Description
Dense and fudgy chocolate brownie protein mug cake topped with ice cream, peanut butter, and dark chocolate sauce to make the perfect protein packed sundae.
Scale
Ingredients
Fudge Brownie Mugcake
- 1 scoop (33g) casein protein powder*
- 1/4 cup (30g) whole wheat flour
- 1 tbsp. (5g) cocoa powder
- 1/2 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 1 whole egg
- 1/4 cup (62g) canned pumpkin puree (mashed banana, applesauce, or Greek yogurt)
- 1/2 cup milk (any milk is fine)
Toppings
- 1 tbsp. (16g) peanut butter
- 1 tbsp. dark chocolate sauce (cocoa powder mixed with maple syrup)
- 1/4 cup (32g) Mud Pie ice cream (or other ice cream of choice)
Instructions
- Mix flour, protein powder, cocoa powder, stevia, and baking powder in a bowl. In a separate bowl, whisk together egg pumpkin, and milk. Combine wet and dry ingredients. Gently fold together until a thick batter forms.
- Spray a large mug with cooking spray. Cook for 1:30 then 30 second intervals until done. I cooked mine for 3 minutes. If using whey protein, cooking time will be less.
- Top cake with ice cream, peanut butter, and dark chocolate sauce. Enjoy!
Notes
*Whey protein can be used instead of casein. Use 2-4 tbsp. of milk instead of 1/2 cup if using whey protein powder. It absorbs a lot less liquid than casein protein powder.
Nutrition
- Serving Size: 1 mugcake
- Calories: 350
- Sugar: 3
- Fat: 9
- Carbohydrates: 32
- Fiber: 8
- Protein: 39