NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate protein powder

1 large Egg

0.25 cup Plain non-fat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cacao powder

0.25 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Pure maple syrup

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 egg, Greek yogurt, almond milk, and maple syrup until the mixture is completely smooth.

• 2

  Add the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt to the mug and stir until a thick, uniform batter forms.

• 3

  Gently fold in the dark chocolate chips using a spoon.

• 4

  Spoon the almond butter directly into the center of the batter and push it down slightly so it is submerged.

• 5

  Microwave on high for 90 to 120 seconds, or until the cake has risen and the top is set but still slightly springy to the touch.

• 6

  Allow the mug cake to rest for 1 minute before eating to ensure the texture firms up and the center remains gooey.