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5.0 from 12 votes

Healthy Red Velvet Protein Mug Cake

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!

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

Ingredients

Red Velvet Protein Mug Cake:
  • 2 Tbsp + 1 tsp vanilla or chocolate protein powder (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 unsweetened applesauce (45g)
  • 2 Tbsp almond milk (30g)
  • 1 Tbsp egg whites (15g)
  • 1/4 tsp Red food coloring
Frosting option #1 - Store-bought
  • 2 Tbsp Betty Crocker Whipped Frosting
Frosting option #2 - Vanilla Greek Yogurt Frosting
  • 1/4 cup plain nonfat Greek yogurt (60g)
  • 1.5 tsp Swerve granular sweetener or other sweetener of choice
  • 1 tsp sugar-free Jello pudding mix (3g) I used the white chocolate flavor
Frosting 3 - Homemade Cream Cheese Frosting
  • 2 Tbsp whipped cream cheese (21g)
  • 2 Tbsp plain nonfat Greek yogurt (30g)
  • 1.5 tsp Swerve granular sweetener or other sweetener of choice
  • 1 tsp sugar-free Jello pudding mix (3g) I used the white chocolate flavor to keep it more white

Instructions

Red Velvet Mug Cake:
    Cup of Yum
  1. 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.
  2. Add the applesauce, almond milk, egg whites, and red food coloring. Stir until all the dry ingredients are incorporated.
  3. 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.
  4. 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.
  5. Top with one of the frostings above, chocolate chips, or any other topping of your choice, if desired, and enjoy!
For the Frostings:
  1. For both of the homemade frostings, just combine ingredients! Store in the freezer for 5-10 minutes to thicken.
  2. 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

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%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 158

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.