Name: Creamy Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 scoop Chocolate whey protein powder; 0.25 cup Liquid egg whites; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Unsweetened cocoa powder; 2 tbsp Blanched almond flour; 0.5 tsp Baking powder; 2 tbsp Unsweetened almond milk; 1.5 tbsp Dark chocolate chips; 0.25 tsp Vanilla extract; 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

Microwaved chocolate protein batter creates a rich, molten-centered mug cake that satisfies cravings with a velvety texture.

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NUTRITION

Protein

58.1g

Fat

18.2g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop Chocolate whey protein powder

0.25 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

1 tbsp Unsweetened cocoa powder

2 tbsp Blanched almond flour

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1.5 tbsp Dark chocolate chips

0.25 tsp Vanilla extract

0.13 tsp Sea salt

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PREPARATION

1
In a large microwave-safe mug, whisk together the chocolate protein powder, almond flour, cocoa powder, baking powder, and sea salt until no large lumps remain.
2
Add the Greek yogurt, liquid egg whites, vanilla extract, and almond milk to the mug, stirring vigorously until the batter is smooth and creamy.
3
Gently fold in the dark chocolate chips, ensuring they are distributed throughout the batter to create pockets of melted chocolate.
4
Microwave on high for 75 to 90 seconds, checking at the 75-second mark to ensure the edges are set while the center remains slightly soft.
5
Remove the mug from the microwave and let the cake rest for 60 seconds to allow the steam to finish the cooking process before eating.