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A warm Biscoff cookie butter mug cake topped with crushed cookies in a white mug
Print Recipe

High Protein Biscoff Cookie Butter Mug Cake

Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Servings: 1 servings
Calories: 320kcal

Ingredients

  • 30 g Vanilla Whey-Casein protein powder blend
  • 15 g Oat flour
  • 2 g Baking powder
  • 15 g Non -fat Greek yogurt
  • 45 ml Unsweetened almond milk
  • 15 g Lotus Biscoff Cookie Butter
  • 1 Lotus Biscoff cookie, crushed

Instructions

  • In a standard 12-ounce microwave-safe mug, whisk together the protein powder, oat flour, and baking powder until the dry mixture is homogenous.
  • Integrate the Greek yogurt and almond milk into the dry mixture, stirring until a smooth batter with no visible dry spots remains.
  • Spoon the Biscoff cookie butter into the vertical center of the batter, pressing it down so it is flush with the surface to create a molten core.
  • Microwave the mug on high for 50 to 70 seconds. The timing is critical; stop when the surface is set but the cake still has a slight wobble in the center.
  • Allow the mug cake to rest undisturbed for 60 seconds to allow the internal structure to stabilize through carryover heat.
  • Garnish the top with the crushed Biscoff cookie and serve immediately.