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, quick-to-make mug cake that packs a protein punch with double chocolate flavor. This moist and fudgy treat is perfect for any meal of the day, delivering rich cocoa notes and a satisfying texture without sabotaging your macros.

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NUTRITION

319kcal
Protein
39.3g
Fat
4.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g)

3 egg whites (≈100g)

1/4 cup ground rolled oats (20g)

1 tablespoon unsweetened cocoa powder (5g)

1/4 cup unsweetened almond milk (60g/ml)

1 tablespoon maple syrup (20g)

1/2 teaspoon baking powder (2.5g)

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PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate whey protein isolate, ground rolled oats, unsweetened cocoa powder, and baking powder.

  • 2

    Add the egg whites, unsweetened almond milk, and maple syrup to the dry ingredients. Stir well until the batter is smooth and free of lumps.

  • 3

    Microwave the mug on high for 60-75 seconds. Check for doneness; the cake should be set but remain moist. If needed, microwave in 10-second increments.

  • 4

    Allow the mug cake to cool slightly before enjoying. Optionally, top with a dollop of Greek yogurt or a few fresh berries for extra flavor.

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, quick-to-make mug cake that packs a protein punch with double chocolate flavor. This moist and fudgy treat is perfect for any meal of the day, delivering rich cocoa notes and a satisfying texture without sabotaging your macros.

NUTRITION

319kcal
Protein
39.3g
Fat
4.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g)

3 egg whites (≈100g)

1/4 cup ground rolled oats (20g)

1 tablespoon unsweetened cocoa powder (5g)

1/4 cup unsweetened almond milk (60g/ml)

1 tablespoon maple syrup (20g)

1/2 teaspoon baking powder (2.5g)

PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate whey protein isolate, ground rolled oats, unsweetened cocoa powder, and baking powder.

  • 2

    Add the egg whites, unsweetened almond milk, and maple syrup to the dry ingredients. Stir well until the batter is smooth and free of lumps.

  • 3

    Microwave the mug on high for 60-75 seconds. Check for doneness; the cake should be set but remain moist. If needed, microwave in 10-second increments.

  • 4

    Allow the mug cake to cool slightly before enjoying. Optionally, top with a dollop of Greek yogurt or a few fresh berries for extra flavor.