Raspberry Butterscotch Protein Mug Cake

Mug cakes are so quick and easy– and they pair so well with ice cream! The combination of the warm cake + cold, creamy ice cream is a tastebud partay!



  • 29g Vanilla whey (~3/4 scoop– I used NutriForce Sports. Don’t forget Rose10 gets you 10% off on their Muscle & Strength page)
  • 15g whole wheat flour (1/2 serving)
  • 46g liquid egg whites (or 1 large egg white)
  • 30g unsweetened applesauce
  • 1/2tsp baking powder
  • Stevia
  • Dash of cinnamon
  • 1/4 tsp butterscotch extract (from iHerbKNN401 gets you up to $10 off your order!)
  • 1/4tsp raspberry bakery emulsion

Mix the ingredients in a bowl. Then transfer the mix to a greased (with nonstick cooking spray) mug. Microwave for 1:00-1:30. I watched the mug cake cook and noticed it puffed up a lot, so make sure it doesn’t spill out of your mug! I paired mine flawlessly with 2 kinds of ice cream, cereal (for crunch), and peanut butter.

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