Quick overview

Preheat the oven to 350°F (175°C) and lightly grease a loaf pan. If you want a nutty bottom, scatter chopped pecans across the pan first.

Method — make the dough

1. In a large bowl, whisk together the flour, vanilla protein, unflavored protein, baking powder, and baking soda until the dry mix looks even.

2. Add the cold Greek yogurt and stir until the mixture forms rough, sticky clumps. Stop mixing as soon as the dough comes together — overmixing will make the bites tough.

3. Wet your hands slightly. Divide the dough into about 25 equal portions (roughly 2 tablespoons each) and roll each piece into a ball. The dough will be tacky — keep your palms damp as needed.

Coat and assemble

1. In a shallow bowl combine the zero-calorie sweetener and cinnamon. In another small bowl pour the almond milk.

2. Dip each dough ball into the milk, then roll it thoroughly in the cinnamon-sweetener. Place the coated balls snugly into the prepared loaf pan in rows until the pan is full.

3. If you added nuts, make sure the balls sit on top of that pecan layer so the nuts toast and create a “pulled caramel” feel (sans sugar).

Bake

1. Bake uncovered for 20 minutes.

2. Loosely tent the pan with foil and bake another 10–15 minutes, about 35 minutes total, until the tops turn golden and a skewer inserted into the center comes out clean.

3. Let the loaf rest a few minutes before serving so it firms up slightly.