Deciding on recipe titles is one of the most difficult parts of my job. This almond raspberry low carb mug cookie, for instance, could be called a protein cookie since it has 28 grams of protein and uses protein powder as a primary ingredient. And if you called it a blondie because it’s extra gooey, you wouldn’t be wrong.
Whatever you want to call it—this cookie is amazing. And best of all, you’ll only need 5 ingredients and just as many minutes to make it!
Low Carb Mug Cookie Ingredients
I’ll quickly run through the ingredients and touch on any potential substitutions. Though I will add that it’s impossible to test every possible substitution, so I’m giving suggestions based on previous experience and reader feedback. If you make substitutions successfully or unsuccessfully, letting me know really helps!
Technically, without the almond flour you’re going to lose the almond raspberry-ness of the recipe. But if you have a nut allergy or don’t have any on hand, you could start with swapping for possibly all purpose flour gram for gram.
Or if you wanted another lower carb option, coconut flour should work, but I would start with half the amount (1 tablespoon or 7 grams) since it’s more absorbent.
I used Bowmar Nutrition’s Frosted Cookie Protein Powder for this low carb mug cookie. It’s a whey concentrate and isolate blend with 120 calories, 22g of protein, 2g of carbs, and 1g of fat per scoop for comparison. The flavor profile is similar to a slightly sweeter vanilla if you’re looking to use another protein you have on hand.
But I’d highly recommend picking some Protein Frosted Cookie up for recipes like my Cookie Butter High Protein Oatmeal and No Bake Toasted Coconut Cookie Butter Protein Balls.
Butter and Greek Yogurt
If you’re using a plant based protein powder and wanted to make this low carb mug cookie completely dairy free, you could try swapping the butter and Greek yogurt for another fat source like coconut oil. I’ve included images of the batter below so you can compare consistency.
Use any berry you want as long as you recognize raspberries as the greatest dessert berry out there. (Strawberries are second.)
Final Notes About This Low Carb Mug Cookie
I think it goes without mentioning but if you wanted to skip the berries altogether and roll with something like chocolate chips, I’d fully support your decision.
Okay, that’s about all the notes I have for you. You’ll find the full recipe card below.
If you make this low carb mug cookie or make changes, let me know what you think. You can leave a comment on this post or feel free to snap a pic and tag me on Instagram @mugsformuscles. OR you can join my free Facebook group and share it with gang.
- 2 Tbsp (14g) Almond Flour
- 1 scoop (28g) Frosted Cookie Protein Powder, I used Bowmar Nutrition
- 1 Tbsp (14g) Light Butter, I used Land O' Lakes
- 2 Tbsp (28g) Vanilla Fat Free Greek Yogurt
- 2 Tbsp (20g) Frozen Raspberries , or fresh
- Mix the almond flour and protein powder in a mug or small bowl.
- Add the butter and Greek yogurt and stir until you have a smooth batter.
- Microwave for 50-60 seconds or until the cookie is mostly solid in the center. (If you'd like a gooey cookie, go with a shorter time.)
- Top the cookie with the raspberries and microwave another 20-30 seconds.
Serving Size1 cookie
Amount Per Serving Calories 285Total Fat 15gUnsaturated Fat 0gCarbohydrates 9gProtein 28g
More Low Carb Microwave Recipes You Might Like
If you’re a pizza fan, I think you’ll like my 10 low carb microwave pizza recipes. They all use a 1-ingredient crust made of parmesan cheese and range from breakfast and taco pizza to cheeseburger and classic pepperoni.
And if you’re in the market for a new breakfast recipe, my low carb mug biscuit is a personal favorite of mine.