Vanilla High Protein Mug Cake

Ingredients

• Unsweetened Almond Milk

  Pure

  130g

• Quick oats

  Cereals, quaker, dry

  20g

• Zuchini

  Raw,Steamed,Boiled,No Salt - Walmart

  150g

• Nitro Tech Iso Whey Protein Vanilla

  MuscleTech

  25g

• Liquid Stevia Sweetener

  SweetLeaf

  5 drops or 100g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2g

• Himalayan Pink Salt

  Kirkland Signature

  2g

• Yogurt

  Fage

  40g

• PBfit, Peanut Butter Powder

  Betterbody Foods

  13g

• Blueberries, wild

  Frozen

  40g

• Chopped Almonds

  Bazzini

  10g

• Cool Whip Fat Free Whipped Topping

  Kraft Cool Whip

  30g

Directions

1. In a blender, add the almond milk first, then add the zucchini (peeled and cut into slices), oats, protein powder, stevia drops, sea salt, and baking powder to blend together. Blend everything for 30-60 seconds
2. Pour batter into a large air fryer-safe container.
3. Set the Air Fryer to 375 and air fry for 8 minutes. (or Microwave for 90 seconds if you don't have an air fryer).
4. Mix water (or coffee) with peanut butter powder, and pour it over the top.
5. It should have a crispy top with a gooey center. Add non-fat Greek yogurt to the center.
6. Top with blueberries, fat-free Cool Whip, and chopped almonds. (optional: SF low-carb syrup for extra sweetness). Enjoy!
7. Adjust the ingredients according to your macronutrient/calorie targets!