Name: Peanut Butter Chocolate Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop chocolate protein powder; 2 tbsp powdered peanut butter; 0.5 cup liquid egg whites; 2 tbsp nonfat plain Greek yogurt; 1 tbsp almond flour; 1 tbsp unsweetened cocoa powder; 1 tbsp natural creamy peanut butter; 0.25 tsp baking powder; 1 tbsp monk fruit sweetener; 2 tbsp unsweetened almond milk; 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

Peanut Butter Chocolate Mug Cake

Microwaved protein cake made with cocoa and almond flour, featuring a molten peanut butter center for a rich and satisfying texture.

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NUTRITION

Protein

52.7g

Fat

15.5g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate protein powder

2 tbsp powdered peanut butter

0.5 cup liquid egg whites

2 tbsp nonfat plain Greek yogurt

1 tbsp almond flour

1 tbsp unsweetened cocoa powder

1 tbsp natural creamy peanut butter

0.25 tsp baking powder

1 tbsp monk fruit sweetener

2 tbsp unsweetened almond milk

0.13 tsp sea salt

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PREPARATION

1
Whisk the chocolate protein powder, powdered peanut butter, almond flour, cocoa powder, baking powder, monk fruit, and sea salt together in a large microwave-safe mug.
2
Stir in the liquid egg whites, Greek yogurt, and almond milk until the batter is smooth and no dry clumps remain.
3
Drop the tablespoon of natural creamy peanut butter directly into the center of the batter, pressing it down slightly until it is submerged.
4
Microwave on high for 90 to 120 seconds, or until the edges of the cake are firm and the top looks set while remaining slightly soft in the center.
5
Let the mug cake rest for 1 minute to allow the texture to set before serving warm.