Name: Chocolate Protein Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 scoops Chocolate whey protein powder; 0.5 cup Liquid egg whites; 0.5 cup Nonfat plain Greek yogurt; 2 tbsp Oat flour; 1 tbsp Raw cacao powder; 0.5 tsp Baking powder; 2 tbsp Unsweetened almond milk; 1 tbsp Monkfruit sweetener; 1 tbsp Almond butter; 1 tbsp Hemp hearts; 0.5 cup Fresh raspberries; 1 tsp Vanilla extract; 0.13 tsp Sea salt

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

Microwaved chocolate mug cake whisked with protein-rich egg whites and Greek yogurt, topped with creamy almond butter and tart raspberries for a decadent finish.

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NUTRITION

Protein

90.7g

Fat

18.6g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

2 scoops Chocolate whey protein powder

0.5 cup Liquid egg whites

0.5 cup Nonfat plain Greek yogurt

2 tbsp Oat flour

1 tbsp Raw cacao powder

0.5 tsp Baking powder

2 tbsp Unsweetened almond milk

1 tbsp Monkfruit sweetener

1 tbsp Almond butter

1 tbsp Hemp hearts

0.5 cup Fresh raspberries

1 tsp Vanilla extract

0.13 tsp Sea salt

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PREPARATION

1
In a large microwave-safe mug or ceramic bowl, whisk together the protein powder, oat flour, cacao powder, baking powder, monkfruit sweetener, and sea salt until no lumps remain.
2
Add the liquid egg whites, Greek yogurt, almond milk, and vanilla extract to the dry ingredients and stir vigorously until a smooth, thick batter forms.
3
Place the mug in the microwave and cook on high power for 90 to 120 seconds, watching closely to ensure it does not overflow.
4
Remove the mug carefully and let the cake rest for 1 minute to allow the steam to finish the cooking process and the texture to firm up.
5
Drizzle the almond butter over the top, sprinkle with hemp hearts, and finish with the fresh raspberries before enjoying warm.