Cooking with Kimmi - Gingerbread Protein Mug Cake

Kimmi here — and you already know we’re diving straight into the Christmas vibes.
If you love gingerbread, warm spices, and high-protein snacks you can make in your PJs… you’re going to love this one.

This is my 90-second Gingerbread Protein Mug Cake — soft, sweet, festive, and actually good for you. Perfect for those nights when you want something Christmassy but also don’t want to fire up the oven.

Ingredients

• 1 scoop vanilla or salted caramel protein

• 2 tbsp almond flour (or oat flour if that’s what’s in the pantry)

• ½ tsp ginger

• ½ tsp cinnamon

• Pinch nutmeg

• ⅛ tsp baking powder

• 1 tbsp maple syrup or honey

• 2 tbsp milk of choice

• 1 egg (or 3 tbsp egg whites)

• Optional: chocolate chips or crushed candy cane because… Christmas.

How to Make It

1. Grab a microwave-safe mug and add all your dry ingredients.

2. Stir in the milk, maple syrup, and egg. Mix it until it’s smooth and glossy.

3. Microwave for 60–90 seconds — stop when the top looks cooked but still bouncy.

4. Let it rest for 20–30 seconds (this is where the magic happens).

5. Flip it onto a plate, top with Greek yoghurt, chocolate chips, or a dusting of crushed candy cane for maximum festive vibes.

Why I Love This One

It tastes like Christmas, hits you with 25–30g protein, and takes less time to make than finding your wrapping paper.