YOUR SOLIN GENERATED RECIPE
Salted Caramel Blueberry Almond Cakes for Two
Baked Greek yogurt and salted caramel protein powder create two dense, chewy cakes bursting with juicy blueberries and topped with crunchy toasted almonds.
INGREDIENTS
0.5 cup non-fat Greek yogurt
2 large egg whites
1.5 scoop salted caramel protein powder
1 tbsp almond flour
0.5 tsp baking powder
0.25 tsp sea salt
0.5 cup fresh blueberries
1 tbsp sliced almonds
PREPARATION
Preheat oven to 350°F (175°C) and lightly grease two 4-ounce oven-safe ramekins.
Whisk the non-fat Greek yogurt and egg whites in a bowl until the mixture is smooth and slightly aerated.
Stir in the salted caramel protein powder, almond flour, baking powder, and sea salt until a thick, uniform batter forms.
Gently fold in most of the blueberries, reserving a few for the top.
Divide the batter evenly between the two ramekins and smooth the tops with a spoon.
Scatter the remaining blueberries and sliced almonds over each cake.
Bake for 18-22 minutes until the edges are golden brown and the centers are set but still chewy.
Let the cakes rest for 5 minutes before serving to allow the dense texture to firm up.