Baked Salted Caramel Blueberry Almond Cake

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

Baked Salted Caramel Blueberry Almond Cake

YOUR SOLIN GENERATED RECIPE

Baked Salted Caramel Blueberry Almond Cake

Baked Greek yogurt and salted caramel protein powder create a dense, chewy cake-like treat featuring juicy blueberries and crunchy toasted almonds.

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NUTRITION

420kcal
Protein
54.0g
Fat
13.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup non-fat Greek yogurt

1.25 scoop salted caramel protein powder

2 tbsp almond flour

1 large egg white

0.5 cup fresh blueberries

1 tbsp sliced almonds

0.25 tsp sea salt

0.5 tsp baking powder

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PREPARATION

  • 1

    Preheat oven to 350°F (175°C) and lightly grease a small 6-inch oven-safe ramekin or baking dish.

  • 2

    In a medium bowl, whisk together the non-fat Greek yogurt and the egg white until the mixture is completely smooth and frothy.

  • 3

    Add the salted caramel protein powder, almond flour, baking powder, and sea salt, stirring until a thick, uniform batter forms.

  • 4

    Gently fold in three-quarters of the fresh blueberries, being careful not to crush them so they remain whole for baking.

  • 5

    Transfer the batter into the prepared dish, smoothing the top with a spatula, and scatter the remaining blueberries and sliced almonds over the surface.

  • 6

    Bake for 22-25 minutes until the edges are golden and the center is set but still dense and chewy.

  • 7

    Allow the dish to cool for at least five minutes before serving to let the flavors meld and the texture firm up.

Baked Salted Caramel Blueberry Almond Cake

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

Baked Salted Caramel Blueberry Almond Cake

YOUR SOLIN GENERATED RECIPE

Baked Salted Caramel Blueberry Almond Cake

Baked Greek yogurt and salted caramel protein powder create a dense, chewy cake-like treat featuring juicy blueberries and crunchy toasted almonds.

NUTRITION

420kcal
Protein
54.0g
Fat
13.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup non-fat Greek yogurt

1.25 scoop salted caramel protein powder

2 tbsp almond flour

1 large egg white

0.5 cup fresh blueberries

1 tbsp sliced almonds

0.25 tsp sea salt

0.5 tsp baking powder

PREPARATION

  • 1

    Preheat oven to 350°F (175°C) and lightly grease a small 6-inch oven-safe ramekin or baking dish.

  • 2

    In a medium bowl, whisk together the non-fat Greek yogurt and the egg white until the mixture is completely smooth and frothy.

  • 3

    Add the salted caramel protein powder, almond flour, baking powder, and sea salt, stirring until a thick, uniform batter forms.

  • 4

    Gently fold in three-quarters of the fresh blueberries, being careful not to crush them so they remain whole for baking.

  • 5

    Transfer the batter into the prepared dish, smoothing the top with a spatula, and scatter the remaining blueberries and sliced almonds over the surface.

  • 6

    Bake for 22-25 minutes until the edges are golden and the center is set but still dense and chewy.

  • 7

    Allow the dish to cool for at least five minutes before serving to let the flavors meld and the texture firm up.