Protein-Packed Almond Flour Cinnamon Swirl Bread

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

Protein-Packed Almond Flour Cinnamon Swirl Bread

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Swirl Bread

Enjoy a deliciously moist and protein-packed almond flour bread with a delightful cinnamon swirl. This recipe marries the nutty flavor of almond flour with the subtle sweetness of a cinnamon swirl and the smooth texture of Greek yogurt and egg whites, creating a versatile option for breakfast, lunch, or dinner.

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NUTRITION

376kcal
Protein
47.2g
Fat
15.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Unflavored Whey Protein Isolate (30g)

3 large Egg Whites (approx. 99g)

1/4 cup Nonfat Greek Yogurt (62g)

2 tbsp Unsweetened Almond Milk (30g)

1/2 tsp Baking Powder (approx. 2.5g)

1 tsp Cinnamon (approx. 2.6g)

Cinnamon Swirl Mixture: 1/2 tsp Cinnamon + 1 tsp Unsweetened Almond Milk + 1 packet Stevia

Pinch of Salt (1/8 tsp)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small loaf pan or line it with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, whey protein isolate, baking powder, cinnamon, and a pinch of salt.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, and unsweetened almond milk until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined.

  • 5

    Transfer half of the batter into the prepared loaf pan and smooth the top.

  • 6

    For the cinnamon swirl, mix 1/2 tsp cinnamon with 1 tsp almond milk and 1 packet of stevia. Drizzle this mixture over the batter in the pan.

  • 7

    Gently spread the swirl mixture with a knife to create a marbled effect, then top with the remaining batter.

  • 8

    Using a knife, lightly swirl the top layer to integrate the cinnamon pattern without fully mixing it in.

  • 9

    Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  • 10

    Allow the bread to cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Protein-Packed Almond Flour Cinnamon Swirl Bread

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

Protein-Packed Almond Flour Cinnamon Swirl Bread

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Swirl Bread

Enjoy a deliciously moist and protein-packed almond flour bread with a delightful cinnamon swirl. This recipe marries the nutty flavor of almond flour with the subtle sweetness of a cinnamon swirl and the smooth texture of Greek yogurt and egg whites, creating a versatile option for breakfast, lunch, or dinner.

NUTRITION

376kcal
Protein
47.2g
Fat
15.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Unflavored Whey Protein Isolate (30g)

3 large Egg Whites (approx. 99g)

1/4 cup Nonfat Greek Yogurt (62g)

2 tbsp Unsweetened Almond Milk (30g)

1/2 tsp Baking Powder (approx. 2.5g)

1 tsp Cinnamon (approx. 2.6g)

Cinnamon Swirl Mixture: 1/2 tsp Cinnamon + 1 tsp Unsweetened Almond Milk + 1 packet Stevia

Pinch of Salt (1/8 tsp)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small loaf pan or line it with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, whey protein isolate, baking powder, cinnamon, and a pinch of salt.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, and unsweetened almond milk until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined.

  • 5

    Transfer half of the batter into the prepared loaf pan and smooth the top.

  • 6

    For the cinnamon swirl, mix 1/2 tsp cinnamon with 1 tsp almond milk and 1 packet of stevia. Drizzle this mixture over the batter in the pan.

  • 7

    Gently spread the swirl mixture with a knife to create a marbled effect, then top with the remaining batter.

  • 8

    Using a knife, lightly swirl the top layer to integrate the cinnamon pattern without fully mixing it in.

  • 9

    Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  • 10

    Allow the bread to cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.