Ingredients:

  • 1 scoop (30g) Vanilla Protein Powder
  • 1 tbsp (7g) Coconut Flour or Oat Flour
  • 1/2 tsp (2.5g) Baking Powder
  • 1 tbsp (12g) Granulated Sweetener (Stevia, Erythritol, or Monkfruit)
  • 1/4 cup (60ml) Unsweetened Almond Milk
  • 1 large (33g) Egg White
  • 1/2 tsp (2.5ml) Vanilla Extract

Instructions:

  1. Whisk the vanilla protein powder, coconut flour, baking powder, and sweetener directly in a microwave-safe mug until no large clumps remain.
  2. Pour in the unsweetened almond milk, egg white, and vanilla extract. Stir vigorously with a fork or small whisk until the batter is smooth and no dry pockets remain at the bottom.
  3. Place the mug in the center of the microwave and heat on high for 45 to 60 seconds until the cake rises and the edges pull away from the mug, with the center looking set but slightly tacky.
  4. Allow the cake to rest for 1 minute to finish setting the protein structure through residual steam, preventing a rubbery texture.