Chocolate Protein Mug Cake with Peanut Butter Swirl

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

Chocolate Protein Mug Cake with Peanut Butter Swirl

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Mug Cake with Peanut Butter Swirl

Whisked chocolate protein and cocoa baked into a fluffy cake, featuring a warm and melty peanut butter swirl.

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NUTRITION

354kcal
Protein
35.7g
Fat
17.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Powder

2 tbsp Liquid Egg Whites

1.5 tbsp Creamy Peanut Butter

1 tbsp Unsweetened Cocoa Powder

1/4 cup Unsweetened Almond Milk

1 tbsp Coconut Flour

1 tsp Mini Dark Chocolate Chips

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PREPARATION

  • 1

    Lightly grease a large microwave-safe mug with a small amount of coconut oil or non-stick spray.

  • 2

    In the mug, whisk together the chocolate protein powder, cocoa powder, coconut flour, and a pinch of baking powder.

  • 3

    Add the liquid egg whites and almond milk, stirring until the batter is smooth and no clumps remain.

  • 4

    Stir in the mini dark chocolate chips.

  • 5

    Place the peanut butter on top of the batter and use a knife or toothpick to gently swirl it into the surface.

  • 6

    Microwave on high for 45 to 60 seconds, or until the edges are set but the center remains slightly soft.

  • 7

    Let the cake cool for one minute before eating to allow the texture to firm up.

Chocolate Protein Mug Cake with Peanut Butter Swirl

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

Chocolate Protein Mug Cake with Peanut Butter Swirl

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Mug Cake with Peanut Butter Swirl

Whisked chocolate protein and cocoa baked into a fluffy cake, featuring a warm and melty peanut butter swirl.

NUTRITION

354kcal
Protein
35.7g
Fat
17.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Powder

2 tbsp Liquid Egg Whites

1.5 tbsp Creamy Peanut Butter

1 tbsp Unsweetened Cocoa Powder

1/4 cup Unsweetened Almond Milk

1 tbsp Coconut Flour

1 tsp Mini Dark Chocolate Chips

PREPARATION

  • 1

    Lightly grease a large microwave-safe mug with a small amount of coconut oil or non-stick spray.

  • 2

    In the mug, whisk together the chocolate protein powder, cocoa powder, coconut flour, and a pinch of baking powder.

  • 3

    Add the liquid egg whites and almond milk, stirring until the batter is smooth and no clumps remain.

  • 4

    Stir in the mini dark chocolate chips.

  • 5

    Place the peanut butter on top of the batter and use a knife or toothpick to gently swirl it into the surface.

  • 6

    Microwave on high for 45 to 60 seconds, or until the edges are set but the center remains slightly soft.

  • 7

    Let the cake cool for one minute before eating to allow the texture to firm up.