Growing up in the south, I’ve had my fair share of peach cobbler with vanilla ice cream. My grandma would always encourage extra ice cream because, ya know, calcium. I was a growing boy, after all.
It’s no secret peach cobbler is a calorie bomb thanks to its core ingredients sugar, flour, and butter. This high protein peach cobbler mug cake, on the other hand, is packing 18 grams of protein. And since I’ve established my history as a peach cobbler aficionado, trust me when I tell you it delivers on that warm, buttery peach flavor that you’re after with cobbler.
How to Make Peach Cobbler in a Mug
The recipe you’ll find below is version six or seven of my peach cobbler mug cake trials. I tried several versions where the peaches were sweetened and topped with a crust of sorts, but I found the crust would always be a bit tough or too thick. Not to mention, the peaches would be piping hot and almost soupy for 10 minutes after cooking.
I eventually decided to blend the peaches and crust so everything cooked evenly and the crust retained its moisture. And as an added bonus, there’s no need to dirty a second bowl mixing the crust ingredients. Just add everything to a mug or bowl, stir, microwave, and you’re done.
Ingredients for This High Protein Peach Cobbler Mug Cake
I’ll briefly touch on the ingredients and answer as many potential modification or substitution questions as I can.
If you wanted to reduce the fat in this peach cobbler mug cake, you could swap the butter for something like unsweetened apple sauce, an egg yolk, or additional peaches. You could also use a different fat source like coconut oil if you wanted to go dairy free.
Walden Farms Syrup
Any sticky sweetener like honey or another sugar free syrup should work here. If you’re using honey, I would use one tablespoon and add a bit of unsweetened almond milk or more juice from the peaches to keep the calories under control.
I used Dymatize 100% Whey protein (vanilla cupcake flavor) which is one of my go-to protein powders for cooking. Though any protein powder will work for this peach cobbler mug cake since it doesn’t call for that much.
While ice cream isn’t technically an ingredient for this recipe, I figured I could give you a tip about healthy ice creams. The image above looks at cost per serving of in some of the lower calorie ice cream options. In addition to price, there’s also flavor to consider. Edy’s Slow Churned is the best 100-calorie scoop of ice cream you’ll ever try.
- 1/4 C (26g) Graham Cracker Crumbs
- 2/3 scoop (21g) Protein Powder, vanilla
- 1/2 C (124g) Sliced Peaches in Juice
- 1 Tbsp (14g) Light Butter, I used Land O'Lakes
- 1/4 C (60mL) Walden Farms Pancake Syrup, or any sugar free pancake syrup
- Mix the dry ingredients in a bowl or mug before stirring in the pancake syrup and butter. (You can microwave the butter for 5 seconds to help with mixability, but the light butter usually mixes just fine.)
- Once evenly mixed, add the peaches and gently stir. (Some juice from the peaches is fine but try to get primarily peaches in your measurement.)
- Microwave for 2:30-3:00 or until the center is mostly solid. If you're eating straight from the mug, having some remaining liquid towards the bottom is fine. It's better to slightly undercook than overcook protein mug cakes.
This peach cobbler mug cake is quite large. Cut the recipe if you're on a lower calorie diet or want to add more ice cream (current macros do not include ice cream).
Serving Size1 mug cake
Amount Per Serving Calories 312Total Fat 10gUnsaturated Fat 0gCarbohydrates 37gProtein 19g