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 Protein Powder; 0.25 cup Liquid Egg Whites; 0.25 cup Plain Nonfat Greek Yogurt; 1 tbsp Unsweetened Cocoa Powder; 2 tbsp Oat Flour; 0.5 tsp Baking Powder; 2 tbsp Unsweetened Almond Milk; 1 tsp Pure Maple Syrup; 1 tbsp Almond Butter; 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

Fluffy microwave-baked chocolate cake made with rich cocoa and Greek yogurt, finished with a velvety swirl of almond butter for a decadent treat.

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NUTRITION

Protein

55.4g

Fat

12.3g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop Chocolate Protein Powder

0.25 cup Liquid Egg Whites

0.25 cup Plain Nonfat Greek Yogurt

1 tbsp Unsweetened Cocoa Powder

2 tbsp Oat Flour

0.5 tsp Baking Powder

2 tbsp Unsweetened Almond Milk

1 tsp Pure Maple Syrup

1 tbsp Almond Butter

0.13 tsp Sea Salt

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PREPARATION

1
Lightly grease a large microwave-safe mug or ramekin with a touch of coconut oil.
2
In a small mixing bowl, whisk together the chocolate protein powder, cocoa powder, oat flour, baking powder, and sea salt until no lumps remain.
3
Add the liquid egg whites, Greek yogurt, almond milk, and maple syrup to the dry ingredients, stirring until the batter is smooth and creamy.
4
Pour the batter into the prepared mug and microwave on high for 60 to 80 seconds, or until the edges are firm and the center is just slightly soft.
5
Let the cake rest for 60 seconds to allow the steam to finish the cooking process, then top with a velvety swirl of almond butter before enjoying warm.