Blueberry Protein Mug Cake

Ok so this is a TERRIBLE picture, I know. But I put it into the wrong bowl, and then made a big mess, and then look a little bite, and then another big bite…and it just all went downhill from there.  It’s lucky I got a picture of anything other than an empty bowl!

Ingredients for Cake

1. 2 tbsp eggs whites
2. 1 tbsp almond milk
3. 1 scoop casein protein powder (I used cookies and cream flavour)
4. 1/2 tbsp coconut flour
5. pinch of baking powder
6. pinch of stevia

Ingredients for Toppings

1. 1/2 cup blueberries – frozen or fresh
2. Sprinkle or cinnamon and stevia
3. 1/2 tbsp almond butter

Directions

1. In a mug, combine all the mug cake ingredients.  Microwave on high for approx 3 minutes, checking it half way through to make sure it’s cooking. Let the cake cool while you throw together your toppings.
2. Microwave your blueberries until warm and melty. Stir in cinnamon and stevia.
3. Place mug cake into a bowl.  Top with blueberry mixture and almond butter! Enjoy :)

Krystalfit Team after the Spartan Race in North Vancouver on June 14th