NUTRITION

SERVINGS

INGREDIENTS

1.25 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

1 tbsp Unsweetened cocoa powder

1 tbsp Blanched almond flour

1 tbsp Creamy almond butter

1 tbsp Dark chocolate chips

2 tbsp Unsweetened almond milk

0.25 tsp Baking powder

1 tbsp Monk fruit sweetener

0.13 tsp Sea salt

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, almond flour, baking powder, monk fruit sweetener, and sea salt.

• 2

  Add the liquid egg whites, Greek yogurt, almond milk, and creamy almond butter to the mug.

• 3

  Stir the mixture vigorously with a fork or small whisk until the batter is completely smooth and no dry clumps remain.

• 4

  Press the dark chocolate chips into the center of the batter so they are submerged.

• 5

  Microwave on high for 60 to 90 seconds, checking at the 60-second mark; the cake should be risen and the edges set while the center remains slightly soft.

• 6

  Allow the mug cake to rest for 1 minute to finish setting before serving.