This is one of the fluffiest desserts I have made without any flour. Not that flour is bad for you but I just like to play around with ingredients and I really love making stuff from scratch. This recipe is for everybody craving something sweet, but in the same time fresh and easy to digest, even after dinner 😉
And another wonderful benefit: it takes exactly 5 mins to make! Just mix, bake and eatttt!
If you are following any kind of dietary regimes (although I am not a fan of strictly following any kind of “diet” unless absolutely needed), here are the things this bread is:
- Paleo
- Keto friendly
- Candida Diet Friendly
- Type 1 or 2 diabetic people friendly
- No added refined sugar
- Gluten Free
- High-protein and low-carb
- Dairy free
Enough blabbing, here are some details about the recipe (and the exact ingredients and method is down below):
Basically, you mix all the ingredients (without the raspberries) with a blender or a mixer, or a fork (if you have strong hands) until you reach a smooth texture. Then you add the raspberries, mix and pour in a loaf pan. Bake for as long as you feel like it’s ready (mine took 40 mins) and then enjoy!
I used Bulkpowders’ crunchy peanut butter because it’s completely made of peanuts and I love its texture, but you can use whichever nut butter you like- doesn’t matter if it is crunchy or smooth, if it is peanut or almond- You choose!
Then, again your personal preference comes into play- the protein powder. Currently, I am using the Vegan Protein powder of Bulkpowders and to be entirely honest with you- its texture is really weird when made into a shake or smoothie, but for baking- IT’S AMAZING. I used Banana Caramel Flavour, but you can put whatever protein powder you have at home (or skip it overall, but the loaf will not come out sweet. After all, flavoured protein powders enhance the taste and the macronutrient profile of a meal).
About the sweetener I used- xylitol. It is the better version of stevia in terms of “aftertaste”. Some people have taste buds that just cannot accept stevia. Personally, I don’t mind it at all, but I wanted to use something different for change. Although I liked the taste of the loaf, I think that it could be a little bit more sweet, so 10g of xylitol are not enough. If you are using it, I’d recommend putting 15-20g (depending on your sweetness preferences). However, not everybody has xylitol at home, so you can use whatever other sweetener you love baking with- whether it is agave nectar, maple syrup, date syrup or honey. Just remember that if you use honey- its healing properties might decrease under high temperature. For more information I have an article about honey and its uses:
| Prep Time | 5 minutes |
| Cook Time | 30-40 minutes |
| Servings |
leaves
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- 1 tsp baking powder/soda
- 4 eggs
- 80 grams peanut butter crunchy
- 50 grams Vegan Protein Powder Banana Caramel Flavour
- 10 grams xylitol I'd recommend more
- 140 grams frozen raspberries or other forest fruits
Ingredients
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|
- Preheat oven to 180C.
- Blend all the ingredients carefully (without the raspberries) until you reach a smooth texture.
- Gently fold in 140g raspberries with a spoon.
- Pour the mixture in a loaf pan (greased).
- Optional: Top with chocolate chips.
- Bake for approximately 30 minutes (but mine took more). Just keep an eye on it.
- Serve and enjoy!
English 
Bulgarian