Protein Pumpkin Chocolate Chip Cookie Mug Cake [single serving]

Just in time for fall and winter to help stay on track with your goals! Try this...

High-Protein Pumpkin Chocolate Chip Cookie Mug Cake [for 1]

 
 21 grams of protein and just 310 calories

Ingredients:

• 14.2 grams low-fat cottage cheese, unsalted [or greek yogurt works]

• 24 grams coconut sugar

• 14.2 grams canned pumpkin puree

• .2 tsp vanilla extract

• 8.9 grams casein powder [i used vanilla]

• 10 grams collagen powder [i used pumpkin spice]

• 17.8 g sprouted spelt flour or cassava flour

• .33 tsp pumpkin pie spice

• pinch baking powder

• pinch baking soda

• pinch salt

• 12 grams dark chocolate chips 

Directions:

1. Preheat oven to 325ºF.

2. Grease a ramekin with a touch of coconut oil or ghee.

3. Blend the cottage cheese, sugar, pumpkin, and vanilla until smooth. [If using greek yogurt, no need to blend, just mix together.]

4. Add the rest of the ingredients [except the chocolate chips] and stir until well-incorporated. Try not to over mix.

5. Fold in most of the chocolate chips - leave a few extra to add to the top before baking.

6. Transfer into the ramekin and bake for 20-25 minutes or until a toothpick comes out mostly clean. Don’t over bake!

7. Let cool for 5-10 minutes and enjoy with a dollop of greek yogurt or on it’s own.

If you want more high-protein recipes, be sure to check out the Protein Bakes e-book!