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 nonfat Greek yogurt; 1 large egg; 2 tbsp oat flour; 1 tbsp unsweetened cocoa powder; 1 tbsp almond butter; 0.25 tsp baking powder; 1 tsp maple syrup; 1 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

Whisked protein-rich batter microwaved into a velvety chocolate cake, topped with a dollop of creamy Greek yogurt and a rich almond butter drizzle.

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NUTRITION

Protein

51.3g

Fat

16.7g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup nonfat Greek yogurt

1 large egg

2 tbsp oat flour

1 tbsp unsweetened cocoa powder

1 tbsp almond butter

0.25 tsp baking powder

1 tsp maple syrup

1 tbsp unsweetened almond milk

0.13 tsp sea salt

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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 egg, half of the Greek yogurt (0.25 cup), maple syrup, and almond milk to the dry mixture.
3
Stir the ingredients vigorously with a fork until a smooth, thick batter forms.
4
Microwave on high for 60 to 80 seconds, checking at the one-minute mark to ensure the cake is risen and the center is just set.
5
Remove carefully from the microwave and let it rest for 1 minute to allow the steam to finish the cooking process.
6
Top the warm cake with the remaining 0.25 cup of Greek yogurt and a drizzle of almond butter before serving.