Ingredients:

  • 1 scoop (30g) Vanilla Whey or Whey/Casein blend protein powder
  • 1 tbsp (7g) Coconut Flour
  • 1 tbsp (12g) Granulated monk fruit or erythritol
  • 0.5 tsp Baking Powder
  • 1 pinch Salt
  • 3 tbsp (45ml) Unsweetened almond milk
  • 2 tbsp (30ml) Egg White
  • 0.5 tsp Vanilla Extract

Instructions:

  1. Lightly grease a 12-ounce microwave-safe mug or ramekin with non-stick cooking spray.
  2. Whisk the vanilla protein powder, coconut flour, sweetener, baking powder, and salt directly in the mug until no large clumps remain.
  3. Add the egg white, milk, and vanilla extract. Stir vigorously with a fork, scraping the bottom edges, until the batter is smooth.
  4. If using optional toppings like chocolate chips or sprinkles, gently fold them into the batter.
  5. Microwave on high for 45 to 60 seconds. Stop when the center looks slightly wet; residual heat will finish the cooking.
  6. Allow the cake to rest for 1 minute before consuming to allow the steam to redistribute and set the texture.