Name: Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 scoop Chocolate whey protein powder; 1 large Egg; 0.25 cup Nonfat Greek yogurt; 1 tbsp Almond flour; 1 tbsp Unsweetened cocoa powder; 2 tbsp Unsweetened almond milk; 1 tbsp Almond butter; 1 tsp Maple syrup; 0.25 tsp Baking powder; 1 pinch Sea salt

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 decadent, molten chocolate cake topped with a creamy swirl of almond butter.

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NUTRITION

Protein

55g

Fat

21.0g

Carbs

19.0g

SERVINGS

1 serving

INGREDIENTS

1.5 scoop Chocolate whey protein powder

1 large Egg

0.25 cup Nonfat Greek yogurt

1 tbsp Almond flour

1 tbsp Unsweetened cocoa powder

2 tbsp Unsweetened almond milk

1 tbsp Almond butter

1 tsp Maple syrup

0.25 tsp Baking powder

1 pinch Sea salt

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PREPARATION

1
In a large microwave-safe mug, whisk together the chocolate whey protein powder, almond flour, unsweetened cocoa powder, baking powder, and sea salt until no lumps remain.
2
Add the egg, nonfat Greek yogurt, unsweetened almond milk, and maple syrup to the mug, stirring vigorously until the batter is smooth and well combined.
3
Gently fold half of the almond butter into the batter, leaving small ribbons for a marbled effect.
4
Microwave on high for 60 to 90 seconds, monitoring closely so the cake rises but does not overflow; the center should be just set but still slightly moist.
5
Allow the cake to rest for one minute before topping with the remaining almond butter and serving warm.