Biscoff -Proteinmokcake

When that sweet tooth strikes, but you don’t feel like switching on the oven, this Biscoff -protein mug cake is the answer. It is soft, warm and full of the caramelized taste of cookie butter that we all love, but with a boost of proteins to keep you satisfied. I have been testing mocha cookies for years and believe me, this one really works. No dry, rubber -like texture here. Just a downy cake with one service that you can walk with pantry nits within a few minutes.

Mug Cake Ingredients

Meel: Gives the cake structure and helps to keep it together, so it’s not just a sticky mess in a mug.
Greek yogurt: adds moisture and wealth and keeps the cake soft. It also sneaks into extra proteins and prevents the texture from becoming dry.
Baking powder: the elevator behind the cake! This increases the mokcake and stays airy instead of closed.
Biscoff butter: The star of the show. This cookie butter brings that caramelized, seasoned taste that makes the cake great and dessert-worthy.
Water: Keep things simple and light and adds just enough liquid to help the batter come together without weighing it.
Biscoff -Koekjes: Optional for topping! You can even break a cookie into pieces and sprinkle it over the mokcake for more cookie flavor.

Overhead shot of glass bowls labeled with ingredients: flower, Greek yogurt, water, biscoff butter and baking powder.

What is a protein mug cake and how it works

A protein mug cake is a fast cake with one service made in the microwave with added protein powder for a simple, protein -preserved or snack.

Do you have to use protein powder?

No, I actually made this recipe as an option for a pampered treat with added protein that does not have to come from powder, but I have tested the recipe with protein powder and it works.

If you add a ball of protein powder, the cake is raised to 35 grams of protein. I have included the instructions for using protein powder in the recipe card below.

How to make a Biscoff -protein mug cake

Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.

Mix dry ingredients -Add the flour and baking powder in a microwave -safe mug. Stir to combine so that the sourdough is evenly distributed.
Add wet ingredients – Stir in the Greek yogurt, biscoff butter and water. Mix until the batter is smooth and no stripes of flour remain. The texture must be thick but poured, add a splash more water if necessary.
Microwave – Cook the MOKTaart 60-90 seconds in the microwave, depending on the strength of your microwave. The cake must stand up, look on top and feel firm in the middle. My microwave cooks very slowly. It takes me 2 minutes. This timing will vary for everyone.
Check the doneness – If the middle is still sticky, return to the microwave in 10-15 seconds and bursts completely cooked.
Serve – Enjoy the mug directly. For extra indulgence, cover with a dash of biscoff butter or a sprinkling of ground biscoff cookies.

Collage with four images that shows the process: mixing flower, Greek yogurt, water and biscoff butter; stir in a thick batter; Add protein powder; and finished batter in a glass dish.

Glass dish from Biscoff -protein mug cake garnished with a smooth layer of melted biscoff -spread and garnished with a lotus cookie, purple towel in the background.

Can you make this in a regular standard/mug?

Yes! I just use a dessert cup from time to time because I like to romantize my meals.

Frequently asked questions and pro -tips

Do I need protein powder for this recipe?

Yes, protein powder helps with the structure and increases protein content. You can make it without, but the texture and food will be different.

How long can I do it in the microwave?

This will vary based on how your microwave cooks. In the past I was able to prepare mocha cookies in just over 60 seconds, no more than 90 seconds. I now have a newer microwave and it seems to heat everything very slowly, so this takes me 2 minutes.

Start with 60 seconds and check in to ensure that the mix is set. If it has not been added for more than 30 seconds until the cake is set.

How do I know if my mokcake has been cooked enough?

The cake must be stuck and feel firm, not wet or sticky. It should also be hot in the middle. If it is still not cooked, the microwave will burst into 10-15 seconds until it is ready.

How do I prevent the mosquito cake from getting dry?

Don’t look it too. Protein cookies can dry out quickly. Adding ingredients such as Greek yogurt, apple sauce and biscoff butter helps to keep it moist.

Can I make this without Biscoff distribution?

Yes, you can exchange peanut butter, almond butter or Nutella, but it does not have the same caramelized cookie flavor.

Can I use biscoff cookies in the recipe?

Certainly! Crushed biscoff cookies on or mixed in the batter, add extra crunch and taste.

Is this recipe gluten -free?

Not as standard because biscoff cookies and spread contain wheat. If necessary, you can replace a gluten -free cookie butter.

Do I have to heat my flour first?

You don’t have to do it, because the Moktaart boils the flour, but if you want extra peace of mind, you can heat flour by baking it in the oven for 5 minutes at 350 ° F or in the course of 20-30 seconds in the intervals of 20-30 seconds until it reaches 165 ° F.

Glass dish from Biscoff -protein mug cake garnished with melted cookie butter and a lotus cookie, placed next to a biscoff spread pot and extra cookies.

More proteins recipes

Big Mac Bowl
High Protein queso
Ninja Slushi Protein Milkshake
High Protein Chicken Burrito

Glass dish filled with biscoff -protein mug cake, garnished with melted biscoff spread and garnished with a whole lotus cake, with extra cookies on the side.

Glass dish of Biscoff mug cake garnished with melted biscoff spread and a lotus cookie, with a spoon of cake lifted to show the texture.

Biscoff -Proteinmokcake

Brandi Crawford