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 delicious, protein-packed almond flour breakfast bread with a delightful cinnamon swirl. This versatile loaf works perfectly for breakfast, lunch, or dinner, delivering a balanced blend of nutty almond flavor, a hint of sweetness, and warming cinnamon tones, making every bite a comforting treat.

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NUTRITION

495kcal
Protein
42.6g
Fat
29.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 Large Egg (50g)

1/4 cup Nonfat Greek Yogurt (60g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 teaspoon Cinnamon

1 teaspoon Erythritol

1/2 teaspoon Baking Powder

1/4 cup Unsweetened Almond Milk (60ml)

Pinch of Salt

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the almond flour, vanilla whey protein, and baking powder. Add a pinch of salt to enhance flavors.

  • 3

    In another bowl, beat the egg and then mix in the nonfat Greek yogurt and unsweetened almond milk until smooth.

  • 4

    Combine the wet ingredients with the dry ingredients and stir until just incorporated. Avoid overmixing to keep the bread light.

  • 5

    In a small bowl, mix the cinnamon and erythritol to form the swirl mixture.

  • 6

    Pour half of the batter into the prepared loaf pan. Drizzle the cinnamon mixture evenly over the batter, then add the remaining batter on top. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.

  • 7

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

  • 8

    Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.

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 delicious, protein-packed almond flour breakfast bread with a delightful cinnamon swirl. This versatile loaf works perfectly for breakfast, lunch, or dinner, delivering a balanced blend of nutty almond flavor, a hint of sweetness, and warming cinnamon tones, making every bite a comforting treat.

NUTRITION

495kcal
Protein
42.6g
Fat
29.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 Large Egg (50g)

1/4 cup Nonfat Greek Yogurt (60g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 teaspoon Cinnamon

1 teaspoon Erythritol

1/2 teaspoon Baking Powder

1/4 cup Unsweetened Almond Milk (60ml)

Pinch of Salt

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the almond flour, vanilla whey protein, and baking powder. Add a pinch of salt to enhance flavors.

  • 3

    In another bowl, beat the egg and then mix in the nonfat Greek yogurt and unsweetened almond milk until smooth.

  • 4

    Combine the wet ingredients with the dry ingredients and stir until just incorporated. Avoid overmixing to keep the bread light.

  • 5

    In a small bowl, mix the cinnamon and erythritol to form the swirl mixture.

  • 6

    Pour half of the batter into the prepared loaf pan. Drizzle the cinnamon mixture evenly over the batter, then add the remaining batter on top. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.

  • 7

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

  • 8

    Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.