If you follow me on Instagram then you know my love for mug cakes is real. For the past year I’ve been eating one weekly, going through phases where I eat them daily. I don’t always use the same ingredient combination. Sometimes I like to add protein powder or collagen. Sometimes I make a vanilla, rather than chocolate version. But THIS recipe is one of my favorites.
This Paleo friendly mug cake is moist, holds together perfectly and actually tastes like cake. And it takes no more than 5 minutes to make…which is a huge plus when you’re pushed for time or just want some chocolate asap 😉
I typically eat mug cakes for breakfast, as I’m not much of a savory breakfast person, but this gluten free mug cake would also make a great dessert or snack. It is low calorie so making it into a full meal requires toppings like nut butter, yogurt, cream cheese, fruit, granola… But stand-alone it is a delicious snack that can curb any sweet tooth and you can eat the entire thing without over-doing it on the sugar.
This mug cake packs about 10 grams of protein and only 1 gram of sugar if using sweetener like monk fruit. My favorite way to top my mug cakes are with nut/seed butter and frozen blueberries. This particular mug cake has tahini, strawberries, pumpkin seeds, goji berries, and bee pollen.