Raspberry Protein Mug Cake with Light Cream Cheese Frosting

Macros for entire cake and frosting:
2g fat, 38g carbs, 34g protein
  • PREP
    7 MIN
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Raspberry Protein Cake
1 scoop Eat The Bear Vanilla Protein Powder (code BRI saves you 15%)
15g Whole Wheat Flour
10 whole Mashed Raspberries
3g Stevia
Dash Salt
35g unsweeteneapplesauce
30g egg whites
4g baking powder
Cream Cheese Frosting
28g Fat Free Cream Cheese
5g Confectionary sugar
(optional) 1g Stevia
(Optional) dash Vanilla Extract
Step 1
Spray a microwave-safe mug or bowl with non-stick spray. Mix all dry ingredients in a bowl.
Step 2
Combine the wet ingredients in a separate bowl. Mash the raspberries in the bottom of it first, then add the rest of the wet ingredients. 
Step 3
Pour the wet ingredients into the dry ingredients and mix.
Step 4
Microwave the mixture in the mug or bowl for 30 seconds, take it out and stir it, being sure to mix the more cooked edges into the middle. Microwave again for 30 seconds. Stir it around. When the batter is still quite soft in the middle but cooked on the edges, take it out finally. Keeping a gooey center makes all the difference here! Avoid overcooking or fully cooking this.
Step 5
Make the frosting by placing room-temperature fat-free cream cheese in a bowl with 15g confectionary sugar. Using an electric mixer, mix these until they combine into a super smooth and creamy frosting. Add a dash of stevia and vanilla for extra sweetness.
Step 6
Top the cake with this frosting! Enjoy.


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