Name: Red velvet breakfast cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large egg whites; 1/4 cup vanilla whey protein powder; 2 1/2 tbsp oat flour; 2 tsp unsweetened cocoa powder; 2 oz beets, peeled and finely grated; 1/2 tsp baking powder; 1 tsp canola oil; 1/4 tsp salt; 2/3 cup nonfat Greek yogurt; 2 1/4 tsp maple syrup; 1/2 tsp vanilla extract; 4 olive oil cooking sprays

Nutrition

Per serving

465 calories

Protein: 54g; 46% of calories
Carbs: 42g; 36% of calories
Fat: 9g; 18% of calories

Instructions

Prep 10 min · Cook 5 min

In a small bowl, stir together the Greek yogurt, vanilla, two thirds of the maple syrup, and a pinch of the salt. Place the bowl in the refrigerator to chill while you prepare and cook the cake.
Lightly coat a 12 to 16 ounce microwave-safe mug with cooking spray. In the mug, whisk together the egg whites, protein powder, oat flour, cocoa powder, finely grated beets, baking powder, oil, the remaining maple syrup, and the remaining salt. Whisk until the batter is a deep reddish-brown and no dry spots of flour remain.
Microwave the mug on high for 90 seconds. If the center of the cake still looks wet, continue cooking in 15-second bursts until the top is set. The cake should be well-risen and spring back when touched. Done when the center is set.
Let the cake rest in the mug for 2 minutes to cool slightly. Top the warm cake with the chilled yogurt frosting and serve immediately.

Nutrition

Ingredients

Instructions

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