Name: Creamy Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoops chocolate whey protein powder; 1 large egg; 0.5 cup nonfat plain Greek yogurt; 1 tbsp almond flour; 1 tbsp unsweetened cocoa powder; 0.25 tsp baking powder; 2 tbsp unsweetened almond milk; 1 tsp mini dark chocolate chips; 1 tsp creamy peanut butter; 0.25 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Mug Cake

Microwaved chocolate batter creates a velvety sponge with a molten peanut butter center that provides a rich and satisfying bite.

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NUTRITION

Protein

55.2g

Fat

15.6g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

1 scoops chocolate whey protein powder

1 large egg

0.5 cup nonfat plain Greek yogurt

1 tbsp almond flour

1 tbsp unsweetened cocoa powder

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tsp mini dark chocolate chips

1 tsp creamy peanut butter

0.25 tsp sea salt

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PREPARATION

1
In a large microwave-safe mug, whisk together the protein powder, almond flour, cocoa powder, baking powder, and sea salt until no lumps remain.
2
Add the egg, Greek yogurt, and almond milk to the dry mixture, stirring vigorously until the batter is smooth.
3
Place the teaspoon of peanut butter directly into the center of the batter and push it down with a spoon until it is fully covered.
4
Sprinkle the mini dark chocolate chips evenly over the top of the batter.
5
Microwave on high for 60 to 90 seconds, watching closely to ensure it does not overflow; the cake is done when the edges are firm but the center is still slightly moist.
6
Allow the mug cake to rest for 1 minute before serving to let the texture set.