YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Chocolate Chip Cookie Cake
Indulge in a nutrient-dense twist on a classic dessert with this Protein-Packed Almond Flour Chocolate Chip Cookie Cake. Crisp on the edges and tender in the middle, this treat seamlessly balances the rich flavors of almond flour and semisweet chocolate with a boosted protein kick from egg whites and chocolate protein powder. Perfect as a satisfying meal any time of day, it’s a delightfully guilt-free way to enjoy a sweet treat while meeting your nutritional goals.
INGREDIENTS
1/2 cup Almond Flour (~48g)
1 scoop Chocolate Protein Powder (~30g)
3 Egg Whites
1/8 cup Semisweet Chocolate Chips (~20g)
1 tbsp Coconut Sugar
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C) and line a small, round cake pan or oven-safe skillet with parchment paper.
In a medium bowl, whisk together the almond flour, chocolate protein powder, coconut sugar, baking soda, and salt to ensure even distribution of the dry ingredients.
Add the egg whites and vanilla extract into the bowl. Stir until a uniform batter forms. The texture should be slightly thick but pourable.
Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula to form an even layer.
Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean. Avoid overbaking to maintain a moist, fudgy center.
Allow the cookie cake to cool for a few minutes in the pan before serving. Enjoy warm for a delightful treat that packs both flavor and protein!