NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Egg whites

0.25 cup Nonfat Greek yogurt

1 tbsp Unsweetened cocoa powder

1 tbsp Coconut flour

0.25 tsp Baking powder

1 tbsp Monk fruit sweetener

2 tbsp Unsweetened almond milk

1 tbsp Dark chocolate chips

1 tbsp Creamy almond butter

0.13 tsp Sea salt

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, coconut flour, baking powder, monk fruit sweetener, and sea salt until well combined.

• 2

  Add the liquid egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring vigorously until a smooth batter forms.

• 3

  Gently fold the dark chocolate chips into the batter.

• 4

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

• 5

  Microwave on high for 90 to 120 seconds, or until the cake has risen and the edges are firm to the touch while the center remains slightly moist.

• 6

  Allow the mug cake to rest for 1 minute before serving to let the texture set and the chocolate chips melt into the crumb.