Gluten-Free Chocolate Peanut Butter Protein Mug Cake
Gluten-Free Chocolate Peanut Butter Protein Mug Cake
When you’re in the mood for a little something sweet but it’s not cheat day, you may want to give this mug cake a try. It was submitted by our local Instagram friend Meaghan Penrod of LowKeyGlutenFree, who was diagnosed with celiac disease 5 years ago. Thanks Meaghan!
Ingredients:
- 1 scoop of chocolate Shakeology or 1.5 scoops of your favorite gluten-free chocolate protein powder
- 1 egg or 1 egg white
- 3 tablespoons almond milk (or your milk of choice)
- 1 tsp coconut oil, melted (or canola oil)
- 1/4 tsp vanilla extract
- 1 tbs chocolate chips (optional) Tip: Nestle chocolate chips are GF, Enjoy Life chocolate chips are vegan
- 1 tsp peanut butter (or nut/seed butter of your choice) for topping (optional)
Instructions:
- If using coconut oil, place tsp into a microwave safe bowl and microwave until liquid.
- Add in protein powder, egg, milk, and vanilla. If you’re using canola oil, you’d add it in at this point.
- Mix very well, until smooth and fully combined.
- Sprinkle chocolate chips on top (optional)
- Microwave for 90 seconds.
- Top with peanut butter (optional) and enjoy!
Follow Meaghan on IG at @lowkeyglutenfree
and check out her website for more recipes at www.lowkeyglutenfree.com!
