Cannoli Protein Mug Cake Recipe (No Protein Powder!)

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Cannoli Protein Mug Cake Recipe (No Protein Powder!)

This 5-minute cannoli protein mug cake recipe cooks in the microwave and comes out deliciously fluffy with over 20 grams of protein without protein powder!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Protein Mug Cake

Prep Time 3

Cook Time 2

Servings serving

Calories 394kcal

Author Faith Gorsky

Ingredients

Coconut oil spray (or cooking spray of choice)
1 large egg
1/4 cup whole milk ricotta cheese
1 teaspoon pure vanilla extract
1/8 teaspoon pistachio extract (or almond extract)
1 tablespoon golden flaxseed meal
3 tablespoons almond flour
1 tablespoon keto granulated sweetener (or regular granulated white sugar)
1/2 teaspoon baking powder
1/8 teaspoon salt

Optional Toppings:

1 teaspoon finely chopped pistachios (or almonds, hazelnuts, pecans, etc.)
1 teaspoon mini chocolate chips
2 tablespoons plain unsweetened Greek yogurt (or any flavor you like)

Instructions

Prep. Spray the inside of a 12-ounce microwave-safe mug with cooking spray.
Mix. Add the egg, ricotta, vanilla, and pistachio (or almond) extract, and stir with a fork to combine. Add the flaxseed meal, almond flour, sweetener, baking powder, and salt, and stir to combine.
Cook. Microwave on HIGH for 90 seconds, check to see if it’s done, and if not, microwave in additional 15-second intervals until finished (mine takes between 2 to 2 1/2 minutes). It’s done when it’s puffed and the top is no longer tacky.
Enjoy. Cool for 5 to 10 minutes, then add the toppings and enjoy.

Video

Notes

Storage: Let's face it, friends, if you're making a mug cake it's so you can eat it right away to satisfy a craving! The beauty of this recipe is that it makes just 1 serving so there are no leftovers to save. Which is good because like most mug cakes, this one is best enjoyed soon after it's made (I let it cool for 5 to 10 minutes and then go for it!).

Nutrition