Cinnamon Walnut Raisin Protein Bread

Ingredients

• 2 large eggs
• 1/2 cup (120 ml) liquid egg whites
• 1 tbsp (15 ml) coconut oil, melted
• 2 tbsp (20 g) monk fruit sweetener or maple syrup
• 1/2 cup (56 g) almond flour
• 1/2 cup (50 g) certified gluten-free oat flour
• 2 tbsp (17 g) coconut flour
• 1 tsp (5 g) sodium-free baking powder
• 1 tsp cinnamon
• Pinch of salt
• 1/4 cup (30 g) chopped walnuts
• 2 tbsp (20 g) raisins, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Preheat oven to 350°F (175°C). Lightly grease a 6 × 3-inch (15 × 8 cm) mini loaf pan.
2. Whisk the eggs, egg whites, coconut oil, and sweetener.
3. Stir in the almond flour, oat flour, coconut flour, baking powder, cinnamon, and salt. Rest for 3 minutes.
4. Fold in the walnuts and raisins and pour into the pan.
5. Bake for 25–30 minutes, until a skewer comes out clean. Cool for 10 minutes in the pan, then on a rack before slicing.