A 5-ingredient almond mug cookie with 28 grams of protein and 9 grams of carbs.
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.