Protein-Packed Almond Flour Cinnamon Swirl Breakfast 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 Breakfast Bread

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Swirl Breakfast Bread

Enjoy a high-protein, moist, and subtly spiced almond flour bread featuring a delectable cinnamon swirl. This versatile loaf is perfect for breakfast, lunch, or dinner, delivering a satisfying combination of nutty almond flour, creamy Greek yogurt and cottage cheese, enriched with a boost from whey protein and accented by the natural sweetness of honey.

Try 7 days free, then $12.99 / mo.

NUTRITION

2,746kcal
Protein
258.7g
Fat
152.6g
Carbs
107g

SERVINGS

1 serving

INGREDIENTS

2 cups Almond Flour (192g)

4 Large Eggs (200g)

5 scoops Vanilla Whey Protein Powder (150g)

1.5 cups Nonfat Greek Yogurt (340g)

1 cup Low-Fat Cottage Cheese (210g)

2 tbsp Flaxseeds (14g)

2 tbsp Honey (42g)

1 tsp Cinnamon (2.6g)

1 tsp Baking Powder (4g)

1/2 tsp Salt (~3g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a standard loaf pan.

  • 2

    In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt.

  • 3

    In a separate bowl, beat the eggs and then mix in the nonfat Greek yogurt, low-fat cottage cheese, and honey until smooth.

  • 4

    Stir in the vanilla whey protein powder and flaxseeds into the wet mixture until well combined.

  • 5

    Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.

  • 6

    Pour the batter into the prepared loaf pan. For a cinnamon swirl effect, you can drizzle a little extra honey mixed with a pinch of cinnamon over the top and gently swirl it in with a knife.

  • 7

    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

  • 8

    Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack. Slice and serve once completely cooled.

Protein-Packed Almond Flour Cinnamon Swirl Breakfast 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 Breakfast Bread

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Swirl Breakfast Bread

Enjoy a high-protein, moist, and subtly spiced almond flour bread featuring a delectable cinnamon swirl. This versatile loaf is perfect for breakfast, lunch, or dinner, delivering a satisfying combination of nutty almond flour, creamy Greek yogurt and cottage cheese, enriched with a boost from whey protein and accented by the natural sweetness of honey.

NUTRITION

2,746kcal
Protein
258.7g
Fat
152.6g
Carbs
107g

SERVINGS

1 serving

INGREDIENTS

2 cups Almond Flour (192g)

4 Large Eggs (200g)

5 scoops Vanilla Whey Protein Powder (150g)

1.5 cups Nonfat Greek Yogurt (340g)

1 cup Low-Fat Cottage Cheese (210g)

2 tbsp Flaxseeds (14g)

2 tbsp Honey (42g)

1 tsp Cinnamon (2.6g)

1 tsp Baking Powder (4g)

1/2 tsp Salt (~3g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a standard loaf pan.

  • 2

    In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt.

  • 3

    In a separate bowl, beat the eggs and then mix in the nonfat Greek yogurt, low-fat cottage cheese, and honey until smooth.

  • 4

    Stir in the vanilla whey protein powder and flaxseeds into the wet mixture until well combined.

  • 5

    Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.

  • 6

    Pour the batter into the prepared loaf pan. For a cinnamon swirl effect, you can drizzle a little extra honey mixed with a pinch of cinnamon over the top and gently swirl it in with a knife.

  • 7

    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

  • 8

    Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack. Slice and serve once completely cooled.