Protein-Packed Chocolate Mug Cake

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

Protein-Packed Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Chocolate Mug Cake

Whisked and microwaved cocoa-infused batter creates a fluffy, protein-rich cake topped with a decadent dollop of creamy peanut butter.

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NUTRITION

494kcal
Protein
57.4g
Fat
19.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 tbsp Unsweetened cocoa powder

2 tbsp Oat flour

0.25 tsp Baking powder

1 tbsp Monkfruit sweetener

2 tbsp Unsweetened almond milk

1 tbsp Creamy peanut butter

1 tbsp Dark chocolate chips

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the protein powder, oat flour, cocoa powder, baking powder, and monkfruit sweetener until no lumps remain.

  • 2

    Stir in the liquid egg whites, Greek yogurt, and almond milk, mixing until the batter is smooth and well-combined.

  • 3

    Gently fold in the dark chocolate chips using a spoon.

  • 4

    Microwave on high for 60 to 90 seconds, checking at the one-minute mark to ensure the center is just set but still slightly moist.

  • 5

    Remove from the microwave and top with the creamy peanut butter while the cake is warm so it melts into a rich glaze.

Protein-Packed Chocolate Mug Cake

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

Protein-Packed Chocolate Mug Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Chocolate Mug Cake

Whisked and microwaved cocoa-infused batter creates a fluffy, protein-rich cake topped with a decadent dollop of creamy peanut butter.

NUTRITION

494kcal
Protein
57.4g
Fat
19.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 tbsp Unsweetened cocoa powder

2 tbsp Oat flour

0.25 tsp Baking powder

1 tbsp Monkfruit sweetener

2 tbsp Unsweetened almond milk

1 tbsp Creamy peanut butter

1 tbsp Dark chocolate chips

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the protein powder, oat flour, cocoa powder, baking powder, and monkfruit sweetener until no lumps remain.

  • 2

    Stir in the liquid egg whites, Greek yogurt, and almond milk, mixing until the batter is smooth and well-combined.

  • 3

    Gently fold in the dark chocolate chips using a spoon.

  • 4

    Microwave on high for 60 to 90 seconds, checking at the one-minute mark to ensure the center is just set but still slightly moist.

  • 5

    Remove from the microwave and top with the creamy peanut butter while the cake is warm so it melts into a rich glaze.