1-Minute Banana Split Mug Cake (Gluten Free!)
Prep time
Cook time
Total time
Serves: 1
  • 1 Tablespoon Coconut Flour
  • 1 Tablespoon Chocolate Protein Powder (I use North Coast Naturals)
  • 1 Tablespoon Peanut Flour (or more Coconut Flour, I use PB2)
  • 2 teaspoons Ground Flaxseed
  • ½ teaspoon baking powder
  • 2 packets stevia (or 1 Tablespoon other sweetener - i.e. honey, maple syrup, coconut palm sugar)
  • 1 teaspoon raw cocoa powder
  • 2 Tablespoons egg whites, or 1-egg white
  • 2 Tablespoons unsweetened almond milk (or milk of choice)
  • ¼ cup mashed banana
  • + Whatever toppings your heart desires! (I love PB & Co Dark Chocolate Dreams & Strawberries!)
  1. In a large mug combine the dry ingredients - mix well to eliminate clumps.
  2. In a small bowl mash banana and add in egg whites and almond milk, stir well (this might be a little clumpy still because of the banana, and that's ok!)
  3. Mix the wet into the dry and stir well.
  4. Cover the mug with saran wrap or another lid of choice and microwave on high for 1-minute.
  5. Remove mug from microwave and either eat right out of the mug or tip over onto a plate.
  6. Cover with whatever toppings you desire - peanut butter, melted dark chocolate, fruit, nuts, etc.
  7. Devour!
Nutritional values do not include toppings - just the cake itself.
Nutritional Information
Serving size: 1 mug cake Calories: 168 kcal Fat: 3g Carbohydrates: 20g Sugar: 6g Fiber: 7g Protein: 18g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/1-minute-banana-split-mug-cake-gluten-free/