Protein strawberry vanilla mug cake

Protein strawberry vanilla mug cake

Wow. How can something this simple and quick taste so good and be healthy at the same time? This high protein dessert takes less than 5 minutes to make and tastes like vanilla custard mixed with sweet strawberries. You have to try it!

Protein strawberry vanilla mug cake

Wow. How can something this simple and quick taste so good and be healthy at the same time? This high protein dessert takes less than 5 minutes to make and tastes like vanilla custard mixed with sweet strawberries. You have to try it!
USMetric
1 servingservings

Ingredients

  • 1 1 large egglarge eggs
  • 2 tbsp 2 tbsp cream cheese, room temperature
  • 2 tbsp 2 tbsp erythritol
  • 1 tsp 1 tsp vanilla extract
  • 2 tbsp 2 tbsp whey protein isolate (unflavored)
  • ½ tsp ½ tsp baking powder
  • 2 oz. 55 g fresh strawberries, roughly chopped
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Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Combine the egg, cream cheese, sweetener, and vanilla in a mug with a small whisk or a fork.
  2. Add the whey protein and baking powder. Mix until combined. If you want a super smooth batter, you can use an immersion blender. Add the strawberries.
  3. Microwave at 600 W for 1 minute if you want it to be custardy. If you prefer a more more cake-like dessert, microwave for 30 seconds more. Remove and allow to cool for one minute before serving. See the tip below for instructions using a conventional oven.
  4. Enjoy straight from the mug or turn the cake out onto a plate for a more elegant presentation.

Tips

To bake your mug cake in the oven, bake at 350°F (175°C) for 12-14 minutes, or until the cake is springy to the touch when pressed in the middle.

You can use any other low carb berries such as raspberries or blueberries. If you eat liberal low carb you can try banana.

No fresh berries? Use frozen berries! Just thaw in the microwave before adding to the batter.

Having guests?

Dust it with powdered sweetener and serve with a dollop of whipped cream and a sprig of fresh mint for an impressive presentation!

Using flavored protein

If you're using flavored whey protein powder, skip both the sweetener and vanilla extract. Make sure that the protein powder contains low carb friendly sweeteners. Try to stay away from maltitol, for example, as this has been shown to raise blood sugar and increase insulin response.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

14 comments

  1. Petrina
    Oh my lord that was amazing. I used mixed berries and was delicious!!!
  2. misch
    I found this recipe not good at all. At least it is only a small serve to throw out. Shame, it sounded delicious.
  3. Angela Day
    Hubs and I both say the same thing about this recipe: Yum!

    I used an immersion blender to make sure the batter was smooth. Although I used a really large mug it made a mess by swelling over the sides. Next time I'll use an even larger mug and try monk fruit sweetener.

    Well done, Jill & team!

    Reply: #4
  4. Kerry Merritt Team Diet Doctor

    Hubs and I both say the same thing about this recipe: Yum!
    I used an immersion blender to make sure the batter was smooth. Although I used a really large mug it made a mess by swelling over the sides. Next time I'll use an even larger mug and try monk fruit sweetener.
    Well done, Jill & team!

    Awesome! So glad you both love it!

  5. Cassieoz
    Like misch, I was disappointed. I turned it out and the strawberry custard layer was nice but the 'cake' was rubbery and unpalatable
  6. elkoncz
    Are there any substitutes for the cream cheese in this recipe? I don't have it available at the mo.
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Are there any substitutes for the cream cheese in this recipe? I don't have it available at the mo.

    Unfortunately I am not aware of a good substitute for the cream cheese.

  8. Mary
    I didn't have (or want) strawberries, so I left those out. Used 2 Tbsp vanilla flavored whey protein and 1/4 tsp cinnamon instead of the plain whey protein and sweetener, cooked it for the longer time (90 seconds). Sliced it and drizzled with no sugar maple syrup - French Toast! So easy and delicious!
  9. REGINE
    As Cassieoz and misch, I found this cake was rubbery and unpalatable :'-(
  10. Meekas Mum
    Can you advise the wattage of the microwave you use please? My microwave is 1100W and if I cook it for the recommended times on High the mug cake is rubbery and tough. I've tried reducing the power to 70% and the mug cake is a bit more palatable.
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Can you advise the wattage of the microwave you use please? My microwave is 1100W and if I cook it for the recommended times on High the mug cake is rubbery and tough. I've tried reducing the power to 70% and the mug cake is a bit more palatable.

    Step 3 says 600W.

  12. Meekas Mum
    Thank you so much. I was using a copy of an older version as I can't always get internet. I'm sure it will be much better at the lower wattage.
  13. Terise D
    600 watt microwave oven? Never heard of such a small wattage microwave. The norm is 900-1200 watts, with some even higher at 1300-1500. Can someone please revise this recipe for the real world?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    600 watt microwave oven? Never heard of such a small wattage microwave. The norm is 900-1200 watts, with some even higher at 1300-1500. Can someone please revise this recipe for the real world?

    The instructions say to microwave it AT 600 watts - so if you have a 1000 watt microwave, put it to 60% power.

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