Sea Salt Caramel Protein Mug Cake
Ingredients
- • 1 ounces vanilla or caramel protein powder
- • 2 tablespoons almond flour
- • 0.3 teaspoons baking powder
- • 1 pinch Light Grey Celtic Sea Salt
- • 1 egg
- • 3 tablespoons milk of choice
- • 1 teaspoons coconut oil or melted butter
- • 0.5 teaspoons 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)
Instructions
- 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, 0.3 teaspoons baking powder, and 1 pinch Light Grey Celtic Sea Salt (in batter) until well combined.
- Add wet ingredients: Add 1 egg, 3 tablespoons unsweetened almond milk (or milk of choice), 1 teaspoons coconut oil or melted butter, and 0.5 teaspoons 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
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