Categories: bread, breakfast, low carb

Ingredients

• 1 cup whole milk
• 4 tbsp lemon juice
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 2 cups almond flour, divided
• 1 cup Swerve Sweetener, divided
• 1/2 cup oil
• 3 eggs
• 1 tsp vanilla
• 1 small box sugar free vanilla pudding mix
• 1/3 cup whey protein powder
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup chopped nuts
• *1 tbsp Swerve Sweetener
• *1 tsp cinnamon

Directions

1. In a large bowl, combine milk and lemon juice and allow to thicken for 10 minutes; stir in 1 cup almond flour and 1/2 cup swerve

2. Stir in another 1 cup almond flour, 1/2 cup swerve, oil, eggs, and vanilla and set aside

3. In a smaller bowl, mix together remaining 1 cup almond flour, remaining 1/2 cup swerve, vanilla pudding mix, whey protein powder, coconut flour, baking powder, baking soda, cinnamon and salt

4. Add dry ingredients to wet mixture and stir until fully combined; pour into a greased 9×5 loaf pan

5. Mix together swerve and cinnamon for the topping (*) and sprinkle onto prepared batter

6. Bake at 325F for 50-60 min until a toothpick inserted in the center comes out clean; you may need to wrap in foil for the last 10-15 minutes to prevent too much browning

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