When that sweet tooth hits but you don’t feel like turning on the oven, this Biscoff protein mug cake is the answer. It’s soft, warm, and full of that caramelized cookie butter flavor we all love, but with a boost of protein to keep you satisfied. I’ve been testing mug cakes for years, and trust me, this one actually works. No dry, rubbery texture here. Just a fluffy single-serve cake you can whip up in minutes with pantry staples.
Mug Cake Ingredients
- Flour: Gives the cake structure and helps it hold together so it’s not just a gooey mess in a mug.
- Greek yogurt: Adds moisture and richness while keeping the cake soft. It also sneaks in extra protein and keeps the texture from turning dry.
- Baking Powder: The lift behind the cake! This makes the mug cake rise and stay fluffy instead of dense.
- Biscoff Butter: The star of the show. This cookie butter brings that caramelized, spiced flavor that makes the cake taste AMAZING and dessert-worthy.
- Water: Keeps things simple and light, adding just enough liquid to help the batter come together without weighing it down.
- Biscoff Cookies: Optional for topping! You can even break a cookie down into bits and sprinkle it over the mug cake for more cookie flavor.
What is a Protein Mug Cake and How it Works
A protein mug cake is a quick single-serve cake made in the microwave with added protein powder for an easy, high-protein dessert or snack.
Do You Have to Use Protein Powder?
No, I actually created this recipe as an option for an indulging treat with added protein that doesn't have to come from powder, BUT I did test the recipe with protein powder and it works.
Adding a scoop of protein powder will boost the cake to 35 grams of protein. I've included the instructions for how to use protein powder in the recipe card below.
How to Make a Biscoff Protein Mug Cake
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Mix dry ingredients – In a microwave-safe mug, add the flour and baking powder. Stir to combine so the leavening is evenly distributed.
- Add wet ingredients – Stir in the Greek yogurt, Biscoff butter, and water. Mix until the batter is smooth and no streaks of flour remain. The texture should be thick but pourable, add a splash more water if needed.
- Microwave – Cook the mug cake in the microwave for 60–90 seconds, depending on your microwave’s strength. The cake should rise, look set on top, and feel firm in the center. My microwave cooks very slow. It takes me 2 minutes. This timing will vary for everyone.
- Check doneness – If the middle is still gooey, return to the microwave in 10–15 second bursts until fully cooked through.
- Serve – Enjoy warm straight from the mug. For extra indulgence, top with a drizzle of Biscoff butter or a sprinkle of crushed Biscoff cookies.
Can You Make this in a Regular Standard/Mug
Yup! I just use a dessert cup from time to time because I love to romanticize my meals.
Frequently Asked Questions and Pro Tips
Yes, protein powder helps with structure and boosts the protein content. You can make it without, but the texture and nutrition will be different.
This will vary based on how your microwave cooks. In the past I could prepare mug cakes in a little over 60 seconds, no more than 90 seconds. I have a newer age microwave now and it seems to heat everything really slowly, so this takes me 2 minutes.
Start with 60 seconds and check in to ensure the mix has set. If it hasn't add an additional 30 seconds until the cake has set.
The cake should look set and feel firm on top, not wet or gooey. It should also be steaming hot in the middle. If it’s still undercooked, microwave in 10–15 second bursts until done.
Don’t overcook it. Protein cakes can dry out fast. Adding ingredients like Greek yogurt, applesauce, and biscoff butter helps keep it moist.
Yes, you can swap in peanut butter, almond butter, or Nutella, but it won’t have the same caramelized cookie flavor.
Definitely! Crushed Biscoff cookies on top or mixed into the batter add extra crunch and flavor.
Not by default since Biscoff cookies and spread contain wheat. You can substitute with a gluten-free cookie butter if needed.
You don’t have to since the mug cake cooks the flour, but if you want extra peace of mind, you can heat-treat flour by baking it in the oven at 350°F for 5 minutes or microwaving it in 20–30 second intervals until it reaches 165°F.
More High Protein Recipes
Big Mac Bowl
High Protein Queso
Ninja Slushi Protein Milkshake
High Protein Chicken Burrito
Biscoff Protein Mug Cake
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- ¼ cup + 2 teaspoons all-purpose flour
- ¼ cup Greek yogurt I used vanilla; your favorite flavor
- ½ teaspoon baking powder
- 2 tablespoons biscoff butter
- 2 tablespoons water
- Biscoff cookies Optional for topping! You can even break a cookie down into bits and sprinkle it over the mug cake for more cookie flavor.
- sugar or sweetener Optional. If you know you like sweet cakes, go ahead and add 1-2 teaspoons to suit your taste.
Protein Powder Version (Use all of the ingredients listed above and adjust the water serving)
- 1 scoop protein powder 31 grams; Unflavored or vanilla works great.
- 4 tablespoons water
Instructions
- In a microwave-safe mug, add the flour and baking powder. Stir to combine so the leavening is evenly distributed.
- Stir in the Greek yogurt, Biscoff butter, and water. Mix until the batter is smooth and no streaks of flour remain. The texture should be thick but pourable, add a splash more water if needed.
- Cook the mug cake in the microwave for 60–90 seconds, depending on your microwave’s strength. The cake should rise, look set on top, and feel firm in the center. My microwave cooks very slow. It takes me 2 minutes. This timing will vary for everyone.
- If the middle is still gooey, return to the microwave in 10–15 second bursts until fully cooked through.
- Enjoy warm straight from the mug. For extra indulgence, top with a drizzle of Biscoff butter or a sprinkle of crushed Biscoff cookies.
Notes
Fat: 14G
Net Carbs: 50G
Protein: 35G
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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