High Protein Lemon Mug Cake
A quick and healthy dessert packed with protein and zesty lemon flavor, perfect for any time of day.
Ingredients
Dry Ingredients
- 2 tablespoons almond flour Can substitute with coconut or oat flour.
- 1 tablespoon lemon protein powder Any lemon-flavored protein powder works.
- ½ teaspoon baking powder Ensure it is fresh for best results.
- 1 tablespoon sweetener (e.g., stevia or erythritol) Adjust according to taste preference.
Wet Ingredients
- 2 tablespoons unsweetened almond milk Can use oat milk or soy milk for dairy-free.
- 1 tablespoon lemon juice Freshly squeezed is best.
- ½ teaspoon lemon zest Enhances flavor significantly.
- 1 large egg For vegan, substitute with flaxseed meal.
Instructions
Preparation
- Gather all your ingredients and measure them into a microwave-safe mug.
- Mix the dry ingredients well using a fork to ensure even distribution of the baking powder.
- Pour in the unsweetened almond milk and lemon juice. Add the lemon zest and the egg (or prepared flaxseed mixture).
- Blend all ingredients together until you have a smooth batter with a cake-like consistency.
- Microwave on high for about 60-90 seconds, checking at the 60-second mark for doneness.
- Ensure the cake springs back when pressed; if not, microwave for an additional 10-15 seconds.
- Allow to cool for a minute before enjoying, and optionally garnish with more lemon zest or powdered sweetener.
Notes
Best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days. For reheating, microwave for 15-20 seconds.