Almond Flour Chocolate Chip Cookie Cake

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

Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Almond Flour Chocolate Chip Cookie Cake

Enjoy a protein-packed, gluten-friendly cookie cake that combines the nutty richness of almond flour with a boost of whey protein and a touch of indulgent dark chocolate chips. This delightful treat brings together a balanced blend of flavors and textures, perfect for any meal or snack, offering a satisfying crunch with soft, moist centers and a delightful hint of vanilla.

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NUTRITION

453kcal
Protein
40.8g
Fat
23.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (37 g)

3 large Egg Whites (99 g)

1 scoop Whey Protein Powder (30 g)

1 tablespoon Dark Chocolate Chips (15 g)

1/4 teaspoon Baking Soda

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, whey protein powder, and baking soda. Stir until evenly mixed.

  • 3

    In another bowl, whisk the egg whites until slightly frothy. Then add in the vanilla extract.

  • 4

    Pour the wet ingredients over the dry ingredients and mix until a smooth batter forms.

  • 5

    Fold in the dark chocolate chips evenly throughout the batter.

  • 6

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean.

  • 8

    Allow the cookie cake to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.

Almond Flour Chocolate Chip Cookie Cake

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

Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Almond Flour Chocolate Chip Cookie Cake

Enjoy a protein-packed, gluten-friendly cookie cake that combines the nutty richness of almond flour with a boost of whey protein and a touch of indulgent dark chocolate chips. This delightful treat brings together a balanced blend of flavors and textures, perfect for any meal or snack, offering a satisfying crunch with soft, moist centers and a delightful hint of vanilla.

NUTRITION

453kcal
Protein
40.8g
Fat
23.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (37 g)

3 large Egg Whites (99 g)

1 scoop Whey Protein Powder (30 g)

1 tablespoon Dark Chocolate Chips (15 g)

1/4 teaspoon Baking Soda

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, whey protein powder, and baking soda. Stir until evenly mixed.

  • 3

    In another bowl, whisk the egg whites until slightly frothy. Then add in the vanilla extract.

  • 4

    Pour the wet ingredients over the dry ingredients and mix until a smooth batter forms.

  • 5

    Fold in the dark chocolate chips evenly throughout the batter.

  • 6

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean.

  • 8

    Allow the cookie cake to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.