YOUR SOLIN GENERATED RECIPE
Decadent Chocolate Protein Mug Cake
Whisked protein batter steamed to a moist, cake-like texture in the microwave, finished with a velvety almond butter drizzle and melting dark chocolate.
INGREDIENTS
1 scoop Chocolate protein powder
0.5 cup Liquid egg whites
0.25 cup Plain non-fat Greek yogurt
1 tbsp Unsweetened cacao powder
1 tbsp Coconut flour
0.5 tsp Baking powder
1 tbsp Unsweetened almond milk
1 tbsp Dark chocolate chips
0.5 tbsp Almond butter
PREPARATION
In a large microwave-safe mug or ramekin, whisk together the chocolate protein powder, cacao powder, coconut flour, and baking powder until well combined.
Add the liquid egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring until the batter is smooth and no dry clumps remain.
Gently fold in half of the dark chocolate chips into the batter.
Microwave on high for 90 to 120 seconds, or until the cake has risen and the center is set but still slightly springy to the touch.
Top the warm cake with the remaining chocolate chips and a drizzle of almond butter before serving.