I think this is by far my favorite mug cake recipe because aside from being filling, it tasted like a dessert you’d order off a menu at a fancy restaurant where the meals are the size of your thumb but still blow your mind with flavor.
Ingredients:
-1/2 cup raspberries
-10 g (Tbsp) of white chocolate pudding mix
-1 scoop vanilla whey protein (I used Level-1, vanilla ice cream flavor)
-1/4 cup milk (I used cashew milk
-1/4 tsp of baking powder
-1 tbsp alternative sweetener (I used Swerve)
Instructions:
1. Spray mug with nonstick cooking spray, then add the ingredients (except only 1/4 cup raspberries) and mix.
2. Microwave for 25 seconds, then mix again.
3. Microwave for another 20-25 seconds and then pour onto another plate and top with the other 1/4 cup of raspberries and (optional) fat free whipped cream and light chocolate syrup.
Enjoy! ❤️
Macros: ~199 calories (24g protein, 17g carbs, 4g fat)
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