YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Cinnamon Swirl Bread
Enjoy a nourishing slice of our Protein-Packed Almond Flour Cinnamon Swirl Bread, a delightful balance of nutty almond flour, egg whites, creamy Greek yogurt, and a hint of whey protein. Infused with aromatic cinnamon swirls and lightly sweetened with erythritol, this bread is perfectly crafted to fuel your day with a robust protein punch and satisfying flavor in every bite.
INGREDIENTS
40 grams Almond Flour
4 large Egg Whites (approx. 120 grams)
100 grams Nonfat Greek Yogurt
20 grams Whey Protein Isolate
40 ml Unsweetened Almond Milk
2 grams Cinnamon
1 gram Baking Soda
1 gram Salt
5 grams Erythritol
PREPARATION
Preheat your oven to 350°F (175°C) and line a mini loaf pan or a small baking dish with parchment paper.
In a large bowl, whisk together the egg whites, nonfat Greek yogurt, unsweetened almond milk, and whey protein isolate until smooth.
In a separate bowl, combine the almond flour, baking soda, salt, and erythritol.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
In a small cup, mix the cinnamon with a tiny bit of water to create a slurry. Gently swirl this cinnamon mixture into the batter, creating a marbled effect.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as a protein-packed treat that works great for breakfast, lunch, or dinner.