Fudgy Peanut Butter Protein Chocolate Chip Mug Cake

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

Fudgy Peanut Butter Protein Chocolate Chip Mug Cake

YOUR SOLIN GENERATED RECIPE

Fudgy Peanut Butter Protein Chocolate Chip Mug Cake

A decadent, fudgy mug cake that packs a protein punch. Rich natural peanut butter, a scoop of whey protein, and a hint of cocoa combine with mini chocolate chips to deliver a satisfying, guilt-free treat that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

359kcal
Protein
40.8g
Fat
14.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx 96g)

1 scoop whey protein isolate (30g)

1 tbsp unsweetened cocoa powder (5g)

1 tbsp natural peanut butter (16g)

1 tbsp mini chocolate chips (15g)

1/4 cup unsweetened almond milk (60g)

1/4 tsp baking powder

1/2 tsp vanilla extract

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PREPARATION

  • 1

    In a microwave-safe mug, whisk together the egg whites until frothy.

  • 2

    Add the whey protein isolate, unsweetened cocoa powder, natural peanut butter, and vanilla extract to the mug. Stir well to combine and ensure a smooth batter.

  • 3

    Pour in the unsweetened almond milk and sprinkle in the baking powder. Mix thoroughly until all ingredients are evenly incorporated.

  • 4

    Fold in the mini chocolate chips gently to distribute them throughout the batter.

  • 5

    Microwave the mug on high for 60 to 75 seconds. Keep an eye on the cake as microwave times can vary; the cake should be set but still moist in the center.

  • 6

    Allow the mug cake to cool for a minute before enjoying this warm, fudgy treat.

Fudgy Peanut Butter Protein Chocolate Chip Mug Cake

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

Fudgy Peanut Butter Protein Chocolate Chip Mug Cake

YOUR SOLIN GENERATED RECIPE

Fudgy Peanut Butter Protein Chocolate Chip Mug Cake

A decadent, fudgy mug cake that packs a protein punch. Rich natural peanut butter, a scoop of whey protein, and a hint of cocoa combine with mini chocolate chips to deliver a satisfying, guilt-free treat that’s perfect for breakfast, lunch, or dinner.

NUTRITION

359kcal
Protein
40.8g
Fat
14.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx 96g)

1 scoop whey protein isolate (30g)

1 tbsp unsweetened cocoa powder (5g)

1 tbsp natural peanut butter (16g)

1 tbsp mini chocolate chips (15g)

1/4 cup unsweetened almond milk (60g)

1/4 tsp baking powder

1/2 tsp vanilla extract

PREPARATION

  • 1

    In a microwave-safe mug, whisk together the egg whites until frothy.

  • 2

    Add the whey protein isolate, unsweetened cocoa powder, natural peanut butter, and vanilla extract to the mug. Stir well to combine and ensure a smooth batter.

  • 3

    Pour in the unsweetened almond milk and sprinkle in the baking powder. Mix thoroughly until all ingredients are evenly incorporated.

  • 4

    Fold in the mini chocolate chips gently to distribute them throughout the batter.

  • 5

    Microwave the mug on high for 60 to 75 seconds. Keep an eye on the cake as microwave times can vary; the cake should be set but still moist in the center.

  • 6

    Allow the mug cake to cool for a minute before enjoying this warm, fudgy treat.