High-Protein Seeded Almond Flour Bread

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

High-Protein Seeded Almond Flour Bread

YOUR SOLIN GENERATED RECIPE

High-Protein Seeded Almond Flour Bread

Enjoy this nutrient-dense, high-protein almond flour bread enhanced with a touch of chia seeds and a scoop of whey protein isolate. Its tender crumb and light texture make it a versatile option for breakfast, lunch, or dinner, perfectly balancing hearty flavor with clean, whole-food ingredients.

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NUTRITION

575kcal
Protein
47.1g
Fat
36.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

2 Large Whole Eggs (approx. 100g)

1 scoop Whey Protein Isolate (30g)

1/2 tbsp Chia Seeds (7g)

1/2 tsp Baking Soda

1 tsp Apple Cider Vinegar

1/4 cup Water

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small loaf pan with parchment paper or lightly grease it.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, and a pinch of salt. Stir in the baking soda evenly.

  • 3

    In another bowl, beat the eggs, then mix in the apple cider vinegar and water.

  • 4

    Combine the wet ingredients with the dry mixture until just mixed. Fold in the chia seeds ensuring an even distribution.

  • 5

    Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

  • 7

    Remove from the oven and allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

High-Protein Seeded Almond Flour Bread

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

High-Protein Seeded Almond Flour Bread

YOUR SOLIN GENERATED RECIPE

High-Protein Seeded Almond Flour Bread

Enjoy this nutrient-dense, high-protein almond flour bread enhanced with a touch of chia seeds and a scoop of whey protein isolate. Its tender crumb and light texture make it a versatile option for breakfast, lunch, or dinner, perfectly balancing hearty flavor with clean, whole-food ingredients.

NUTRITION

575kcal
Protein
47.1g
Fat
36.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

2 Large Whole Eggs (approx. 100g)

1 scoop Whey Protein Isolate (30g)

1/2 tbsp Chia Seeds (7g)

1/2 tsp Baking Soda

1 tsp Apple Cider Vinegar

1/4 cup Water

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small loaf pan with parchment paper or lightly grease it.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, and a pinch of salt. Stir in the baking soda evenly.

  • 3

    In another bowl, beat the eggs, then mix in the apple cider vinegar and water.

  • 4

    Combine the wet ingredients with the dry mixture until just mixed. Fold in the chia seeds ensuring an even distribution.

  • 5

    Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

  • 7

    Remove from the oven and allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.