A quick cannoli-inspired protein mug cake made with ricotta, almond flour, and Greek yogurt, with no protein powder needed. Pistachios and mini chocolate chips add classic cannoli flavor and texture.
2 tablespoons plain unsweetened Greek yogurt (or any flavor you like)
Instructions
Spray the inside of a 12-ounce microwave-safe mug with coconut oil spray or cooking spray.
Add the egg, ricotta, vanilla extract, and pistachio or almond extract to the mug. Stir with a fork until combined.
Add the flaxseed meal, almond flour, sweetener, baking powder, and salt. Stir until well combined.
Microwave on HIGH for 90 seconds. Check for doneness, then continue microwaving in 15-second intervals as needed, for about 2 to 2 1/2 minutes total. The cake is done when puffed and the top is no longer tacky.
Cool for 5 to 10 minutes. Top with the chopped pistachios, mini chocolate chips, and Greek yogurt, then serve.
Notes
Almond extract can be substituted for pistachio extract.
Regular granulated white sugar can be used instead of keto granulated sweetener.
Swap the pistachios for almonds, hazelnuts, pecans, or another preferred nut.
Microwave cooking times vary, so check after 90 seconds and continue in 15-second intervals until done.
Allowing the mug cake to cool for 5 to 10 minutes helps it set before adding the toppings.