Cinnamon Walnut Bread -Gluten Free and HIGH Protein
This high-protein, lightly sweet breakfast bread is soft, moist, and slightly custardy inside with a delicate crumb. The cottage cheese keeps it fluffy and tender, while cinnamon and walnuts give it cozy morning flavor. Allulose adds sweetness without the sugar spike.
For this recipe I used allulose to sweeten but don't forget you can use sugar, agave or your favorite sweetener!
- 4 eggs
- 1 cup cottage cheese (I didn't drain mine but you may want to try that so the bread isn't so moist on the inside)
- 1 cup almond flour (I'd like to see someone use this with a pre-made gluten free flour, like Bob's Red Mill)
- 1 tablespoon baking powder
- 1 tablespoon olive oil
- 1 cup chopped walnuts (or use your favorite (pecans anyone?))
- 2 tablespoons allulose (or sweetener of choice)
- 1 tablespoon cinnamon
- 1
Preheat your oven to 350 degrees. Cut your parchment sheet to easy mold the inside of the pan. Chop 1 cup of walnuts if you were unable to buy pre-chopped.
Fold it in!- 2
Fold in all of the ingredients.
Cool- 3
Let the bread cool for at least 10 minutes. When you slice it, use a serrated knife. The middle of the loaf will be moister than expected. Don't forget you can toast this as well which will help it hold together for toppings.
keto, bread, dessert - 2
Hi, I'm Kim! I have worked in the financial industry for 30 years. While I love assisting people with their financial goals-food has always been my passion. Through medical necessity I discovered that food is medicine and the fuel we need to live. I live in Georgia with my family. I love to bless others with my culinary creations!
Thank you for visiting with me today! If you have tried any of my receipes, please let me know!