Protein-Packed Almond Flour Cinnamon Roll Bake

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

Protein-Packed Almond Flour Cinnamon Roll Bake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Roll Bake

Enjoy a high-protein, low-sugar twist on the classic cinnamon roll with a nutrient-dense almond flour base, enriched with eggs, Greek yogurt, and whey protein. This bake offers warm, comforting cinnamon swirls with a hint of coconut, perfect for any meal of the day while meeting stringent protein and calorie targets.

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NUTRITION

2,200kcal
Protein
152g
Fat
150.1g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Almond Flour (192g)

6 Large Eggs (300g)

1 cup Nonfat Greek Yogurt (245g)

2 scoops Vanilla Whey Protein Powder (60g)

1/2 cup Unsweetened Almond Milk (120ml)

1/4 cup Erythritol (50g) for batter

2 tsp Baking Powder (10g)

1 tsp Salt (6g)

2 tbsp Coconut Oil (28g) for filling

3 tbsp Erythritol (36g) for filling

2 tbsp Ground Cinnamon (16g)

1/4 cup Nonfat Greek Yogurt (61g) for glaze

2 tsp Unsweetened Almond Milk (10ml) for glaze

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with a little coconut oil.

  • 2

    In a large bowl, whisk together almond flour, protein powder, erythritol, baking powder, and salt.

  • 3

    In another bowl, beat the eggs and then mix in the nonfat Greek yogurt and unsweetened almond milk until fully combined.

  • 4

    Pour the wet ingredients into the dry mixture and stir until a smooth batter forms.

  • 5

    Transfer the batter into the prepared baking dish, smoothing the top with a spatula.

  • 6

    For the cinnamon filling, in a small bowl, melt the coconut oil and mix in the 3 tablespoons of erythritol and ground cinnamon until a spreadable consistency is achieved.

  • 7

    Dollop and swirl the cinnamon mixture onto the batter using a knife or skewer to create a marbled effect.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean.

  • 9

    While the bake cools slightly, prepare the glaze by mixing the 1/4 cup nonfat Greek yogurt with 2 teaspoons of unsweetened almond milk to reach a drizzlable consistency.

  • 10

    Drizzle the glaze over the warm bake, slice into squares, and serve.

Protein-Packed Almond Flour Cinnamon Roll Bake

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

Protein-Packed Almond Flour Cinnamon Roll Bake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Roll Bake

Enjoy a high-protein, low-sugar twist on the classic cinnamon roll with a nutrient-dense almond flour base, enriched with eggs, Greek yogurt, and whey protein. This bake offers warm, comforting cinnamon swirls with a hint of coconut, perfect for any meal of the day while meeting stringent protein and calorie targets.

NUTRITION

2,200kcal
Protein
152g
Fat
150.1g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Almond Flour (192g)

6 Large Eggs (300g)

1 cup Nonfat Greek Yogurt (245g)

2 scoops Vanilla Whey Protein Powder (60g)

1/2 cup Unsweetened Almond Milk (120ml)

1/4 cup Erythritol (50g) for batter

2 tsp Baking Powder (10g)

1 tsp Salt (6g)

2 tbsp Coconut Oil (28g) for filling

3 tbsp Erythritol (36g) for filling

2 tbsp Ground Cinnamon (16g)

1/4 cup Nonfat Greek Yogurt (61g) for glaze

2 tsp Unsweetened Almond Milk (10ml) for glaze

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with a little coconut oil.

  • 2

    In a large bowl, whisk together almond flour, protein powder, erythritol, baking powder, and salt.

  • 3

    In another bowl, beat the eggs and then mix in the nonfat Greek yogurt and unsweetened almond milk until fully combined.

  • 4

    Pour the wet ingredients into the dry mixture and stir until a smooth batter forms.

  • 5

    Transfer the batter into the prepared baking dish, smoothing the top with a spatula.

  • 6

    For the cinnamon filling, in a small bowl, melt the coconut oil and mix in the 3 tablespoons of erythritol and ground cinnamon until a spreadable consistency is achieved.

  • 7

    Dollop and swirl the cinnamon mixture onto the batter using a knife or skewer to create a marbled effect.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean.

  • 9

    While the bake cools slightly, prepare the glaze by mixing the 1/4 cup nonfat Greek yogurt with 2 teaspoons of unsweetened almond milk to reach a drizzlable consistency.

  • 10

    Drizzle the glaze over the warm bake, slice into squares, and serve.