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 robust, protein-charged twist on a classic treat. This cookie cake boasts a delicate almond flour base enriched with vanilla whey protein powder, a fresh egg for added structure, and just the right amount of semi-sweet chocolate chips. The result is a satisfying, moist cake with a subtle crunch, perfect as a hearty breakfast, a fulfilling lunch, or a comforting dinner dessert.

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NUTRITION

460kcal
Protein
38g
Fat
28.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (≈35g)

1 scoop Vanilla Whey Protein Powder (≈30g)

1 Large Egg

1 tbsp Semi-Sweet Chocolate Chips (≈15g)

1/4 tsp 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 or oven-safe skillet with parchment paper.

  • 2

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

  • 3

    In a separate bowl, beat the egg until lightly frothy.

  • 4

    Combine the dry ingredients with the beaten egg, stirring until a smooth batter forms.

  • 5

    Fold in the semi-sweet chocolate chips evenly.

  • 6

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

  • 7

    Bake for 12-15 minutes, or until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean.

  • 8

    Allow the cookie cake to cool for a few minutes 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 robust, protein-charged twist on a classic treat. This cookie cake boasts a delicate almond flour base enriched with vanilla whey protein powder, a fresh egg for added structure, and just the right amount of semi-sweet chocolate chips. The result is a satisfying, moist cake with a subtle crunch, perfect as a hearty breakfast, a fulfilling lunch, or a comforting dinner dessert.

NUTRITION

460kcal
Protein
38g
Fat
28.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (≈35g)

1 scoop Vanilla Whey Protein Powder (≈30g)

1 Large Egg

1 tbsp Semi-Sweet Chocolate Chips (≈15g)

1/4 tsp Baking Soda

1 pinch Salt

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a separate bowl, beat the egg until lightly frothy.

  • 4

    Combine the dry ingredients with the beaten egg, stirring until a smooth batter forms.

  • 5

    Fold in the semi-sweet chocolate chips evenly.

  • 6

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

  • 7

    Bake for 12-15 minutes, or until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean.

  • 8

    Allow the cookie cake to cool for a few minutes before slicing and serving.