Low Carb Chocolate Raspberry Whey Protein Mug Cake (Microwave)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 364.8
  • Total Fat: 26.9 g
  • Cholesterol: 66.0 mg
  • Sodium: 245.0 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.6 g

View full nutritional breakdown of Low Carb Chocolate Raspberry Whey Protein Mug Cake (Microwave) calories by ingredient


A good result. Experimenting with whey protein in low carb mug cakes. A good result. Experimenting with whey protein in low carb mug cakes.
Number of Servings: 1


    1/4 cup Almond Flour
    1 Tbsp 100% Whey Protein (Chocolate)
    1/2 Tbsp Cocoa powder, unsweetened
    3 Tbsp Stevia
    1/2 Tbsp fresh squeezed lemon juice
    3.5 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
    1 tbsp Butter

    Low Carb Frosting (optinal, not included in recipe calculation)
    Cream Cheese
    Heavy Cream
    Dash of stevia

    Pretty Decoration (optional, not included in calculation)
    Drizzle of Walden Farms no calorie Chocolate syrup
    Drizzle of 1 tsp melted Sugar Free Raspberry jam


Don't skip the sifting step. It makes the almond flour behave like normal flour instead of a heavy and clumpy result.

If you feel it is too dry, make sure the plastic steamer bag doesn't slip off midway. Adding 1 tablespoon of almond milk to the wet ingredients might also help. This is an experimental recipe result so go ahead and tweak it and let me know.


Melt the tablespoon of butter in a large mug in the microwave, 1 minute.

In a measuring cup, measure out 1/4 of a cup almond flour. Add to it the tablespoon of whey protein, the cocoa, baking powder, and stevia.

Take the butter mug out of the microwave (it should be completely melted) and squeeze into it 1 tablespoon of lemon juice from a lemon. Add the All White egg whites to the mug. This is your liquid portion.

Get a sifter, hold it over the mug, and dump the measuring cup with the almond flour, whey protein, etc into the sifter. Now sift all of the dry ingredients over your mug with melted butter and lemon.

Use a wisk to stir it all well, then cover the mug with a plastic sandwich bag and microwave for 1 minute 30 seconds. Don't take it out right away but leave it in there to steam.

Optional - Frosting and Decoration

This frosting was good, fast and sugar free. I think it may add 2 carbs to the recipe, don't use a lot.

Get a stick blender ready. In a tall cup (that is wide enough at the bottom for the stick blender to reach all the way down) put in cream cheese and heavy cream. I used a ratio of 2:1, twice as much cream cheese as heavy cream, and then a dash (less than a packet) of stevia.

Blend the cream cheese, stevia, and heavy cream with your stick blender for 1 minute (while the cake is in the microwave) or until the heavy cream thickens up and turns into whipped cream within the cream cheese.

Take the cake mug out of the microwave, loosen it on all sides with a fork, and flip the cake out onto a plate.

Let it cool and then lightly coat it with 1-2 tablespoons of the frosting.

To make it really pretty and with a strong raspberry flavor, put 1 tsp (teaspoon! not tablespoon - this stuff has carbs) of Sugar Free Raspberry Jam in the microwave for 15 seconds or enough to make it runny. Drizzle over the frosted cake

Also drizzle Walden Farms No Calorie Chocolate Syrup (may want to microwave this too so it's runny and not clumpy. (this adds 0 carbs btw)

Serving Size: Makes one fluffy mug cake

Number of Servings: 1

Recipe submitted by SparkPeople user LAURA806.

TAGS:  Desserts |