Easy High Protein Chocolate Snickers Mug Cake

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.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top Tips:
• Variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

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:

• Almond flour - almond flour is used to make this cake even higher in protein (almond flour has more protein than most other types of flour). Be sure to use almond flour and not almond meal which would be too course 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 and makes it the best chocolate mug cake recipe.
• Collagen peptides - powdered collagen peptides is the secret ingredient that makes this a high protein mug cake. It's flavourless so it's an easy and sneaky way to add more protein to recipes. 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 - maple syrup is used to give this cake the perfect amount of sweetness while keeping it refined sugar free.
• Coconut milk - 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 - smooth 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, tahini or sunflower seed butter.
• Vanilla extract - to help enhance all the delicious flavours of the cake and caramel sauce and make this dessert even more rich.
• Peanuts - peanuts are used to top this cake and give it a bit of crunchy flavour. The peanuts contrast perfectly with the dark chocolate and sweet caramel sauce. I like to use salted peanuts to help contrast the sweet caramel and dark chocolate (sweet and salty is such a delicious combination). Instead of peanuts you could use another nut such as cashews.
• 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. 

How to make (step-by-step):

Step one:

First, place all the ingredients for the mug cake in a large microwave-safe mug.

Step two:

Then whisk the ingredients until you have a smooth cake batter (try and make sure there are no clumps remaining).

Step three:

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.

Step four:

Let the mug cake cool for a few minutes, and while it is cooling make the toppings.

Step five:

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 six:

Once the cake has cooled off a bit, top it with the caramel sauce. 

Step seven:

Lastly, add the peanuts and chocolate chips to the top of the caramel and then enjoy!

Variations and add ins:

• If you prefer to make this 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 treat with another nut such as cashews or omit them altogether.
• You can use either cacao powder or cocoa powder to make this cake. 

How to serve:

This 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. If you prefer you can also add a bit of flaky sea salt to the top of the cake before serving.

How to store:

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.

Frequently asked questions:

Other recipes you will love:

• Vanilla protein mug cake 
• Gluten-free chocolate mug cake
• Coffee cookies
• High protein raspberry filled chocolates
• Chocolate coffee banana bread
• Chocolate almond butter bars
• Dairy free brownies with caramel
• Almond flour biscuits

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