Name: Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 scoops chocolate whey protein powder; 2 large egg whites; 0.25 cup nonfat Greek yogurt; 1 tbsp unsweetened cocoa powder; 1 tbsp almond flour; 0.25 tsp baking powder; 1 tsp monk fruit sweetener; 2 tbsp unsweetened almond milk; 1 tbsp natural peanut butter; 0.25 cup fresh raspberries; 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

Chocolate Protein Mug Cake

Whisked chocolate protein batter steamed in the microwave to create a fudgy, moist cake topped with creamy peanut butter and tart berries.

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NUTRITION

Protein

57.6g

Fat

15.1g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops chocolate whey protein powder

2 large egg whites

0.25 cup nonfat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp almond flour

0.25 tsp baking powder

1 tsp monk fruit sweetener

2 tbsp unsweetened almond milk

1 tbsp natural peanut butter

0.25 cup fresh raspberries

0.13 tsp sea salt

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PREPARATION

1
In a large microwave-safe mug, whisk together the protein powder, cocoa powder, almond flour, baking powder, monk fruit, and sea salt.
2
Add the egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring until a smooth, thick batter forms.
3
Microwave on high for 60 to 90 seconds, or until the center is just set but still slightly soft to the touch.
4
Let the cake cool for one minute to allow the texture to firm up slightly.
5
Top the warm cake with a dollop of natural peanut butter and fresh raspberries before serving.