This is a super easy recipe to make and is a great alternative if you’re feeling more on the sweeter side in the morning and want something tasty but still filling to go with your coffee!
Ingredients:
-1 scoop whey protein (I used cinnamon cookie batter flavored Level-1)
-1/4 tsp baking powder
-1/4 cup milk (I used Cashew milk)
-2 tsp cinnamon
-1/5 tsp salt
-2 Tbsp brown sugar substitute (I used Serve)
-1 Tbsp sugar-free syrup -1 Tbsp light butter
Instructions:
-Combine 1/2 tsp cinnamon, 1 tbsp light butter, and 1 tbsp substitute brown sugar in a bowl to make the crumb topping. Use a silicone spatula to mix it all up, pressing to incorporate all the butter. If it seems too dry, add in a dash of vanilla extract for extra flavor and moisture.
2. In a separate bowl, make your cake by stirring together the protein powder, milk, salt, and remaining brown sugar substitute.
3. Spray a mug with nonstick spray and add half of your cake mix.
4. In another small bowl, whisk or stir together one teaspoon of maple syrup with a dash or two of cinnamon. Add it to your mug with half the cake mix and swirl it around with the spoon. Add the rest of your cake mix on top of the cinnamon swirl.
5. Sprinkle your crumb topping over your cake. I used about 3/4 of the topping and saved 1/4 for the end.
6. Microwave for 45-60 seconds, depending on your microwave strength.
7. Slide the mug cake out onto a plate or enjoy in the mug.
8. Sprinkle the rest of the crumb topping over the cake and enjoy.
Macros: ~230 calories (24g protein, 8g carbs, 11g fat)
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