Microwave protein carrot mug cake

Microwave protein carrot mug cake: a moist cake in a mug with carrots, almonds, protein powder, egg and low-fat quark – quick to make and pleasantly satisfying.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 3 min
• Total time: 8 min
• Calories: 335 kcal per serving
• Protein: 30 g
• Fat: 18 g
• Carbs: 20 g

Ingredients

• 50 g carrots
• 30 g ground almonds
• 20 g protein powder
• 1 organic egg
• 50 g low-fat quark

Method

You’ll need: microwave · grater

1. Peel the carrot and grate it finely into a large microwave-safe mug.
2. Add the ground almonds, protein powder and egg. Mix everything briefly.
3. Stir in some of the low-fat quark until you have a smooth, thick batter. If you like, stir in a little cinnamon.
4. Put the mug in the microwave and cook the batter until the mug cake has visibly risen and is just cooked through.
5. Leave the mug cake to rest briefly so it can settle and stays moist inside.
6. Serve warm and top with the rest of the low-fat quark.

Good to know

When it needs to be quick, this mug cake is my little kitchen joker. Warm, moist and just the thing when you want something simple with substance.

Swaps

Low-fat quark → skyr (similar protein content, often a little milder in flavour); ground almonds → ground hazelnuts (similar nutrients, more aromatic); egg → 2 tbsp yoghurt plus 1 tsp psyllium husk (more fibre, slightly softer binding)

Allergens

Contains egg, milk and tree nuts; depending on the product, protein powder may contain other allergens. Good for children in small portions, and no concern during pregnancy with a fresh egg and thorough cooking.