Healthy Red Velvet Protein Mug Cake
Servings: 1
Calories: 158kcal
This Healthy Red Velvet Protein Mug Cake is insanely delicious! It's flavorful, fluffy, moist, and made even better with sweet and creamy frosting! And it only takes a minute in the microwave!
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Ingredients
Red Velvet Protein Mug Cake:
- 2 Tbsp + 1 tsp vanilla or chocolate protein powder (20g)
- 1 Tbsp coconut flour (7g)
- 1 Tbsp cocoa powder (5g)
- 1/4 tsp baking powder
- 1/2 tsp Swerve granular sweetener or sweetener of choice
- 3 Tbsp unsweetened applesauce (45g)
- 2 Tbsp almond milk (30g)
- 1 Tbsp egg whites (15g)
- 1/4 tsp red food coloring
Frosting option #1 - Store-bought
- 2 Tbsp Betty Crocker Whipped Frosting
Frosting option #2 - Vanilla Greek Yogurt Frosting
- 1/4 cup plain nonfat Greek yogurt (60g)
- 1.5 tsp Swerve granular sweetener or other sweetener of choice
- 1 tsp sugar-free Jello pudding mix (3g) I used the white chocolate flavor
Frosting 3 - Homemade Cream Cheese Frosting
- 2 Tbsp whipped cream cheese (21g)
- 2 Tbsp plain nonfat Greek yogurt (30g)
- 1.5 tsp Swerve granular sweetener or other sweetener of choice
- 1 tsp sugar-free Jello pudding mix (3g) I used the white chocolate flavor to keep it more white
Instructions
Red Velvet Mug Cake:
- In a microwave-safe bowl (I used a flat 16-oz ceramic dish), add the protein powder, coconut flour, cocoa flour, baking powder, and sweetener. Whisk until dry ingredients are mixed well and there are no clumps.
- Add the applesauce, almond milk, egg whites, and red food coloring. Stir until all the dry ingredients are incorporated.
- Microwave, in 30 second intervals, for 1 minute to 1 minute and 30 seconds, or until desired consistency. Make sure to watch! If you are using a taller mug or more narrow bowl, it is more likely to overflow. For a more gooey cake, microwave closer to a minute. For a cooked through cake, microwave closer to a minute and a half to 2 minutes.
- Take out and let cool completely. Place in the fridge for an hour or in the freezer for 10 minutes if you want the cake to be chilled (how I prefer it!) or enjoy at room temperature.
- Top with one of the frostings above, chocolate chips, or any other topping of your choice, if desired, and enjoy!
For the Frostings:
- For both of the homemade frostings, just combine ingredients! Store in the freezer for 5-10 minutes to thicken.
- Allow cake to cool completely before adding.
Notes
Nutrition for Frostings:
Frosting #1: see Betty Crocker nutrition label for how much you would want to add.
2 Tbsp = 100 calories 14C | 5F | 0P Frosting #2 (yogurt): makes 4 Tbsp
adds 46 calories 4.6C | 0F | 6P Frosting #2 (cream cheese): makes 4 Tbsp
adds 78 calories 5.4C | 4.5F | 4P *Nutrition for frostings not included in nutritional information of mug cake so you can choose which you want to add on your own! To make this mug cake dairy-free, omit the frosting and add a dairy-free topping of choice.
2 Tbsp = 100 calories 14C | 5F | 0P Frosting #2 (yogurt): makes 4 Tbsp
adds 46 calories 4.6C | 0F | 6P Frosting #2 (cream cheese): makes 4 Tbsp
adds 78 calories 5.4C | 4.5F | 4P *Nutrition for frostings not included in nutritional information of mug cake so you can choose which you want to add on your own! To make this mug cake dairy-free, omit the frosting and add a dairy-free topping of choice.
Nutrition
Serving: 1mug cake | Calories: 158kcal | Carbohydrates: 13.7g | Protein: 19.3g | Fat: 2.9g | Saturated Fat: 1g | Fiber: 5.4g | Sugar: 4.5g