Healthy Red Velvet Protein Mug Cake

Name: Healthy Red Velvet Protein Mug Cake
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 1 serving
Ingredients: 2 Tbsp vanilla protein powder; 1 Tbsp coconut flour; 1 Tbsp cocoa powder; 1/4 tsp baking powder; 1/2 tsp Swerve granular sweetener; 3 Tbsp applesauce; 2 Tbsp almond milk; 1 Tbsp egg; 1/4 tsp red food coloring; 2 Tbsp whipped frosting; 1/4 cup Greek yogurt; 1.5 tsp Swerve granular sweetener; 1 tsp pudding mix; 2 Tbsp cream cheese; 2 Tbsp Greek yogurt; 1.5 tsp Swerve granular sweetener; 1 tsp pudding mix

User Reviews

5

8 reviews

Excellent

Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Servings
1
Calories
158 kcal
Course
Dessert
Cuisine
International

Healthy Red Velvet Protein Mug Cake

Heidi Hunt

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This Healthy Red Velvet Protein Mug Cake is insanely delicious! It's flavorful, fluffy, moist, and made even better with sweet and creamy frosting! And it only takes a minute in the microwave!

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Ingredients

Servings

Red Velvet Protein Mug Cake:

2 Tbsp vanilla protein powder or chocolate protein powder, 1 tsp, 20g
1 Tbsp coconut flour 7g
1 Tbsp cocoa powder 5g
1/4 tsp baking powder
1/2 tsp Swerve granular sweetener or sweetener of choice
3 Tbsp applesauce unsweetened, 45g
2 Tbsp almond milk 30g
1 Tbsp egg white, 15g
1/4 tsp red food coloring

Frosting option #1 - Store-bought

2 Tbsp whipped frosting Betty Crocker brand

Frosting option #2 - Vanilla Greek Yogurt Frosting

1/4 cup Greek yogurt plain, nonfat, 60g
1.5 tsp Swerve granular sweetener or other sweetener of choice
1 tsp pudding mix I used the white chocolate flavor, sugar-free, Jello brand, 3g

Frosting 3 - Homemade Cream Cheese Frosting

2 Tbsp cream cheese whipped, 21g
2 Tbsp Greek yogurt plain, nonfat, 30g
1.5 tsp Swerve granular sweetener or other sweetener of choice
1 tsp pudding mix I used the white chocolate flavor to keep it more white, sugar-free, Jello brand, 3g

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Instructions

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Red Velvet Mug Cake:

In a microwave-safe bowl (I used a flat 16-oz ceramic dish), add the protein powder, coconut flour, cocoa flour, baking powder, and sweetener. Whisk until dry ingredients are mixed well and there are no clumps.
Add the applesauce, almond milk, egg whites, and red food coloring. Stir until all the dry ingredients are incorporated.
Microwave, in 30 second intervals, for 1 minute to 1 minute and 30 seconds, or until desired consistency. Make sure to watch! If you are using a taller mug or more narrow bowl, it is more likely to overflow. For a more gooey cake, microwave closer to a minute. For a cooked through cake, microwave closer to a minute and a half to 2 minutes.
Take out and let cool completely. Place in the fridge for an hour or in the freezer for 10 minutes if you want the cake to be chilled (how I prefer it!) or enjoy at room temperature.
Top with one of the frostings above, chocolate chips, or any other topping of your choice, if desired, and enjoy!

For the Frostings:

For both of the homemade frostings, just combine ingredients! Store in the freezer for 5-10 minutes to thicken.
Allow cake to cool completely before adding.

Notes

Nutrition for Frostings:
Frosting #1: see Betty Crocker nutrition label for how much you would want to add. 2 Tbsp = 100 calories 14C | 5F | 0P
Frosting #2 (yogurt): makes 4 Tbspadds 46 calories 4.6C | 0F | 6P
Frosting #2 (cream cheese): makes 4 Tbspadds 78 calories 5.4C | 4.5F | 4P
*Nutrition for frostings not included in nutritional information of mug cake so you can choose which you want to add on your own!
To make this mug cake dairy-free, omit the frosting and add a dairy-free topping of choice.

Nutrition Information

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Serving 1mug cake Calories 158kcal (8%) Carbohydrates 13.7g (5%) Protein 19.3g (39%) Fat 2.9g (4%) Saturated Fat 1g (5%) Fiber 5.4g (22%) Sugar 4.5g (9%)