Chocolate Protein Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chocolate Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Mug Cake

Rich chocolate protein batter whisked with creamy almond butter and steamed into a moist, decadent cake that satisfies every sweet craving.

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NUTRITION

429kcal
Protein
49.1g
Fat
14.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Cacao powder

1 tbsp Almond butter

1 tsp Maple syrup

0.25 tsp Baking powder

0.13 tsp Sea salt

1 tsp Dark chocolate chips

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PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt until no lumps remain.

  • 2

    Add the liquid egg whites, Greek yogurt, and maple syrup to the mug and stir vigorously until the batter is smooth and well combined.

  • 3

    Spoon the almond butter into the center of the batter and gently press it down so it is completely submerged in the middle.

  • 4

    Sprinkle the dark chocolate chips evenly over the top of the batter.

  • 5

    Microwave on high for 90 to 120 seconds, or until the cake has risen and the top looks set but still slightly tacky to the touch.

  • 6

    Allow the mug cake to rest for at least one minute before eating to let the internal texture firm up and the almond butter center to slightly cool.

Chocolate Protein Mug Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chocolate Protein Mug Cake

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Mug Cake

Rich chocolate protein batter whisked with creamy almond butter and steamed into a moist, decadent cake that satisfies every sweet craving.

NUTRITION

429kcal
Protein
49.1g
Fat
14.2g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Cacao powder

1 tbsp Almond butter

1 tsp Maple syrup

0.25 tsp Baking powder

0.13 tsp Sea salt

1 tsp Dark chocolate chips

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt until no lumps remain.

  • 2

    Add the liquid egg whites, Greek yogurt, and maple syrup to the mug and stir vigorously until the batter is smooth and well combined.

  • 3

    Spoon the almond butter into the center of the batter and gently press it down so it is completely submerged in the middle.

  • 4

    Sprinkle the dark chocolate chips evenly over the top of the batter.

  • 5

    Microwave on high for 90 to 120 seconds, or until the cake has risen and the top looks set but still slightly tacky to the touch.

  • 6

    Allow the mug cake to rest for at least one minute before eating to let the internal texture firm up and the almond butter center to slightly cool.