Name: Vanilla Bean Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoops Vanilla protein powder; 2 large Egg whites; 0.25 cup Nonfat Greek yogurt; 3 tbsp Oat flour; 2 tbsp Unsweetened almond milk; 0.5 tsp Vanilla bean paste; 0.5 tsp Baking powder; 1 tbsp Monk fruit sweetener; 0.5 cup Fresh raspberries; 1 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

Vanilla Bean Protein Mug Cake

Steamed vanilla bean cake whisked with protein-rich Greek yogurt and topped with a velvety drizzle of almond butter and fresh berries.

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NUTRITION

Protein

50.4g

Fat

12.5g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

1 scoops Vanilla protein powder

2 large Egg whites

0.25 cup Nonfat Greek yogurt

3 tbsp Oat flour

2 tbsp Unsweetened almond milk

0.5 tsp Vanilla bean paste

0.5 tsp Baking powder

1 tbsp Monk fruit sweetener

0.5 cup Fresh raspberries

1 tbsp Creamy almond butter

0.13 tsp Sea salt

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PREPARATION

1
In a large microwave-safe mug, whisk together the vanilla protein powder, oat flour, baking powder, monk fruit, and sea salt until well combined.
2
Add the egg whites, Greek yogurt, almond milk, and vanilla bean paste to the dry ingredients and stir until the batter is smooth.
3
Microwave on high for 60 to 90 seconds, or until the cake has risen and the center is just set but still moist to the touch.
4
Allow the cake to rest for one minute to finish setting.
5
Top the cake with fresh raspberries and a velvety drizzle of creamy almond butter before serving.