Protein-Packed Almond Flour Vanilla Cupcakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Vanilla Cupcakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Vanilla Cupcakes

Enjoy these vibrant vanilla cupcakes made with almond flour and boosted with whey protein for a delicious, nutrient-dense treat. The cupcakes boast a moist texture and subtle vanilla aroma, perfect for a protein-packed meal any time of day.

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NUTRITION

511kcal
Protein
47.2g
Fat
29.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 scoop Vanilla Whey Protein Isolate (30g)

3 Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60ml)

1 tsp Vanilla Extract (5g)

1/2 tsp Baking Powder (2g)

2 tbsp Erythritol (10g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a mini muffin or cupcake tin with paper liners.

  • 2

    In a medium bowl, combine the almond flour, vanilla whey protein, baking powder, and erythritol.

  • 3

    In another bowl, whisk the egg whites until slightly frothy. Add in the unsweetened almond milk and vanilla extract, mixing well.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Avoid overmixing to keep the texture light.

  • 5

    Divide the batter evenly into 2 cupcake liners.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

  • 7

    Allow the cupcakes to cool in the tin for a few minutes before transferring to a rack to cool completely.

  • 8

    Enjoy these nutrient-packed cupcakes as part of a balanced meal.

Protein-Packed Almond Flour Vanilla Cupcakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Vanilla Cupcakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Vanilla Cupcakes

Enjoy these vibrant vanilla cupcakes made with almond flour and boosted with whey protein for a delicious, nutrient-dense treat. The cupcakes boast a moist texture and subtle vanilla aroma, perfect for a protein-packed meal any time of day.

NUTRITION

511kcal
Protein
47.2g
Fat
29.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 scoop Vanilla Whey Protein Isolate (30g)

3 Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60ml)

1 tsp Vanilla Extract (5g)

1/2 tsp Baking Powder (2g)

2 tbsp Erythritol (10g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a mini muffin or cupcake tin with paper liners.

  • 2

    In a medium bowl, combine the almond flour, vanilla whey protein, baking powder, and erythritol.

  • 3

    In another bowl, whisk the egg whites until slightly frothy. Add in the unsweetened almond milk and vanilla extract, mixing well.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Avoid overmixing to keep the texture light.

  • 5

    Divide the batter evenly into 2 cupcake liners.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

  • 7

    Allow the cupcakes to cool in the tin for a few minutes before transferring to a rack to cool completely.

  • 8

    Enjoy these nutrient-packed cupcakes as part of a balanced meal.