This high-protein microwave pistachio lava cake is warm, gooey, nutty, and wildly indulgent for something that cooks in under two minutes. A molten center, real pistachio flavor, and just enough protein to feel like a power move.

high protein microwave pistachio lava cake with pistachio center and chopped pistachios

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Why pistachio lava cake works
"This is the easiest weeknight dessert"
High-Protein Microwave Pistachio Lava Cake
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My girlfriend’s all-time favorite dessert is chocolate lava cake. Ride-or-die, final-meal energy. And honestly, I get it. Molten chocolate oozing out of a warm cake is hard to argue with.

But after making it on repeat, I started craving something different. Same cozy vibes, same gooey center, but with a little intrigue. A little green.

That’s how pistachio lava cake entered the chat.

It’s still warm and indulgent, still spoonable straight from the ramekin, but the pistachios bring this rich, nutty depth that feels fancy without trying too hard. Greek yogurt and eggs give it protein, maple syrup or honey keeps it naturally sweetened, and the microwave does all the heavy lifting.

Under two minutes. No oven. No patience required.

Why pistachio lava cake works

Blended pistachios create natural richness and body, while Greek yogurt keeps the cake tender and creamy. Microwaving in short bursts lets the edges set while the center stays soft and lava-like.

"This is the easiest weeknight dessert"

I love dessert, and I know I can't make it (or eat it) every night. But this feels like a solve! It's ready in seconds and hits the spot.

High-Protein Microwave Pistachio Lava Cake

A high-protein pistachio lava cake made in the microwave. Warm, gooey, naturally sweetened, and ready in under two minutes.

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Prep Time: 5

Cook Time: 2

Servings: cakes

Ingredients

¾ cup plain Greek yogurt
½ cup shelled pistachios
½ cup maple syrup or honey
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder

Instructions

Add the Greek yogurt, pistachios, maple syrup or honey, eggs, vanilla extract, and baking powder to a blender.
Blend until completely smooth.
Pour the batter into greased microwave-safe ramekins, filling each about two-thirds full.
Microwave on high for 30 seconds.
Microwave for another 30 seconds, then check doneness. If the edges feel set but the center is still soft, it is ready.
If needed, microwave in additional 15-second intervals until the edges are firm and the center remains gooey.
Serve warm immediately.

Notes

Every microwave is different, so short bursts are key to keeping the center lava-like.
Swaps: This recipe is naturally gluten-free as is! To make this dairy-free, use a dairy-free Greek-style yogurt alternative.