Fudgy Protein Brownie Mug Cake
This fudgy protein brownie mug cake is rich, chocolatey, and ready in under 5 minutes. One mug, one minute in the microwave, 21g of protein, and no oven needed. The perfect single-serve protein dessert when a chocolate craving hits and you don’t want to make a whole batch of brownies.
QUICK LOOK: FUDGY PROTEIN BROWNIE MUG CAKE RECIPE
⏱️Prep Time: 3 minutes
🔥Cook Time: 1 minute
❄️ Cool Time: 1 minute
🕒Total Time: 5 minutes
🍽️ Servings: 1 Protein Brownie in a Mug Cake
🔢Calories: ~285 (estimated)
💪Protein: ~21g
💡 Difficulty: Easy (beginner-friendly!)
🌿Dietary Info: Dairy-Free Option: Use vegan protein yogurt for dairy free | Vegan Option: Use a Vegan protein powder and chocolate
✨ What Makes This Different: Most protein mug cakes turn out rubbery and dry, but this one stays fudgy and gooey thanks to the combo of nut butter, yogurt, and just the right amount of protein powder. No chalky texture, no weird aftertaste, just a yummy brownie in a mug.
This 1-minute fudgy protein brownie mug cake is rich, chocolatey, gooey, and made right in the microwave. It’s the perfect single-serve dessert when you want something quick and satisfying without straying from your goals.
If you’re in need of more single-serve protein packed mug cakes, you gotta try my Easy Dubai Chocolate Protein Brownie Mug Cake, Snickers Protein Mug Cake or Pumpkin Spice Protein Mug Cake next!
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Key Ingredients Notes and Substitutions
- 2 tbsp sunflower seed butter, or any nut butter
- 1 tbsp maple syrup
- 1 tbsp high protein yogurt – Greek, sheep or vegan for dairy free
- 1 tbsp unsweetened cocoa powder
- 2 tbsp chocolate protein powder. I used a grass-fed Beef Protein Powder but use your favorite. Use a plant-based one to keep the recipe vegan.
- 1 tbsp coconut or almond flour
- 2 tbsp coconut milk, or milk of choice
- ¼ tsp baking powder
- Pinch of sea salt
- Mini chocolate chips or chopped dark chocolate – measure with your heart (I used 2 tbsp)
Step-by-Step Instructions
- In a microwave-safe mug or ramekin, stir together the nut butter, maple syrup, and yogurt until smooth.
- Add in the cocoa powder, chocolate protein powder, flour, baking powder, and salt. Mix well.
- Stir in the coconut milk until combined. The batter should be thick but spreadable. Add a splash more milk if needed.
- Fold in the chocolate chips or chunks.
- Microwave for 45–60 seconds, depending on your microwave strength. Check at 45 seconds for a gooey center. It should be set on top but soft in the middle.
- Let cool for 1–2 minutes before enjoying!
Want the Dubai chocolate version with pistachio and kataifi? Try my Dubai Chocolate Brownie Mug Cake instead.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
follow along
More Protein-Packed Treats I Think You’ll Love:
Macros Per Mug Cake
- Calories: 285
- Protein: 21g
- Carbohydrates: 16g
- Fat: 17g
- Fiber: 5g
- Sugar: 7g
Macros will vary slightly depending on the protein powder and nut butter you use.
Frequently Asked Questions
Yes! Just note that whey tends to dry out more quickly, so microwave in 10-second increments and watch closely to avoid overcooking.
Use any milk you have on hand—almond, oat, dairy, or even water in a pinch.
It’s lower in carbs than a traditional brownie but not strictly keto. You can swap maple syrup for a keto-friendly syrup like monk fruit syrup to reduce carbs.
Yes! Bake at 350°F (175°C) for 10–12 minutes in a ramekin.
Absolutely! Just microwave for 75–90 seconds and use a larger mug or bowl.
