Baked Cinnamon-Almond Protein Churro Sticks

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

Baked Cinnamon-Almond Protein Churro Sticks

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Almond Protein Churro Sticks

Enjoy a twist on a classic treat with these baked churro sticks that blend the rich, nutty flavor of almond flour with a protein-packed boost from whey and egg whites. Lightly spiced with cinnamon and a hint of vanilla, these churro sticks offer a delightful crunch on the outside and a soft, satisfying bite on the inside—perfect for a nourishing start, a midday treat, or a balanced dinner option.

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NUTRITION

496kcal
Protein
43.4g
Fat
30.2g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Cinnamon (2.6g)

1/2 tsp Vanilla Extract (2.5g)

1 tbsp Erythritol (12g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a separate bowl, combine the egg whites, unsweetened almond milk, and vanilla extract.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until well combined. If the mixture is too thick, add a splash more almond milk until a slightly sticky dough forms.

  • 5

    Using a spatula, transfer the dough onto the prepared baking sheet. With wet hands or a spatula, press and shape the dough into a rectangular slab about 1/2 inch thick.

  • 6

    Score the slab into 10-12 equal 'churro stick' portions with a knife.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

  • 8

    Remove from the oven and, while still warm, sprinkle the top with erythritol and a pinch more cinnamon for extra flavor.

  • 9

    Allow to cool slightly before cutting along the scored lines and serving.

Baked Cinnamon-Almond Protein Churro Sticks

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

Baked Cinnamon-Almond Protein Churro Sticks

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Almond Protein Churro Sticks

Enjoy a twist on a classic treat with these baked churro sticks that blend the rich, nutty flavor of almond flour with a protein-packed boost from whey and egg whites. Lightly spiced with cinnamon and a hint of vanilla, these churro sticks offer a delightful crunch on the outside and a soft, satisfying bite on the inside—perfect for a nourishing start, a midday treat, or a balanced dinner option.

NUTRITION

496kcal
Protein
43.4g
Fat
30.2g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Baking Powder (4g)

1 tsp Cinnamon (2.6g)

1/2 tsp Vanilla Extract (2.5g)

1 tbsp Erythritol (12g)

PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a separate bowl, combine the egg whites, unsweetened almond milk, and vanilla extract.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until well combined. If the mixture is too thick, add a splash more almond milk until a slightly sticky dough forms.

  • 5

    Using a spatula, transfer the dough onto the prepared baking sheet. With wet hands or a spatula, press and shape the dough into a rectangular slab about 1/2 inch thick.

  • 6

    Score the slab into 10-12 equal 'churro stick' portions with a knife.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

  • 8

    Remove from the oven and, while still warm, sprinkle the top with erythritol and a pinch more cinnamon for extra flavor.

  • 9

    Allow to cool slightly before cutting along the scored lines and serving.