YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Chocolate Chip Cookie Cake
Enjoy a deliciously indulgent yet protein-enriched cookie cake that balances the nutty richness of almond flour with the sweet, indulgent bursts of dark chocolate. This treat is perfect any time of day, offering a satisfying blend of flavors and textures while fueling your body with quality protein and balanced macros.
INGREDIENTS
0.33 cup (37g) Almond Flour
4 large Egg Whites (approx. 120g)
1 scoop (30g) Whey Protein Isolate
1 tablespoon (15g) Dark Chocolate Chips
0.5 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1 tablespoon Erythritol
PREPARATION
Preheat your oven to 350°F and line a small, oven-safe pan or ramekin with parchment paper.
In a mixing bowl, whisk together the almond flour, whey protein isolate, and baking powder.
Add the egg whites, vanilla extract, and erythritol to the dry ingredients, stirring until smooth and fully combined.
Gently fold in the dark chocolate chips.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the center is just firm to the touch.
Allow the cookie cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.