tell me any substitute I could use for the different flours? We don’t carry anything but plain old flour here. Just asking my new friend! ☺

  • Just tried this without the banana and apple sauce and it’s still fluffy and fudge like, it’s delicious I recommend trying this recipe!

  • you dont need the apple sauce its moist enough if u put more almond milk it will still be soft and moist and fluffy because the egg yolks is oily

  • Hey Dereck! great channel, thanks! I tried making this recipe a couple of times as I really want to get it down but can’t get it right. I followed everything to the point with the exception of the chocolate chips. It ends up very moist and crumbly. I believe is the protein crumbling when put in the microwave. I’ve also tried different brands of whey but don’t seem to get it right. any advice? Thanks in advance!

  • Derek I adore your recipes, and dog.I just had my delivery of cake batter whey protein powder as,well as powdered peanut butter, your frozen peanut butter cups are my favorite recipe, I don’t have the silicon holders saved that for my upper body��. I find spraying cupcakes holders work almost as well! Now my calories for them will be even lower. I had one issue with this recipe, it was a bit to soft. I will have to follow the ingredients perfectly next time. Thanks!

  • I just microwaved soy milk with my protein powder and it fluffed up like this! thats how i found this channel! lol cool stuff man! I’ve subscribed!is it the protein powder that makes it fluffed up? also fav dessert is creme brulee

  • I tried it tonight after gym and it was the most delicious thing ever! It really feels like cheating. I don’t have a mug, so I used a silicon cake mold instead. It cooked perfectly in a low power microwave extending the last cooking period to 2:30 minutes. Man, you’re a genious! Greets from Japan!

  • @The Protein Chef, I hope the mug is still available.
    I had my best dessert at my home. My mom made sort of Mixed fruit pudding.
    Yeah. Those was loaded with sugar. But it damn good

  • Bread pudding with vanilla ice cream drizzle. It was at an Italian restaurant for Valentines day last year. Nothing has been able to compare since.

  • Hi Gemma, I went to your website for the banana protein mug cake, it says to add 3 Tbs of cocoa powder, is that actually correct? I added only 3 tsp and it was bitter, is it really supposed to be that amount?

  • I have to eat gluten free.  So BJ’S brewhouse gluten free pazookie is by far the best gluten free dessert from a restaurant.  
    BJ’s rocks Gluten FREE

  • Cheesecake served with strawberries and strawberry sorbet at The Rockefeller Center Sea Grill in New York. I don’t know if anything will ever beat that.

  • this is the shyyyyyttt love how mug cake save me from my cravings taste just like chocolate cake it fits my macros every late night big shoutout! @The Protein Chef 

  • hey do u have any substitute for apple sauce? i can’t find it in my country, i tried making the cake without the apple sauce and it came out like a hockey puck

  • Best dessert. By far protein cheesecake. I took a recipe that was made to feed 8, played with it and now have recipe for one. If I made the recipe for 8 it wouldn’t last the day. Better to be safe and make it for one!

  • This small steak joint in yuma Arizona called spankys chop house has the best desert he called it a cookie Munster it was a cookie brownie sorta thing with chocolate chips and cinnamon that he fresh baked there with 2 scoops of ice cream on top it was for sure my favorite dessert of all time

  • Microwaves are MAGICIANS in the appliance world!! 

    Whatever you do do NOT put a whole hard boiled egg into a mug and warm it in the microwave LOL! 

  • Best dessert I ever had was the Reese’s peanut butter cup cheesecake from the CheeseCake Factory.  I just found your channel and can’t wait to try some of your recipes.  If I never ate chicken and rice again I would die a happy man.  Thanks for the channel and keep the new videos coming.

  • Best dessert that comes to mind is the OREO Dream Extreme cheesecake at the Cheesecake Factory! Love the channel and food, keep up all the good work.

  • Bread pudding with vanilla ice cream drizzle. It was at an Italian restaurant for Valentines day last year. Nothing has been able to compare since.

