High-Protein Chocolate Berry Mug Cake
Method
In a microwave-safe bowl or ramekin, whisk together the protein powder, baking powder, cornstarch, and cocoa powder.
Add the egg and almond soy milk, whisking until the batter is completely smooth.
Microwave on high power for 2 minutes, or until the cake is fully set. Let it cool for 1–2 minutes.
Spoon the high-protein coconut quark (or the Greek yogurt mixture) evenly over the top of the cake.
Decorate with fresh berries and, if desired, a few slices of banana.
Serve immediately for the best texture, or chill for 15–20 minutes for a firmer, dessert-like consistency.
Enjoy as a quick, protein-packed breakfast or post-workout treat.
The texture of protein powders varies by brand. If your batter seems too thick, add 1–2 tablespoons of extra milk before microwaving. For an even richer chocolate flavor, finish with a light dusting of cocoa powder over the yogurt topping.
Nutrition Facts
Per serving
