Coffee Protein Loaf
Calories 183 (35% from fat)
Fat 7 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 84 mg.
Sodium 211 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 1.5 gram
Sugar Alcohol 0 gram
Protein 13 gram
Ingredients
buttery cooking spray (We used avocado oil spray.)
1 cup of bread flour
1/2 cup almond flour
1/3 cup protein powder
(We used RYSE Jet-Puffed Marshmallow Flavor Loaded Protein Powder.)
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon, ground
1/2 cup fat free cottage cheese
3 large whole eggs
1 1/4 cup Splenda or stevia
1/3 cup protein powder
(We used RYSE Jet-Puffed Marshmallow Flavor Loaded Protein Powder.)
1/2 cup boiling water
1/2 cup instant coffee
1 Tbsp. Coffee Mate Zero Sugar French Vanilla
This coffee protein loaf sparked mixed reactions from our tasting panel—some loved it, while others weren't as impressed. With a bold, intense coffee flavor, each slice delivers 13 grams of protein, less than 2 grams of sugar, and only 183 calories. If you're a true coffee enthusiast, this recipe could be your new favorite treat.
1. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray. Set aside.
2. Combine the next six ingredients: bread flour, almond flour, protein powder, baking powder, salt and cinnamon, in a large mixing bowl. Set aside.
3. In another mixing bowl, blend or whisk together the next four ingredients: cottage cheese, eggs, Splenda and protein powder. You can use a regular blender or an immersion blender for best effect. Keep mixing until most of the lumps are gone from the cottage cheese. Set aside.
4. Heat the water to boiling. Then combine the instant coffee, Coffee Mate and hot water.
5. Preheat oven to 325 degrees Fahrenheit.
6. Add the coffee to the egg mixture and whisk together.
7. Pour the wet ingredients into the dry ingredients and thoroughly combine.
8. Evenly fill each of the eight trays with about half a cup of batter.
9. Bake at 325 degrees Fahrenheit for 25-30 minutes, until a toothpick inserted into a bar comes out clean.
10. Let cool for 5 minutes before serving. You can store the extra in airtight containers in the refrigerator for up to 4 days or in the freezer for up to three months.
Yield: 8 Servings
You can freeze individual servings of for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each muffin for approximately 45-60 seconds. You can also leave it out at room temperature and it will be ready to eat in about two hours.
