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; 0.25 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; 0.13 tsp sea salt; 2 tbsp unsweetened almond milk; 1 tbsp creamy almond butter; 1 tsp dark chocolate chips

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

Fluffy oat and protein batter whisked with rich cocoa and Greek yogurt, then microwaved until it reaches a decadent, molten-centered consistency.

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NUTRITION

Protein

45.8g

Fat

14.7g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate protein powder

0.25 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

0.13 tsp sea salt

2 tbsp unsweetened almond milk

1 tbsp creamy almond butter

1 tsp dark chocolate chips

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PREPARATION

1
In a large microwave-safe mug or ceramic ramekin, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt until no lumps remain.
2
Add the liquid egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring vigorously until the batter is smooth.
3
Place the almond butter directly into the center of the batter and push it down slightly so it is covered.
4
Sprinkle the dark chocolate chips evenly over the top of the batter.
5
Microwave on high for 60 to 90 seconds, checking at the one-minute mark; the cake is done when the edges are firm but the center is still slightly soft to the touch.
6
Allow the mug cake to rest for at least 60 seconds before eating to let the steam finish setting the crumb.