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

Microwave-baked chocolate protein cake featuring a rich almond butter center and fresh raspberries for a decadent, fudgy texture that satisfies every craving.

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NUTRITION

426kcal
Protein
54.1g
Fat
18.6g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

2 scoops Chocolate protein powder

1 large Egg

1 tbsp Almond butter

0.25 cup Unsweetened almond milk

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

0.25 cup Fresh raspberries

0.13 tsp Sea salt

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PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, baking powder, and sea salt.

  • 2

    Add the egg and unsweetened almond milk to the dry ingredients, stirring until the batter is smooth and well combined.

  • 3

    Drop the almond butter into the center of the batter, pressing it down slightly so it is submerged.

  • 4

    Microwave on high for 60 to 90 seconds, or until the cake has risen and the top is just set but still moist.

  • 5

    Let the cake cool for one minute before topping with fresh raspberries and enjoying directly from the mug.

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

Microwave-baked chocolate protein cake featuring a rich almond butter center and fresh raspberries for a decadent, fudgy texture that satisfies every craving.

NUTRITION

426kcal
Protein
54.1g
Fat
18.6g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

2 scoops Chocolate protein powder

1 large Egg

1 tbsp Almond butter

0.25 cup Unsweetened almond milk

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

0.25 cup Fresh raspberries

0.13 tsp Sea salt

PREPARATION

  • 1

    In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, baking powder, and sea salt.

  • 2

    Add the egg and unsweetened almond milk to the dry ingredients, stirring until the batter is smooth and well combined.

  • 3

    Drop the almond butter into the center of the batter, pressing it down slightly so it is submerged.

  • 4

    Microwave on high for 60 to 90 seconds, or until the cake has risen and the top is just set but still moist.

  • 5

    Let the cake cool for one minute before topping with fresh raspberries and enjoying directly from the mug.