Almond Flour Chocolate Chip Cookie Cake

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

Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Almond Flour Chocolate Chip Cookie Cake

Enjoy this indulgent yet balanced Almond Flour Chocolate Chip Cookie Cake that brings together the rich flavors of almond and dark chocolate with a protein boost, making it a perfect meal option across breakfast, lunch, or dinner. The cake is moist, with a slightly crisp edge and a gooey center, delivering both comfort and nourishment in every bite.

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NUTRITION

2,098kcal
Protein
123g
Fat
153.1g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Almond Flour (~168g)

2 Large Eggs

2.5 scoops Whey Protein Powder

2 Egg Whites

1/3 cup Dark Chocolate Chips (~55g)

2 tbsp Coconut Oil

1/2 tsp Baking Soda

1 tsp Vanilla Extract

1/4 cup Chopped Almonds

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PREPARATION

  • 1

    Preheat your oven to 350°F and grease a 9-inch round cake pan with a little coconut oil.

  • 2

    In a large bowl, whisk together the almond flour, whey protein powder, baking soda, and chopped almonds.

  • 3

    In another bowl, beat the whole eggs, egg whites, and vanilla extract until combined. Stir in melted coconut oil.

  • 4

    Mix the wet ingredients into the dry ingredients until just combined, then fold in the dark chocolate chips.

  • 5

    Transfer the batter to the prepared pan, spreading it evenly.

  • 6

    Bake for 18-22 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.

  • 7

    Allow the cookie cake to cool in the pan for 10 minutes before slicing. Enjoy a slice that provides a balanced boost of protein and energy.

Almond Flour Chocolate Chip Cookie Cake

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

Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Almond Flour Chocolate Chip Cookie Cake

Enjoy this indulgent yet balanced Almond Flour Chocolate Chip Cookie Cake that brings together the rich flavors of almond and dark chocolate with a protein boost, making it a perfect meal option across breakfast, lunch, or dinner. The cake is moist, with a slightly crisp edge and a gooey center, delivering both comfort and nourishment in every bite.

NUTRITION

2,098kcal
Protein
123g
Fat
153.1g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Almond Flour (~168g)

2 Large Eggs

2.5 scoops Whey Protein Powder

2 Egg Whites

1/3 cup Dark Chocolate Chips (~55g)

2 tbsp Coconut Oil

1/2 tsp Baking Soda

1 tsp Vanilla Extract

1/4 cup Chopped Almonds

PREPARATION

  • 1

    Preheat your oven to 350°F and grease a 9-inch round cake pan with a little coconut oil.

  • 2

    In a large bowl, whisk together the almond flour, whey protein powder, baking soda, and chopped almonds.

  • 3

    In another bowl, beat the whole eggs, egg whites, and vanilla extract until combined. Stir in melted coconut oil.

  • 4

    Mix the wet ingredients into the dry ingredients until just combined, then fold in the dark chocolate chips.

  • 5

    Transfer the batter to the prepared pan, spreading it evenly.

  • 6

    Bake for 18-22 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.

  • 7

    Allow the cookie cake to cool in the pan for 10 minutes before slicing. Enjoy a slice that provides a balanced boost of protein and energy.