Carrot Cake Protein Mug Cake with Cream Cheese Protein Frosting
This Microwave Mug Cake brings all the flavors of classic carrot cake into a healthier, high-protein, and low-carb version. Packed with warm spices, shredded carrots, and topped with a creamy, protein-rich frosting, it’s the perfect treat for a quick Healthy Dessert or a satisfying Healthy Snack. This single-serve indulgence is like a slice of carrot cake without the guilt!
Servings 1
Ingredients
- 2 Tbl Almond Flour
- 1 Scoop Orgain Vanilla Protein Powder
- 2 Tbl Shredded Carrots
- 1 Tbl Lakanto Monkfruit Sweetener
- 1/4 Tsp Baking Powder
- 1/4 Tsp Ground Cinnamon
- Pinch Ground Nutmeg
- 1 Large Egg
- 2 Tbl Unsweetened Almond Milk
Cream Cheese Protein Frosting
- 1 Tbl Low Fat Cream Cheese (Softened)
- 1/2 Tsp Vanilla Extract
- 1 Tsp Lakanto Monkfruit Powdered Sweetener
Instructions
- In a microwave-safe mug, mix almond flour, vanilla protein powder, shredded carrots, monkfruit sweetener, baking powder, cinnamon, and nutmeg. Add the egg and almond milk to the dry ingredients. Stir until a smooth batter forms.
- Microwave on high for 60-90 seconds, or until the cake is set but still moist. Let it cool for 1-2 minutes.
- While the cake cools, make the frosting by whisking the cream cheese, vanilla extract, and powdered sweetener until smooth. Spread the frosting over the cooled mug cake. Sprinkle with a pinch of cinnamon or chopped pecans for garnish if desired.
- This is 6 WW Points. Enjoy!