Protein-Packed Almond Flour Chocolate Chip Cookie Cake

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

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

A delectably unique cookie cake that packs a protein punch, balancing the rich, nutty flavor of almond flour with velvety chocolate chips and a blend of whey protein and egg whites. Enjoy this versatile treat any time of day as a hearty meal that satisfies your sweet tooth while fueling your body.

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NUTRITION

494kcal
Protein
41.8g
Fat
21.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Whey Protein Powder (30g)

3 large Egg Whites (~100g)

2 tbsp Dark Chocolate Chips (20g)

1 tbsp Maple Syrup (20g)

1 tsp Vanilla Extract (4.2g)

1/4 tsp Baking Soda (1.2g)

Pinch of Salt (~0.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round cake pan or oven-safe skillet with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein powder, baking soda, and a pinch of salt until evenly distributed.

  • 3

    In a separate bowl, lightly beat the egg whites. Stir in the vanilla extract and maple syrup until blended.

  • 4

    Combine the wet and dry ingredients, mixing until just incorporated. Avoid overmixing to keep the cake light.

  • 5

    Fold in the dark chocolate chips evenly throughout the batter.

  • 6

    Pour 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 in the center comes out mostly clean with a few moist crumbs.

  • 8

    Allow the cookie cake to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

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

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

A delectably unique cookie cake that packs a protein punch, balancing the rich, nutty flavor of almond flour with velvety chocolate chips and a blend of whey protein and egg whites. Enjoy this versatile treat any time of day as a hearty meal that satisfies your sweet tooth while fueling your body.

NUTRITION

494kcal
Protein
41.8g
Fat
21.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Whey Protein Powder (30g)

3 large Egg Whites (~100g)

2 tbsp Dark Chocolate Chips (20g)

1 tbsp Maple Syrup (20g)

1 tsp Vanilla Extract (4.2g)

1/4 tsp Baking Soda (1.2g)

Pinch of Salt (~0.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round cake pan or oven-safe skillet with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein powder, baking soda, and a pinch of salt until evenly distributed.

  • 3

    In a separate bowl, lightly beat the egg whites. Stir in the vanilla extract and maple syrup until blended.

  • 4

    Combine the wet and dry ingredients, mixing until just incorporated. Avoid overmixing to keep the cake light.

  • 5

    Fold in the dark chocolate chips evenly throughout the batter.

  • 6

    Pour 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 in the center comes out mostly clean with a few moist crumbs.

  • 8

    Allow the cookie cake to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.