Name: Chocolate almond butter mug cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving
Ingredients: 3 large egg whites, from 3 large eggs; 1/4 cup chocolate whey protein powder; 25 g almond butter powder, ensure peanut-free label; 1 tbsp unsweetened cocoa powder; 2 tbsp oat flour; 1/2 tsp baking powder; 1 tbsp maple syrup; 0.5 oz unsweetened applesauce; 1 tsp canola oil; 1/2 tsp vanilla extract; 2 tbsp water; 1/4 tsp salt; 1 1/2 tsp shredded unsweetened coconut

Nutrition

Per serving

462 calories

Protein: 51g; 42% of calories
Carbs: 44g; 37% of calories
Fat: 12g; 22% of calories

Instructions

Prep 5 min · Cook 2 min

Lightly grease a large microwave-safe mug with a drop of oil. In the mug, whisk together the egg whites, protein powder, almond butter powder, cocoa powder, oat flour, baking powder, and salt. Stir in the maple syrup, applesauce, oil, vanilla, and the water. Use a fork to scrape the bottom and corners until no dry pockets remain. The batter should be thick like brownie batter. If it is too stiff, stir in more water a spoonful at a time until smooth and spreadable.
Microwave on high for 60 seconds. Check the center, it should be set and spring back when touched. If it is still wet, microwave in 15-second bursts until set, usually 75 to 90 seconds total. Sprinkle with the coconut and let rest for 1 minute to finish setting. Done when set and springs back when touched, 165°F.

Nutrition

Ingredients

Instructions

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