Baked Cinnamon-Almond Protein Churros

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

Baked Cinnamon-Almond Protein Churros

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Almond Protein Churros

Enjoy a creative twist on a classic treat with these lightly baked cinnamon-almond protein churros. They feature a subtly sweet almond flour base uplifted by a protein punch from whey isolate and egg whites, making them a satisfying option for any meal.

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NUTRITION

399kcal
Protein
39.4g
Fat
19.7g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~40g)

1 scoop Whey Protein Isolate (Vanilla) (~30g)

2 Egg Whites (from large eggs, ~66g)

1/4 cup Unsweetened Almond Milk (~60g)

1/2 tsp Baking Powder (~2.5g)

1/2 tsp Cinnamon (~1.3g)

1 tsp Maple Syrup (optional, ~5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, whey protein isolate, baking powder, and cinnamon. Mix well.

  • 3

    In another bowl, whisk the egg whites together with the almond milk until frothy.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. If the dough is too thick, add a splash more almond milk.

  • 5

    Using a piping bag or a spoon, form long, churro-like shapes on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 12-15 minutes until the churros are set and slightly golden.

  • 7

    Remove from the oven and allow to cool slightly. Drizzle with maple syrup if desired before serving.

Baked Cinnamon-Almond Protein Churros

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

Baked Cinnamon-Almond Protein Churros

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Almond Protein Churros

Enjoy a creative twist on a classic treat with these lightly baked cinnamon-almond protein churros. They feature a subtly sweet almond flour base uplifted by a protein punch from whey isolate and egg whites, making them a satisfying option for any meal.

NUTRITION

399kcal
Protein
39.4g
Fat
19.7g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~40g)

1 scoop Whey Protein Isolate (Vanilla) (~30g)

2 Egg Whites (from large eggs, ~66g)

1/4 cup Unsweetened Almond Milk (~60g)

1/2 tsp Baking Powder (~2.5g)

1/2 tsp Cinnamon (~1.3g)

1 tsp Maple Syrup (optional, ~5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, whey protein isolate, baking powder, and cinnamon. Mix well.

  • 3

    In another bowl, whisk the egg whites together with the almond milk until frothy.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. If the dough is too thick, add a splash more almond milk.

  • 5

    Using a piping bag or a spoon, form long, churro-like shapes on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 12-15 minutes until the churros are set and slightly golden.

  • 7

    Remove from the oven and allow to cool slightly. Drizzle with maple syrup if desired before serving.