Protein-Packed Almond Butter Snack Cake

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

Protein-Packed Almond Butter Snack Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Snack Cake

Enjoy a nutrient-dense, moist snack cake that perfectly balances the rich creaminess of almond butter with the lean protein punch of whey and egg whites. This versatile cake is ideal for a quick breakfast, a midday snack, or even a light dinner, offering a delicate sweetness and subtle nutty flavor enhanced by a hint of vanilla.

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NUTRITION

517kcal
Protein
44g
Fat
33.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Butter (32g)

1 scoop Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Almond Flour (28g)

1/2 tsp Baking Powder (2g)

1/2 tsp Vanilla Extract (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly spray a small cake pan or ramekin with non-stick cooking spray.

  • 2

    In a medium mixing bowl, whisk the egg whites until slightly frothy. Add the almond butter and vanilla extract, stirring until smooth and well combined.

  • 3

    Sift in the whey protein powder, almond flour, and baking powder. Gently fold the dry ingredients into the wet mixture until just incorporated, ensuring not to overmix.

  • 4

    Pour the batter into the prepared pan, smoothing the top with a spatula.

  • 5

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

  • 6

    Allow the snack cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Enjoy warm or at room temperature.

Protein-Packed Almond Butter Snack Cake

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

Protein-Packed Almond Butter Snack Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Snack Cake

Enjoy a nutrient-dense, moist snack cake that perfectly balances the rich creaminess of almond butter with the lean protein punch of whey and egg whites. This versatile cake is ideal for a quick breakfast, a midday snack, or even a light dinner, offering a delicate sweetness and subtle nutty flavor enhanced by a hint of vanilla.

NUTRITION

517kcal
Protein
44g
Fat
33.1g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Butter (32g)

1 scoop Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Almond Flour (28g)

1/2 tsp Baking Powder (2g)

1/2 tsp Vanilla Extract (2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly spray a small cake pan or ramekin with non-stick cooking spray.

  • 2

    In a medium mixing bowl, whisk the egg whites until slightly frothy. Add the almond butter and vanilla extract, stirring until smooth and well combined.

  • 3

    Sift in the whey protein powder, almond flour, and baking powder. Gently fold the dry ingredients into the wet mixture until just incorporated, ensuring not to overmix.

  • 4

    Pour the batter into the prepared pan, smoothing the top with a spatula.

  • 5

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

  • 6

    Allow the snack cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Enjoy warm or at room temperature.