Protein-Packed Almond-Coffee Mini Cakes

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

Protein-Packed Almond-Coffee Mini Cakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond-Coffee Mini Cakes

Enjoy these delightful Almond-Coffee Mini Cakes that combine the nutty richness of almond flour with a caffeine kick from instant coffee. Packed with protein from whey and egg whites, they’re a nourishing, energizing treat perfect for any meal of the day.

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NUTRITION

327kcal
Protein
37.5g
Fat
15.8g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Whey Protein Isolate (30g)

2 large Egg Whites (66g total)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Instant Coffee (2g)

1/2 tsp Baking Powder (2g)

1 tbsp Erythritol (12g)

1/4 tsp Almond Extract (1.3g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a mini cake or muffin tray with silicone or paper liners.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, and baking powder.

  • 3

    In a separate bowl, lightly whisk the egg whites until frothy, then stir in the almond milk, instant coffee, erythritol, and almond extract.

  • 4

    Combine the wet ingredients with the dry ingredients and mix until just incorporated; avoid over-mixing to keep the cakes airy.

  • 5

    Divide the batter evenly among the mini cake molds, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 12-15 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the mini cakes to cool in the tray for a few minutes before transferring to a cooling rack.

  • 8

    Serve warm, or cool completely and store in an airtight container for a protein-packed treat on-the-go.

Protein-Packed Almond-Coffee Mini Cakes

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

Protein-Packed Almond-Coffee Mini Cakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond-Coffee Mini Cakes

Enjoy these delightful Almond-Coffee Mini Cakes that combine the nutty richness of almond flour with a caffeine kick from instant coffee. Packed with protein from whey and egg whites, they’re a nourishing, energizing treat perfect for any meal of the day.

NUTRITION

327kcal
Protein
37.5g
Fat
15.8g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Whey Protein Isolate (30g)

2 large Egg Whites (66g total)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Instant Coffee (2g)

1/2 tsp Baking Powder (2g)

1 tbsp Erythritol (12g)

1/4 tsp Almond Extract (1.3g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a mini cake or muffin tray with silicone or paper liners.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, and baking powder.

  • 3

    In a separate bowl, lightly whisk the egg whites until frothy, then stir in the almond milk, instant coffee, erythritol, and almond extract.

  • 4

    Combine the wet ingredients with the dry ingredients and mix until just incorporated; avoid over-mixing to keep the cakes airy.

  • 5

    Divide the batter evenly among the mini cake molds, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 12-15 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the mini cakes to cool in the tray for a few minutes before transferring to a cooling rack.

  • 8

    Serve warm, or cool completely and store in an airtight container for a protein-packed treat on-the-go.