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High-protein skyr raspberry mug cake

A dense, creamy mug cake that is high in protein and low in fat.

  • 6 min
  • 1 serving
  • Vegetarian
  • American cuisine
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High-protein skyr raspberry mug cake

Per serving

Calories
229 kcal
Protein
19.5 g
Carbohydrates
31.6 g
Fat
3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Skyr80 g
  • Egg whites66 g
  • Oat flour25 g
  • Raspberries40 g
  • Honey8 g
  • Baking powder2 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. In a large microwave-safe mug beat the skyr with the egg whites and honey using a fork until smooth.
  2. Add the oat flour and baking powder and stir until there are no lumps.
  3. Rinse the raspberries and fold them in, crushing a few against the side to marble the batter.
  4. Microwave at 800 W for about 2 and a half minutes, until the cake has risen and is firm in the centre.
  5. Let it rest for 1 minute before eating.

This recipe, sized for you

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