Almond Flour Dark Chocolate Chip Cookie Cake

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

Almond Flour Dark Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Almond Flour Dark Chocolate Chip Cookie Cake

Enjoy a delightfully unique cookie cake that strikes the perfect balance between crunchy edges and a soft, chewy center. Infused with rich dark chocolate chips and enhanced with a boost of whey protein, this treat is ideal for any meal while keeping your macros in check.

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NUTRITION

472kcal
Protein
37g
Fat
28.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

1 large Egg (~50g)

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

1 tablespoon Dark Chocolate Chips (~15g)

1 teaspoon Coconut Oil (~5g)

1 teaspoon Vanilla Extract (~5g)

Pinch of Baking Soda

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe round pan or cake pan with a bit of coconut oil.

  • 2

    In a medium bowl, mix together the almond flour, whey protein, dark chocolate chips, and a pinch of baking soda.

  • 3

    In another bowl, whisk the egg along with the vanilla extract until well combined.

  • 4

    Pour the egg mixture into the dry ingredients and stir until just combined. Drizzle in the teaspoon of coconut oil and fold it in gently.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula to form an even layer.

  • 6

    Bake in the preheated oven for about 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. Serve warm or at room temperature, enjoying each bite of this protein-boosted treat.

Almond Flour Dark Chocolate Chip Cookie Cake

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

Almond Flour Dark Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Almond Flour Dark Chocolate Chip Cookie Cake

Enjoy a delightfully unique cookie cake that strikes the perfect balance between crunchy edges and a soft, chewy center. Infused with rich dark chocolate chips and enhanced with a boost of whey protein, this treat is ideal for any meal while keeping your macros in check.

NUTRITION

472kcal
Protein
37g
Fat
28.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

1 large Egg (~50g)

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

1 tablespoon Dark Chocolate Chips (~15g)

1 teaspoon Coconut Oil (~5g)

1 teaspoon Vanilla Extract (~5g)

Pinch of Baking Soda

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe round pan or cake pan with a bit of coconut oil.

  • 2

    In a medium bowl, mix together the almond flour, whey protein, dark chocolate chips, and a pinch of baking soda.

  • 3

    In another bowl, whisk the egg along with the vanilla extract until well combined.

  • 4

    Pour the egg mixture into the dry ingredients and stir until just combined. Drizzle in the teaspoon of coconut oil and fold it in gently.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula to form an even layer.

  • 6

    Bake in the preheated oven for about 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. Serve warm or at room temperature, enjoying each bite of this protein-boosted treat.