Protein-Packed Almond Flour Chocolate Chip Cookie Cake

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

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

A satisfying cookie cake that strikes the perfect balance between a treat and a nutrient-packed meal. Made with almond flour, a boost of whey protein, and just the right amount of dark chocolate chips, this cookie cake offers a delightful texture and rich flavor while keeping you within your protein and calorie targets.

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NUTRITION

493kcal
Protein
36.8g
Fat
24.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (approx. 37g)

1 large Egg White (approx. 33g)

1 scoop Whey Protein Isolate, Chocolate Flavor (approx. 30g)

2 tablespoons Dark Chocolate Chips (approx. 21g)

1 tablespoon Coconut Sugar (approx. 12g)

2 tablespoons Unsweetened Almond Milk (approx. 30g)

1/2 teaspoon Baking Soda

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round cake pan with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, baking soda, and salt.

  • 3

    In a separate bowl, lightly beat the egg white, then mix in the coconut sugar and unsweetened almond milk until combined.

  • 4

    Slowly fold the wet ingredients into the dry ingredients until a smooth batter forms. Stir in the dark chocolate chips evenly.

  • 5

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

  • 6

    Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cookie cake to cool slightly before slicing and serving. Enjoy warm or at room temperature as part of your balanced meal.

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

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

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

A satisfying cookie cake that strikes the perfect balance between a treat and a nutrient-packed meal. Made with almond flour, a boost of whey protein, and just the right amount of dark chocolate chips, this cookie cake offers a delightful texture and rich flavor while keeping you within your protein and calorie targets.

NUTRITION

493kcal
Protein
36.8g
Fat
24.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (approx. 37g)

1 large Egg White (approx. 33g)

1 scoop Whey Protein Isolate, Chocolate Flavor (approx. 30g)

2 tablespoons Dark Chocolate Chips (approx. 21g)

1 tablespoon Coconut Sugar (approx. 12g)

2 tablespoons Unsweetened Almond Milk (approx. 30g)

1/2 teaspoon Baking Soda

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round cake pan with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, baking soda, and salt.

  • 3

    In a separate bowl, lightly beat the egg white, then mix in the coconut sugar and unsweetened almond milk until combined.

  • 4

    Slowly fold the wet ingredients into the dry ingredients until a smooth batter forms. Stir in the dark chocolate chips evenly.

  • 5

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

  • 6

    Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cookie cake to cool slightly before slicing and serving. Enjoy warm or at room temperature as part of your balanced meal.