Protein Chocolate Peanut Butter Mug Cake

This protein chocolate peanut butter mug cake is a rich, gooey, single-serving dessert packed with protein. A quick, high-protein treat ready in just 90 seconds!

Let’s be honest—sometimes you just need chocolate cake. Not tomorrow. Not in an hour. Right. Now. 

But instead of grabbing a sugar-loaded, store-bought dessert that leaves you questioning your life choices, let me introduce you to your new best friend: Protein Chocolate Peanut Butter Mug Cake.

This baby is fluffy, rich, and loaded with chocolate, but secretly packed with protein. We’re talking chocolate protein powder, cocoa powder, PB Fit, and even cottage cheese (yes, cottage cheese—trust me on this one). 

It’s a high-protein, low-effort, ridiculously delicious single-serve cake that microwaves in just 90 seconds. 

The result? A gooey, chocolate lava cake moment with a melty peanut butter drizzle that’ll make your taste buds do a happy dance.

And the best part? There’s no blender required, no weird protein aftertaste, and absolutely zero guilt. 

Whether you need a post-workout treat, a late-night fix, or just want to feel like a dessert magician in the kitchen, this mug cake has your back.

Ready to make chocolate magic happen? Grab a mug and let’s do this.

If you love high protein desserts you may also like to try my Original Cottage Cheese Lava Cake or my Protein Birthday Cake Cookie Dough Bark.

WHY YOU’LL LOVE THIS PROTEIN CHOCOLATE PEANUT BUTTER MUG CAKE RECIPE

• Takes 90 Seconds – No waiting, no preheating, no patience required. Just mix, microwave, and dig in.
• High-Protein, No Weird Aftertaste – Thanks to chocolate protein powder, PB Fit, and cottage cheese, this cake packs protein without tasting like a chalky disaster.
• Gooey, Lava Cake Vibes – The rich chocolate chips melt inside, and the peanut butter drizzle on top? Absolute perfection.
• Satisfies Every Chocolate Craving – Deep cocoa powder flavor, semi-sweet chocolate chips, and a peanut butter swirl make this taste like a full-blown dessert—not just “protein food.”
• Customizable – Want it extra gooey? Microwave less. Want it sweeter? Add a touch of honey or maple syrup. Need more peanut butter? Always an option.
• Single-Serving = Built-In Portion Control – You get all the indulgence without the temptation of an entire cake staring at you from the counter.
• Healthier Than Traditional Lava Cake – All the chocolate, less sugar, more protein, and no refined flour.
• No Blender, No Baking, No Mess – One mug, one spoon, and done.

SIMPLE INGREDIENTS YOU NEED FOR THE CHOCOLATE PEANUT BUTTER PROTEIN MUG CAKE

You will need the following ingredients listed below to make the healthy dessert (the exact measurements, nutritional information and full recipe are in the recipe card at the bottom of the post):

• Cottage cheese – Adds creaminess and protein without tasting like, well, cottage cheese.
• Cocoa powder – Gives that deep, rich chocolate flavor.
• Chocolate whey protein powder – Because gains, obviously. Can also use vanilla protein powder or flavor of choice.
• PB Fit – All the peanut butter flavor with fewer calories. Can also use regular regular peanut butter if desired or PB2 peanut powder.
• Large egg – Helps bind everything together into cake form.
• Semi-sweet chocolate chips – Because chocolate-on-chocolate is a life requirement. Can also use white chocolate chips or vegan chocolate chips.
• Peanut butter – Drizzled on top for that final, chef’s kiss moment.
• Optional – egg whites, non-dairy milk, vanilla extract, white sugar, coconut sugar, liquid sweetener, homemade ice cream, etc.

HOW TO MAKE THE DELICIOUS MUG CAKE

1. Mix it up – Toss the cottage cheese, cocoa powder, chocolate protein powder, PB Fit, and egg into a microwave-safe bowl or mug. Stir until well combined. Want it silky smooth? Blend it. Prefer texture? Skip the blender.
2. Add the chocolate chips – Stir them in and distribute the chocolate goodness evenly.
3. Microwave for 90 seconds – The top should be mostly set, but the inside should still have that lava cake gooeyness. Keep an eye on it—overcooking is a crime.
4. Let it cool (if you can wait) – Give it a minute before diving in so you don’t scorch your mouth in excitement.
5. Drizzle with melted peanut butter – This step is non-negotiable. Extra toppings like whipped cream, ice cream, or even more chocolate are highly encouraged.

