This healthy low carb hot chocolate mug cake is the ultimate hot beverage in cake form ready in just one minute! It’s moist and fluffy on the inside, yet tender on the outside- Perfect with any whipped topping! This protein packed recipe is naturally gluten free, vegan, paleo, sugar free and dairy free!
“Coffee is the grossest thing ever”.
Good think my sister isn’t a blogger.
If you are anything like me, coffee has taken second place to water and even before food. If forced to pick between coffee and a sandwich, I think I’d easily chose the former- Purely for the sanity of those around me.
Actually, I take that back. I could say the same about food, so I’d best be greedy and choose both.
is made up of faults has many faults, but not enjoying coffee is one of her main ones. Not only does this prove my personal theory that she’s adopted, it just doesn’t make sense! Even my mother, who comes from a country in which tea is a staple, enjoys her cup of joe every single day.
My sister is, however, a self-proclaimed hot chocolate connoisseur.
So it brings me to today’s recipe….how does HOT CHOCOLATE cake differ from a standard chocolate cake? Initially, I thought it would be merely adding foam and perhaps some marshmallows. However, I was wrong, and as such, asked the
Queen expert herself.
“Hot chocolate isn’t just hot chocolate. It’s not like dark chocolate like, from a bar. It’s also not like milk chocolate, like, from a bar. It’s like a mix of vanilla and dark chocolate, and still chocolate like, but not too chocolate like. You can make it really sweet by adding sugar or marshmallows or keeping it chocolate like. It’s like chocolate which is warm and mellow. Not like a milkshake, but like a warm milkshake, but not milkshake milkshake because that’s kind of whipped, isn’t it? Hey, remember Kelis’ song, Milkshake?”
If anyone can accurately decipher that, I will shake my pom poms and cheer.
I told you, she’s adopted.
As the above answer from my sister indicates, I was back to square one.
From my personal (and sensical) experience, hot chocolate can actually come in various forms. I’ve enjoyed both ends of the spectrum- From the Spanish hot chocolate (condensed milk and cocoa- That was a pure sugar rush) to one at a popular chocolate cafe, which was pretty much 99% cocoa and a splash of milk. In my eyes, a classic hot chocolate is one which isn’t too heavy on the chocolate flavor, but not light enough to be white chocolate. It’s sweet, mellow and warms you up. It’s also enhanced by whipped cream, marshmallows and, if we are being fancy, a drizzle of chocolate sauce.
Because I am a coffee snob through and through, I will continue to drink my coffees. However, I am not one to say no to cake so it needed to be enjoyed in another form- Preferably one which paired well with coffee.
What goes best with coffee? Cake. What if we want hot chocolate AND coffee? Well, the hot chocolate becomes morphed into the cake. What if we want another cake after it? Well, let’s make the hot chocolate cake healthy. What if we want two? Well, let’s make it really healthy. What if we want two cakes, want to be healthy AND want to eat it every day? Let’s cover that too. What if we want to eat it, say, after a workout? Let’s make it a low carb hot chocolate cake. What if we want it, like, now?
WELL LET’S MAKE IT READY IN ONE MINUTE.
Oh geebuz, that above paragraph made me sound like Niki. Oh well…Let’s jump into the recipe!
This healthy low carb hot chocolate mug cake has all the best bits of a classic hot chocolate, except in cake form! Not only that, it’s really in less than a minute and packs a punch of protein! It’s moist and gooey in the center, and tender on the outside- Perfect to top with whipped coconut cream and add a drizzle of healthy chocolate sauce. It’s also able to be made in an oven, for those without a microwave! Unlike traditional chocolate based cakes, this mug cake contains no butter, oil, flour, grains or sugar, but tastes delicious, thanks to a few cheeky ingredients and tricks!
To achieve the ‘hot chocolate’ flavor, we’ll be using a mix of both vanilla protein powder and chocolate protein powder. No worries if you only have an unflavored or vanilla one on hand- Adding a tablespoon of cocoa powder can easily rectify that. As always, I recommend this brown rice protein powder, this casein protein powder, and this paleo protein powder. Next, we’ll keep it low carb, by using high fiber grain free flour, coconut flour! Depending on whether or not your protein powder is sweetened, you may want to add a dash more- This granulated zero calorie monk fruit sweetener blend is my favorite, as it leaves no bitter aftertaste. It also maintains sweetness after being baked! Depending on which combination you use, this recipe is naturally gluten free, vegan, paleo, dairy free, sugar free and completely grain free!
HACK! To take the hot chocolate game up a notch, I recommend you go the whole nine yards and add whipped cream, marshmallows and a drizzle of chocolate sauce. As we’re being healthy (and low carb here!), we’ll be switching it up with some alternatives! Whipped coconut cream for the whipped cream (no need to add any sweetness- the cake is sweet enough), a few marshmallows (these vegan and gluten free ones are delicious, or you can make your own paleo ones!) and a drizzle of chocolate sauce.
Pssst. Want a mug cake WITHOUT protein powder? You can use this chocolate mug cake and simply top it as desired- It will be just as delicious!
Make this healthy one minute Low Carb Hot Chocolate Mug Cake and…
Seriously, decipher my sister’s comment.
La la, la la laaaaa. Warm it up.
- 1/2 scoop vanilla protein powder (16 grams)
- 1/2 scoop chocolate protein powder (16 grams)
- 1/2 tsp baking powder
- 1 T coconut flour
- 1 T granulated sweetener of choice*
- 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option))
- 1/4 cup milk of choice (I used unsweetened coconut milk)
- 1/4 tsp vanilla extract
- Toppings of choice: Whipped topping/coconut cream, marshmallows, chocolate sauce etc.
- Grease a microwave safe bowl with cooking spray and add both the protein powders , baking powder, coconut flour, sweetener of choice and mix well.
- Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. Microwave for 60 seconds, or until just cooked in the centre. Allow to cool slightly, before topping with whipped cream, etc.
- Follow as above, but bake in the oven for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center. Top with whipped cream etc and enjoy!
- * Adjust according to taste- If protein powder is sweetened, feel free to omit completely.
- For the vegan option, you won't need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until 'just' cooked in the center.
Cookies can be low carb AND tasty- This one is giant and single serve!
A smooth and creamy dip which tastes like dessert, but could be perfect for breakfast!
Protein bars which don’t taste like chalk- Soft and chewy is the answer here!
Are you team coffee or
coffee hot chocolate?
…But seriously, can you decipher the hot chocolate definition?
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