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

Enjoy a versatile, protein-rich cookie cake that delivers a satisfying balance of almond flour nuttiness and rich chocolate chips, elevated with the smoothness of whey protein and lightness of egg whites. Perfect as a wholesome breakfast treat or a balanced lunch/dinner dessert, this cake offers a delightful taste and texture with every bite.

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NUTRITION

545kcal
Protein
44g
Fat
26g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (30g)

3 large Egg Whites (90g)

1/4 cup Unsweetened Applesauce (64g)

15 grams Mini Semi-Sweet Chocolate Chips

1/4 tsp Baking Soda

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small round cake pan or oven-safe skillet with parchment paper.

  • 2

    In a mixing bowl, combine the almond flour, whey protein isolate, and baking soda. Stir until evenly distributed.

  • 3

    Add the egg whites and unsweetened applesauce to the dry ingredients, stirring until a smooth batter forms.

  • 4

    Fold in the mini chocolate chips evenly throughout the batter.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges begin to turn golden and a toothpick inserted in the center comes out mostly clean.

  • 7

    Let the cookie cake cool slightly before slicing and serving.

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

Enjoy a versatile, protein-rich cookie cake that delivers a satisfying balance of almond flour nuttiness and rich chocolate chips, elevated with the smoothness of whey protein and lightness of egg whites. Perfect as a wholesome breakfast treat or a balanced lunch/dinner dessert, this cake offers a delightful taste and texture with every bite.

NUTRITION

545kcal
Protein
44g
Fat
26g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (30g)

3 large Egg Whites (90g)

1/4 cup Unsweetened Applesauce (64g)

15 grams Mini Semi-Sweet Chocolate Chips

1/4 tsp Baking Soda

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small round cake pan or oven-safe skillet with parchment paper.

  • 2

    In a mixing bowl, combine the almond flour, whey protein isolate, and baking soda. Stir until evenly distributed.

  • 3

    Add the egg whites and unsweetened applesauce to the dry ingredients, stirring until a smooth batter forms.

  • 4

    Fold in the mini chocolate chips evenly throughout the batter.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the edges begin to turn golden and a toothpick inserted in the center comes out mostly clean.

  • 7

    Let the cookie cake cool slightly before slicing and serving.