This bread is perfectly sweet and the best of both worlds with classic flavors of vanilla and chocolate swirled throughout. Even better is that it is just 77 calories PER SLICE!
It’s been super chilly here in DC lately, which just makes me want to bake more and more! I’ve especially been enjoying experimenting with different types and flavors of “sweet” baked breads. It’s so crazy to me how the bread can taste so immensely different, even with just a couple of change ups!
What’s special about this bread is that it combines two of the most classic “sweet” flavors of baking — chocolate and vanilla. Meaning that you literally get the best of both worlds with each and every mouth-watering bite! Not only that, but this bread looks aesthetic AF –which is great if you really want to impress someone with your baking skills. Because secretly it’s dang pretty easy make. 😆
Bread is great (because carbs, yes), but also because it is such an easy go-to and so good with everything. I’ve been eating for breakfast with light cream cheese or peanut butter, having it with my fruit and yogurt (also with peanut butter), and even find myself including this with my nightly dessert.
What’s even better is that it the perfect grab-and-go snack because it isn’t messy at all. I just throw it into a ziplock bag and break pieces off as desired. Barely any crumbles even! And no sticky fingers.
WHY YOU’LL LOVE THIS SKINNY CHOCOLATE AND VANILLA MARBLE BREAD
- IT’S FUN – seriously so fun to make and so fun to eat. You feel like a true baker creating that marble effect!
- Chocolate and vanilla – do I need to say more? Both flavors in each bite. Best of both worlds.
- It’s actually really easy to make – swear to God. It looks so fancy right? But I promise, this bread is so easy!
- The macros are amazing – just 77 calories for a slice! And with less than 2g of fat. It’s macro magic!
- Great for on the go – this bread is not sticky nor does it crumble. It makes for a great grab-and-go snack or breakfast.
WHAT YOU NEED
- Protein powder – I used PEScience protein powder because it bakes amazingly! Just vanilla for this recipe – for both the chocolate and vanilla parts – but you can switch up the flavors if you wish! I have tried it with cake pop as well and it is delicious! (You can save 10% on PEScience products with my affiliate code LaurenFitFoodie)
- All-purpose flour
- Coconut flour
- Sweetener – I used Splenda for baking
- Egg
- Sour cream
- Unsweetened applesauce
HOW TO MAKE
- Make the vanilla and chocolate batter. You will just use half of the vanilla “base” batter to make the chocolate batter.
- Take turns spooning the chocolate and vanilla batters into the bread ban, alternating spoonfuls as you go. Once you line the bottom of the pan, go back and top each layer with alternating spoonfuls. By that I mean – putting another spoonful of vanilla batter on top of the bottom chocolate layer and vice versa.
- Once all the batter is in the bread pan, take a toothpick and made circles in the batter to create that “marble effect.” This is the fun part!
- Then just bake, cool, slice and enjoy!
WANT TO MAKE THIS RECIPE?
If you try this skinny chocolate and vanilla marble bread and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Skinny Chocolate and Vanilla Marble Bread
This bread is perfectly sweet and the best of both worlds with classic flavors of vanilla and chocolate swirled throughout. Even better is that it is just 77 calories PER SLICE!
Ingredients
Vanilla Base:
- 1 scoop vanilla protein powder (32g)
- ½ cup all-purpose flour (60g)
- 2 tbsp coconut flour (14g)
- ⅓ cup zero-calorie sweetener
- ¾ tsp baking soda
- ½ tsp salt
- 1 large egg
- ¼ cup fat-free sour cream (64g)
- ¼ cup unsweetened applesauce (61g)
Chocolate Swirl:
- 2 tbsp Dutch black cocoa powder (15g)
- ⅛ cup sugar-free pancake syrup (30 mL)
Instructions
- Preheat oven to 350 °F. Line the bottom of a bread pan with parchment paper to prevent sticking and spray the bottom and sides with cooking spray.
- In a medium sized bowl, combine all the dry ingredients and stir until combined.
- Add in the egg, sour cream and applesauce. Using a hand mixture, blend the ingredients until they are mixed thoroughly.
- Divide the mixture in half (total mixture should come out to 280g, so transfer 140g into another small bowl). Add the black cocoa and syrup to make the chocolate batter and stir until combined.
- Using a spoon for both the chocolate and vanilla batters, alternate small spoonfuls of each until the bottom of the pan is covered (as shown in picture below). With the remaining batter that is left, spoon each batter on top of the opposite flavor this time. i.e. Put the vanilla batter on top of the bottom chocolate layer and vice versa.
- When all the batter is used, take a toothpick and make circles through the batter to create the "marble effect." You will want to make sure you do it enough to mix the two together, but not too much so that all the batter is combining into one color.
- Place in the oven and bake for 25-30 minutes, being careful not to over-bake. Toothpick should come out mostly clean.
- When done, take out of the oven. Use a knife to unstick the bread from the pan and transfer the bread on a cooling rack. This also prevents the bread from over-baking.
- When cool, slice the bread into 8 pieces, and enjoy!
Notes
MFP ENTRY
Lauren Fit Foodie Skinny Marble Bread
TIPS
Be careful not to over-bake! You want it to be slightly underdone in the center as it will still cook in the pan when you take it out. This is what keeps it moist and prevents it from getting too dry.
STORAGE
Keep stored covered in saran wrap or in an airtight container in the fridge. Bread will last up to 7 days.
Nutrition Information:
Yield:
8Serving Size:
1/8 of recipeAmount Per Serving: Calories: 77Total Fat: 1.7gCarbohydrates: 11gProtein: 6g
Oooooh any bread with sour cream in the recipe is instantly better! Going to try this with some PB smeared on top 🙂
I subbed out the sour cream for nonfat Greek yogurt and this bread was amazing. The texture was to die for. I made them in cupcake cups and freeze them and they reheat so well! This is a must try!
I love these! I can’t wait to bake them as muffins