Single Serve Protein Carrot Cake - In a mug for one!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 1cup
Calories: 245kcal
Course: Dessert
Cuisine: American, Easter
The perfect Single Serve Protein Carrot Cake made in a mug for a healthy and macro friendly dessert! This mini protein carrot mug cake for one uses vanilla and unflavored protein powder as well as sugar free maple syrup!
Ingredients
22g1:1 Gluten Free Baking Flour, see post for subs
1TbspUnflavored Protein Powder, 6g, see post for sub
1½TbspVanilla Protein Powder, 8g
⅛tspCinnamon
Pinch ofGinger Powder, or more Cinnamon
Pinch ofNutmeg, or more Cinnamon
½tspBaking Powder
2TbspUnsweetened Applesauce, 30g
3TbspAlmond Milk, 30ml
2tspNon-fat Greek Yogurt, about 10g, Room temperature
1½tspMaple Syrup, 7ml, Sugar-free recommended
½tspMelted Coconut Oil
¼cupGrated Carrots, 30g
Protein Yogurt Frosting:
¼cupNon-fat Greek Yogurt, 56g
1tspAlmond Milk, 5ml
1TbspVanilla Protein Powder, 5g
Instructions
Preheat oven to 350°F, and line a 1 cup (8 oz) ramekin/oven-safe mug with parchment paper (or lightly grease)
In medium bowl combine flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking powder.
In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup and coconut oil.
Add dry mix to wet, and gently fold until just combined.
Add grated carrots (and any mix-ins) and fold to combine.DO NOT OVER-MIX or protein powder and will make the cake dense.
Pour batter into prepared ramekin.
Bake for 30 minutes; A toothpick inserted into center should come out dry.Cool for 5 minutes, then lift out using the lining. Transfer to a plate to cool completely.
For icing: In a small bowl whisk together Greek yogurt, protein powder and almond milk.Spread over cake and serve!