Protein strawberry vanilla mug cake
- 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
- With a fork, mix the egg, cream cheese, sweetener, and vanilla together in a mug.
- Add the whey protein and baking powder. Mix until combined. If you want a super smooth batter you can mix it with an immersion blender. Add the strawberries.
- Microwave on high for 1 minute if you want it to be a bit creamy. If you want it to be more "cake-like", microwave for 30 seconds more. Remove and let it cool for one minute before serving. See the below tip if you would rather use a conventional oven.
- Enjoy straight from the mug with a spoon or turn the mug upside down on a plate and remove the mug for a fancier look.
If you would rather bake your mug cake, preheat your oven to 350°F (175°C). Then, bake for about 12-14 minutes, or until the cake is springy to the touch when pressed in the middle.
You could also use any other low-carb berries of choice, like raspberries or blueberries. If you eat liberal low-carb you can try banana.
You can use frozen strawberries that are microwaved until thawed before mixing with the batter.
Dust it with powdered sweetener and serve it with a dollop of whipping cream and fresh mint if you want the presentation to be a bit more luxurious.
Using flavored protein
If you're using a flavored whey protein powder, you can 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.