Microwave Cake

I replace regular flour with protein powder, too.  I got the idea for protein cakes from that microwave cake recipe Karen posted awhile back, and I now eat protein cake almost everyday.  Low carbs, lots of protein and fat.  I don't really have a recipe...I just kinda wing it.  Sometimes it ends up better than others, but I'm not very picky lol.  It's basically just:
1 scoop protein powder (I tend to use 1 scoop designer whey + 1/3 scoop muscle milk...but I've used several different kinds of whey-based powders in the recipe)
1/4 tsp...maybe a little more baking powder (most important ingredient!  Makes it rise nicely),
1 heaping tablespoon cocoa powder (I like dutch processed...Hershey's special dark.  Less healthy than reg. cocoa powder, but I think it tastes way better)
1-3 tablespoons oil (I've used both canola and vegetable, they work the same and I usually go for 2-3 tablespoons of oil, cause I can really use the fat)
Sweetener (I like stevia extract, but I also use SF syrups in different flavors - vanilla, raspberry, hazelnut)
Touch of salt
Water to bring it together

Generally mix dry ingredients (salt, cocoa powder, protein powder, baking powder...also, sweetener if yours is dry)
Add oil and flavored syrup if you use it. Try to incorporate as much oil into the mix as possible to get lumps out.
Then, gradually add TINY amounts of water (like, couple tablespoons at a time) and incorporate.  Once the batter is lump free and brownie batter consistency, it's usually ready and you can taste it.

If the batter tastes good, the cake will taste good, so adjust to taste.  I haven't posted this as a post as a standalone post because I don't have measurements and I never will.  But I love this stuff.  If the batter tastes too bitter, add more sweetener to cut the taste of the cocoa.  If it tastes too sweet, you can add more cocoa and maybe a bit more salt.  You can also add brewed coffee instead of water.  Or add instant coffee crystals.  Or add vanilla extract or other extract flavors.  Lots you can do with it.

Microwave on high for approx. 40-50 seconds (yes, that's it).  It may be a little bit molten in the center, but I like that.  If it's TOO molten, just pop it back in for another 10 seconds or so.  I make it in a personal-sized ramekin and it ends up perfect.  A regular bowl would probably be fine, too.

So there's CAKE.  That I eat everyday!  With lots of protein!  And no wheat.  And no flour!  And lots of fat!