Dense & full of flavour, you will never know it is ‘better’ for you!
One of my mom’s favourite holiday flavour combinations is lemon & cranberry! She loves it in all forms (cookies, scones, loaves, etc.). I wanted to create a healthier version of this classic favourite that was low in sugar, & higher in protein & fiber. This recipe passed the taste test & has some added nutritional benefits that you just don’t get with the traditional high sugar & carbohydrate variations.
Sweetener I love
My go-to sweetener for sugar-free baking is Lakanto. It doesn’t raise blood sugar levels or spike insulin, it bakes very
Protein Powder Recommendations
For this recipe, I used F-Factor’s grass-fed vanilla whey protein powder. This stuff is a game changer when it comes to ‘healthier baking’. If you have checked out some of my latest recipes you will know how much of a fan I am. It is also FULL of fiber, which is wonderful for this time of year as getting enough fiber is crucial for feeling full & satisfied.
For my dairy-free friends out there, my favourite brands are Ancient Nutrition’s vanilla bone broth protein & LivWell Nutrition’s vanilla bean protein (vegan).
With all that being said I have only tested this recipe with the grass-fed whey protein I shared above & the ingredients I have listed in the recipe below. I am happy to offer alternative substitutions for the ingredients used if you don’t have something. However, I cannot say for sure how it will affect the final outcome as I have only tested it with the specific ingredients outlined below.
I hope you all love the recipe as much as I do, & be sure to tag me on Instagram in your re-creations so I can share them on there!
|Prep Time||10 Minutes|
|Cook Time||45 Minutes|
- 6 tbsp Avocado oil Can sub ghee or coconut oil
- 6 tbsp Nut milk I used unsweetened cashew milk
- 1 Lemon Juiced plus the rind (grated)
- 1/4 tsp Pink salt
- 1 tsp Baking powder
- 1 tsp Almond extract
- 3 tsp Lemon extract
- 1/2 cup Powdered Lakanto Or preferred sweetener of choice
- 1 Egg
- 1 cup Vanilla Protein Powder My favourites are linked above
- 3/4 cup Almond flour
- 2 tbsp Cassava Flour
- 1/2 cup Fresh cranberries Plus a couple extra for the top
- 5 tbsp Nut milk I used unsweetened cashew milk
- 1/4 cup Vanilla Protein Powder The one I used is linked above
- 1 tbsp Avocado oil Or oil of choice
- 3 tbsp Powdered Lakanto Or preferred powdered sweetener or choice
- 1/4 tsp Almond extract
- 1/4 tsp Lemon extract
Cranberry Lemon Protein Loaf
Lemon Almond Protein Icing
- Preheat oven to 350 C. Line a baking tray with parchment paper or grease with oil of choice & set aside.
- Mix all ingredients in a large bowl well, until most clumps are gone, adding the cranberries at the end. Save some of the grated lemon rind to top over cooled loaf with the protein glaze.
- Pour into prepared pan (you can also use a silicon doughnut pan, muffin pan or mini loaf pan).
- Baking times will vary depending on your oven & type of pan being used. I baked mine for about 40-45 minutes. Just watch it carefully & when it turns brown & slightly bounces back to the touch it is ready to come out. You can also stick a fork in and make sure it comes out clean.
- Mix all ingredents in a small bowl & combine until there are no clumps left. Drizzle over slightly cooled loaf & top with the leftover grated lemon rind, enjoy!
With the way you cook it’s too bad you can’t be all our moms. We’d be satisfied and healthy!
You’re so sweet! I would love to cook for everyone!
Sandy Imes says
Do you have nutritional info?
You can add the ingredients you used into My Fitness Pal, under the ‘recipe’ section & it will tell you the nutritional info based on the number of servings you got! Hope this helps!
Any suggestions for substitute for cassava flour??
You could try adding an extra 3-4 tbsp of almond flour in place of the cassava. I haven’t tried this, though, so I can’t say how it will turn out- if you try it let me know how it works! 🙂