This is the best high protein snickers mug cake! This healthy single serve dessert has the most amazing flavour and is high in protein with 29 grams of protein! It is also so easy to make and takes less than 5 minutes to prepare.
I have been trying to eat more protein lately so have been creating more high protein recipes like my key lime pie smoothie, protein cookie dough, vegan protein powder cookies and cherry cheesecake smoothie and I am sharing another delicious high protein recipe with you today that I can't wait for you to try!
Table of Contents
Why you will love this mug cake:
- It tastes amazing! The combination of the dark chocolate cake, sweet caramel topping and crunchy salty peanuts is just perfect. Just like a Snickers candy bar! It really is the best mug cake I have ever tried.
- It's quick and easy to make and takes less than 5 minutes from start to finish.
- This healthy chocolate mug cake is high in protein with 29 grams of protein in it!
- This chocolate caramel mug cake is gluten-free, dairy-free, paleo, and refined sugar free.
If you love mug cake recipes you will also love my chocolate almond flour mug cake and super easy 3 ingredient chocolate mug cake.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - Be sure to use almond flour and not almond meal which would be too coarse and gritty. Do not try swapping the almond flour for all purpose flour.
- Cocoa powder or cacao powder - either of these can be used to make this chocolate mug cake. It's what gives it the chocolate flavour.
- Collagen peptides - powdered collagen peptides are the secret ingredient that makes this a high protein mug cake. Be sure to use a plain, unflavoured and unsweetened type of collagen peptides.
- Large egg - an egg is used to help give this cake the perfect cake-like texture and add even more protein.
- Maple syrup - is used to give this chocolate snickers mug cake the perfect amount of sweetness while keeping it refined sugar free.
- Coconut milk - is used to add moisture to this cake to prevent it from being dry. I recommend using full fat coconut milk rather than low fat coconut milk to make this double chocolate cake. You can also swap the coconut milk for another dairy free milk such as cashew milk or almond milk.
- Cashew butter - is used to make the rich and creamy caramel sauce that tops this mug cake. Be sure to use smooth, unsweetened cashew butter. Instead of cashew butter you could use another smooth nut butter or seed butter such as almond butter, peanut butter, or sunflower seed butter.
- Peanuts - are used to top this cake and give it a bit of crunchy flavour. I like to use salted peanuts to help contrast the sweet caramel and dark chocolate (sweet and salty is such a delicious combination).
- Chocolate chips - dark chocolate chips are used to top this fudgy mug cake. I recommend using chocolate chips sweetened with coconut sugar to keep this mug cake refined-sugar-free.
Recipe variations and add ins:
- If you prefer to make this snickers mug cake with protein powder, replace the collagen peptides with 1 tablespoon of a chocolate protein powder.
- If you can't have peanuts you can top this cake with another nut such as cashews or omit them altogether.
- If you don't have collagen peptides you can omit them from the recipe. Just note that this will decrease the protein content.
How to make a snickers mug cake:
- Step 1: First, place all the ingredients for the mug cake in a large microwave-safe mug.
- Step 2: Then whisk the ingredients until you have a smooth cake batter (try and make sure there are no clumps remaining).
- Step 3: Now place the mug in the microwave and heat on high for 70-80 seconds. Note: Do not cover the mug when you heat it. Let the mug cake cool for a few minutes, and while it is cooling make the toppings.
- Step 4: To make the caramel sauce place the cashew butter, maple syrup and vanilla extract into a small bowl and stir it well until it's smooth.
- Step 5: Once the cake has cooled off a bit, top it with the caramel sauce.
- Step 6: Lastly, add the peanuts and chocolate chips to the top of the caramel and then enjoy!
Top Tips:
- Be sure to use a microwave safe mug to make this cake. If you don't the mug could explode in the microwave.
- A large thick mug works best for making microwave mug cakes.
- Don't cover the mug when you heat it in the microwave. If you do the cake ends up with more of a slimy texture or rubbery texture rather than a cakey texture.
- Let this snickers mug cake cool for a couple minutes before adding the caramel and peanut toppings. This helps give the cake the perfect cake-like texture.
- Don't overcook this cake. I recommend checking it at 70 seconds and if it is undercooked then cooking it for a little longer. Mine was perfect at 75 seconds.
- Cooking times will vary depending on the strength of your microwave.
How to serve:
This snickers mug cake is delicious served as is but if you want to make it even more indulgent you could add a scoop of vanilla ice cream, a bit of vanilla yogurt, chocolate sauce, whipped cream, or coconut whipped cream.
Snickers mug cake FAQs:
Mug cakes can turn out rubbery if you cover them when you heat them in the microwave. As well, if you let the cake cool for a few minutes after cooking it it will develop a more cake-like texture.
No it is not. I have not tried making a vegan version and am not sure how it would turn out.
I have not tested this recipe with any other flours and don't recommend trying any replacements.
No, this is not a low carb or keto mug cake recipe.
This mug cake is best eaten right away but you can store it in an airtight container in the fridge for up to 72 hours.
Other dessert recipes you will love:
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Recipe
High Protein Snickers Mug Cake
Equipment
- Large microwave safe mug
Ingredients
Mug Cake Ingredients
- 4 tablespoon almond flour
- 2 tablespoon cacao powder or cocoa powder
- 2 tablespoon collagen peptides
- 1 large egg
- 2 tablespoon coconut milk (or other milk of choice)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Caramel Topping
- 1 tablespoon cashew butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Final Toppings
- 1 teaspoon peanuts
- 1 teaspoon chocolate chips
Instructions
- Place all the ingredients for the mug cake in a large mug.
- Whisk the ingredients well until you have a smooth cake batter (try and make sure there are no clumps remaining).
- Place the mug in the microwave and heat on high for 70-80 seconds. Note: Do not cover the mug.
- Let the cake cool for a few minutes, and while it is cooling make the toppings.
- To make the caramel sauce place the cashew butter and maple syrup into a small bowl and stir it well until it's smooth.
- Once the cake has cooled off a bit, top it with the caramel sauce.
- Then add the peanuts and chocolate chips and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Be sure to use a microwave-safe mug to make this cake.
- Do not cover the cake when you heat it in the microwave.
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