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; 0.25 tsp Baking powder; 1 tbsp Monk fruit sweetener; 2 tbsp Unsweetened almond milk; 1 tbsp Dark chocolate chips; 1 tbsp Natural peanut butter; 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 and oat flour batter steamed in the microwave until it reaches a moist, cake-like texture, topped with a velvety peanut butter drizzle.

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NUTRITION

Protein

50.8g

Fat

17.5g

Carbs

31.1g

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

0.25 tsp Baking powder

1 tbsp Monk fruit sweetener

2 tbsp Unsweetened almond milk

1 tbsp Dark chocolate chips

1 tbsp Natural peanut butter

0.13 tsp Sea salt

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PREPARATION

1
In a large, microwave-safe mug, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, monk fruit sweetener, and sea salt.
2
Add the liquid egg whites, Greek yogurt, and almond milk to the dry mixture, stirring until the batter is smooth and no clumps remain.
3
Gently fold in the dark chocolate chips so they are evenly distributed.
4
Microwave on high for 90 to 120 seconds, checking at the 90-second mark to ensure the center is set but still slightly soft.
5
Remove the mug carefully and let the cake rest for one minute to allow the texture to firm up.
6
Drizzle the natural peanut butter over the top and serve warm.