free)
3 large eggs
⅔ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
glaze
1 cup (2 sticks) unsalted butter (or coconut oil if dairy-
free), softened
½ cup strong-brewed cinnamon tea (or unsweetened
cashew milk or hemp milk), warmed
¾ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 teaspoon ground cinnamon
- To make the bread, preheat the oven to 350°F.
Grease an 11 by 7-inch baking dish. - Sift the protein powder and sweetener and set
aside. In a large clean bowl, whip the egg whites until
foamy (save the yolks for making ice cream). Add the
cream of tartar and continue to beat until the whites are
very stiff (when sufficiently stiff, you will be able to
turn the bowl upside down and the whites won’t fall
out). Add the vanilla, then quickly fold in the protein
powder mixture and cinnamon.