Sea Salt Caramel Protein Mug Cake

Sweets

Single Serving

Kelton Maloy · ★★★★★

Jump to Recipe ↓

PREP 0 min · COOK 0 min · SERVES 1

1 SERV

EASY

0 min

Ingredients

• 1 ounces vanilla or caramel protein powder

• 2 tablespoons almond flour

• 1/4 teaspoon baking powder

• 1 pinch Light Grey Celtic Sea Salt

• 1 egg

• 3 tablespoons milk of choice

• 1 teaspoons coconut oil or melted butter [reduce to about 3/4 of this amount; make up the difference with unsweetened applesauce or plain Greek yogurt]

• 1/2 teaspoon vanilla extract

• 2 tablespoons date caramel sauce

• 1 pinch Light Grey Celtic Sea Salt (stirred into caramel)

• 1 pinch Celtic Fine Ground Sea Salt (crunchy finish)

Method

Salt your caramel: Stir 1 pinch Light Grey Celtic Sea Salt (stirred into caramel) into 2 tablespoons store-bought date caramel sauce and set aside. This one small step makes store-bought caramel taste way more complex and homemade.

Mix the batter: In a large microwave-safe mug, whisk together 1 ounces vanilla or caramel protein powder, 2 tablespoons almond flour, 1/4 teaspoon baking powder, and 1 pinch Light Grey Celtic Sea Salt (in batter) until well combined.

Add wet ingredients: Add 1 egg, 3 tablespoons milk (or milk of choice), 1 teaspoons coconut oil or melted butter, and 1/2 teaspoon vanilla extract. Stir until a smooth batter forms — no dry pockets.

Microwave: Microwave on high for 60–80 seconds. The center should look just set — slightly moist is perfect. Don’t overcook or it will dry out.

Caramel swirl: Immediately spoon the salted date caramel over the top while the cake is hot. Use a spoon or skewer to swirl it in for the best visual finish.

Crunchy salt finish: Finish with a pinch of 1 pinch Celtic Fine Ground Sea Salt (crunchy finish) on top. That crunch is the moment — sweet, salty, done. Serve immediately.

*No microwave? Bake at 350°F for 12–14 minutes in a ramekin.

Sea Salt Caramel Protein Mug Cake