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A protein mug cake with 28 grams of protein and only 17 grams of carbs that rivals the infamous Subway white chocolate macadamia nut cookie.

White Chocolate Macadamia Nut Protein Mug Cake

A high protein treat for the white chocolate macadamia nut fan.

Course Dessert
Cuisine American
Keyword mug cake
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 Mug Cake
Calories 340 kcal
Author Mason Woodruff


  • 1 scoop (34g) Protein Powder vanilla
  • 2 Tbsp (14g) Coconut Flour
  • 1 Tbsp (14g) Light Butter
  • 1/2 C (120mL) Unsweetened Almond Milk
  • 1/2 Tbsp (7g) White Chocolate Chips
  • 1 Tbsp (7g) Macadamia Nuts pieces or halves work best


  1. Mix all the ingredients in a mug or bowl. Stir well. (For best results, transfer to a mug or bowl sprayed with nonstick cooking spray.)

  2. Microwave for 90-105 seconds, watching for overflow depending on the size of your mug or bowl. If the mug cake is close to overflowing, finish the remaining cook time in 5-second intervals.

Recipe Notes

  • Cooking in a shallow bowl seems to work best since the chocolate chips and nuts sink to the bottom during cooking.
  • If you’d like the best of both worlds, add ½ the chocolate chips and nuts to the mixture and save ½ for adding to the top.
  • To make yours look like the intro photo you see, run a knife around the cake's edges and flip the cake onto a plate after cooking. Top with chocolate chips and macadamia nuts. Microwave for an additional 20-30 seconds if the bottom of the cake is still a bit moist.