Mexican Chocolate Casein Mug Cake

Mexican Chocolate Casein Mug Cake

My new favorite casein mug cake! Thanks to Brittany Eats Clean.

Ingredients:

  • 1 Scoop Casein Protein Powder (I used Dymatize Elite Cinnamon Bun flavor)**
  • 1 Tblsp Coconut Flour
  • 1 Tblsp Unsweetened Cocoa
  • 1/2 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1 Egg White
  • 1/4 Cup Unsweetened Almond Vanilla Milk (could sub in water or other desired milk)

Directions:

  • Mix all ingredients together.
  • Pour into nonstick sprayed coffee mug.
  • Place paper towel over mug and microwave for about 1 1/2 – 2 minutes.
  • Flip cake onto plate and top with desired toppings (I topped mine with 2 tablespoons of chocolate PB2 mixed with 1 tablespoon of water and 1/2 tablespoon unsweetened carob chips).

**You can use any brand/flavor casein you like!

Macros for cake without topping:

  • Cals: 200
  • Protein: 30g
  • Carbs: 14g
  • Fat: 4g
  • Fiber: 5g