Protein Packed Chocolate Mug Cake

 

God, I am sure you’ve noticed I’ve got a kinda sweet tooth, haven’t you?

 

Especially about all things chocolate. But you know, if I had to choose one addiction from all the ones I’ve been through, I am quite happy to end up with this one and I am not going to do anything to fight it ;)

 

The only condition is that it has to be low GI and low in sugar, because sugar addiction, on the opposite is not an addiction I would welcome back into my life, if you know what I mean!

 

So here it is: the perfect gooey chocolate mug cake, packed with protein and very low in sugar. Perfect for breakfast or for a little afternoon snack to share with your friends or family.

 

It literally takes 5 minutes to make from start to finish, so you don’t have any excuse to go for the sugar and trans-fat loaded packaged option if you don’t want to anymore ;-)

 

No excuses my friend!

 

Do you like healthy chocolate recipes like this one?

 

If yes, you’ll LOVE my Raw Chocolate Recipe eBook. Check it out here!

 

 

Protein Packed Chocolate Mug Cake

 

 

What you need (serves 1 mug, or 3-4 espresso cups)

 

2 eggs

1 tablespoon desiccated coco (or any gluten-free flour you like)

1 tablespoon maca

About 7 drops liquid setvia (or 1 teaspoon xylitol)

1 heaping tablespoon hemp powder (optional)

1 tablespoon cacao powder

1 pinch cinnamon

1 pinch sea salt

1/2 cup of milk (I use almond milk)

 

Toppings

Cacao powder, cacao nibs and raw buckwheat groats

 

 

What you do

 

1. Blend everything in your high speed blender until smooth and well combined

2. Pour the mixture in a big mug or in a few smaller cups. Here I’ve used small espresso cups and it was perfect as a snack.

3. Microwave for about 1 minute 30 – no more. (Yes, I know I am not a huge fan of microwaving the food as I think it destroys most of the nutrients but I have to admit that for this recipe, it’s very convenient). If you prefer you can also just put the cups / mugs into your oven and bake for about 15 minutes at 150 C degrees (20 minutes if your over hasn’t been preheated).

 

This is best when the result is firm on the sides but still molten on the inside. If it’s too cooked, it’s going to be too hard – like an overcooked omelette – and it’s not as fun to eat ;)

 

4. Garnish with your favorite toppings. Here I’ve got some cacao dust, cacao nibs and raw buckwheat groats for the crunch.

I also love sticking a square of dark chocolate into it when it’s still very hot, so it just melts and feels like a real treat! Delicious :P

 

 

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