Pumpkin Pecan Chocolate Chip Protein Mug Cake

Pumpkin Pecan Chocolate Chip Protein Mug Cake

Wow, that name is a mouthful, but a delicious mouthful at that. 

We are getting in the mood for fall recipes, so stay tuned for even more that you don't want to miss. But first, check out this recipe below!

pumpkin pecan chocolate chip protein mug cake

1 scoop (34g) ONE Protein, vanilla ice cream flavor
2 tbsp (15g) all purpose flour
1/2 cup (120g) pumpkin puree
3 tbsp (46g) liquid egg whites
1/4 cup unsweetened almond milk
1/2 tsp. baking powder
pinch salt
1 tbsp (15g) chocolate chips (+ more for topping)
1 tbsp pecan butter (for topping)
chopped pecans (for topping)

*Protein must be a whey + casein blend like our ONE Protein. Whey protein will dry out and not make a moist cake.

1. Spray a large mug or small glass dish with nonstick spray. Add all ingredients (except for chocolate chips) and stir until a smooth batter forms. Add chocolate chips and fold into batter.
2. Microwave on high for 60-90 seconds, depending on your microwave, but checking after each 30 second interval. I like to leave mine a little undercooked so it is nice and gooey.
3. Top pecan butter, more chocolate chi
ps and chopped pecans. Enjoy!

🍽Yield: 1 protein cake

🔥Nutrition (cake w/o chocolate on top): 340 calories, 35 protein, 35 carbs, 5 fat

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