NUTRITION

SERVINGS

INGREDIENTS

1.25 scoops chocolate protein powder

1 large egg

0.25 cup plain Greek yogurt

1 tbsp cacao powder

2 tbsp almond flour

2 tbsp unsweetened almond milk

0.5 tsp baking powder

1 tbsp almond butter

1 tsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the egg, Greek yogurt, almond milk, and maple syrup until the mixture is completely smooth.

• 2

  Add the chocolate protein powder, cacao powder, almond flour, baking powder, and sea salt to the mug.

• 3

  Stir the dry ingredients into the wet mixture using a small whisk or fork until a thick, uniform batter forms without any dry clumps.

• 4

  Spoon the almond butter into the very center of the batter, pushing it down slightly so the batter covers the top of the nut butter.

• 5

  Microwave on high for 60 to 90 seconds, or until the top of the cake is set and firm but still slightly springy to the touch.

• 6

  Allow the mug cake to rest for at least 1 minute before eating to let the texture finish setting.