Decadent Chocolate Protein Mug Cake

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

Decadent Chocolate Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Decadent Chocolate Protein Mug Cake

Microwave-steamed cake made with chocolate protein and Greek yogurt, featuring a velvety almond butter center that melts with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

388kcal
Protein
53.0g
Fat
16.2g
Carbs
15.0g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop chocolate protein powder

1 large egg

0.25 cup non-fat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp creamy almond butter

0.5 tsp baking powder

1 pinch sea salt

1 tbsp water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the egg and Greek yogurt until completely smooth.

  • 2

    Add the chocolate protein powder, cocoa powder, baking powder, sea salt, and water to the mug.

  • 3

    Stir the mixture vigorously until a thick, uniform batter forms without any dry clumps.

  • 4

    Gently swirl the creamy almond butter into the center of the batter to create a molten core.

  • 5

    Microwave on high for 60 to 90 seconds until the top is set but still slightly springy to the touch.

  • 6

    Let the cake rest for 1 minute before serving to allow the internal structure to firm up.

Decadent Chocolate Protein Mug Cake

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

Decadent Chocolate Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Decadent Chocolate Protein Mug Cake

Microwave-steamed cake made with chocolate protein and Greek yogurt, featuring a velvety almond butter center that melts with every bite.

NUTRITION

388kcal
Protein
53.0g
Fat
16.2g
Carbs
15.0g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop chocolate protein powder

1 large egg

0.25 cup non-fat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp creamy almond butter

0.5 tsp baking powder

1 pinch sea salt

1 tbsp water

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the egg and Greek yogurt until completely smooth.

  • 2

    Add the chocolate protein powder, cocoa powder, baking powder, sea salt, and water to the mug.

  • 3

    Stir the mixture vigorously until a thick, uniform batter forms without any dry clumps.

  • 4

    Gently swirl the creamy almond butter into the center of the batter to create a molten core.

  • 5

    Microwave on high for 60 to 90 seconds until the top is set but still slightly springy to the touch.

  • 6

    Let the cake rest for 1 minute before serving to allow the internal structure to firm up.