Name: Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop Chocolate protein powder; 0.5 cup Liquid egg whites; 0.25 cup Plain non-fat Greek yogurt; 2 tbsp Oat flour; 1 tbsp Unsweetened cacao powder; 2 tbsp Unsweetened almond milk; 0.5 tsp Baking powder; 1 tbsp Monkfruit sweetener; 1 tbsp 70% dark chocolate chips; 1 tbsp Creamy peanut 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 Protein Mug Cake

Microwaved chocolate protein cake made with fluffy egg whites and rich cacao, featuring a velvety molten peanut butter center for a decadent morning treat.

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NUTRITION

Protein

50.3g

Fat

17.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cacao powder

2 tbsp Unsweetened almond milk

0.5 tsp Baking powder

1 tbsp Monkfruit sweetener

1 tbsp 70% dark chocolate chips

1 tbsp Creamy peanut butter

0.13 tsp Sea salt

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PREPARATION

1
In a large microwave-safe mug or ceramic ramekin, whisk together the chocolate protein powder, oat flour, cacao powder, monkfruit sweetener, baking powder, and sea salt until no lumps remain.
2
Pour in the liquid egg whites, Greek yogurt, and almond milk, stirring vigorously until the batter is smooth and fully combined.
3
Gently fold the dark chocolate chips into the batter with a spoon.
4
Place the tablespoon of creamy peanut butter directly into the center of the mug, pressing it down so it is completely submerged by the batter.
5
Microwave on high for 90 to 120 seconds; the cake is done when the edges are firm and set, but the center still looks slightly moist.
6
Allow the cake to rest for 1 minute to finish setting before serving warm.