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 mini cakes that combine the nutty flavor of almond with a robust coffee kick. The blend of almond flour, protein-rich egg whites, and whey protein isolate provides a satisfying boost of protein, while a hint of espresso and maple syrup creates a balanced, energizing treat perfect for any time of the day.

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NUTRITION

389kcal
Protein
41.3g
Fat
16.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 Egg Whites (90g)

1/4 cup Unsweetened Almond Milk (60g)

1 scoop Whey Protein Isolate (30g)

1 tsp Instant Espresso Powder (2g)

1/4 tsp Baking Powder

1 tbsp Maple Syrup (20g)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the egg whites and almond milk until frothy.

  • 3

    Stir in the almond flour, whey protein isolate, instant espresso powder, and baking powder until a smooth batter forms.

  • 4

    Fold in the maple syrup, mixing thoroughly to ensure even distribution of flavors.

  • 5

    Pour the batter evenly into the mini cake molds, filling them 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

    Allow the mini cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

  • 8

    Serve warm or at room temperature as a protein-packed snack or meal component.

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 mini cakes that combine the nutty flavor of almond with a robust coffee kick. The blend of almond flour, protein-rich egg whites, and whey protein isolate provides a satisfying boost of protein, while a hint of espresso and maple syrup creates a balanced, energizing treat perfect for any time of the day.

NUTRITION

389kcal
Protein
41.3g
Fat
16.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 Egg Whites (90g)

1/4 cup Unsweetened Almond Milk (60g)

1 scoop Whey Protein Isolate (30g)

1 tsp Instant Espresso Powder (2g)

1/4 tsp Baking Powder

1 tbsp Maple Syrup (20g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the egg whites and almond milk until frothy.

  • 3

    Stir in the almond flour, whey protein isolate, instant espresso powder, and baking powder until a smooth batter forms.

  • 4

    Fold in the maple syrup, mixing thoroughly to ensure even distribution of flavors.

  • 5

    Pour the batter evenly into the mini cake molds, filling them 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

    Allow the mini cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

  • 8

    Serve warm or at room temperature as a protein-packed snack or meal component.