YOUR SOLIN GENERATED RECIPE
Skyr Cacao Protein Mug Cake
Microwaved cacao-infused skyr batter creates a fluffy, protein-rich cake with a velvety molten center that feels like a decadent morning treat.
INGREDIENTS
0.5 cup plain Skyr
3 tbsp liquid egg whites
2 tbsp raw cacao powder
0.5 cup gluten-free oat flour
1 tbsp maple syrup
0.5 tsp baking powder
0.5 tsp vanilla extract
1 pinch sea salt
1 tbsp almond butter
PREPARATION
In a large microwave-safe mug, whisk together the gluten-free oat flour, cacao powder, baking powder, and sea salt until well combined.
Add the Skyr, liquid egg whites, maple syrup, and vanilla extract to the dry ingredients in the mug.
Stir the mixture vigorously with a fork until a smooth, uniform batter forms and no dry clumps remain at the bottom.
Microwave on high for 75 to 90 seconds, or until the edges are set and the top looks matte while the center remains slightly soft.
Remove carefully from the microwave and let sit for one minute before drizzling the almond butter over the top to serve.