2 scoops of vanilla whey protein
1/2 cup palm sugar
1/4 cup of Grade B Maple Syrup
1 cup vanilla greek yogurt
1 teaspoon vanilla
3 tablespoons vanilla coconut creamer
4 eggs
3 cups almond flour
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon of pumpkin spice
Icing Ingredients:
2 tablespoons coconut oil, softened
2 oz greek cream cheese, softened
¼ cup coconut creamer
1 teaspoon vanilla
1 cup of palm sugar
Directions:
Preheat oven to 350. Spray two 9×5 loaf pans with cooking spray and set aside.
In a large bowl beat butter, protein powder, and sugar until light and fluffy. Mix in greek yogurt. Stir in coconut creamer and vanilla. Add eggs one at a time, mixing well after each egg.
In a separate bowl mix almond flour and baking soda.
Add dry ingredients to wet in ingredients and mix until just combined.
In a small bowl mix maple syrup and cinnamon.
Pour ⅓ of batter into loaf pans.
Sprinkle half of cinnamon sugar mixure into pan.
Repeat with remaining batter, then cinnamon sugar, then ending with batter.
Bake about 1 hour or until edges begin to brown and an inserted toothpick comes out clean.
Allow to cool completely before gently removing from pans.
For the icing, mix together coconut oil and cream cheese. Add cream, vanilla, and palm sugar; mix to combine.
Pour over cooled loaves.
Allow to cool and serve.
Enjoy!
Fit Chic