Name: Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop Chocolate whey protein powder; 0.5 cup Liquid egg whites; 0.25 cup Non-fat Greek yogurt; 2 tbsp Oat flour; 1 tbsp Unsweetened cocoa powder; 0.5 tsp Baking powder; 1 tbsp Monk fruit sweetener; 2 tbsp Unsweetened almond milk; 1 tbsp Dark chocolate chips; 1 tbsp Creamy peanut 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

Chocolate Protein Mug Cake

Whisked and microwaved protein-rich batter creates a moist, decadent cake featuring organic cocoa and grass-fed whey for a satisfying start to your day.

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NUTRITION

Protein

52.5g

Fat

17.6g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

1 tbsp Monk fruit sweetener

2 tbsp Unsweetened almond milk

1 tbsp Dark chocolate chips

1 tbsp Creamy peanut butter

0.25 cup Fresh raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and monk fruit sweetener.
2
Stir in the liquid egg whites, Greek yogurt, and almond milk until the batter is smooth and no dry clumps remain.
3
Fold in the dark chocolate chips and drop the creamy peanut butter into the center of the batter, pressing it down slightly.
4
Microwave on high for 90 to 120 seconds, or until the cake has risen and the top is set but still slightly springy.
5
Let the cake cool for one minute before topping with fresh raspberries and serving warm.