Lemon Ricotta Protein Loaf
Brighten your morning routine with this GLP-1 friendly lemon ricotta protein loaf. A moist, pound-cake-style breakfast loaf crafted for high-protein density, refreshing citrus flavor, and flat blood sugar stability. Part-skim ricotta cheese is combined with plain Greek yogurt, eggs, fresh lemon zest, lemon juice, oat flour, and vanilla protein powder, then baked into a golden, tender loaf sweetened naturally with monk fruit.
Combining part-skim ricotta, Greek yogurt, eggs, and whey protein powder creates a powerful multi-source dairy and egg protein foundation. This dense protein structure extends gastric pacing, protecting lean muscle mass while keeping morning appetite signals quiet for hours. Using complex oat flour alongside zero-calorie monk fruit sweetener delivers a light, decadent texture without the blood sugar spikes and crashes associated with traditional bakery lemon cakes.
Estimated Nutrition
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Calories: ~140 kcal
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Protein: 13g
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Net Carbohydrates: 8g
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Dietary Fiber: 1g
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Total Fat: 5g
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Saturated Fat: 2g
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Sodium: ~160mg
Ingredients
- 1 Cup Part-Skim Ricotta Cheese
- 2 Large Eggs
- ½ Cup Plain Greek Yogurt
- ½ Cup Oat Flour
- ½ Cup Vanilla Protein Powder
- ¼ Cup Granulated Monk Fruit or Baking Sweetener
- 1 tsp. Baking Powder
- 1 tbsp. Lemon Zest
- 2 tbsps. Fresh Lemon Juice
- 1 tsp. Vanilla Extract
- Pinch of Salt
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Lightly grease an 8×4-inch loaf pan or line it with parchment paper.
Step 3
In a large bowl, whisk together ricotta, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla.
Step 4
Add oat flour, protein powder, sweetener, baking powder, and salt.
Step 5
Stir until just combined. Do not overmix.
Step 6
Pour batter into the prepared loaf pan and smooth the top.
Step 7
Bake for 35–42 minutes, or until the center is set and a toothpick comes out mostly clean.
Step 8
Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Step 9
Slice into 8 portions.
