Ingredients:

  • 30g chocolate whey protein powder
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp monkfruit sweetener
  • 0.5 tsp baking powder
  • 1 pinch sea salt
  • 1.33 tbsp creamy natural peanut butter
  • 4 tbsp unsweetened almond milk
  • 1 tbsp liquid egg whites

Instructions:

  1. In a 12 oz microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, monkfruit sweetener, baking powder, and salt until all cocoa clumps are dissolved.
  2. Add 3-4 tablespoons of almond milk, 1 tablespoon of peanut butter, and the liquid egg whites. Whisk vigorously until a smooth, thick, and pourable batter forms.
  3. Drop the remaining 1 teaspoon of peanut butter directly into the center of the batter. Gently push it down with a spoon so it is submerged but not stirred in.
  4. Microwave on high for 45-60 seconds. Stop the timer when the edges are set but the center still looks slightly glossy.
  5. Allow the cake to rest in the mug for 60 seconds to let the residual heat finish the cooking process before serving.