🛒 Ingredients (1 large serving)
- 2 tbsp butter (melted in mug)
- 6 tbsp almond flour
- 1 large egg
- 1 scoop (about 25–30g) vanilla or unflavored whey protein powder
- 1–2 tbsp sweetener (sugar, monk fruit, or maple syrup)
- ½ tsp cinnamon
- ¼ tsp baking powder
- 1 tbsp milk (any kind)
- ½ tsp vanilla extract
- Pinch of salt
🔥 Instructions
1️⃣ Melt Butter
- Add butter to a microwave-safe mug.
- Microwave 20–30 seconds until melted.
2️⃣ Mix Batter
- Stir in almond flour and protein powder.
- Add egg and mix well.
- Stir in sweetener, cinnamon, baking powder, milk, vanilla, and salt.
- Mix until smooth (scrape bottom so no dry pockets).
3️⃣ Microwave
- Microwave 60–90 seconds.
- Start with 60 seconds and check.
- Cake should look set but still slightly soft on top.
- Let sit 1 minute (it continues cooking slightly).
💪 Macros (Approx)
- Protein: 35–45g
- Calories: 500–600
- Carbs: 8–15g (depends on sweetener)
- Fat: 35–40g
Very filling — great for a high-protein breakfast or post-workout dessert.
🔥 Optional Cinnamon Swirl (Bakery Style)
Mix:
- 1 tsp melted butter
- ½ tsp cinnamon
- 1 tsp sweetener
Swirl into the top before microwaving.
🧁 Lighter / Cutting Version
- Use 1 tbsp butter instead of 2
- Use egg whites instead of whole egg
- Use low-calorie sweetener
Drops calories while keeping protein high.
If you’d like, I can also give you:
- 🍫 Chocolate protein mug cake
- 🎂 Birthday cake version
- 🥞 Lower-calorie 300-cal version
- 🧀 Cheesecake-style mug cake
