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 decadent yet nutritious chocolate mug cake that’s quick to prepare and packs a protein punch. With the richness of chocolate blended with the lightness of egg whites and oats, this mug cake is a perfect on-the-go meal for breakfast, lunch, or dinner, satisfying your sweet tooth while keeping your macros on track.

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NUTRITION

350kcal
Protein
45.9g
Fat
8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Powder (30g)

3 large Egg Whites (approx. 99g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tbsp Almond Flour (8g)

2 tbsp Unsweetened Almond Milk (30g)

1/4 cup Rolled Oats (21g)

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

1/4 tsp Baking Powder (1g)

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PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate whey protein powder, unsweetened cocoa powder, almond flour, rolled oats, and baking powder. Stir well to ensure even distribution of dry ingredients.

  • 2

    Add the egg whites, unsweetened almond milk, and plain non-fat Greek yogurt to the dry mixture. Mix thoroughly until you achieve a smooth batter without lumps.

  • 3

    Let the batter sit for a minute so the oats can slightly soften the mixture.

  • 4

    Microwave on high for 90 seconds. Keep an eye on the mug cake as microwaves vary in power. The cake should rise and appear set on top.

  • 5

    Allow the mug cake to cool for a minute before enjoying. Optionally, top with a sprinkle of cocoa powder or a few berries for extra flavor.

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 decadent yet nutritious chocolate mug cake that’s quick to prepare and packs a protein punch. With the richness of chocolate blended with the lightness of egg whites and oats, this mug cake is a perfect on-the-go meal for breakfast, lunch, or dinner, satisfying your sweet tooth while keeping your macros on track.

NUTRITION

350kcal
Protein
45.9g
Fat
8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Powder (30g)

3 large Egg Whites (approx. 99g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tbsp Almond Flour (8g)

2 tbsp Unsweetened Almond Milk (30g)

1/4 cup Rolled Oats (21g)

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

1/4 tsp Baking Powder (1g)

PREPARATION

  • 1

    In a microwave-safe mug, combine the chocolate whey protein powder, unsweetened cocoa powder, almond flour, rolled oats, and baking powder. Stir well to ensure even distribution of dry ingredients.

  • 2

    Add the egg whites, unsweetened almond milk, and plain non-fat Greek yogurt to the dry mixture. Mix thoroughly until you achieve a smooth batter without lumps.

  • 3

    Let the batter sit for a minute so the oats can slightly soften the mixture.

  • 4

    Microwave on high for 90 seconds. Keep an eye on the mug cake as microwaves vary in power. The cake should rise and appear set on top.

  • 5

    Allow the mug cake to cool for a minute before enjoying. Optionally, top with a sprinkle of cocoa powder or a few berries for extra flavor.