I’m going to go ahead and assume that I’m not the only person that needs a whole boatload of willpower to walk away from the pastry display at Starbucks.

Seriously, it’s just cruel!

Here I am, minding my own bee’s wax, fantasizing about an Americano with soy milk and cinnamon, when BAM my eyes wander to the banana nut loaf or the cinnamon coffee cake. Those sure would go down nice with my caffeine fix.

Grrr, expletive, grumble, foot stomp, drool.

Even the reduced-calorie goodies they sell are total calorie bombs. And, if you’re like me and still trying to do holiday season damage control, they can be serious motivation killers.

That’s why I made this: A low-calorie/high protein (gluten-free) cinnamon cake that tastes just as good as anything you’ll find in a display case, but with a whole lot less self-loathing.

It’s not my genius idea, I tweaked one of Jamie Eason’s bodybuilding.com recipes (again! That woman is brilliant). My version uses Splenda instead of Xylitol; plain instead of vanilla yogurt, a couple of added extracts, and slightly different measurements for a couple of ingredients.

Cinnamon Swirl Protein Bread
Makes 8 slices

Pre heat oven to 350.

Step 1:

In small bowl combine:

  • 1/3 cup Baking Splenda
  • 1.5 tsp. cinnamon

Mix and set aside

Step 2:

In a large bowl combine:

  • 1 1/2 cups oat flour (not all oat flours are gluten-free, so you have to check the label if this is important to you. If not, no worries)
  • 2 scoops vanilla whey protein (I use Designer Whey brand)
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Baking Splenda

Step 3:

In a medium bowl combine:

  • 2 egg whites or a half cup of liquid whites
  • 1 cup unsweetened almond milk
  • ½ cup unsweetened apple sauce
  • ¼ cup non fat plain yogurt
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract

Whisk wet ingredients together and add to dry. Whisk together.

Step 4:

Spray a loaf pan with nonstick cooking spray. Proceed to pour a small amount of batter on the bottom. Just enough to cover the bottom. Sprinkle half of the cinnamon/Splenda mixture from Step 1 over batter. Pour the rest of the batter into loaf pan and sprinkle remaining cinnamon/Splenda mix on top. Draw a knife through the batter to marble.

Bake for about 45 minutes. Let cool and enjoy with latte. Mmmm. Latte.