Cottage Cheese Cinnamon Roll Bread
This warm, cinnamon swirl is baked into a soft, crumbly cake. It’s gluten-free and packs 12 grams of protein per serving. It’s also grain free, vegetarian and high in protein.
Servings: 8 slices
Ingredients
Bread
- 3 large eggs
- ⅔ cup cottage cheese blended
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- ⅓ cup tapioca flour
- 1 ½ tsp baking powder
- ½ tsp sea salt
Cinnamon swirl and topping
- ¼ cup almond flour
- ¼ cup tapioca flour
- ¾ cup raw walnuts finely chopped
- 4 tbsp unsalted butter melted
- ¼ cup cane sugar
- pinch of sea salt
- 1 ½ tbsp ground cinnamon
Instructions
- Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
- In a small bowl, assemble the cinnamon swirl. Mix the almond flour, tapioca flour, walnuts, melted butter, cane sugar, salt, and cinnamon. Set it aside.
- Blend the cottage cheese until smooth. In a large bowl, whisk it with the eggs, maple syrup, and vanilla.
- In another bowl, stir together the almond flour, tapioca flour, baking powder, and salt. Add it to the wet ingredients and mix until you have a thick batter.
- Spread half of the batter in the loaf pan and level it out. Sprinkle half of the cinnamon mixture on top and press it in.
- Repeat with the rest of the batter and the rest of the cinnamon mixture.
- Bake in the oven for 30 minutes. Then, cover with foil and bake for another 25-30 minutes until a toothpick comes out clean.
- Let it cool down completely before slicing. It needs that time to set, and a warm loaf will fall apart on you out of spite.
Nutrition
Serving: 1 slice (4 oz) | Calories: 407kcal | Carbohydrates: 30.5g | Protein: 12.1g | Fat: 28.7g | Saturated Fat: 6.2g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 15g | Cholesterol: 90mg | Sodium: 360mg | Potassium: 220mg | Fiber: 4.4g | Sugar: 14.3g | Calcium: 120mg | Iron: 1.8mg