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)
STEPS
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
