Name: Creamy Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop chocolate whey protein powder; 0.5 cup liquid egg whites; 0.25 cup non-fat plain Greek yogurt; 2 tbsp oat flour; 1 tbsp unsweetened cacao powder; 1 tbsp creamy almond butter; 1 tbsp dark chocolate chips; 0.25 tsp baking powder; 1 tsp monkfruit sweetener; 0.13 tsp sea salt; 2 tbsp unsweetened almond milk

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

Whisked protein-rich batter microwaved into a decadent, velvety chocolate cake topped with melting almond butter and dark chocolate chips.

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NUTRITION

Protein

51.3g

Fat

18.0g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cacao powder

1 tbsp creamy almond butter

1 tbsp dark chocolate chips

0.25 tsp baking powder

1 tsp monkfruit sweetener

0.13 tsp sea salt

2 tbsp unsweetened almond milk

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PREPARATION

1
In a large microwave-safe mug, whisk together the protein powder, oat flour, cacao powder, baking powder, monkfruit, and sea salt until well combined.
2
Add the liquid egg whites, Greek yogurt, and almond milk to the mug, stirring vigorously until the batter is smooth and no dry clumps remain.
3
Fold in half of the dark chocolate chips and place the almond butter directly into the center of the batter, pressing it down so it is submerged.
4
Microwave on high for 75 to 90 seconds, checking to ensure the edges are firm while the center remains slightly soft and fudgy.
5
Allow the cake to rest for 60 seconds before topping with the remaining chocolate chips and serving warm.