Protein-Rich Double Chocolate Mug Cake

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

Protein-Rich Double Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Double Chocolate Mug Cake

Enjoy a decadent yet nutritious mug cake that packs a rich double chocolate flavor and a protein punch to fuel your day. Quick to whip up in the microwave, it's perfect for a fast breakfast, a satisfying lunch, or a light dinner treat.

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NUTRITION

440kcal
Protein
46.7g
Fat
21.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g)

4 large Egg Whites (approx. 120g)

1/4 cup Almond Flour (28g)

1 tbsp Unsweetened Cocoa Powder (5g)

1/4 tsp Baking Powder

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Dark Chocolate Chips (15g)

A pinch of Stevia

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PREPARATION

  • 1

    In a microwave-safe mug, whisk together the egg whites, almond milk, and stevia until well combined.

  • 2

    Stir in the chocolate whey protein isolate and almond flour until the mixture is smooth.

  • 3

    Add in the unsweetened cocoa powder and baking powder, mixing thoroughly to avoid lumps.

  • 4

    Fold in the dark chocolate chips gently to distribute them evenly.

  • 5

    Microwave on high for 60-90 seconds. Check the cake’s doneness – if still too wet in the center, microwave in additional 10-second bursts until set, being cautious not to overcook.

  • 6

    Allow the mug cake to cool for a minute before enjoying it straight from the mug.

Protein-Rich Double Chocolate Mug Cake

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

Protein-Rich Double Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Double Chocolate Mug Cake

Enjoy a decadent yet nutritious mug cake that packs a rich double chocolate flavor and a protein punch to fuel your day. Quick to whip up in the microwave, it's perfect for a fast breakfast, a satisfying lunch, or a light dinner treat.

NUTRITION

440kcal
Protein
46.7g
Fat
21.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g)

4 large Egg Whites (approx. 120g)

1/4 cup Almond Flour (28g)

1 tbsp Unsweetened Cocoa Powder (5g)

1/4 tsp Baking Powder

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Dark Chocolate Chips (15g)

A pinch of Stevia

PREPARATION

  • 1

    In a microwave-safe mug, whisk together the egg whites, almond milk, and stevia until well combined.

  • 2

    Stir in the chocolate whey protein isolate and almond flour until the mixture is smooth.

  • 3

    Add in the unsweetened cocoa powder and baking powder, mixing thoroughly to avoid lumps.

  • 4

    Fold in the dark chocolate chips gently to distribute them evenly.

  • 5

    Microwave on high for 60-90 seconds. Check the cake’s doneness – if still too wet in the center, microwave in additional 10-second bursts until set, being cautious not to overcook.

  • 6

    Allow the mug cake to cool for a minute before enjoying it straight from the mug.