Directions

Mix together your swerve granular, unsweetened almond milk, greek yogurt, egg, and vanilla. In a separate bowl combine 1 cup of flour, 3 scoops of protein, baking powder, and salt. Take your diced 2 cups of strawberries and toss them in 2 tbsp flour. Combine your wet and dry mixtures and fold in your flour covered strawberries. Preheat your oven to 350 degrees and pour your mixture into a greased 9×5 bread pan. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. If the top is getting to brown for your liking, feel free to cover it with foil. For the glaze, combine your powdered swerve, melted light butter, diced strawberries and almond milk. Let cool before adding your glaze and enjoy!