YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Cinnamon Swirl Breakfast Bread
Experience a delightful protein-packed twist on traditional breakfast bread. This almond flour-based loaf is beautifully accented with a cinnamon swirl, combining the nutty richness of almond flour with the light, fluffy texture provided by eggs and Greek yogurt. A touch of whey protein boosts the meal's muscle-friendly protein, making it an invigorating start to your day or a satisfying mid-day meal.
INGREDIENTS
1/2 cup Almond Flour (48g)
2 Large Eggs (100g total)
1 scoop Whey Protein Powder (30g)
1/4 cup Nonfat Greek Yogurt (60g)
1/4 tsp Baking Soda (1.2g)
1 tsp Cinnamon (2.6g)
1 tbsp Erythritol (12g)
2 tbsp Unsweetened Almond Milk (30g)
1 pinch Salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, whey protein powder, baking soda, cinnamon, erythritol, and salt.
In another bowl, beat the eggs and then add the nonfat Greek yogurt and unsweetened almond milk, mixing until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring not to overmix to keep the bread fluffy.
Pour the batter into the prepared loaf pan, smoothing out the top. Optionally, create a light swirl on top by dragging a knife through the batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the bread cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Slice and enjoy as a protein-rich meal or snack.