Protein Mug Cakes

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With hesitant curiosity, I finally tried this recipe after months of it showing up on my Pinterest Feed.

To my sheer amazement, both of the mug cakes I am going to share were as simple as they said, and tasted 100x better than expected!

First mug cake, Pumpkin Spice and everything nice 🙂

 

Ingredients

1 scoop vanilla protein (I don’t normally have vanilla on hand so I grabbed a single serve packet from Sprout’s)

1/4 tsp vanilla extract

1/2 tsp maple syrup (use any sweetener you’d like)

1/4 tsp pumpkin pie spice

1/4 tsp baking powder

1/4 cup pumpkin puree

1 egg

2 tbsp water or milk

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Directions

Mix all ingredients together in mug and microwave for 2 minutes.

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Served with some of my homemade, Crockpot Apple Crumble, a small scoop of vanilla bean ice cream and dusting of cinnamon.

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Chocolate Sunflower Seed Butter Protein Mug Cake

 

Ingredients

1 scoop vegan chocolate protein (Orgain is my favorite)

1 egg (use egg whites if you are looking for less fat)

1/4 tsp baking powder

1/2 tsp maple syrup ( use any sweetener you’d like)

1 tsp sunflower seed butter (sub any nut butter, I am allergic to nuts so this is my substitute)

1/4 tsp cocoa powder, optional

2 tbsp water or milk

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Directions

Mix all ingredients in mug and cook in microwave for 2 minutes!

That’s it!

I served mine with a tiny scoop of vanilla bean, some fresh strawberries, and a dusting of cocoa.

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These are my new go-to fall dessert. I definitely have a sweet tooth on occasion and I am not going to deprive myself of a treat. This was the perfect amount to satisfy my craving without breaking the bank with calories!

Macros for Each:

Chocolate ~ 178 calories    19P/10C/9F

with ice cream and one strawberry ~ 220 calories    20P/15C/11F

Pumpkin Spice ~ 187 calories   26P/7C/7F

with ice cream and a spoonful of apple crumble ~ 251 calories   27P/18C/9F

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