This pumpkin protein chocolate mug cake is sure to become a fast-favorite throughout the fall and winter season. Not only is it deliciously tasty, but it’s also a great way to get some good quality protein in without having to resort to grilled chicken or yet another protein bar. Although protein bars may be your go-to protein option when you’re on the go, if you’re finding yourself chowing down on them at the end of the night when you’re at home, you might want to think about switching things up to something with some more natural ingredients.
With the seasons changing and fall flavors appearing everywhere, I knew I wanted something with a pumpkin influence. So I played around with a couple of recipes and ultimately landed on this as the perfect combination of ingredients for both texture and flavor. Enjoying a warm mug of spongey cake at the end of the day or after lunch feels like such a treat. It’s hard to believe that this is healthy dessert!
What to look for in Protein Bars
Sadly not all protein bars are created equally. Would you mix your protein powder with a diet soda? No I didn’t think so! Well with some of the sweeteners found in protein bars these days, that’s effectively what you’re doing. A lot of protein bars contain additives like sweeteners (e.g. sucralose), sugar alcohols (Maltitol, erythritol & xylitol), synthetic fibers (e.g. soluble corn fiber or chicory root), unstable vegetable oils or fillers (canola, safflower, corn) and poor quality protein. If you haven’t already, check out our article for some of our preferred sources of protein for travel.
In any case, I noticed that I’d been allowing more and more protein bars to creep into my diet lately. Given that I’m currently pregnant, I’m even more invested into what I’m putting into my body than usual. I don’t have any excuses as to why I was allowing it to happen (I work from home so time to prepare food really isn’t an issue), other than the fact that they just taste good, they’re convenient & I found myself starting to crave them over time. I also noticed that they really weren’t doing a great job at satiating my hunger. So I started looking for some alternative options to get some good quality protein in without all the yucky extras that I knew my baby wouldn’t thank me for.
Recipe Substitutions
If you’re not a big chocolate fan – don’t worry I get it, I used to be that way too! – but you still want t sweet fix, then you can easily switch out the chocolate flavored protein powder for something else. I think that SFH’s churro flavored protein would go SO well with the pumpkin flavors, I’m definitely going to have to try that next! You can also make this completely vegan if you switch out the egg whites for more almond milk and use a plant-based protein powder.
Pumpkin Protein Chocolate Mug Cake
- 1/2 tsp baking powder
- 1 tbsp coconut flour
- 1 tbsp bakeable sweetener you can omit if using sweetend protein powder
- 5 g dark cocoa powder
- 1/4 cup egg whites
- 2 tbsp unsweetened almond milk or milk of choice
- 1 tbsp pumpkin puree not pumpkin pie filling
- 1 scoop protein powder 32g, chocolate, vanilla or your chioce
- 1/2 tbsp chocolate chips optional
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Add all ingredients in a wide mug or ramekin and mix well until you have a semi-thick consistency (you don’t want it to think, so add the almond milk last and slowly)
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Microwave for 1 minute – you might want to test your microwave settings the first time and do this in 30 second increments so as to avoid any overflow!
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Enjoy as is or with a drizzle of peanut butter or even some cooling whipped coconut cream 😋
You can use a plant-based protein powder to also make this vegan. If your protein powder contains sweetener you may decide not to add more sweetener.
Serving: 1mugCalories: 244kcalCarbohydrates: 15gProtein: 34gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 525mgPotassium: 212mgFiber: 5gSugar: 6g
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Source link: https://www.ownyoureating.com/blog/pumpkin-protein-chocolate-mug-cake/ by Roz Ackerman at www.ownyoureating.com