Raspberry Cake Batter Protein Bread

Raspberry Cake Batter Protein Bread

Bread isn't something you normally think of when you're trying to eat healthy, but this Raspberry Cake Batter Protein Bread is something that you can eat for breakfast or as a dessert without feeling guilty! It's moist, delicious, loaded with yumminess and protein to give you the gains you want and not the ones you don't. This is an especially great recipe for those of you craving breads, but think you can't have any. Make a loaf or two of this and you'll be set for at least the next week. It's an easy addition to your Sunday meal prep that can be used to snack on when you crave something sweet as well. Of course, bread has lots of applications, but you don't need to add anything to this to make it great because it already is! Try out the recipe below, courtesy of Sarah Kesseli, using Cake Batter MuscleEgg.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 109 kcal


  • 1/2 cup coconut flour
  • 1 1/2 scoops vanilla protein powder
  • 3/4 cup dry sweetener of choice
  • 1 tablespoon baking powder
  • pinch salt
  • 1/2 cup + 3 tablespoons MuscleEgg cake batter eggwhites
  • 1 cup applesauce
  • 1 tablespoon coconut oil
  • 2 teaspoons butter extract
  • freeze dried raspberries if desired
  • coconut butter if desired


  1. Preheat oven to 350 degrees
  2. Line a large loaf pan with parchment paper
  3. Sift together dry ingredients
  4. Mix in wet ingredients
  5. Gently stir in crushed freeze dried raspberries, if using
  6. Pour batter into pan
  7. Bake for 40-45 minutes
  8. Allow to cool before slicing*

Recipe Notes

  • Bread will finish setting while cooling
  • Nutrition Information
    • Serving size: 1/12
    • Calories: 109
    • Fat: 4g
    • Carbohydrates: 19g
    • Sugar: 5g
    • Protein: 7g