1 scoop chocolate pescience protein (LowCarb Cook for 30% off your purchase)
1 T cocoa powder
1/4 t baking powder
3 t egg whites (I used pumpkin MuscleEgg to make this a chocolate pumpkin Mugcake, but regular egg whites will do)
2 T unsweetened almond milk
Directions:
1. Mix all the dry ingredients in a sprayed mug
2. Add in your wet ingredients until batter consistency
3. Microwave on high for one minute, watching carefully that it doesn't overcook
4. Enjoy! :)
I put the one on top in the freezer for 15 minutes, and the one below I flipped right onto a plate and topped with some chocolate sauce and Nuts n' More peanut butter--YUMM!
Don't forget to tag me on Instagram! I love seeing all your photos :)