Lemon Protein Mug Cake
This high protein lemon mug cake is soft, fluffy, and packed with bright citrus flavor in every bite.
Ingredients
Ingredients
- 1 scoop vanilla protein powder whey or plant-based
- 2 tbsp all-purpose flour or almond flour for gluten-free
- 1/4 tsp baking powder
- 1 tbsp granulated sweetener erythritol, monk fruit, or sugar
- Zest of 1/2 lemon
- 1 tbsp lemon juice freshly squeezed
- 3 tbsp unsweetened almond milk or milk of choice
- 1 tsp melted coconut oil or butter
- 1/4 tsp vanilla bean paste
- Pinch of salt
Instructions
- In a microwave-safe mug, whisk together the protein powder, flour, baking powder, sweetener, and salt until well combined.
- Add lemon juice, lemon zest, almond milk, melted coconut oil, and vanilla bean paste. Stir until smooth and no dry spots remain.
- Microwave on high for 40 to 60 seconds, checking at 40 seconds. Continue in 10 to 15-second intervals if needed.
- Allow to cool for 1 to 2 minutes.
- Optional: Top with Greek yogurt, extra lemon zest, or a drizzle of honey. Serve warm.
Notes
- Do not overcook; the texture may become rubbery.
- Enjoy immediately for the best texture.
- Enjoy immediately for the best texture.