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My Chocolate Brownie Protein Mug Cake [High Protein, Low Sugar]

Tomorrow is Valentines Day which usually means a ton of sugary, chocolate-y treats.🍫🍫

If you're working toward a weight loss or wellness goal, your Valentines Day treat can taste amazing AND help you feel amazing, too. No sugar hangovers, here!

Today, I'm sharing my high protein Chocolate Brownie Mug Cake. This mug cake has zero grams of added sugar and is packed with 26 grams of complete protein! You can whip this up as a dessert or make it as your Valentine's Day break-fast. However, if opting for this as a break-fast, I recommend adding 1-2 Tbsp. of peanut or almond butter to the topping to ensure you get enough high quality fats to help keep you satiated throughout the day.

This recipe gets its sweet, chocolate-y flavor from my zero sugar Chocolate Protein Powder. My Pasture-Raised Chocolate Protein Powder is naturally lightly sweetened with 100% monk fruit extract, so you can enjoy a little sweet treat without the blood sugar roller coaster.

This chocolate-y high protein brownie is surprisingly sweet on it's own, but if you want to add a little extra somethin' somethin', you can melt a tablespoon of dark chocolate (or zero sugar stevia sweetened dark chocolate!) to ramp up the celebrations even further.

Whether you're whipping this up for your friends, significant other, kids or even yourself, this chocolate-y treat is sure to be a hit.❤️

Scroll down for my Chocolate Brownie Mug Cake recipe!

Psssst - need some zero sugar protein powder for this recipe? Checkout my pasture-raised, zero sugar protein powder HERE.

pumpkin mug cake healthy high protein

Chocolate Brownie Protein Mug Cake

Serves 1

Base Ingredients:

  • 2 scoops Autumn's Chocolate Protein Powder

  • 2 Tbsp. almond or coconut flour

  • 1 tsp. unsweetened cocoa powder

  • 1 egg or 1 chia egg*

  • 1/2 ripe banana, mashed

  • 1/2 tsp. vanilla extract

  • 1/4 tsp. baking powder

  • coconut oil/ghee/butter for greasing the mug


  • optional: 1 Tbsp. melted dark chocolate chips (or stevia sweetened chocolate chips to keep it zero added sugar) for a chocolate drizzle topping

  1. Grease the inside of your microwave-safe mug with a little butter, coconut oil or ghee (to prevent sticking).

  2. Combine all base ingredients in a small bowl or directly in your oven/microwave safe mug. If using a bowl, transfer the mixed ingredients to your mug.

  3. Microwave for 1 minute. Use a toothpick or a knife to check that the mug cake is cooked all the way through (it should come out clean). If not, cook for another 20 seconds, or until done.

  4. Remove and allow to cool for 5 minutes.

  5. Optional to top with drizzled chocolate.

*To make a chia egg, combine 1 tbsp. chia seeds (or flax seeds) with 3 Tbsp. warm water. Allow for this to sit at least 1 minute before using in the recipe.

Note: If using an oven, preheat oven to 350°F and bake in about a 3.5 inch ramekin (to ensure it's oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes before adding the toppings.

Head over HERE to grab Autumn's Protein Powder today!!

pumpkin mug cake healthy high protein

pumpkin mug cake healthy high protein

pumpkin mug cake healthy high protein

❤️ Autumn

Autumn Elle Nutrition

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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2 Kommentare

Anything I can sub for the banana ingredient, as it raises my blood sugar.

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Antwort an

pumpkin puree is a good swap!

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