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

Whisked chocolate protein batter is quickly microwaved into a velvety mug cake with a molten dark chocolate center and protein-rich Greek yogurt.

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NUTRITION

420kcal
Protein
52.5g
Fat
17.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops chocolate whey protein powder

1 large egg

0.25 cup nonfat Greek yogurt

1 tbsp almond flour

1 tbsp unsweetened cacao powder

0.5 tsp baking powder

2 tbsp unsweetened almond milk

1 tbsp dark chocolate chips

0.13 tsp sea salt

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PREPARATION

  • 1

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

  • 2

    Add the egg, Greek yogurt, and almond milk to the mug, stirring vigorously until the batter is smooth and fully incorporated.

  • 3

    Gently fold in the dark chocolate chips, ensuring they are submerged in the batter to create a gooey center.

  • 4

    Microwave on high for 60 to 90 seconds; the cake should be risen and firm to the touch on top but still slightly moist in the center.

  • 5

    Let the mug cake rest for at least one minute to finish setting before serving warm.

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

Whisked chocolate protein batter is quickly microwaved into a velvety mug cake with a molten dark chocolate center and protein-rich Greek yogurt.

NUTRITION

420kcal
Protein
52.5g
Fat
17.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops chocolate whey protein powder

1 large egg

0.25 cup nonfat Greek yogurt

1 tbsp almond flour

1 tbsp unsweetened cacao powder

0.5 tsp baking powder

2 tbsp unsweetened almond milk

1 tbsp dark chocolate chips

0.13 tsp sea salt

PREPARATION

  • 1

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

  • 2

    Add the egg, Greek yogurt, and almond milk to the mug, stirring vigorously until the batter is smooth and fully incorporated.

  • 3

    Gently fold in the dark chocolate chips, ensuring they are submerged in the batter to create a gooey center.

  • 4

    Microwave on high for 60 to 90 seconds; the cake should be risen and firm to the touch on top but still slightly moist in the center.

  • 5

    Let the mug cake rest for at least one minute to finish setting before serving warm.