Protein Chocolate Mug Cake with Greek Yogurt Swirl

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

Protein Chocolate Mug Cake with Greek Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Protein Chocolate Mug Cake with Greek Yogurt Swirl

A delightful, rich chocolate mug cake that packs a protein punch, finished with a creamy Greek yogurt swirl. This dessert offers indulgence without guilt, showcasing moist cake with a velvety, tangy yogurt accent.

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NUTRITION

353kcal
Protein
40.9g
Fat
14.5g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Protein Powder (30g)

2 Egg Whites (66g)

1/2 cup Non-fat Greek Yogurt (120g)

1 tbsp Unsweetened Cocoa Powder (5g)

3 tbsp Unsweetened Almond Milk (45ml)

2 tsp Coconut Oil (10g)

1 tbsp Coconut Cream (30g)

1/4 tsp Baking Powder

Sweetener to taste (optional)

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PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate protein powder, unsweetened cocoa powder, baking powder, and sweetener if using.

  • 2

    Add the egg whites and almond milk to the dry ingredients. Stir until the mixture is smooth and well-combined.

  • 3

    Gently fold in half of the non-fat Greek yogurt to create a marbled effect.

  • 4

    Microwave on high for 60-75 seconds. The cake should be set but remain moist.

  • 5

    Remove the mug from the microwave and, using a small spoon, swirl in the remaining Greek yogurt along with the coconut cream.

  • 6

    Drizzle the coconut oil over the top to add extra richness.

  • 7

    Allow the mug cake to cool for a minute before enjoying your protein-packed dessert.

Protein Chocolate Mug Cake with Greek Yogurt Swirl

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

Protein Chocolate Mug Cake with Greek Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Protein Chocolate Mug Cake with Greek Yogurt Swirl

A delightful, rich chocolate mug cake that packs a protein punch, finished with a creamy Greek yogurt swirl. This dessert offers indulgence without guilt, showcasing moist cake with a velvety, tangy yogurt accent.

NUTRITION

353kcal
Protein
40.9g
Fat
14.5g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Protein Powder (30g)

2 Egg Whites (66g)

1/2 cup Non-fat Greek Yogurt (120g)

1 tbsp Unsweetened Cocoa Powder (5g)

3 tbsp Unsweetened Almond Milk (45ml)

2 tsp Coconut Oil (10g)

1 tbsp Coconut Cream (30g)

1/4 tsp Baking Powder

Sweetener to taste (optional)

PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate protein powder, unsweetened cocoa powder, baking powder, and sweetener if using.

  • 2

    Add the egg whites and almond milk to the dry ingredients. Stir until the mixture is smooth and well-combined.

  • 3

    Gently fold in half of the non-fat Greek yogurt to create a marbled effect.

  • 4

    Microwave on high for 60-75 seconds. The cake should be set but remain moist.

  • 5

    Remove the mug from the microwave and, using a small spoon, swirl in the remaining Greek yogurt along with the coconut cream.

  • 6

    Drizzle the coconut oil over the top to add extra richness.

  • 7

    Allow the mug cake to cool for a minute before enjoying your protein-packed dessert.