Usually because it’s overcooked or has too much protein powder. Microwave in 10-second increments after the 45-second mark and pull it out while the center still looks slightly underdone — it keeps cooking as it cools. Also make sure you’re not adding more than 2 tablespoons of protein powder, as too much will make the texture dry and tough.
Trish’s Tips to Get Your Mug Cake Extra Fudgy
- Don’t overmix—just until combined.
- For extra gooeyness, undercook slightly (45 seconds) and let it sit to firm up.
- Add a square of dark chocolate to the center before microwaving for a melty lava effect
Fudgy Protein Brownie Mug Cake
Equipment
- 1 microwave
- 1 mug or ramekin
Ingredients
- 2 tbsp sunflower seed butter or any nut butter
- 1 tbsp maple syrup
- 1 tbsp high protein yogurt – Greek sheep or vegan for dairy free
- 1 tbsp unsweetened cocoa powder
- 2 tbsp chocolate protein powder I used a grass-fed Beef Protein Powder but use your favorite. Use a plant-based one to keep the recipe vegan.
- 1 tbsp coconut or almond flour
- 2 tbsp coconut milk or milk of choice
- ¼ tsp baking powder
- Pinch of sea salt
- 1 tbsp Mini chocolate chips or chopped dark chocolate
Instructions
- In a microwave-safe mug or ramekin, stir together the sunflower or nut butter, maple syrup, and yogurt until smooth.2 tbsp sunflower seed butter, 1 tbsp maple syrup, 1 tbsp high protein yogurt – Greek
- Add in the cocoa powder, chocolate protein powder, flour, baking powder, and salt. Mix well.1 tbsp unsweetened cocoa powder, 2 tbsp chocolate protein powder, 1 tbsp coconut or almond flour, ¼ tsp baking powder, Pinch of sea salt
- Stir in the coconut milk until the batter is smooth and thick. The batter should be thick but spreadable. Add a splash more milk if necessary.2 tbsp coconut milk
- Fold in the chocolate chips or chunks.1 tbsp Mini chocolate chips or chopped dark chocolate
- Microwave for 45–60 seconds, depending on your microwave strength. Check at 45 seconds for a gooey center. It should be set on top but soft in the middle. Let cool for 1–2 minutes before diving in!
Video
Notes
- Don’t overmix—just until combined.
- Add a square of dark chocolate to the center before microwaving for a melty lava effect.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
Yum! I love how quick this fudgy protein brownie mug cake comes together! Another big bonus is that it’s gluten-free!
Thank you! I’m so glad you loved it! 🙌 Isn’t it the best when something this fudgy is also quick and gluten-free? Totally a win!
Yum, this looks so rich and gooey! Love that it’s packed with protein too,. Can’t wait to try it!
This looks so good!! Deff need to try it!
Thank you! You totally should—it’s so quick & easy to make and sooo satisfying! Let me know what you think if you try it 🙂
This looks and sounds really good! I can’t wait to give it a try. Thank you for sharing.
Def gonna make these for my kiddos who are currently on a pasta and fruit only kick! Thanks for sharing!
Haha I totally get that stage! I hope your kiddos love them—mine couldn’t get enough! Let me know how it goes if you make them
I love mug cakes because sometimes I crave cake but don’t feel like doing the work to bake an entire one. I have all of the ingredients except for the protein powder, but once I have that, I will give this recipe a try. Looking forward to it.
I’m so glad you’re thinking of trying it. Can’t wait to hear what you think once you’ve got the protein powder!
I could not find in the recipe when was the right time to add the liquid ingredients besides coconut milk. I added them in after mixing the dry ingredients and it worked out just fine! I really enjoyed this mug cake and I’ve made it twice. So satisfying and not too sweet!
Perfect, you can mix the wet and dry ingredients separate then add them together or do it all at once. I’m so happy it worked out and you enjoyed it! Thanks for leaving a review. Hope you check out my other mug cake recipes – the Dubai chocolate one is another fudgy delicious one!