Name: High-Protein Vanilla Bean Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 scoop vanilla whey protein powder; 2 tbsp all-purpose flour; 0.5 tsp baking powder; 1 tbsp monk fruit sweetener; 0.5 cup liquid egg whites; 0.33 cup non-fat Greek yogurt; 1 tbsp almond butter; 1 tsp vanilla bean paste; 0.5 cup fresh blueberries

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

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Mug Cake

Microwave-baked vanilla bean sponge made with clean ingredients and topped with a velvety Greek yogurt swirl for a protein-packed morning treat.

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NUTRITION

Protein

45.4g

Fat

9.6g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

0.5 scoop vanilla whey protein powder

2 tbsp all-purpose flour

0.5 tsp baking powder

1 tbsp monk fruit sweetener

0.5 cup liquid egg whites

0.33 cup non-fat Greek yogurt

1 tbsp almond butter

1 tsp vanilla bean paste

0.5 cup fresh blueberries

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PREPARATION

1
In a large microwave-safe mug, whisk together the vanilla protein powder, all-purpose flour, baking powder, and monk fruit sweetener until no lumps remain.
2
Add the liquid egg whites, half of the Greek yogurt (0.25 cup), almond butter, and vanilla bean paste to the mug.
3
Stir the mixture vigorously with a fork until the batter is smooth and well-combined.
4
Microwave on high for 90 to 120 seconds, or until the cake has risen and the top is just firm to the touch.
5
Let the cake cool for one minute before topping with the remaining 0.25 cup of Greek yogurt and the fresh blueberries.