Name: Chocolate Fudge Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 scoop Chocolate Whey Protein Powder; 0.25 cup Liquid Egg Whites; 0.25 cup Nonfat Greek Yogurt; 2 tbsp Oat Flour; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp Monk Fruit Sweetener; 0.5 tsp Baking Powder; 2 tbsp Unsweetened Almond Milk; 1 tbsp Dark Chocolate Chips; 0.5 tbsp Creamy Almond Butter; 0.13 tsp Sea Salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chocolate Fudge Mug Cake

Microwaved cocoa and oat flour batter creates a moist, protein-packed cake with a molten chocolate center that melts into every bite.

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NUTRITION

Protein

55.6g

Fat

16.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop Chocolate Whey Protein Powder

0.25 cup Liquid Egg Whites

0.25 cup Nonfat Greek Yogurt

2 tbsp Oat Flour

1 tbsp Unsweetened Cocoa Powder

1 tbsp Monk Fruit Sweetener

0.5 tsp Baking Powder

2 tbsp Unsweetened Almond Milk

1 tbsp Dark Chocolate Chips

0.5 tbsp Creamy Almond Butter

0.13 tsp Sea Salt

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PREPARATION

1
In a large microwave-safe mug, whisk together the protein powder, oat flour, cocoa powder, monk fruit, baking powder, and sea salt until no lumps remain.
2
Add the liquid egg whites, Greek yogurt, and almond milk to the mug, stirring vigorously until the batter is smooth and thick.
3
Gently press the dark chocolate chips and the almond butter into the center of the batter, making sure they are submerged and covered by the cake mixture.
4
Microwave on high for 60 to 90 seconds, checking at the one-minute mark; the cake should be set on top but still feel slightly springy to the touch.
5
Remove from the microwave and let the mug cake rest for at least one minute to allow the texture to firm up before eating.