High-Protein Chocolate Fudge Mug Cake

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

High-Protein Chocolate Fudge Mug Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Fudge Mug Cake

Whisked protein-rich batter steamed in the microwave to create a velvety, molten-centered cake that feels like a decadent morning indulgence.

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NUTRITION

459kcal
Protein
50.5g
Fat
17.4g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cacao powder

1 tbsp natural peanut butter

1 tbsp dark chocolate chips

0.5 tsp baking powder

1 tsp monk fruit sweetener

1 tbsp unsweetened almond milk

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the liquid egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring vigorously until a smooth, thick batter forms.

  • 3

    Fold in the natural peanut butter and dark chocolate chips, ensuring the peanut butter is swirled through rather than fully incorporated for a fudgy texture.

  • 4

    Microwave on high for 60 to 90 seconds, or until the edges are set but the center remains slightly soft and moist to the touch.

  • 5

    Let the cake rest for 1 minute to allow the steam to finish the cooking process before enjoying warm.

High-Protein Chocolate Fudge Mug Cake

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

High-Protein Chocolate Fudge Mug Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Fudge Mug Cake

Whisked protein-rich batter steamed in the microwave to create a velvety, molten-centered cake that feels like a decadent morning indulgence.

NUTRITION

459kcal
Protein
50.5g
Fat
17.4g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cacao powder

1 tbsp natural peanut butter

1 tbsp dark chocolate chips

0.5 tsp baking powder

1 tsp monk fruit sweetener

1 tbsp unsweetened almond milk

0.13 tsp sea salt

PREPARATION

  • 1

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

  • 2

    Add the liquid egg whites, Greek yogurt, and almond milk to the dry ingredients, stirring vigorously until a smooth, thick batter forms.

  • 3

    Fold in the natural peanut butter and dark chocolate chips, ensuring the peanut butter is swirled through rather than fully incorporated for a fudgy texture.

  • 4

    Microwave on high for 60 to 90 seconds, or until the edges are set but the center remains slightly soft and moist to the touch.

  • 5

    Let the cake rest for 1 minute to allow the steam to finish the cooking process before enjoying warm.