NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Whole wheat flour

1.2 ounce Vanilla whey protein powder

0.25 cup Non-fat Greek yogurt

1 large Egg

1 tsp Active dry yeast

2 tbsp Warm water

1 tbsp Monk fruit sweetener

0.25 tsp Sea salt

1 tbsp Almond flour

1 tsp Coconut oil

1 tsp Unsweetened cocoa powder

PREPARATION

• 1

  In a small bowl, combine warm water, active dry yeast, and a pinch of monk fruit sweetener; let sit for 5 minutes until foamy.

• 2

  In a large mixing bowl, combine whole wheat flour, vanilla whey protein powder, sea salt, and the remaining monk fruit sweetener.

• 3

  Add the Greek yogurt, egg, and yeast mixture to the dry ingredients, stirring until a soft dough forms.

• 4

  Knead the dough on a lightly floured surface for 5-7 minutes until smooth, then place in a greased bowl, cover, and let rise for 1 hour.

• 5

  In a small dish, mix almond flour, coconut oil, and cocoa powder to create a thick paste for the concha topping.

• 6

  Divide the dough into two equal balls, place on a baking sheet, and flatten slightly with your palm.

• 7

  Roll out the topping paste between parchment paper, cut into circles, and press onto the top of each dough ball.

• 8

  Use a knife to gently score a shell-like pattern into the topping without cutting into the dough.

• 9

  Bake at 350°F for 18-20 minutes until the bread is airy and the topping is set.