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Low Carb High Protein Chocolate Orange Mug Cake

 

 

 

 

Check out our latest recipe from the Protein Chef, this quick and easy recipe for NWC Chocolate Orange Protein Mug Cake, a favourite here at HQ NWC.

 

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Low Carb High Protein Chocolate Orange Mug Cake

Ingredients

30g NWC Whey Chocolate Orange

1 medium egg

½ teaspoon baking powder

2 dessertspoons of milk (any kind I used almond)

1 teaspoon (or more!) nut butter

Method

Mix the whey protein in a little bowl with the baking powder.

Then mix in the egg and milk (if you use a large egg you might not need the milk)

Add the nut butter to the bottom of a small cup (use a shallow one not a tall one)

Spoon the sticky protein mixture on top of the nut butter & cover with cling film or a little sandwich bag.

Microwave for 35 seconds exactly (you might need to tweak the microwave time depending on the strength of it. Mines very powerful so if you have an older one try a few seconds more) Turn it out upside down onto a plate and eat straight away while it’s still hot/warm as it won’t keep.

I topped mine with extra peanut butter, Wheyhey ice cream and Walden Farms sugar free sauce.

If you like the look of these ideas, why not check out more of Protein Chef’s recipes by following the links below

www.proteinchef.co.uk

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