Ingredients:

  • 1 scoop (30g) Vanilla Protein Powder (Whey/Casein blend)
  • 1 tbsp (7g) Coconut Flour
  • 0.5 tsp Baking Powder
  • 1 tbsp Granulated Sweetener
  • 1 pinch Sea Salt
  • 0.25 cup (60ml) Unsweetened Almond Milk
  • 1 large Egg White
  • 0.5 tsp Pure Vanilla Extract

Instructions:

  1. Lightly grease a 12 oz or larger microwave-safe mug with non-stick cooking spray.
  2. Add the protein powder, coconut flour, baking powder, and granulated sweetener directly into the mug and whisk thoroughly to remove clumps.
  3. Pour in the almond milk, egg white, and vanilla extract. Stir until the batter is smooth, ensuring you scrape the bottom edges.
  4. If using optional chocolate chips or sprinkles, gently fold them into the batter.
  5. Microwave on high for 45 to 60 seconds. Stop when the center looks just set but slightly moist.
  6. Let the cake rest for 1 minute before serving to allow the steam to redistribute for a tender crumb.