Protein-Packed Almond Flour Cinnamon Roll

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

Protein-Packed Almond Flour Cinnamon Roll

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Roll

Enjoy a wholesome twist on the classic cinnamon roll that packs a protein punch. This protein-packed version features almond flour, whey protein, and egg whites, delivering a soft, tender texture with a warm cinnamon aroma. Perfect for those looking to balance indulgence with nutrition, each bite offers a satisfying blend of flavors and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
49.1g
Fat
25.0g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (Vanilla, 30g)

4 large Egg Whites (approx. 132g)

1 teaspoon Baking Powder (4g)

1 teaspoon Cinnamon (2.6g)

1 tablespoon Erythritol (12g)

1 teaspoon Vanilla Extract (4.2g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease or line a small baking pan or round skillet with parchment paper.

  • 2

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

  • 3

    In a separate bowl, combine the egg whites, vanilla extract, and erythritol. Whisk until slightly frothy.

  • 4

    Pour the wet ingredients into the dry ingredients. Mix until a dough forms. If the mixture is too thick, allow it to sit for a few minutes for the almond flour to absorb the liquids.

  • 5

    Transfer the dough onto a piece of parchment paper. Using your hands or a spatula, shape it into a rectangle approximately 1/4 inch thick.

  • 6

    Roll the dough tightly from one short end to create a log. Place the roll seam-side down onto your prepared pan.

  • 7

    Bake in the preheated oven for 15-18 minutes or until the roll is firm and a light golden color appears on the edges.

  • 8

    Remove from the oven and allow to cool slightly before slicing. Enjoy warm for a soft texture or at room temperature for a firmer bite.

Protein-Packed Almond Flour Cinnamon Roll

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

Protein-Packed Almond Flour Cinnamon Roll

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Roll

Enjoy a wholesome twist on the classic cinnamon roll that packs a protein punch. This protein-packed version features almond flour, whey protein, and egg whites, delivering a soft, tender texture with a warm cinnamon aroma. Perfect for those looking to balance indulgence with nutrition, each bite offers a satisfying blend of flavors and textures.

NUTRITION

486kcal
Protein
49.1g
Fat
25.0g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (Vanilla, 30g)

4 large Egg Whites (approx. 132g)

1 teaspoon Baking Powder (4g)

1 teaspoon Cinnamon (2.6g)

1 tablespoon Erythritol (12g)

1 teaspoon Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease or line a small baking pan or round skillet with parchment paper.

  • 2

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

  • 3

    In a separate bowl, combine the egg whites, vanilla extract, and erythritol. Whisk until slightly frothy.

  • 4

    Pour the wet ingredients into the dry ingredients. Mix until a dough forms. If the mixture is too thick, allow it to sit for a few minutes for the almond flour to absorb the liquids.

  • 5

    Transfer the dough onto a piece of parchment paper. Using your hands or a spatula, shape it into a rectangle approximately 1/4 inch thick.

  • 6

    Roll the dough tightly from one short end to create a log. Place the roll seam-side down onto your prepared pan.

  • 7

    Bake in the preheated oven for 15-18 minutes or until the roll is firm and a light golden color appears on the edges.

  • 8

    Remove from the oven and allow to cool slightly before slicing. Enjoy warm for a soft texture or at room temperature for a firmer bite.