Thursday, 4 June 2015

Low Carb Chocolate Protein Mug Cake


Ingredients

Makes 1 Serving

1 scoop chocolate casein or whey protein powder
1 tbsp unsweetened cocoa powder 
1 tsp sweetener 
1/4 tsp baking powder
1 egg white
2 tbsp milk (skimmed, almond etc) 
And a little water to thin down

1: Mix all the dry ingredients in a mug with a fork until well blended and there are no clumps.

2: Add in the egg white and milk and mix until smooth.

3: Drop in any extras for the Middle at this point if you like!

4: Microwave for around 1 minute on high (give or take some time depending on your microwave), but watch it! It will start to bubble over the top. If this happens, stop microwaving, press batter back into mug with fork, and continue microwaving.

5: When finished, the cake should be cooked but still very moist. It's okay if not all the batter has cooked.

6. I love covering my chocolate mug cake in my vanilla cream cheese frosting! The whole cake pictured comes in at only 193 calories and contains 34g of protein! My frosting recipe can be found here Vanilla Cream Cheese Frosting Recipe.

Macros for whole cake if using casein; 134 calories, 1.6g fat, 0.8g sat fat, 7.6g carbs, 1g protein.

If using whey it has less carbs -5g and more protein +5g.







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29 comments:

  1. Looks amazing! I really miss my chocolate brownies and now it looks like I can have something like it.

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  2. Amazing shit! I made this last night and I was shocked how good it actually was. Thanks for the recipe

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  3. This is the greatest thing ever! Best treat!

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  4. I made this the other day, and it was AWESOME!

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  5. Always looking for a new, but simple, protein mug cake recipe. This is great, definitely gonna make it!

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  6. Tastes like a real cake
    same texture and flavor
    Mine turned out a little dry, my microwave may be strong and cooked it too high
    Will def try with peanut butter next time to hopefully give it some more moisture and only cook for 45 seconds

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  7. Just followed your recipe and omg it turned out delicious. Thanks

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  9. this is the bomb.com!!!! first mug cake i've tried that actually worked and doesn't taste like cardboiled. i only cooked it for 40 seconds and it was done.

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  11. This looks awesome! Can you use and egg beaters?

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  16. I made a vegan version of this with my plant protein with almond milk, egg replacer and water... it didn't turn out so well :(

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  17. Love! I use almond milk instead of regular milk, a whole egg instead of egg whites, and add a bit of beet juice as a moistener. I'm quite pleased with it.

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  20. So, I usually use stevia sweetener as my way of sweetening most things...but would this work in this recipe? I know it's much sweeter than the same amount of sugar, so could I just use less? Anyone tried it?

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  25. Made this with banana protein and peanut butter. So. Good. Seriously. Even if I wasn't on a cut I'd eat this.

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