Name: Chocolate Protein Mug Cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving
Ingredients: 0.75 scoop Chocolate Whey Protein Powder; 0.5 cup Nonfat Greek Yogurt; 2 large Egg Whites; 2 tbsp Oat Flour; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp Pure Maple Syrup; 0.5 tsp Baking Powder; 0.06 tsp Sea Salt; 1 tbsp Almond Butter; 1 tbsp Dark Chocolate Chips

Nutrition

Per serving

490 calories

Protein: 55g; 39% of calories
Carbs: 47g; 33% of calories
Fat: 18g; 28% of calories

Instructions

Prep 5 min · Cook 2 min

In a large microwave-safe mug, whisk the egg whites, Greek yogurt, and maple syrup together until the mixture is completely smooth.
Add the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt to the mug, stirring until a thick batter forms.
Place the almond butter directly into the center of the batter and gently press it down with a spoon until it is submerged.
Scatter the dark chocolate chips evenly over the top of the batter.
Microwave on high for 90 to 120 seconds, or until the cake has risen and the edges are firm to the touch while the center remains slightly soft.
Allow the mug cake to rest for 1 minute before serving to let the texture set and the center become molten.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes