YOUR SOLIN GENERATED RECIPE
Dark Chocolate Protein Mug Cake
Rich dark chocolate protein cake whisked with creamy Greek yogurt and egg whites, microwaved until fluffy and topped with tart, bursting raspberries.
INGREDIENTS
60 gram Chocolate whey protein powder
0.25 cup Liquid egg whites
0.25 cup Nonfat Greek yogurt
1 tbsp Unsweetened cocoa powder
0.25 tsp Baking powder
1 tsp Monk fruit sweetener
0.25 cup Fresh raspberries
PREPARATION
In a large microwave-safe mug or ceramic ramekin, whisk together the chocolate protein powder, cocoa powder, baking powder, and monk fruit sweetener until well combined.
Add the liquid egg whites and nonfat Greek yogurt to the dry mixture and stir vigorously with a fork until the batter is smooth and velvety.
Gently fold in half of the fresh raspberries, ensuring they are distributed throughout the thick batter.
Microwave on high for 75 to 90 seconds, or until the cake has risen and the top is just set but still slightly moist to the touch.
Allow the mug cake to rest for at least 1 minute to finish setting and develop a chewy, cake-like texture.
Top with the remaining fresh raspberries and serve immediately while hot.