Strawberry Peanut Butter Cup Microwave Cake
Recipe type: Dessert
Serves: 1
Dry Ingredients
  • 2 tablespoons oat flour, gluten free optional
  • 2 tablespoons almond meal
  • 1/2 scoop (2 tablespoons) vanilla whey protein powder
  • 1 packet truvia
  • 1/4 teaspoon baking powder
Wet Ingredients
  • 1/2 ripe banana, mashed
  • 1 large egg white
  • 1/4 teaspoon vanilla extract
  • 1/4 cup chopped strawberries
  • 1 Quest peanut butter cup (or regular), chopped
  1. Spray a bowl or mug with cooking spray and set aside.
  2. In a separate bowl, whisk dry ingredients together.
  3. In a third bowl, add banana, egg white, and vanilla extract. Whisk thoroughly.
  4. Mix wet ingredients into dry and mix until combined. Add strawberries and peanut butter cup and fold into the batter.
  5. Add batter to the greased bowl.
  6. Microwave for 1 minute. Microwave for additional 15 second intervals if necessary. The cake is done when the edges pull away from the bowl and the middle is fully cooked.
  7. Top with additional peanut butter or 2 tablespoons peanut flour mixed with water until desired consistency reached.
Base recipe adapted from Imma Eat That (

If you do not have oat flour, place oats in a food processor or blender and pulse about 5 times.

You can use a Quest Cravings Peanut Butter Cup or a regular peanut butter cup.

Nutritional information based on using a Quest Cravings Peanut Butter Cup, and without toppings.
Nutrition Information
Serving size: 1 cake Calories: 407 Fat: 18 g Carbohydrates: 35 g Sugar: 11 g Fiber: 6 g Protein: 33 g
Recipe by 24 Carrot Life at