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

Enjoy a quick, satisfying mug cake that packs a protein punch. This chocolate delight combines the richness of cocoa, the creaminess of whey protein, and the light fluffiness of egg whites. Perfect for a busy morning, a mid-day pick-me-up, or a comforting dinner dessert – each bite is a balance of nutritious ingredients designed to keep you energized.

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NUTRITION

353kcal
Protein
42.3g
Fat
11.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g)

3 large Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1 tablespoon Natural Peanut Butter (16g)

2 tablespoons Rolled Oats (15g)

1/4 teaspoon Baking Powder

A pinch of Stevia (optional)

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PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate whey protein, rolled oats, cocoa powder, and baking powder. If using, add a pinch of stevia.

  • 2

    Whisk in the egg whites until the mixture is smooth and well-combined.

  • 3

    Pour in the unsweetened almond milk and mix until a uniform batter forms.

  • 4

    Stir in the natural peanut butter gently to create pockets of creaminess within the batter.

  • 5

    Microwave on high for 60-90 seconds. Start with 60 seconds and then check the cake; if it needs more time, microwave in additional 15-second increments until the mug cake has set but remains moist in the center.

  • 6

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

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

Enjoy a quick, satisfying mug cake that packs a protein punch. This chocolate delight combines the richness of cocoa, the creaminess of whey protein, and the light fluffiness of egg whites. Perfect for a busy morning, a mid-day pick-me-up, or a comforting dinner dessert – each bite is a balance of nutritious ingredients designed to keep you energized.

NUTRITION

353kcal
Protein
42.3g
Fat
11.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g)

3 large Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60g)

1 tablespoon Unsweetened Cocoa Powder (5g)

1 tablespoon Natural Peanut Butter (16g)

2 tablespoons Rolled Oats (15g)

1/4 teaspoon Baking Powder

A pinch of Stevia (optional)

PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate whey protein, rolled oats, cocoa powder, and baking powder. If using, add a pinch of stevia.

  • 2

    Whisk in the egg whites until the mixture is smooth and well-combined.

  • 3

    Pour in the unsweetened almond milk and mix until a uniform batter forms.

  • 4

    Stir in the natural peanut butter gently to create pockets of creaminess within the batter.

  • 5

    Microwave on high for 60-90 seconds. Start with 60 seconds and then check the cake; if it needs more time, microwave in additional 15-second increments until the mug cake has set but remains moist in the center.

  • 6

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