High-Protein Chocolate Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Mug Cake

This High-Protein Chocolate Mug Cake is a delightful and speedy treat perfect for any meal. Packed with protein from whey isolate, egg whites, and Greek yogurt, and enriched with the rich taste of cocoa and a hint of almond butter, it delivers a decadent chocolate fix while keeping your nutrition goals in check.

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NUTRITION

375kcal
Protein
45.2g
Fat
12.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate (30g)

3 large Egg Whites

1/4 cup Nonfat Greek Yogurt

2 tablespoons Rolled Oats

1 tablespoon Unsweetened Cocoa Powder

1/4 cup Unsweetened Almond Milk

1/4 teaspoon Baking Powder

1 tablespoon Almond Butter

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PREPARATION

  • 1

    In a microwave-safe mug, combine the whey protein isolate, egg whites, Greek yogurt, rolled oats, cocoa powder, and baking powder.

  • 2

    Pour in the almond milk and stir until all ingredients are well mixed, ensuring there are no lumps.

  • 3

    Swirl in the almond butter gently to create a marbled effect and extra creaminess.

  • 4

    Microwave the mixture on high for 60-75 seconds. Check for doneness – the cake should be set but still moist in the center.

  • 5

    Allow the mug cake to cool for a minute before enjoying. For an extra treat, top with a sprinkle of cocoa powder or a few berries if desired.

High-Protein Chocolate Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Mug Cake

This High-Protein Chocolate Mug Cake is a delightful and speedy treat perfect for any meal. Packed with protein from whey isolate, egg whites, and Greek yogurt, and enriched with the rich taste of cocoa and a hint of almond butter, it delivers a decadent chocolate fix while keeping your nutrition goals in check.

NUTRITION

375kcal
Protein
45.2g
Fat
12.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate (30g)

3 large Egg Whites

1/4 cup Nonfat Greek Yogurt

2 tablespoons Rolled Oats

1 tablespoon Unsweetened Cocoa Powder

1/4 cup Unsweetened Almond Milk

1/4 teaspoon Baking Powder

1 tablespoon Almond Butter

PREPARATION

  • 1

    In a microwave-safe mug, combine the whey protein isolate, egg whites, Greek yogurt, rolled oats, cocoa powder, and baking powder.

  • 2

    Pour in the almond milk and stir until all ingredients are well mixed, ensuring there are no lumps.

  • 3

    Swirl in the almond butter gently to create a marbled effect and extra creaminess.

  • 4

    Microwave the mixture on high for 60-75 seconds. Check for doneness – the cake should be set but still moist in the center.

  • 5

    Allow the mug cake to cool for a minute before enjoying. For an extra treat, top with a sprinkle of cocoa powder or a few berries if desired.