Protein Mug Cake
When you want a personal treat with a nutritional boost, this protein mug cake will fuel you through your day and satisfy your sweet tooth!
Servings: 2 cakes
Calories: 678kcal
Ingredients
- 2 eggs
- ½ cup cottage cheese
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons almond butter
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup vanilla plant-based protein powder*
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- Sprinkles (if desired)
- Cooking spray
Instructions
- Add all the ingredients to a blender (minus sprinkles) and blend until smooth.
- Fold in the sprinkles.
- Grease two microwave safe mugs or ramekins and divide the batter between the two. Depending on the size of your ramekins, you might make three cakes!
- Microwave on high for 2 minutes. Remove and top with whipped cream/yogurt and enjoy!
Notes
- If you don't have a microwave, you can bake the cakes at 350ºF for 20 - 25 minutes.
- Plant-based protein powder absorbs more liquid than a whey based protein, so the recipe will not be the same if you don't use plant-based. I have not tested with whey or collagen, so can't say exactly what the measurements would be!
- To store: Mug cakes don't typically store well, but if you do have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Just pop them back into the microwave for a few seconds before serving to warm them up.
Nutrition
Calories: 678kcal | Carbohydrates: 41g | Protein: 38g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 377mg | Potassium: 518mg | Fiber: 10g | Sugar: 23g | Vitamin A: 311IU | Calcium: 385mg | Iron: 6mg