TIPS AND TRICKS FOR BEST RESULTS

Use a Microwave-Safe Mug or Bowl – Avoid disaster by choosing a microwave-safe bowl that’s deep enough to let the cake rise without overflowing.

Blend for a Smoother Texture – If you’re not a fan of cottage cheese chunks, blend all the ingredients in a food processor or blender before microwaving. If you love texture, mix it by hand.

Don’t Overcook It – Microwaves vary, so start with 90 seconds and check. The top should be mostly set, but the center should still be soft—like a lava cake. If it looks dry, you’ve gone too far.

Add Chocolate Chips Last – Stir them in after mixing everything else so they stay gooey and melty when cooked.

Drizzle That Peanut Butter Right Away – The warm cake helps melt the peanut butter, creating the ultimate rich, creamy topping.

Adjust the Sweetness – If your taste buds want something sweeter, add a drizzle of maple syrup or a sprinkle of coconut sugar before cooking.

Customize Your Add-Ins – Toss in chopped peanuts, crunchy almonds, or pumpkin seeds for added crunch. Feeling fancy? Add a pinch of flaky sea salt on top.

Let It Cool for a Minute – If you can wait, let the cake sit for 30-60 seconds so the center thickens and flavors develop.

Make It Dairy-Free – Swap cottage cheese for dairy-free Greek yogurt and use dairy-free chocolate chips.

STORING LEFTOVER HEALTHY MUG CAKE

Best Fresh, But Still Saveable – This mug cake is meant to be eaten straight out of the microwave (because who waits for cake?), but if you have leftovers, they can be stored.

Refrigerate for Later – Store in an airtight container or cover the mug with plastic wrap and refrigerate for up to 24 hours.

Reheating Tips – Pop it back in the microwave for 15-20 seconds to bring back that warm, gooey texture. If it seems dry, add a splash of unsweetened vanilla almond milk before reheating.

Not Freezer-Friendly – This cake is best fresh or refrigerated. Freezing will change the texture and make it rubbery.

Meal Prep Hack – Mix the dry ingredients (protein powder, cocoa powder, PB Fit) in advance and store in a small container. When the craving hits, just add cottage cheese, egg, and chocolate chips, then microwave!

FAQS

HOW MUCH PROTEIN IS IN THIS CHOCOLATE PEANUT BUTTER MUG CAKE?

This single-serving cake is packed with 31 grams of protein, thanks to the favorite protein powder, PB Fit, and cottage cheese. The exact amount depends on the ingredients you use, but it’s a great post-workout snack or high-protein dessert.

HOW DO I AVOID A RUBBERY TEXTURE?

A rubbery texture happens if you overcook the cake. Microwaves vary, so start with 90 seconds and check for doneness. You want the center slightly soft, like a molten peanut butter center.

CAN I USE SEED BUTTER INSTEAD OF PEANUT BUTTER IN THIS PROTEIN CHOCOLATE PEANUT BUTTER MUG CAKE?

Yes! If you have allergies or want a different twist, swap peanut butter for seed butter like sunflower or tahini.

IS THIS A GOOD WAY TO SATISFY MY CAKE CRAVINGS?

Absolutely! This microwave mug cake gives you all the decadence of a whole cake in 90 seconds, making it a great healthy snack for a sweet tooth without the sugar crash.

Other High Protein Recipes Using Cottage Cheese!

• Edible Cottage Cheese Cookie Dough
• Cottage Cheese Queso Dip
• Cottage Cheese Pizza Bowl
• High Protein Healthy Strawberry Cheesecake Bites
• Copycat Starbucks Egg White Bites
• Cottage Cheese Alfredo Sauce
• Healthy Buffalo Chicken Dip With Cottage Cheese
• 3 Ingredient Creamy Ranch Dip
• High Protein Hamburger Helper
• High Protein Cookie Dough Bites
• Viral Cottage Cheese Flatbread
• High Protein Chocolate Mousse

IF YOU TRIED THIS LOW CARB SWEET TREAT PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS GLUTEN FREE CHOCOLATE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails