Of which 0.4 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Fiber (oats)
Allergens gluten (oats), egg, milk
Protein sweet loaf
A sliceable loaf cake made almost entirely of egg and protein powder.
Ingredients
- 3 eggs (150 g / 5½ oz)
- 5 tbsp oat flour (50 g / 1¾ oz)
- 100 g (3½ oz) vanilla protein powder — or another flavor
- 1 dessert spoon (10 ml) baking powder (7 g)
- reduced-fat cream cheese — optional, to serve
- low-fat Greek yogurt — optional, to serve
- frozen berries — optional, to serve
Method
- Preheat the oven to 180 °C (350 °F).
- In a bowl, beat the eggs well and add the oat flour, protein powder and baking powder.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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