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

Fluffy chocolate cake steamed in a mug with a molten almond butter center and topped with a dollop of creamy Greek yogurt.

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NUTRITION

411kcal
Protein
50.4g
Fat
12.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cacao powder

2 tbsp Unsweetened almond milk

0.5 tsp Baking powder

1 tbsp Creamy almond butter

1 tsp Pure maple syrup

0.06 tsp Sea salt

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PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt until well combined.

  • 2

    Stir in the liquid egg whites, two tablespoons of the Greek yogurt, almond milk, and maple syrup until the batter is smooth and free of lumps.

  • 3

    Drop the almond butter into the center of the batter, pressing it down slightly so it is submerged.

  • 4

    Microwave on high for 60 to 90 seconds, or until the edges are firm but the center remains slightly soft and moist.

  • 5

    Let the cake rest for one minute before topping with the remaining Greek yogurt and serving warm.

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

Fluffy chocolate cake steamed in a mug with a molten almond butter center and topped with a dollop of creamy Greek yogurt.

NUTRITION

411kcal
Protein
50.4g
Fat
12.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cacao powder

2 tbsp Unsweetened almond milk

0.5 tsp Baking powder

1 tbsp Creamy almond butter

1 tsp Pure maple syrup

0.06 tsp Sea salt

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt until well combined.

  • 2

    Stir in the liquid egg whites, two tablespoons of the Greek yogurt, almond milk, and maple syrup until the batter is smooth and free of lumps.

  • 3

    Drop the almond butter into the center of the batter, pressing it down slightly so it is submerged.

  • 4

    Microwave on high for 60 to 90 seconds, or until the edges are firm but the center remains slightly soft and moist.

  • 5

    Let the cake rest for one minute before topping with the remaining Greek yogurt and serving warm.