Ingredients:

  • 1 scoop (30g) Vanilla or Chocolate Protein Powder (Whey/Casein blend recommended)
  • 1 tbsp (7g) Coconut flour
  • 1/2 tsp (2g) Baking powder
  • 1 pinch (0.1g) Salt
  • 1/4 cup (60ml) Unsweetened almond milk
  • 1 tbsp (15g) Unsweetened applesauce
  • 1/2 tsp (2.5ml) Vanilla extract
  • 1 tsp (5ml) Liquid sweetener of choice

Instructions:

  1. In a microwave-safe mug (10-12 oz), whisk together the protein powder, coconut flour, baking powder, and salt until no clumps remain.
  2. Add the almond milk, unsweetened applesauce, vanilla extract, and liquid sweetener to the dry ingredients.
  3. Stir with a fork from the bottom up until the batter is smooth and reaches a thick pancake-like consistency.
  4. Place the mug in the center of the microwave and cook on high for 60 seconds.
  5. Remove when the edges are set but the center remains slightly tacky. Let the cake rest for 1 minute before consuming to allow the structure to finish setting.