Ingredients

The following ingredients have 1 Servings
  • Coconut oil cooking spray
  • 2 tablespoons vanilla protein powder (I used Less Naked Vanilla Whey from Naked Nutrition)
  • 4 teaspoons gluten free baking mix (please note this is 1 tablespoon + 1 extra teaspoon)
  • 4 teaspoons measure-for-measure sugar baking substitute
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon coconut oil
  • 2 teaspoons chopped pistachios
  • 1 teaspoon mini chocolate chips
  • 1/4 cup "coco" whip or dairy free whipped topping
  • 1/2 teaspoon lemon zest, if desired

Instruction

  • Spray a large microwave-safe coffee mug with cooking spray, set aside.
  • In small bowl, combine protein powder, gluten-free baking mix, sugar substitute, cinnamon and baking soda. Stir together until combine well.
  • Mix in egg, lemon juice, water, and coconut oil until combined.
  • Pour into sprayed coffee mug and microwave 1 minute 15 seconds, or until cooked through. Microwave times may vary depending on your appliance.
  • Remove mug and invert onto plate, gently slide out cake. Let cool for 2 minutes. Using serrated knife, carefully slice cake crosswise through center, remove top and set aside. Put ½ of whipped topping on one cake piece, sprinkle with a few of the pistachios and chocolate chips. Add top layer of cake and add remaining whipped topping, sprinkle with remaining toppings including lemon zest, if desired.