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 Plain non-fat Greek yogurt; 0.25 cup Oat flour; 1 tbsp Unsweetened cocoa powder; 1 tbsp Monk fruit sweetener; 0.25 tsp Baking powder; 2 tbsp Unsweetened almond milk; 1 tsp Coconut oil; 1 tbsp Creamy almond butter; 0.25 cup Fresh raspberries

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

Microwave-steamed chocolate protein cake made with oat flour and Greek yogurt, finished with a luscious dollop of almond butter.

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NUTRITION

Protein

52.0g

Fat

17.5g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

0.25 cup Oat flour

1 tbsp Unsweetened cocoa powder

1 tbsp Monk fruit sweetener

0.25 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tsp Coconut oil

1 tbsp Creamy almond butter

0.25 cup Fresh raspberries

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PREPARATION

1
Lightly coat the inside of a large microwave-safe mug with the coconut oil to prevent sticking.
2
In a small bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, monk fruit, and baking powder.
3
Add the liquid egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring until a smooth batter forms.
4
Pour the batter into the prepared mug and microwave on high for 90 to 120 seconds until the cake is firm and springy.
5
Let the cake cool for one minute, then top with creamy almond butter and fresh raspberries.