Protein-Packed Almond Butter Blondie Cake

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

Protein-Packed Almond Butter Blondie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Blondie Cake

Enjoy a nutritionally dense blondie cake that's rich in protein and bursting with a subtle nutty flavor. This clean, versatile treat combines the creaminess of almond butter with the lean protein of whey isolate and egg whites, and a tender, moist crumb from almond flour, making it perfect for any meal.

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NUTRITION

533kcal
Protein
47g
Fat
31.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate (Vanilla) (30g)

2 tbsp Almond Butter (32g)

3 large Egg Whites (~99g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract (4.2g)

1/4 tsp Baking Soda (1.25g)

2 tbsp Erythritol (24g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk together the egg whites, almond butter, and vanilla extract until smooth and well combined.

  • 3

    Stir in the whey protein isolate and erythritol until evenly distributed.

  • 4

    Gently fold in the almond flour and baking soda, mixing until a thick batter forms. If the mixture feels too thick, add a splash of water or unsweetened almond milk to reach your desired consistency.

  • 5

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

  • 6

    Bake for 15-18 minutes or until the edges start to pull away from the pan and a toothpick inserted into the center comes out mostly clean.

  • 7

    Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack. Slice into bars or squares and enjoy either warm or at room temperature.

Protein-Packed Almond Butter Blondie Cake

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

Protein-Packed Almond Butter Blondie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Butter Blondie Cake

Enjoy a nutritionally dense blondie cake that's rich in protein and bursting with a subtle nutty flavor. This clean, versatile treat combines the creaminess of almond butter with the lean protein of whey isolate and egg whites, and a tender, moist crumb from almond flour, making it perfect for any meal.

NUTRITION

533kcal
Protein
47g
Fat
31.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate (Vanilla) (30g)

2 tbsp Almond Butter (32g)

3 large Egg Whites (~99g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract (4.2g)

1/4 tsp Baking Soda (1.25g)

2 tbsp Erythritol (24g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk together the egg whites, almond butter, and vanilla extract until smooth and well combined.

  • 3

    Stir in the whey protein isolate and erythritol until evenly distributed.

  • 4

    Gently fold in the almond flour and baking soda, mixing until a thick batter forms. If the mixture feels too thick, add a splash of water or unsweetened almond milk to reach your desired consistency.

  • 5

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

  • 6

    Bake for 15-18 minutes or until the edges start to pull away from the pan and a toothpick inserted into the center comes out mostly clean.

  • 7

    Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack. Slice into bars or squares and enjoy either warm or at room temperature.