Weight-Loss Protein Mug Cake

Serves 2 · 5 min prep · 3 min cook

Ingredients

• 2 scoops (about 60 g) chocolate or vanilla whey protein powder
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 4 large egg whites
• 1/4 cup unsweetened almond milk
• 2 tbsp zero-calorie sweetener (erythritol or monk fruit)
• 1 tsp vanilla extract
• 1 pinch pinch of salt
• optional handful fresh berries or sugar-free chocolate chips for topping

Instructions

1. 1Choose two microwave-safe mugs that hold at least 10 ounces each and lightly mist the insides with cooking spray so the cakes release cleanly.
2. 2In a small bowl whisk together the protein powder, cocoa powder, baking powder, sweetener, and salt until no clumps remain.
3. 3In a separate bowl lightly beat the egg whites with the almond milk and vanilla until just combined and slightly frothy.
4. 4Pour the wet mixture into the dry ingredients and stir vigorously for 20 to 30 seconds until you have a smooth, pourable batter with no dry pockets.
5. 5Divide the batter evenly between the two prepared mugs; they should be no more than two-thirds full to allow for rise.
6. 6Microwave one mug at a time on high for 60 to 90 seconds, watching closely—the cake is done when it springs back lightly in the center and pulls slightly from the sides.
7. 7If the center still looks wet, continue in 10-second bursts; overcooking makes the protein rubbery, so stop as soon as it sets.
8. 8Let each mug rest 1 minute so the steam finishes cooking the interior and the texture firms.
9. 9Run a spoon the edge if you want to unmold, or eat straight from the mug.
10. 10Top with a few fresh berries or a sprinkle of sugar-free chips for a dessert that still fits weight-loss macros.