How about a hot breakfast that's ready in 10 minutes and packed with protein? We're talking about mug cake. There are thousands of ways to make this, but we dare say this specialty ala carrot cake is one of the best! Perfectly moist and extra simple to prepare. So let's do it! 🧁

Shop ingredients

Vilgain Grass-Fed Whey Protein – 2000 g – made with British milk sustainably sourced from grass-fed cows, sweetened with stevia, ultra-filtered at low temperatures

£51.99

£41.57

Vilgain Flavour Drops – 50 ml – natural sweetener from stevia in 5 great flavours, no calories, does not raise blood sugar

£6.59

Nutrition (1 serving)

577 kcal
45 g carbohydrates
20 g fats
52 g protein

Per 1 portion

Mug cCake:

90 g mixes for mug cake - carrot cake
80 ml water

Cream:

140 g light curd cheese
10 g vanilla protein powder
vanilla stevia drops

Final Touch:

Vilgain peanut butter delight

Instructions

Mix the mug cake mix with water in a bowl and let it sit for a minute. Place in a microwavable mug and bake for 2,5 minutes.
Turn the cake out onto a plate and cut into three pieces.
For the cream, mix the cottage cheese with stevia drops and protein, spoon some of the mug cake through the cream, and top with the crumbled dough.
Drizzle with your favorite nut butter and enjoy!

Products used in the recipe