BUTTER PECAN LOAF
(With Cream Cheese)
Busy? Aren’t we all!
This Butter Pecan Loaf can be made the night before for a quick and easy breakfast to-go.
Try doubling or even tripling the recipe for a larger loaf. You will have breakfast for days!
We love topping it with cream cheese, jam, or peanut butter.
Certain to get you hooked on our Protizyme Butter Pecan Cookie!
Ingredients
- 1 scoop @MetabolicNutrition Butter Pecan Cookie (35g)
- 1/2 cup quick oats (40g)
- 1/4 cup whole wheat flour (30g)
- 2 T egg substitute (30g)
- 2 T unsweetened almond milk (30ml)
- 1/2 cup unsweetened applesauce (113g)
- 2 T sugar free maple syrup (30g)
- 1/2 t cinnamon
- 1/2 t baking powder
- Pinch of salt
Instructions
- Mix all ingredients until smooth
- Pour batter into mini loaf pan (coated with nonstick spray)
- Top with pecan pieces (optional)
- Bake at 350 for 40 minutes
Macros:
The loaf (without pecan pieces) - 450 calories
6F 67C 35P
***Used (@sinisterlabs) calorie free maple syrup
Would work with any sugar free syrup
