Spaghetti Squash Pudding Mug Cake – Low Calorie & Delicious
Calorie and macro information for the whole mug cake:
116 calories, 3.3 F, 18.5 C, 3.8 fiber, 3.6 sugars, 5.9 P
Time stamp to skip the tutorial for how to bake spaghetti squash: 1:08
100 g pre-baked spaghetti squash (stored in the fridge) (a tutorial for how to bake spaghetti squash is at the beginning of the video)
10 g dry oat bran
1 pinch of guar gum
1 pinch of baking powder
0.5 tsp ground cinnamon
1 pinch of sea salt
4 ml (4g) of vanilla extract
2 tbsp liquid egg white
2 tbsp unsweetened cashew milk (you can use other milk)
3 packets of Splenda (you can use other sweetener)
Generous sprays of butter flavored pam cooking spray (the zero calorie one)
1. Mix the dry ingredients first (spaghetti squash, oat bran, guar gum, baking powder, cinnamon, sea salt, Splenda).
2. Add liquid ingredients (vanilla, liquid egg white, cashew milk, butter pam spray) second.
3. Use a large spoon to mix everything evenly and try to crush the spaghetti squash using the spoon.
4. Microwave on high for 2.5 min then rest for 5 to 10 min.
Serve on a plate and enjoy!
Hopefully you enjoy this mug cake recipe and for more healthy low calorie desserts below:
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