Name: Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 scoop chocolate whey protein powder; 0.5 cup non-fat Greek yogurt; 2 large egg whites; 2 tbsp oat flour; 1 tbsp unsweetened cocoa powder; 2 tbsp unsweetened almond milk; 0.25 tsp baking powder; 0.13 tsp sea salt; 1 tbsp almond butter; 0.5 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

Fluffy chocolate protein cake steamed in a mug and topped with creamy almond butter and tart raspberries for a decadent yet balanced morning treat.

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NUTRITION

Protein

49.4g

Fat

11.7g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

0.5 scoop chocolate whey protein powder

0.5 cup non-fat Greek yogurt

2 large egg whites

2 tbsp oat flour

1 tbsp unsweetened cocoa powder

2 tbsp unsweetened almond milk

0.25 tsp baking powder

0.13 tsp sea salt

1 tbsp almond butter

0.5 cup fresh raspberries

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PREPARATION

1
In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt until no lumps remain.
2
Add the non-fat Greek yogurt, egg whites, and almond milk to the dry ingredients, stirring vigorously until the batter is smooth and well-incorporated.
3
Place the mug in the microwave and cook on high for 60 to 90 seconds, or until the cake has risen and the top is set but still slightly springy to the touch.
4
Allow the cake to rest and cool for one minute to ensure the texture firms up properly.
5
Finish by drizzling the creamy almond butter over the top and scattering the fresh raspberries for a bright, tart contrast.