1004
Calories
35g
FAT
134g
carbs
42g
protein
Ingredients
For the matcha sauce:
1 tablespoon matcha powder
1/2 cup sugar
pinch of kosher salt
1/4 cup boiling water
1 tablespoon water
2 teaspoons cornstarch
1 cup cashew coconut half and half (non vegan also works)
For the mug cake:
1 scoop Bowmar Nutrition Lemon Poundcake protein powder
1 tbsp coconut flour
2 tbsp granulated sweetener of choice
1/2 tsp baking powder
1 large egg
1/4 cup milk of choice
Directions
To make the matcha sauce:
1. In a small pot, mix the matcha powder, sugar, and the salt
2. Pour in half of the boiling water and stir until the mixture dissolves.
3. While whisking continuously, add the cornstarch and remaining water and keep whisking until smooth.
4. Place the pot over low heat, and slowly add the cream while mixing
5. Whisk continuously until the mixture thickens slightly.
6. Remove from heat and allow tool completely before refrigerating.
From the kitchen of: Rebecca de la O