✳️ Macros (makes 14 slices):
128 Cals, 14g Carbs, 2g Fat, 13g Protein
✳️ Ingredients for Wet Ingredients:
2 Medium Eggs
510g (2 1/4 Cup) Vanilla or Plain Nonfat Greek Yogurt
80mL (1/3 Cup) Almond Milk
60g (1/4 Cup) Light Butter, Softened
15g (1 tbsp) Lemon Juice (*optional*)
✳️ Ingredients for Dry Ingredients:
180g (1 1/2 Cup) All Purpose Flour
144g (3/4 Cup) Granulated Sugar Substitute (I used Swerve)
3 1/2 Scoops Vanilla Protein Powder
6g (1 tsp) Baking Soda
2g (1/2 tsp) Baking Powder
✳️ Ingredients for Mix-ins:
150g (1 Cup) Blueberries
Extra 150g (1 Cup) Blueberries (*optional*)
✳️ Ingredients for Frosting:
227g (1 Cup) Vanilla or Plain Nonfat Greek Yogurt
96g (1/2 Cup) Confectioners Sugar Substitute (I used Swerve)
1/2 Scoop Vanilla Protein Powder (*optional – add thickness*)
14g (2 tbsp) Sugar Free/Fat Free Cheesecake Pudding Mix
📝 Recipe Note: I used a 13 inch loaf pan and cut the ends smaller
👉 Everything that is optional is NOT included in da macros
✳️ 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. Add ingredients for mix-ins and fold very gently into batter.
5. Add mixture to long loaf tin with parchment paper or cooking spray. Bake at 350 degrees for 1 hour.
6. Grab another mixing bowl. Add ingredients for frosting. Mix. Store in fridge while baking so it thickens.
7. Let it rest for 15 minutes. Top with mixed glaze. Slice into 14 slices. Store in fridge. Then enjoy!