This incredible creation came from a late night need for pudding on a low carb day. Made using whey protein, egg and milk it’s pretty much carb free. Feel free to pimp it up as you wish. Naturally I added copious amounts of nuts n’more to mine, along with Wheyhey’s delicious protein ice cream and Walden Farms sugar free caramel sauce.
A one serving protein mug cake that’s ready in less than 5 minutes, even the laziest of cooks need to try this one!
Prep: 5 mins
Cook: 5 mins
Yields: 1 Serving
30g chocolate whey protein
1 medium egg
½ teaspoon baking powder
2 dessert spoons of milk (any kind I used almond)
1 teaspoon (or more!) nut butter
1Mix the whey protein in a little bowl with the baking powder.
2Then mix in the egg and milk (if you use a large egg you might not need the milk)
3Add the nut butter to the bottom of a small cup (use a shallow one not a tall one)
4Spoon the sticky protein mixture on top of the nut butter & cover with cling film or a little sandwich bag.
5Microwave for 35 seconds exactly (you might need to tweak the microwave time depending on the strength of it. Mines very powerful so if you have an older one try a few seconds more) Turn it out upside down onto a plate and eat straight away while it’s still hot/warm as it won’t keep.
6I topped mine with extra nut butter, Wheyhey ice cream and Walden Farms sugar free sauce.