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

Indulge in a rich and moist chocolate mug cake that not only satisfies your sweet cravings but also packs a protein punch. Perfectly portioned for a quick breakfast, lunch, or dinner, this mug cake blends chocolate whey protein with egg whites and almond flour to create a delightful treat with a soft, fluffy texture and a subtle nutty aroma.

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NUTRITION

282kcal
Protein
31.8g
Fat
11.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Powder (30g)

3 large Egg Whites (approx. 99g)

2 tablespoons Almond Flour (14g)

1/2 medium Banana, mashed (60g)

1 teaspoon Unsweetened Cocoa Powder (2.5g)

1 tablespoon Unsweetened Almond Milk (15g)

1 teaspoon Coconut Oil (4.5g)

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PREPARATION

  • 1

    Spray a microwave-safe mug lightly with non-stick spray or coat with a tiny bit of coconut oil.

  • 2

    In the mug, combine the chocolate whey protein powder, almond flour, and cocoa powder. Stir well to ensure even distribution.

  • 3

    Add the egg whites to the dry mixture and mix until smooth.

  • 4

    Mash the half banana thoroughly and add it to the mug, then pour in the almond milk and additional coconut oil. Stir until the batter is well combined with no lumps.

  • 5

    Microwave on high for 60 to 90 seconds, checking at the 60-second mark. The cake should be set but still soft in the center. If needed, microwave in additional 10-second increments.

  • 6

    Allow the mug cake to cool for a couple of minutes before enjoying warm.

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

Indulge in a rich and moist chocolate mug cake that not only satisfies your sweet cravings but also packs a protein punch. Perfectly portioned for a quick breakfast, lunch, or dinner, this mug cake blends chocolate whey protein with egg whites and almond flour to create a delightful treat with a soft, fluffy texture and a subtle nutty aroma.

NUTRITION

282kcal
Protein
31.8g
Fat
11.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Powder (30g)

3 large Egg Whites (approx. 99g)

2 tablespoons Almond Flour (14g)

1/2 medium Banana, mashed (60g)

1 teaspoon Unsweetened Cocoa Powder (2.5g)

1 tablespoon Unsweetened Almond Milk (15g)

1 teaspoon Coconut Oil (4.5g)

PREPARATION

  • 1

    Spray a microwave-safe mug lightly with non-stick spray or coat with a tiny bit of coconut oil.

  • 2

    In the mug, combine the chocolate whey protein powder, almond flour, and cocoa powder. Stir well to ensure even distribution.

  • 3

    Add the egg whites to the dry mixture and mix until smooth.

  • 4

    Mash the half banana thoroughly and add it to the mug, then pour in the almond milk and additional coconut oil. Stir until the batter is well combined with no lumps.

  • 5

    Microwave on high for 60 to 90 seconds, checking at the 60-second mark. The cake should be set but still soft in the center. If needed, microwave in additional 10-second increments.

  • 6

    Allow the mug cake to cool for a couple of minutes before enjoying warm.