I’m a 3pm snack kind of girl.
Usually for something sweet–but my tastebuds are used to a healthy sort of sweet.
As much as I love a donut, cookie, or brownie now and again, this wouldn’t be so healthy for an everyday kind of snack.
But this moist (23% of you cringed; sorry), rich-tasting, fudgey dessert is healthy enough for breakfast, in case you wake up with a sweet tooth like I usually do.
Now, I am not keto, gluten-free, paleo, any of that jazz. From my own experiences, I’ve learned not to label myself. But I’ve ALSO learned that some people genuinely thrive on some of these methods of eating. I am severely allergic to dairy, while many people are celiac. Being in ketosis can work wonders for people with diabetes.
I personally believe strongly that one should never restrict a food group unless they have a direct, health-related reason to, such as an allergy or diabetes. I don’t believe that “wanting to lose weight” is one of those reasons, as there is significant research that suggests that restriction and obesity go hand in hand (check out this fantastic article). However, if you are craving a healthier chocolate treat, looking to increase your protein intake, or just want to try a delicious new recipe, this versatile chocolate mug cake is for you!
Chocolate Protein Pancakes, Waffles, or Mug Cake
1 scoop chocolate protein powder of choice (I used Vega One)
1.5 tbsp unsweetened cacao powder
3 packets of stevia, or other sweetener of choice
1/4 tsp baking powder
1/3 cup unsweetened vanilla almond milk, plus more as needed
1 Tbsp runny almond butter, or other nut butter (or sub coconut oil or butter)
1 Tbsp cream cheese (I used dairy-free; optional, but delicious)
1 egg, beaten
1 Tbsp cocoa powder
2 Tbsp peanut butter, or other nut butter
Enough water for desired consistency
Optional Add-Ins or -Ons:
Chocolate chips, more nut butters, nuts, sliced fruit, mashed banana, cinnamon instead of cocoa, caramel instead of cocoa… get creative!
1. In a microwave-safe bowl, combine the protein powder, cacao, stevia, baking powder, and salt.
2. In a separate bowl, mix the almond milk, almond butter, cream cheese, and egg until combined.
3. Add the wet ingredients to the dry, and mix until combined.
4. Microwave until cooked through, 2.5-3 minutes, depending on microwave’s wattage. Alternatively, cook in a waffle maker, or stovetop for pancakes.
5. To make the topping, combine cocoa, peanut butter, and water with a fork until thick and smooth. “Ice” your mug cake with a thicker icing, or use more water for a syrupy consistency for pancakes or waffles.
6. Serve immediately, with any other desired toppings or add-ons!
If you try this recipe out, be sure to tag me on Instagram @cassandraafulford! I can’t wait to see your creations :).