YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Chocolate Chip Cookie Cake
A delightful, indulgent cookie cake reimagined to deliver a protein punch. This treat features a nutty almond flour base, lightened with fluffy egg whites and boosted with a scoop of whey protein, all dotted with a few rich dark chocolate chips. Enjoy a balanced blend of textures and flavors that satisfy your sweet tooth while keeping you fueled.
INGREDIENTS
40 grams Almond Flour
3 large Egg Whites
30 grams Whey Protein Isolate
10 grams Dark Chocolate Chips
0.25 teaspoon Baking Soda
1 teaspoon Vanilla Extract
10 grams Erythritol
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small, round cake pan suitable for a single serving.
In a medium bowl, whisk together the almond flour, whey protein isolate, erythritol, and baking soda until evenly combined.
In a separate bowl, beat the egg whites until slightly frothy, then stir in the vanilla extract.
Gently fold the egg whites into the dry ingredients, mixing until just incorporated. Be careful not to overmix to keep the batter light.
Fold in the dark chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes or until the edges are set and a toothpick inserted in the center comes out mostly clean.
Allow the cookie cake to cool in the pan for a few minutes before transferring to a plate. Enjoy warm or at room temperature as a protein-packed treat.