Name: Chocolate Protein Mug Cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving
Ingredients: 1 scoop chocolate whey protein powder; 0.5 cup liquid egg whites; 0.25 cup nonfat Greek yogurt; 2 tbsp dry oat flour; 1 tbsp unsweetened cocoa powder; 0.25 tsp baking powder; 2 tbsp unsweetened almond milk; 1 tbsp creamy almond butter; 1 tbsp dark chocolate chips; 1 tsp monkfruit sweetener; 0.13 tsp sea salt

Nutrition

Per serving

483 calories

Protein: 52g; 40% of calories
Carbs: 38g; 29% of calories
Fat: 18g; 32% of calories

Instructions

Prep 5 min · Cook 2 min

In a large microwave-safe mug, whisk together the chocolate protein powder, dry oat flour, cocoa powder, baking powder, monkfruit, and sea salt.
Add the liquid egg whites, nonfat Greek yogurt, and almond milk to the dry ingredients.
Stir vigorously until the batter is smooth and no clumps remain.
Drop the creamy almond butter into the center of the batter and push it down slightly so it is submerged.
Sprinkle the dark chocolate chips over the top.
Microwave on high for 60 to 90 seconds, or until the edges are set but the center remains slightly soft.
Let the cake rest for 1 minute before eating to allow the texture to firm up.

Nutrition

Ingredients

Instructions

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