Name: Vanilla Bean Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 scoop vanilla whey protein powder; 0.25 cup liquid egg whites; 0.25 cup non-fat plain Greek yogurt; 2 tbsp oat flour; 2 tbsp unsweetened almond milk; 0.5 tsp vanilla bean paste; 0.5 tsp baking powder; 1 tbsp monkfruit sweetener; 1 tbsp almond butter; 0.25 cup fresh raspberries

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

Vanilla bean protein mug cake whisked with creamy Greek yogurt and steamed until fluffy, topped with a velvety almond butter drizzle and fresh berries.

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NUTRITION

Protein

58.2g

Fat

11.4g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop vanilla whey protein powder

0.25 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

2 tbsp oat flour

2 tbsp unsweetened almond milk

0.5 tsp vanilla bean paste

0.5 tsp baking powder

1 tbsp monkfruit sweetener

1 tbsp almond butter

0.25 cup fresh raspberries

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PREPARATION

1
In a large microwave-safe mug, whisk together the vanilla protein powder, oat flour, baking powder, and monkfruit sweetener until well combined.
2
Add the liquid egg whites, Greek yogurt, almond milk, and vanilla bean paste to the dry ingredients.
3
Stir vigorously with a fork or mini whisk until the batter is smooth and no clumps of protein powder remain.
4
Microwave on high for 60 to 90 seconds, or until the cake has risen and the center is just set but still moist.
5
Let the mug cake cool for one minute to allow the texture to firm up slightly.
6
Top with a drizzle of almond butter and fresh raspberries before serving warm.