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White Chocolate Peppermint Protein Mug Cake
Prep Time
10
mins
Cook Time
12
mins
Total Time
22
mins
Servings:
1
cup
Calories:
207
kcal
Course:
Dessert
Cuisine:
American
A perfect White Chocolate Peppermint Protein Mug Cake for an easy and healthy Christmas treat! This peppermint mug cake has 5 ingredients, the toppings and is a keto-friendly, and gluten free dessert for one.
Ingredients
1
scoop
Vanilla Protein Powder
,
30g, ⅓ cup
1
Tbsp
Coconut Flour
,
7g
¼ + ⅛
tsp
Baking Powder
¼
cup
Unsweetened Almond Milk
,
60ml
1
Egg White
,
31g, 2 Tbsp
Topping:
½
Tbsp
White Chocolate Chips
,
Sugar-free recommended, 7g
⅓
Crushed Peppermint Candy Cane
,
4g
Instructions
Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk protein powder, coconut flour and baking powder.
Add almond milk and egg white, and stir until combined. Batter should be smooth.
Taste batter and add sweetener if needed.
Pour batter into ramekin.
Top with crushed peppermint candycanes and white chocolate chips
Bake for 12-13 minutes.
Top should be mostly set, but still slightly wobbly. It will harden when cool.
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.
Product Recommendations:
Quest Nutrition
Vanilla Milkshake Protein Powder
Lily's
White Chocolate Baking Chips
Nutrition:
Servings: 1 mug cake | Serving size: 1
Calories: 207kcal
Fat: 4.2g | Saturated fat: 2.2g
Carbohydrates: 14.9g | Fiber: 4.7g | Sugar: 5g
Protein: 28.9g