Salted Caramel Swirl Loaf
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Ok, so this loaf is giving me all the Coffee Cake vibes. Each slice is the perfect compliment to your cup of coffee or your protein hot chocolate. It’s incredibly simple to whip up and a fantastic grab and go option for those busy days, before a workout, or anytime treat. Adding the Salted Caramel Crunch spread both in the recipe and swirled throughout is the chefs kiss here. And, if you haven’t already seen, the macros for each heavenly large slice are pure perfection here (Only 135 calories per slice and 11 grams of protein!). Now let’s make…
Ingredients:
80 grams Kodiak cakes or (or Plant Powered Birch Benders)
6 grams psyllium husk
25 grams coconut flour
1 tsp salt
2 tsp baking powder
60 grams vanilla Active Stacks
30 grams Salted Caramel Crunch spread
100 grams plain Greek (or dairy free yogurt)
150 grams egg whites
70 grams erythritol
2 tsp vanilla
3 grams Stevia
Swirl topping: 30 grams Salted Caramel Crunch
To make:
Combine all ingredients in the blender, except additional 30 grams of Salted Caramel Crunch topping. Pour batter into a greased or parchment paper lined loaf pan. Drizzle your Salted Caramel Crunch topping and swirl it through with a knife or the end of a spoon or fork. Bake at 350 for 38-40 minutes. Let cool completely (in fact, I like mine chilled best ), cut into 8 even slices and enjoy! I topped mine with some nonfat, stevia sweetened Greek yogurt for extra protein and an extra drizzle of Salted Caramel Crunch for the final touch!
Macros:
135 calories
13.1c/3.5f/11.4p
Saved in MFP: Macro Minded Monique-Salted Caramel Swirl Loaf
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