What’s in a name? If we were to call bread by any other name, it would still comfort us, nourish us and fill our bellies to the brim. But when you combine two names, the words really start to matter. Just think, you’d have no reference to explain “cheesecake bread,” and that would surely be tragic. Knowing cheesecake is light, fluffy and perhaps the sweetest dessert in all the land, you can safely assume this chocolate-speckled loaf is exactly that.
Chocolate Chip Cheesecake Bread
Makes 1 loaf; 10 servings
Macros per serving: 200 calories | 12.8 g protein | 18.3 g carbs | 7.7 g fat | 3.7 g sugar | 2.5 g fiber
Ingredients
1 cup unsweetened almond milk
½ cup low-fat plain cream cheese, softened
2 Tbsp. Vitacost Liquid Coconut Oil
3 egg whites
3 scoops ARO Vanilla Whey Protein Powder
1-2/3 cup oat flour
¼ cup Vitacost Xylitol
1 tsp. baking powder
¼ cup stevia-sweetened chocolate chips
Directions
- Preheat oven to 350 degrees F and coat a loaf pan with non-stick cooking spray.
- In a large mixing bowl, whisk together milk, cream cheese, coconut oil and egg whites until smooth.
- Add remaining ingredients, stirring until well combined.
- Spoon bread batter into prepared pan, cover with foil and bake 44-48 minutes, or until a toothpick in the center comes out clean. Once cooled, slice into 10 even pieces and enjoy!