This is a protein packed delicious mug cake which needs just a single bowl. I usually buy unflavoured whey, which is cheaper compared to the flavoured ones. And one great advantage is that you can use it to make any flavour and it is also sugar free, even no sweeteners involved. And a scoop of it gives you 23 gm of protein which is really great. It can be used in any type of recipes to increase the protein content of the dish. This week I am making one bowl recipes, where I need to make the dish with a single bowl for mixing or arrange the entire dish in the bowl. I have chosen the easier way. Today’s recipe is also mixed in a single bowl just like yesterday’s Potato Pancakes.
One day last week, when I wasn’t having any meat in the diet, my protein macros was really low. So I decided to have some eggs and started making this coconut flour mug cake. At that time, I just got the idea of mixing the protein powder into the batter. I have read about protein cakes but this was my first try. I was really skeptical as I use protein powder like gold and definitely didn’t want to waste a scoop of that powder. But still I added it to the batter and baked the cake. The final cake’s texture was just fantastic. So light and fluffy and it made such a filling lunch that day. I have used my favourite sugar substitute. When making the cake, use whatever you use daily and adjust the quantity according to your preference. That is why I haven’t given any amount of sweetener in the recipe. There are so many different varieties available and each gives a different kind of sweetness to dishes.
Eggs – 3
Ghee – 10 gm
Milk / Water – 2 tbs
Vanilla Extract – 1/2 tsp
Sugar Free as needed
Coconut Flour – 15 gm
Unflavoured Whey Powder – 30 gm
Baking Soda – 1/4 tsp
Pistachios and Rose Petals For Garnish
In a bowl combine eggs, milk, ghee and vanilla. Use a whisk and combine everything well.
On top of that, add the coconut flour, sweetener, baking soda and protein powder and whisk to combine.
The batter would be slightly thinner.
Pour into a mug or ramekins and MW on medium high for 2-3 minutes, checking the cake every one minute.
Once it is done, remove from the oven, allow it to cool a little, garnish with rose petals and sliced pistachios and serve.