This post is sponsored by Almond Breeze Almondmilk. All opinions are my own.

Sooo….I got into the kitchen this past weekend.

And didn’t burn it down.

(Unlike recently when I actually DID set my toaster oven on fire.  Legit flames shooting out the front and back.  Taco shells are highly flammable.  Who knew?)

Surprisingly, I made something tasty.  Like Travis-asked-for-a-second-one tasty.  Like I’ve-had-it-four-times-since tasty.  It’s a super simple recipe for a high protein mug cake that will satisfy any sweet tooth and takes only 30 seconds to cook.  All you need are six simple ingredients and a microwave.

(Luckily not a toaster oven as I no longer have one of those.)







Single Serve Mug Cake

1 tbsp. coconut butter (Nikki’s Coconut Butter works perfectly!)

1 tbsp. Almond Breeze Coconut Almondmilk**

1 tbsp. whey protein powder (I used Gnarly’s Vicious Vanilla)

1 tsp. honey

1 tsp. liquid egg whites

1/8 tsp. baking powder

Chocolate Coconut Protein Frosting

1/2 tsp. dark cocoa powder

1 tbsp. whey protein powder

1 tsp. Almond Breeze Coconut Almondmilk**

Spray small ramekin with nonstick spray.  Melt coconut butter for 15 seconds in the microwave.  Stir in remaining ingredients.  Microwave on high for 30 seconds.  For frosting, mix cocoa powder, protein powder and almond milk together and spread atop the mug cake.  Enjoy!!

Macro breakdown (with frosting):  179 calories, 10 grams fat, 13 carbohydrates, 10 grams protein


**As a Blue Diamond Tastemaker, I received this product free of charge.  The Coconut Almond flavor adds just a hint of coconut (and pairs perfectly with the Nikki’s Coconut Butter) with minimal calories.  It’s also used in the protein frosting – such a versatile liquid that you can substitute in most any recipe!  Remember my No Bake Cookies?

QUESTION:  What is your favorite way to use almond milk?  <-cereal, smoothies, pancakes – I use it every day in some way or another.


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