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 unique mini cakes that marry the nutty richness of almond flour with a robust coffee flavor. Enhanced with whey protein and airy egg whites, they offer a delightful blend of textures and a mildly sweet finish that makes them perfect for any meal of the day.

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NUTRITION

524kcal
Protein
46.6g
Fat
25.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (30g)

3 Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Brewed Coffee (60g)

1 tablespoon Honey (21g)

1/2 teaspoon Baking Powder (2g)

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini cake or muffin pan.

  • 2

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

  • 3

    In a separate bowl, combine the egg whites, unsweetened almond milk, brewed coffee, and honey. Whisk until well mixed.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cakes light and airy.

  • 5

    Evenly distribute the batter into the mini cake molds, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

  • 7

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

  • 8

    Enjoy warm or at room temperature as a protein-packed treat for breakfast, lunch, or dinner.

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 unique mini cakes that marry the nutty richness of almond flour with a robust coffee flavor. Enhanced with whey protein and airy egg whites, they offer a delightful blend of textures and a mildly sweet finish that makes them perfect for any meal of the day.

NUTRITION

524kcal
Protein
46.6g
Fat
25.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (30g)

3 Egg Whites (approx. 99g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Brewed Coffee (60g)

1 tablespoon Honey (21g)

1/2 teaspoon Baking Powder (2g)

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini cake or muffin pan.

  • 2

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

  • 3

    In a separate bowl, combine the egg whites, unsweetened almond milk, brewed coffee, and honey. Whisk until well mixed.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cakes light and airy.

  • 5

    Evenly distribute the batter into the mini cake molds, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

  • 7

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

  • 8

    Enjoy warm or at room temperature as a protein-packed treat for breakfast, lunch, or dinner.