Protein-Packed Almond Butter Blondie Cake

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

Protein-Packed Almond Butter Blondie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Blondie Cake

Enjoy a moist, protein-rich blondie cake with a rich almond butter flavor and a light, airy texture. This innovative cake combines the creaminess of almond butter with the lean protein of whey isolate, accented with almond flour and egg white. Perfect as a nutrient-dense treat for breakfast, lunch, or dinner.

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NUTRITION

415kcal
Protein
38.8g
Fat
25.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Butter (32g)

1 scoop Whey Protein Isolate (~30g)

2 tbsp Almond Flour (14g)

1 large Egg White (33g)

1 tbsp Unsweetened Almond Milk (15g)

1/4 tsp Vanilla Extract (1.3g)

1 packet Stevia (Optional)

1 pinch Baking Soda

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.

  • 2

    In a mixing bowl, combine the almond butter, whey protein isolate, almond flour, egg white, unsweetened almond milk, vanilla extract, stevia (if using), and a pinch of baking soda.

  • 3

    Mix all ingredients well until a smooth, uniform batter forms. Ensure there are no lumps from the protein powder or almond flour.

  • 4

    Pour the batter into the prepared baking pan, spreading it evenly.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the edges begin to turn golden and the center feels firm.

  • 6

    Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.

  • 7

    Cut into squares and serve warm or at room temperature.

Protein-Packed Almond Butter Blondie Cake

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

Protein-Packed Almond Butter Blondie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Blondie Cake

Enjoy a moist, protein-rich blondie cake with a rich almond butter flavor and a light, airy texture. This innovative cake combines the creaminess of almond butter with the lean protein of whey isolate, accented with almond flour and egg white. Perfect as a nutrient-dense treat for breakfast, lunch, or dinner.

NUTRITION

415kcal
Protein
38.8g
Fat
25.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Butter (32g)

1 scoop Whey Protein Isolate (~30g)

2 tbsp Almond Flour (14g)

1 large Egg White (33g)

1 tbsp Unsweetened Almond Milk (15g)

1/4 tsp Vanilla Extract (1.3g)

1 packet Stevia (Optional)

1 pinch Baking Soda

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.

  • 2

    In a mixing bowl, combine the almond butter, whey protein isolate, almond flour, egg white, unsweetened almond milk, vanilla extract, stevia (if using), and a pinch of baking soda.

  • 3

    Mix all ingredients well until a smooth, uniform batter forms. Ensure there are no lumps from the protein powder or almond flour.

  • 4

    Pour the batter into the prepared baking pan, spreading it evenly.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the edges begin to turn golden and the center feels firm.

  • 6

    Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.

  • 7

    Cut into squares and serve warm or at room temperature.