Nightcap, anyone? If you love to satisfy your sweet tooth at the end of the day, this mug cake is going to blow your mind. The peanut butter curbs the sweetness and you can even pair it with a scoop or two of protein ice cream if you have room left over.
Mug cakes can take a little trial and error but my tip is to stay near your microwave and know that you may need to make a few before you figure out the perfect time and microwave settings. Once you figure it out, though, you'll be making one of these nightly.
Servings: 1
Macros Per Serving: 7 F / 24 C/ 18 P
Ingredients:
-
20 grams Kodiak Cakes Chocolate mix
-
60g canned pumpkin
-
20g iHeart Protein in Chocolate Milkshake
-
1/4 cup water (can sub milk or non-dairy milk)
-
1/2 tbsp. peanut or almond butter
-
1/2 tbsp. light Hershey syrup
Directions:
- Mix the first 4 ingredients in a small bowl.
- Microwave for 2 minutes 30 seconds. Microwave for less time if you want a fudge-like center.
- Remove and place a dollop of peanut butter in the middle. Drizzle with light Hershey syrup.
NOTE:
If you have room in your macros I highly suggest serving with vanilla Halo Top ice cream.