This loaf cake is easy and full of protein!
Pre-heat oven to 350°. Use middle rack.
In a medium bowl, mix the following:
1c finely ground almond flour, sifted
2 Tbsp coconut flour
1/3 c whey protein powder (I use vanilla flavored but plain is just fine)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon (cardamom can also be used instead)
Set mixture aside.
In a large mixing bowl, add the following:
1/2 c Sugar free Almond butter
1/2 c Brown sugar alternative
1/2 c whole milk cultured sour cream or plain whole milk Greek yogurt
1/4 c unsweetened Almond milk
1/2 tsp vanilla (or substitute 1/4 tsp Almond extract)
2 large room temperature eggs, beaten
1 c washed fresh raspberries
Combine all wet ingredients and mix well. Slowly incorporate the dry ingredients until just mixed. Fold in raspberries and pour into a greased 8x4 loaf pan.
Bake for 20-25 minutes or until toothpick comes out clean.
Let pan rest for at least 20 minutes before flipping the cake out onto the cooling rack.
Pre-heat oven to 350°. Use middle rack.
In a medium bowl, mix the following:
1c finely ground almond flour, sifted
2 Tbsp coconut flour
1/3 c whey protein powder (I use vanilla flavored but plain is just fine)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon (cardamom can also be used instead)
Set mixture aside.
In a large mixing bowl, add the following:
1/2 c Sugar free Almond butter
1/2 c Brown sugar alternative
1/2 c whole milk cultured sour cream or plain whole milk Greek yogurt
1/4 c unsweetened Almond milk
1/2 tsp vanilla (or substitute 1/4 tsp Almond extract)
2 large room temperature eggs, beaten
1 c washed fresh raspberries
Combine all wet ingredients and mix well. Slowly incorporate the dry ingredients until just mixed. Fold in raspberries and pour into a greased 8x4 loaf pan.
Bake for 20-25 minutes or until toothpick comes out clean.
Let pan rest for at least 20 minutes before flipping the cake out onto the cooling rack.
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