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 protein powder; 0.5 cup liquid egg whites; 0.5 cup nonfat Greek yogurt; 2 tbsp oat flour; 1 tbsp unsweetened cocoa powder; 1 tbsp monk fruit sweetener; 0.25 tsp baking powder; 2 tbsp unsweetened almond milk; 1 tbsp almond butter; 1 tbsp dark chocolate chips; 0.13 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

Microwave-baked chocolate protein cake made with fluffy egg whites and rich cocoa, finished with a velvety almond butter center and melted dark chocolate chips.

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NUTRITION

Protein

57.4g

Fat

17.8g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cocoa powder

1 tbsp monk fruit sweetener

0.25 tsp baking powder

2 tbsp unsweetened almond milk

1 tbsp almond butter

1 tbsp dark chocolate chips

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large microwave-safe mug or ramekin, whisk together the chocolate protein powder, oat flour, cocoa powder, monk fruit sweetener, baking powder, and sea salt until no lumps remain.
2
Add the liquid egg whites, nonfat Greek yogurt, and almond milk to the dry ingredients, stirring vigorously until the batter is smooth and well combined.
3
Gently press the almond butter and dark chocolate chips into the center of the batter, ensuring they are slightly submerged.
4
Microwave on high for 90 to 120 seconds, or until the cake has risen and the top is set but still slightly moist to the touch.
5
Let the mug cake rest for at least one minute to allow the texture to firm up before enjoying it warm.