High-Protein Blueberry Raspberry Cream Cheese Loaf
Macros (approx per slice, 10 slices)
Calories: ~140
Protein: 9–11g
Carbs: 6–8g net
Fat: 7g
Ingredients
Batter
1 cup almond flour
1/2 cup vanilla or unflavored protein powder (whey or casein works best)
1/4 cup coconut flour
1/2 cup granulated monk fruit or erythritol
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Wet Ingredients
3 large eggs
1/2 cup unsweetened Greek yogurt (adds protein + moisture)
1/4 cup unsweetened almond milk
1 tsp vanilla extract
Cream Cheese Swirl
4 oz light cream cheese, softened
2 tbsp sweetener
1/2 tsp vanilla
Add-ins
1/2 cup blueberries
1/2 cup raspberries
Instructions
Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
In a bowl, mix all dry ingredients.
In another bowl, whisk eggs, yogurt, almond milk, and vanilla.
Combine wet + dry until smooth.
Gently fold in berries (reserve a few for topping).
In a separate bowl, mix cream cheese swirl until smooth.
Assemble
Pour half the batter into the pan.
Add cream cheese mixture and lightly swirl.
Add remaining batter and top with extra berries.
Bake for 40–50 minutes or until set in the center.
Cool completely before slicing (important for texture!).
Tips for Best Texture
Use whey-casein blend protein powder → keeps it soft, not dry
Don’t overmix once coconut flour is added
If it seems too thick, add 1–2 tbsp almond milk
Serving Ideas
Toast a slice + add a little butter 
Pair with coffee (perfect breakfast vibe)
Add a light dusting of powdered monk fruit for bakery feel
For more weight watchers recipes