Name: Creamy Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoops Chocolate whey protein powder; 1 large Pasture-raised egg; 0.5 cup Organic plain nonfat Greek yogurt; 2 tbsp Sprouted oat flour; 1 tbsp Raw cacao powder; 0.25 tsp Aluminum-free baking powder; 2 tbsp Unsweetened almond milk; 1 tbsp Raw almond butter; 0.25 tsp Sea salt; 0.25 tsp Pure vanilla extract

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 chocolate protein and Greek yogurt create a velvety mug cake that is microwaved until perfectly fluffy and topped with a rich almond butter drizzle.

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NUTRITION

Protein

50.1g

Fat

16.8g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

1 scoops Chocolate whey protein powder

1 large Pasture-raised egg

0.5 cup Organic plain nonfat Greek yogurt

2 tbsp Sprouted oat flour

1 tbsp Raw cacao powder

0.25 tsp Aluminum-free baking powder

2 tbsp Unsweetened almond milk

1 tbsp Raw almond butter

0.25 tsp Sea salt

0.25 tsp Pure vanilla extract

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PREPARATION

1
Whisk the chocolate protein powder, sprouted oat flour, raw cacao powder, baking powder, and sea salt in a large microwave-safe mug until well combined.
2
Add the egg, Greek yogurt, almond milk, and vanilla extract to the mug, stirring vigorously until the batter is smooth and no dry clumps remain.
3
Microwave on high for 60 to 90 seconds until the cake has risen and the center is set but still slightly moist to the touch.
4
Allow the mug cake to rest for at least one minute to finish cooking through and to let the texture firm up.
5
Drizzle the top with raw almond butter and serve immediately while the center is warm and fudgy.