Creamy Chocolate Protein Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chocolate Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Mug Cake

Microwaved chocolate protein and oat flour batter creates a moist cake filled with velvety almond butter and finished with a dollop of Greek yogurt.

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NUTRITION

415kcal
Protein
56.0g
Fat
12.3g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Raw cacao powder

1 tbsp Creamy almond butter

0.5 tsp Baking powder

1 tsp Monkfruit sweetener

0.13 tsp Sea salt

2 tbsp Unsweetened almond milk

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Stir in the liquid egg whites, 2 tablespoons of the Greek yogurt, and the almond milk until a smooth and thick batter forms.

  • 3

    Spoon the almond butter into the center of the batter and press down slightly so it is submerged in the middle.

  • 4

    Microwave on high for 60 to 90 seconds until the edges are set but the center remains slightly soft to the touch.

  • 5

    Allow the cake to rest for 1 minute before topping with the remaining Greek yogurt and serving immediately.

Creamy Chocolate Protein Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chocolate Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Mug Cake

Microwaved chocolate protein and oat flour batter creates a moist cake filled with velvety almond butter and finished with a dollop of Greek yogurt.

NUTRITION

415kcal
Protein
56.0g
Fat
12.3g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Raw cacao powder

1 tbsp Creamy almond butter

0.5 tsp Baking powder

1 tsp Monkfruit sweetener

0.13 tsp Sea salt

2 tbsp Unsweetened almond milk

PREPARATION

  • 1

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

  • 2

    Stir in the liquid egg whites, 2 tablespoons of the Greek yogurt, and the almond milk until a smooth and thick batter forms.

  • 3

    Spoon the almond butter into the center of the batter and press down slightly so it is submerged in the middle.

  • 4

    Microwave on high for 60 to 90 seconds until the edges are set but the center remains slightly soft to the touch.

  • 5

    Allow the cake to rest for 1 minute before topping with the remaining Greek yogurt and serving immediately.