Fluffy Chocolate Mug Cake

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

Fluffy Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

Fluffy Chocolate Mug Cake

Enjoy a decadent yet nutritious chocolate mug cake that’s quick and satisfying. With a unique twist of whey protein and almond flour, this cake is light, spongy and perfect for a breakfast boost or a guilt-free dessert any time of day.

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NUTRITION

340kcal
Protein
41g
Fat
13.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1 scoop chocolate whey protein isolate

1/4 cup nonfat Greek yogurt

2 tbsp almond flour

1 tbsp unsweetened cocoa powder

1 tsp honey

1/2 tsp baking powder

Pinch of salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a microwave-safe mug, crack the egg and whisk until smooth.

  • 2

    Stir in the chocolate whey protein isolate and nonfat Greek yogurt until well combined.

  • 3

    Mix in almond flour, cocoa powder, baking powder, and a pinch of salt. Blend until a smooth batter forms.

  • 4

    Drizzle in the honey and fold it into the mixture.

  • 5

    Microwave on high for 60-75 seconds. Check for doneness; the cake should be springy to the touch.

  • 6

    Let cool for a minute before enjoying directly from the mug.

Fluffy Chocolate Mug Cake

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

Fluffy Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

Fluffy Chocolate Mug Cake

Enjoy a decadent yet nutritious chocolate mug cake that’s quick and satisfying. With a unique twist of whey protein and almond flour, this cake is light, spongy and perfect for a breakfast boost or a guilt-free dessert any time of day.

NUTRITION

340kcal
Protein
41g
Fat
13.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1 scoop chocolate whey protein isolate

1/4 cup nonfat Greek yogurt

2 tbsp almond flour

1 tbsp unsweetened cocoa powder

1 tsp honey

1/2 tsp baking powder

Pinch of salt

PREPARATION

  • 1

    In a microwave-safe mug, crack the egg and whisk until smooth.

  • 2

    Stir in the chocolate whey protein isolate and nonfat Greek yogurt until well combined.

  • 3

    Mix in almond flour, cocoa powder, baking powder, and a pinch of salt. Blend until a smooth batter forms.

  • 4

    Drizzle in the honey and fold it into the mixture.

  • 5

    Microwave on high for 60-75 seconds. Check for doneness; the cake should be springy to the touch.

  • 6

    Let cool for a minute before enjoying directly from the mug.