Blueberry Cheesecake Protein Bread
I LOVE blueberries! And I was really (really!) excited this week when I found a huge container at the store for $3.99. I was pumped. I’ve been using them in my Vanilla Shakeology, but wanted to make a dessert of some kind… I was in a “baking mood.” Instead of muffins, I decided on a protein bread. Blueberry Cheesecake Protein Bread. I used little mini break loaf pans (that I had from my grandma giving to me years ago for some reason!) and the recipe made two teeny loaves. If you love blueberries and cheesecake, but not the typical calories that will come along with it… this is definitely worth a try!
Blueberry Cheesecake Protein Bread:
1 scoop Vanilla protein powder
1/4 cup Coconut flour
1/3 cup Oat flour (I made my own out of old fashioned oats)
2 oz. Greek Cream Cheese (yes this is a real thing!)
1/4 cup Unsweetened Almond Milk (or milk of your choice)
3/4 cup Blueberries
1 packet Stevia (optional – I did not use, but if you prefer a sweeter taste, you might use)
— Preheat oven to 350. Spray mini loaf pans with nonstick spray. — Whisk together egg, cream cheese and almond milk in a bowl. — Add the remaining ingredients and mix together until well-blended. It may seem dry but it will all blend together. — Spoon the batter into the loaf pans and bake for about 35 minutes. — Slice & enjoy!!!