✳️ Macros (makes 9 slices):
91 Cals, 12g Carbs, 1g Fat, 9g Protein
*ONLY 817 cals and 80g protein for the whole loaf (9 slices)*
✳️ Ingredients for Wet Ingredients:
366g (1 1/2 Cup) Canned Pumpkin
170g (3/4 Cup) Plain Nonfat Greek Yogurt
60mL (1/4 Cup) Almond Milk
1 Medium Egg
✳️ Ingredients for Dry Ingredients:
90g (3/4 Cup) All Purpose Flour
72g (1/4 Cup + 2 tbsp) Granular Sugar Substitute (I used Lakanto)
2 Scoops Vanilla Protein Powder
4g (2/3 tsp) Baking Soda
2g (1/2 tsp) Baking Powder
2g (1 tsp) Ground Cinnamon (*optional*)
1g (1/2 tsp) Salt
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab mixing bowl. Add ingredients for wet ingredients. Mix thoroughly.
3. Grab another mixing bowl. Add ingredients for dry ingredients.
4. Add dry ingredients to wet ingredients. Mix.
5. Add mixture to loaf tin with parchment paper or cooking spray. Bake at 350 degrees for 50-55 minutes (take out slightly underdone – it’ll cook out of the oven).
6. Let it rest for 15 minutes. Slice into 9 slices. Store in fridge. Then enjoy!