Chocolate Protein Mug Cake with Almond 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 Almond Butter Swirl

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Mug Cake with Almond Butter Swirl

Microwave-baked chocolate cake made with protein powder and Greek yogurt, featuring a warm and melty almond butter swirl.

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NUTRITION

347kcal
Protein
42.1g
Fat
13.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

35g Chocolate Protein Powder

50g Liquid Egg Whites

40g Nonfat Plain Greek Yogurt

7g Unsweetened Cocoa Powder

18g Almond Butter

10g Oat Flour

1/4 tsp Baking Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, oat flour, and baking powder until no lumps remain.

  • 2

    Stir in the liquid egg whites and Greek yogurt until the batter is smooth and well combined.

  • 3

    Add the almond butter to the center of the batter and use a knife to gently swirl it into the mixture without fully incorporating it.

  • 4

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

  • 5

    Let the cake rest for 1 minute before eating to allow the steam to finish the cooking process.

Chocolate Protein Mug Cake with Almond 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 Almond Butter Swirl

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Mug Cake with Almond Butter Swirl

Microwave-baked chocolate cake made with protein powder and Greek yogurt, featuring a warm and melty almond butter swirl.

NUTRITION

347kcal
Protein
42.1g
Fat
13.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

35g Chocolate Protein Powder

50g Liquid Egg Whites

40g Nonfat Plain Greek Yogurt

7g Unsweetened Cocoa Powder

18g Almond Butter

10g Oat Flour

1/4 tsp Baking Powder

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, oat flour, and baking powder until no lumps remain.

  • 2

    Stir in the liquid egg whites and Greek yogurt until the batter is smooth and well combined.

  • 3

    Add the almond butter to the center of the batter and use a knife to gently swirl it into the mixture without fully incorporating it.

  • 4

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

  • 5

    Let the cake rest for 1 minute before eating to allow the steam to finish the cooking process.