Chocolate Cheesecake Protein Mug Cake; 2-in-1 but Sugar Free
Prep Time3mins
Cook Time1min
Total Time4mins
Servings: 11¼ cup Mug Cake
Calories: 252kcal
Course: Dessert
Cuisine: American
Get 2 desserts in 1 and for one with this Chocolate Cheesecake Protein Mug Cake, but still keep it sugar free and healthy. A high protein chocolate cream cheese mug cake made with whole wheat pastry flour and protein powder, and filled with a low fat Greek yogurt-cream cheese mixture.
Ingredients
3TbspWhole Wheat Pastry Flour, about 21g
1TbspUnsweetened Cocoa Powder, 5g
½scoopChocolate Protein Powder, 15g
¼tspBaking Powder
2TbspUnsweetened Almond Milk, 30ml
1Egg White, 33g
1tspMelted Coconut Oil
⅛tspVanilla Extract, Optional
Protein Cheesecake Filling:
1TbspReduced Fat Cream Cheese, 14g
2tspNon-fat Greek Yogurt, 11g
1tspAlmond milk, 5ml
1tspVanilla Protein Powder, 2g
Instructions
Lightly grease a large 1-1½ cup (8-12 oz) ramekin or mug.
In a bowl, mix whole wheat pastry flour, cocoa powder, protein powder and baking powder.
In another bowl whisk almond milk, egg white, coconut oil and vanilla.
Add dry mix to wet and stir lightly to form batter.Do not over-mix, or the cake will be too dense from wheat flour and protein powder; Small lumps are okay.
In a small bowl, stir together cream cheese, yogurt, almond milk and protein powder.
Transfer ¾ of the batter into the mug/ramekin.Add cream cheese mixture.Pour remaining batter on top and spread.
Microwave on high for 55-60 seconds or until the top is just set and mostly dry to touch. Microwave additional time at 5 second intervals if needed.
Let cool a few minutes, invert onto a plate and dig in!
Notes
Do not over-mix the batter or the cake will be too dense.
Nutritional information is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.