NUTRITION

SERVINGS

INGREDIENTS

1/4 cup Almond Flour (28g)

2 tbsp Coconut Flour (16g)

1 scoop Whey Protein Isolate (30g)

1/2 cup Egg Whites (120g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Melted Coconut Oil (5g)

1 tsp Baking Powder (4g)

1 tsp Cinnamon (2.6g)

1/2 tsp Ground Cinnamon for Swirl (1.3g)

1 packet Stevia Powder

Pinch Salt

PREPARATION

• 1

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

• 2

  In a bowl, whisk together the almond flour, coconut flour, whey protein isolate, baking powder, and a pinch of salt.

• 3

  In another bowl, combine the egg whites, unsweetened almond milk, melted coconut oil, stevia powder, and 1 teaspoon of cinnamon. Whisk until smooth.

• 4

  Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing to keep the bread light.

• 5

  Reserve about 1/2 teaspoon of ground cinnamon and stir it into a very small amount of the remaining batter (about 2 tablespoons) to create the swirl mixture.

• 6

  Pour half of the batter into the prepared pan. Drizzle the cinnamon swirl mixture evenly over the batter, then top with the remaining batter. Use a knife to gently swirl the two batters together for a marbled effect.

• 7

  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

• 8

  Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve once fully cooled.