serves
1
prep time
5-10 mins
cooking time
8-10 mins
protein
21g
fat
11.5g
carbs
45g
calories
367
| 2tbsp | Macro Mike Salted Caramel Premium Almond Protein |
| 3tbsp | Self-raising flour, gluten free |
| 1tsp | Macro Mike Almond Butter, runny |
| 1tbsp | Coconut sugar |
| 3tbsp | Oat milk |
| 1tbsp | Caramel sauce, sugar free |
- Preheat the oven to 220 degrees Celsius, fan-forced.
- Grease a small ramekin with non-stick spray or oil. In a bowl, add the almond butter, coconut sugar and milk.
- Mix until the sugar is dissolved.
- Add in the flour and protein powder and mix until a smooth batter forms.
- Transfer half the batter to the prepared ramekin.
- Make a well in the centre and add the caramel sauce.
- Top with the other half of the batter.
- Bake for 8-10 minutes until the outsides of the cake is cooked but the inside is still molten.
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