Name: Vanilla Bean Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop vanilla protein powder; 0.5 cup liquid egg whites; 0.25 cup non-fat Greek yogurt; 1 tbsp coconut flour; 1 tbsp almond flour; 1 tsp vanilla bean paste; 0.5 tsp baking powder; 1 tbsp monk fruit sweetener; 0.13 tsp sea salt; 0.5 cup fresh raspberries; 1 tbsp almond butter

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

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Mug Cake

Fluffy vanilla bean mug cake whisked with protein-rich egg whites and Greek yogurt, topped with tart raspberries and creamy almond butter for a decadent finish.

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NUTRITION

Protein

50.7g

Fat

14.9g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tbsp coconut flour

1 tbsp almond flour

1 tsp vanilla bean paste

0.5 tsp baking powder

1 tbsp monk fruit sweetener

0.13 tsp sea salt

0.5 cup fresh raspberries

1 tbsp almond butter

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PREPARATION

1
In a large microwave-safe mug, whisk together the vanilla protein powder, coconut flour, almond flour, baking powder, monk fruit sweetener, and sea salt until no lumps remain.
2
Add the liquid egg whites, non-fat Greek yogurt, and vanilla bean paste to the mug and stir vigorously until the batter is smooth and well combined.
3
Microwave on high for 90 to 120 seconds, or until the cake has risen significantly and the center is set but still slightly moist to the touch.
4
Allow the mug cake to rest and cool for one minute before topping with the fresh raspberries and a drizzle of creamy almond butter.