  • Best desert ever: homemade peanut butter Vanilla Oatss ice cream., basicly just overnight oats but i let it freeze a bit had like a ice cream texture to it. Ingredients: 100ml fat free milk, 150 gram vanilla flavoured fat free yogurt, 50 grams melted peanut butter mix al the liguid ingredient, ad 120 gram rolled oats and 1 to 1 & 1/2 scoop vanilla whey protein mix and let it sit overnight (or for 30 min in the freezer like i did) and enjoy! was really amazing

  • Hey Derek,

    First, I want to say that your channel is awesome! Thanks for taking the time to make these videos to help everyone make these great protein packed recipes. It’s a lot more interesting than just oats and protein powder all the time haha.

    I do have just one question though. When you list the grams for protein powder and the # of scoops in your recipes, is the # of grams a weight, or the # of grams of protein? I ask because the actual weight of a scoop of protein powder varies by brand (I use MuscleTech and it’s 40g per scoop of 26 actual grams of protein.)

  • Moe’s Irish Pub,

    “MO’S” COOKIE 
    A hot and gooey jumbo Chocolate Chip Cookie straight out of the oven and topped with vanilla ice cream

  • I think the best desert I’ve ever had is pista burfi (kinda like a milk fudge) from a local pakistani bakery near my house. So goodXD

  • @The Protein Chef, I hope the mug is still available.
    I had my best dessert at my home. My mom made sort of Mixed fruit pudding.
    Yeah. Those was loaded with sugar. But it damn good

  • This looks so good!! Good amount of protein as well.
     
    The best dessert I’ve ever had is the caramel nut crunch pie from Houlihan’s!

  • My favorite is dump cake… Crushed pineapples, cherry pie filling, yellow cake mix spread on top and pads of butter all over the top and bake

  • Omg… that’s the recipe I was looking for
    thank you! ����❤️
    The internet is full of high caloric brownies or brownies with protein powder…

  • Hi Gemma, I went to your website for the banana protein mug cake, it says to add 3 Tbs of cocoa powder, is that actually correct? I added only 3 tsp and it was bitter, is it really supposed to be that amount?

  • This video is a train wreck! You seem like your on speed. No protein and you stick the spoon you just ate off of in the peanut butter. No nutritional information? Wow keep your day job.

  • As my pantry suffers from the lockdown for the Chocolate Chip I replaced the maple sirup by some honey and the vanilla extract by some cinnamon. I used unsweetened almond milk, was perfect, thanks for sharing those 3 mugs cakes.

  • You are the best Gemma.. thank you thank you soooo much for the egg substitutes chart. Coming from you I know it’s all tried and tested �� I love your recipes.. looking at the title makes me feel ooohhh that’s difficult but you make everything so easy to understand and your explanation is so eloquent that it seems less overwhelming ��.. lots of love ��

  • the only protein powder i have is the vanilla one by whey protein, could i use that instead as im not vegan or would the recipe not work. i have no money to buy any new protein powders aha xx

  • This is the best video ever… Love that you included all the macros/cals and ingredients clearly listed for all. You’re too good gorgeous, love your work:D <3

  • Loved these Leila!! Always looking for easy quick to make desserts after dinner so I’ll definitely be trying one of these tonight ��

  • Thank you thank you thank you!!! I’m checking my kitchen cabinets now to see if I can make this tonight!!! Yummy! You are THE BEST!!!

  • Hi Gemma, I just made one but tweaked it a bit:

    Replaced
    peanut butter with 1 tbsp regular butter
    cocoa powder with Milo powder (a kind of malt drink that we love in South East Asia) and removed sugar since the Milo is sweetened.

