Name: Chocolate coconut flour mug cake
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1 serving
Ingredients: 1/3 cup chocolate whey protein powder; 2 tbsp coconut flour; 2 tsp unsweetened cocoa powder; 1/4 tsp baking powder; 1/8 tsp salt; 2 large egg whites; 45 g Pure Harvest Organic Almond Milk Unsweetened; 1/2 tsp vanilla extract; 1 tsp honey; 1 tbsp water

Nutrition

Per serving

308 calories

Protein: 46g; 58% of calories
Carbs: 23g; 29% of calories
Fat: 4g; 12% of calories

Instructions

Prep 5 min · Cook 3 min

In a 12-ounce microwave-safe mug, whisk together the protein powder, coconut flour, cocoa powder, baking powder, and a small pinch of salt until no large clumps remain.
Whisk in the egg whites, almond milk, vanilla extract, and honey. If the batter is stiff like dough, add a splash of water, a teaspoon at a time, until it is thick but pourable. Whisk vigorously to ensure everything is well combined at the bottom edges of the mug.
Microwave on high for 60 seconds. Check the center, if it is still wet and shiny, microwave in 10-second bursts until the top is set and just springs back when touched. Let the cake rest for 2 minutes to allow the steam to finish setting the crumb. Done when The top is set and springs back when touched, 165°F.

Nutrition

Ingredients

Instructions

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