Add the protein powder, cocoa powder, and almond flour directly into a microwave-safe mug. Use a fork or small whisk to lightly combine the dry ingredients first so they’re evenly distributed and easier to mix later.

Crack the egg into the mug, then pour in the milk. Make sure the egg goes in whole so it helps bind everything together and gives the cake structure.

Using a fork or whisk, mix everything thoroughly until you get a smooth, thick batter. Take your time here and scrape the sides and bottom of the mug to ensure there are no dry pockets or lumps—this step is key for a soft, even texture.

Place the mug in the microwave and cook on high for 60–90 seconds, depending on your microwave power. Watch closely toward the end—the cake should rise and set on top while still remaining slightly soft in the center.

Carefully remove the mug (it will be hot) and let the cake cool for a minute or two. This short resting time allows the texture to firm up slightly, giving you a soft, moist, and perfectly cooked high-protein mug cake ready to enjoy.