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2-Minute Giant Chocolate Chip Blondie Mug Cake







SERVING SIZE: 1 mug cake

YIELDS: 1 serving

Measurement Style:


– 14g light butter
– 30g vanilla whey
– 1/2 tsp baking powder
– 30g all purpose flour
– dash of salt
– 8g light brown sugar
– 46g egg whites
– 14g mini chocolate chips
– Stevia/Splenda to taste
– water to cake batter consistency

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Melt butter in mixing bowl in microwave for a few seconds.
  2. Add all other ingredients, then add water to cake batter consistency and mix well.
  3. Pour into large mug and microwave for 2 minutes, pausing every 30 seconds to make sure it doesn’t overflow. Each microwave is a little different so it may take more or less time, you just don’t want it over-cooked (go for a little gooey in the middle!).
  4. Serve hot and enjoy! Feel free to add a scoop of low calorie ice cream on top for extra yumminess!