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 charming mini cakes that fuse the nutty richness of almond flour with a robust coffee kick and a protein boost perfect for any meal. Light, fluffy, and satisfying, these mini cakes are great for a quick breakfast, an energizing lunch, or a delicious dinner treat, all while keeping you aligned with your macro goals.

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NUTRITION

379kcal
Protein
36.9g
Fat
21.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (40g)

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Brewed Coffee (60g)

1 tbsp Erythritol (12g)

1/2 tsp Baking Soda (2.5g)

1 tsp Almond Extract (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a mini cake or muffin pan.

  • 2

    In a medium bowl, combine the almond flour, whey protein isolate, erythritol, and baking soda.

  • 3

    In another bowl, whisk together the egg white, unsweetened almond milk, brewed coffee, and almond extract until well mixed.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cakes light.

  • 5

    Spoon the batter evenly into the mini cake molds.

  • 6

    Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the mini cakes to cool slightly before enjoying. They can be served warm or at room temperature.

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 charming mini cakes that fuse the nutty richness of almond flour with a robust coffee kick and a protein boost perfect for any meal. Light, fluffy, and satisfying, these mini cakes are great for a quick breakfast, an energizing lunch, or a delicious dinner treat, all while keeping you aligned with your macro goals.

NUTRITION

379kcal
Protein
36.9g
Fat
21.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (40g)

1 scoop Whey Protein Isolate (30g)

1 large Egg White (33g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Brewed Coffee (60g)

1 tbsp Erythritol (12g)

1/2 tsp Baking Soda (2.5g)

1 tsp Almond Extract (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a mini cake or muffin pan.

  • 2

    In a medium bowl, combine the almond flour, whey protein isolate, erythritol, and baking soda.

  • 3

    In another bowl, whisk together the egg white, unsweetened almond milk, brewed coffee, and almond extract until well mixed.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cakes light.

  • 5

    Spoon the batter evenly into the mini cake molds.

  • 6

    Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the mini cakes to cool slightly before enjoying. They can be served warm or at room temperature.