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Dubai Chocolate Protein Brownie Mug Cake close up in rameking with chopped strawberries and pistachios on top and scattered around dish

Easy Dubai Chocolate Protein Brownie Mug Cake

A fudgy chocolate protein brownie mug cake layered with crispy kataifi, creamy pistachio, and topped with fresh strawberries. High in protein, refined sugar free, and ready in under 10 minutes.
Prep Time 5 minutes
Cook Time 1 minute
Resting time 2 minutes
Total Time 8 minutes
Serving Size 1 Mug Cake

Ingredients

For the brownie base:

  • 2 tbsp sunflower seed butter
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1 scoop chocolate protein powder
  • 1 tbsp almond flour
  • 2 tbsp oat milk
  • 1 tbsp Greek or other High Protein yogurt
  • ¼ tsp baking powder
  • Pinch of salt

For the topping:

  • ¼ cup dark chocolate chips 70% or higher, or dairy-free
  • 1 tsp coconut oil for melting with chocolate
  • 1 tbsp pistachio paste
  • ¼ cup kataifi
  • 1 tsp coconut oil for toasting kataifi
  • Pinch of cinnamon
  • Handful of chopped strawberries and pistachios for serving (optional but highly recommended)

Instructions

Toast the kataifi:

  • Add kataifi to a baking dish or air fryer basket. Drizzle with 1 tsp coconut oil and a pinch of cinnamon. Toast at 375°F for about 5 minutes, or until lightly golden. Let it cool slightly, then mix in 1 tbsp pistachio paste.
    ¼ cup kataifi, 1 tsp coconut oil, Pinch of cinnamon, 1 tbsp pistachio paste
    kataifi pastry mixed with coconut oil and cinnamon on a parchment lined baking sheet

Make the brownie batter:

  • In a microwave-safe mug or ramekin, mix the sunflower seed butter, maple syrup, yogurt and oat milk. Add the cocoa powder, protein powder, almond flour, baking powder, and salt. Stir until smooth.
    2 tbsp sunflower seed butter, 1 tbsp maple syrup, 1 tbsp cocoa powder, 1 scoop chocolate protein powder, 1 tbsp almond flour, 2 tbsp oat milk, 1 tbsp Greek or other High Protein yogurt, ¼ tsp baking powder, Pinch of salt
    In a microwave-safe mug or ramekin, mix the sunflower seed butter, maple syrup, and oat milk. Add the cocoa powder, protein powder, almond flour, baking powder, and salt. Stir until smooth.

Microwave:

  • Microwave for 45–60 seconds. Check at 45 seconds — the top should be set but soft in the center. Let cool for 1–2 minutes. Spoon the kataifi-pistachio mixture over the brownie.
    Microwave dubai chocolate protein brownie mug cake with Spoon the kataifi-pistachio mixture

Add toppings:

  • Melt the chocolate chips with 1 tsp coconut oil (microwave in 20-second bursts), then pour over the top.
    ¼ cup dark chocolate chips, 1 tsp coconut oil
    Dubai Chocolate Protein Brownie Mug Cake with chocolate layer
  • Finish with a few chopped strawberries and pistachios on top before serving. Enjoy warm!
    Handful of chopped strawberries and pistachios
    Dubai Chocolate Protein Brownie Mug Cake close up in rameking with chopped strawberries and pistachios on top and scattered around dish

Video

Notes

Storage

Because this is a single-serve recipe, it’s best eaten right away. If you need to save it, cover and refrigerate for up to 24 hours and reheat gently.

Nutrition Info (approximate):

  • Calories: 370
  • Protein: 21g
  • Carbs: 24g
  • Fat: 23g
     (based on the recipe as written and using a beef bone broth-based chocolate protein powder)