YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond-Coffee Mini Cakes
Enjoy these delightful mini cakes that bring together the nutty richness of almond flour and the robust flavor of coffee, elevated with a protein boost from egg whites and whey protein. Perfectly portioned for any meal of the day, these mini cakes give you a satisfying combination of texture and flavor, ideal for fueling your busy schedule.
INGREDIENTS
1/2 cup almond flour (~56g)
3 large egg whites (~99g)
1 scoop vanilla whey protein isolate (~30g)
1 teaspoon instant coffee powder (~2g)
1/4 cup unsweetened almond milk (~60g)
1 teaspoon baking powder (~4g)
1 teaspoon vanilla extract (~5g)
PREPARATION
Preheat the oven to 350°F and prepare a mini cake or muffin pan by lightly greasing it or using mini paper liners.
In a medium bowl, combine the almond flour, whey protein isolate, baking powder, and instant coffee powder. Stir until well mixed.
In another bowl, whisk the egg whites until slightly frothy. Add the unsweetened almond milk and vanilla extract, stirring to combine.
Gradually mix the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Avoid overmixing to maintain a light texture.
Divide the batter evenly among the mini cake molds.
Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Remove the mini cakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.
Serve warm or at room temperature. Enjoy these protein-packed delights as a standalone meal or paired with fresh berries for extra flavor.