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 nonfat plain Greek yogurt; 2 tbsp oat flour; 1 tbsp unsweetened cocoa powder; 0.25 tsp baking powder; 1 tbsp creamy almond butter; 1 tbsp hemp hearts; 0.25 cup fresh raspberries; 2 tbsp unsweetened almond milk; 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 protein cake made with rich cocoa and Greek yogurt, topped with a velvety drizzle of almond butter and fresh berries.

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NUTRITION

Protein

53g

Fat

17.2g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cocoa powder

0.25 tsp baking powder

1 tbsp creamy almond butter

1 tbsp hemp hearts

0.25 cup fresh raspberries

2 tbsp unsweetened almond milk

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large microwave-safe mug or small bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt until combined.
2
Stir in the liquid egg whites, Greek yogurt, and almond milk, mixing thoroughly until the batter is smooth and no dry clumps remain.
3
Microwave on high for 60 to 90 seconds, or until the center is just set but still slightly moist to the touch.
4
Let the cake rest for 1 minute to allow it to firm up and finish cooking through the residual heat.
5
Top the warm cake with a drizzle of almond butter, a sprinkle of hemp hearts, and the fresh raspberries before serving.