YOUR SOLIN GENERATED RECIPE
Salted Caramel Blueberry Almond Cakes for Two
Oven-baked Greek yogurt and salted caramel protein cakes filled with juicy blueberries and topped with toasted almonds for a chewy, satisfying bite.
INGREDIENTS
0.75 cup non-fat Greek yogurt
3 large egg whites
2 scoops salted caramel protein powder
2 tbsp almond flour
1 tsp baking powder
0.25 tsp sea salt
0.75 cup fresh blueberries
1.5 tbsp sliced almonds
PREPARATION
Preheat oven to 350°F (175°C) and lightly grease two 8-ounce oven-safe ramekins.
Whisk the non-fat Greek yogurt and egg whites in a mixing bowl until the texture is smooth and light.
Fold in the salted caramel protein powder, almond flour, baking powder, and sea salt until a thick, dense batter forms.
Gently stir in 0.5 cup of the fresh blueberries, keeping the remaining berries for the topping.
Divide the batter equally between the two ramekins and level the tops with a spoon.
Top each cake with the remaining blueberries and the sliced almonds for a toasted finish.
Bake for 22-26 minutes until the cakes are set and the edges turn a deep golden brown.
Let the cakes rest for 10 minutes before serving to allow the centers to reach a chewy consistency.