White Chocolate Raspberry Protein Mug Cake

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)