NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

1 large egg

0.5 cup nonfat plain Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp almond flour

0.25 tsp baking powder

1 tsp monkfruit sweetener

2 tbsp unsweetened almond milk

1 tbsp creamy almond butter

0.13 tsp sea salt

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, almond flour, baking powder, monkfruit sweetener, and sea salt until no lumps remain.

• 2

  Add the egg, 0.25 cup of the Greek yogurt, and the almond milk to the dry mixture, stirring until the batter is well combined and smooth.

• 3

  Dollop the remaining 0.25 cup of Greek yogurt and the creamy almond butter directly into the center of the batter, pressing down slightly to create a hidden molten core.

• 4

  Microwave on high for 75 to 90 seconds until the cake has risen and the top is set to the touch while the center remains moist.

• 5

  Allow the mug cake to rest for one minute to finish cooking through steam before enjoying it warm.