Fluffy Single-Serve Matcha Protein Mug Cake

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

Fluffy Single-Serve Matcha Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Fluffy Single-Serve Matcha Protein Mug Cake

Enjoy a delightfully light and fluffy mug cake that’s bursting with the subtle earthiness of matcha and the boost of protein from a single scoop of whey. Perfect for a quick breakfast, lunch, or dinner, this cake has a tender texture and a balanced sweetness from non-fat Greek yogurt and almond flour, with an added hint of richness from a touch of coconut oil.

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NUTRITION

315kcal
Protein
42g
Fat
13g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

2 tbsp Almond Flour (14g)

1 tsp Matcha Powder (2g)

1 pinch Baking Powder (1g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 tsp Coconut Oil (4.5g)

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PREPARATION

  • 1

    In a microwave-safe mug, whisk together the egg whites, almond milk, and non-fat Greek yogurt until smooth.

  • 2

    Add the vanilla whey protein powder, almond flour, matcha powder, and a pinch of baking powder. Mix thoroughly until the batter is well combined and smooth.

  • 3

    Stir in the coconut oil until fully incorporated, ensuring an even distribution of the healthy fat.

  • 4

    Microwave the mug on high for 60-75 seconds. Keep an eye on the cake as microwaves vary; it should rise and appear set in the middle.

  • 5

    Carefully remove the mug from the microwave and allow it to cool slightly before enjoying directly from the mug or transferring to a plate.

Fluffy Single-Serve Matcha Protein Mug Cake

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

Fluffy Single-Serve Matcha Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Fluffy Single-Serve Matcha Protein Mug Cake

Enjoy a delightfully light and fluffy mug cake that’s bursting with the subtle earthiness of matcha and the boost of protein from a single scoop of whey. Perfect for a quick breakfast, lunch, or dinner, this cake has a tender texture and a balanced sweetness from non-fat Greek yogurt and almond flour, with an added hint of richness from a touch of coconut oil.

NUTRITION

315kcal
Protein
42g
Fat
13g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

2 tbsp Almond Flour (14g)

1 tsp Matcha Powder (2g)

1 pinch Baking Powder (1g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 tsp Coconut Oil (4.5g)

PREPARATION

  • 1

    In a microwave-safe mug, whisk together the egg whites, almond milk, and non-fat Greek yogurt until smooth.

  • 2

    Add the vanilla whey protein powder, almond flour, matcha powder, and a pinch of baking powder. Mix thoroughly until the batter is well combined and smooth.

  • 3

    Stir in the coconut oil until fully incorporated, ensuring an even distribution of the healthy fat.

  • 4

    Microwave the mug on high for 60-75 seconds. Keep an eye on the cake as microwaves vary; it should rise and appear set in the middle.

  • 5

    Carefully remove the mug from the microwave and allow it to cool slightly before enjoying directly from the mug or transferring to a plate.