    And I microwaved it for 2 minutes since mine is an 800 watt oven and the result was superb too! ��

    So, thanks for this easy-to-make mug cake recipe and I can now enjoy it anytime I want!! ����

  • Peanut butter… “high in protein”
    No… there are approximately 6 grams of protein there and a lot of fat…so you’ll get around 180 calories only from that spoon of peanut butter

  • Love your channel. Specially the mug recipes.
    A doubt though, what can be added instead of peanut butter? Or can it be excluded completely?

  • Dear Gemma I made the chocolate protein cake. I made a few changes like I had ladies kisses dough and chocolate from churros waffles recipe.So I added a teaspoon of dough and 2 teaspoon of chocolate sauce. I added a teaspoon of cocoa only.The taste was nice.Thank you.

  • Hey Derek,

    First, I want to say that your channel is awesome! Thanks for taking the time to make these videos to help everyone make these great protein packed recipes. It’s a lot more interesting than just oats and protein powder all the time haha.

    I do have just one question though. When you list the grams for protein powder and the # of scoops in your recipes, is the # of grams a weight, or the # of grams of protein? I ask because the actual weight of a scoop of protein powder varies by brand (I use MuscleTech and it’s 40g per scoop of 26 actual grams of protein.)

  • Just made this and it turned out great! It’s nice to find a low added sugar and high protein vegetarian breakfast! I️ have some leftover batter, does anyone know how long it will keep for when covered? Honestly I’m just hoping to make this again for dessert!

  • Do we have to divide the batter in 2 mugs or just go with a large mug?
    I’m currently making this it’d be really great if you could reply.

  • Tastes great! This is similar to a pancake batter I make so I decided to make it again subbing the cocoa with oat flour and add chocolate chips. Turned out great, kind of like banana bread.

  • Hi guys! Here is another incredible Mug Cookie recipe that does NOT require Peanut Butter, check it out!!! ������
    https://youtu.be/G9feY4a3dOU

    Thank you so much for all the lovely comments and support!
    Have a wonderful day/night! ❤️

  • I went to Ireland couple of you ear ago and ever since I came back I have been wanting to find fish n chips but they don’t taste like the Irish. I saw you had some fish chips on your trip, so could you please share a delicious recipe? Thanks

  • hi me and my sister tried out one of your mug cakes and it came out perfect. but this mug cake did you put any baking powder in it?

  • You are the best Gemma.. thank you thank you soooo much for the egg substitutes chart. Coming from you I know it’s all tried and tested �� I love your recipes.. looking at the title makes me feel ooohhh that’s difficult but you make everything so easy to understand and your explanation is so eloquent that it seems less overwhelming ��.. lots of love ��

  • Hi Gemma just baked the mug cake and it was awesome!!!!
    Though it took more than 4 minutes to bake on a 1150w microwave.
    Did I do it wrong?

  • FINALLY!!! MONTHS AGO SHE SAID SHES GONNA LOOK INTO BODYBUILDING DESSERTS AND THERE IT IS!!!!! WOWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW

  • Just made this today for the first time. I followed the directions except I used regular milk instead of coconut milk. It came out really moist. Any suggestions on how to have it come out dry like in the video?

  • I hope people know that they will need to hit the gym after consuming this bad boy. In that one tiny mug there is over 600 calories and 40 grams of fat! It is definitely high protein but you’re already over half of your daily intake of fat and cholesterol. I am sure it is delicious and filling but I feel like sometimes people don’t realize that a food that is small in size can still be very heavy for you.

  • Omg… that’s the recipe I was looking for
    thank you! ����❤️
    The internet is full of high caloric brownies or brownies with protein powder…

  • I just tried it but…. don’t recommend. It cooked halfway at high power in my microwave. I left it in for 2 more minutes and it stayed the same, like a warm thick dough. I’ve done mugcakes before and they’ve turned out fine, so this probably was because the recipe lacks egg. I love raw cookie dough and choco chips but this one didn’t even taste good so I had to throw it away.
    I leave you this recipe that has worked for me before:
    https://www.youtube.com/watch?v=RJyGlWsswW0