Ferrero Rocher-inspired protein bread (gluten free, 135 calo

Ferrero Rocher chocolates are to die for, but they're full of sugar and don't fit into a clean diet, which gives me sad face. On the one hand, I've been craving these chocolates. On the other hand, I've been craving bread. Instead of eating chocolate and bread and getting tons of unnecessary carbohydrates, I decided to make a protein bread that satisfied both my cravings at the same time while remaining healthy. Can you say win?

Chocolate-hazelnut-espresso protein bread with hazelnut streusel

3/4 cup pumpkin purée
1 cup vanilla yogurt
1 cup egg whites
1/2 cup hazelnut milk
1/2 tsp vanilla seed paste (or 2 tsp vanilla extract)
1 tbsp instant espresso powder
1/2 cup toasted hazelnut meal
1 cup vanilla whey protein powder
1/4 cup buckwheat flour
3 tbsp coconut flour
1/3 cup cocoa powder
6 tbsp Betta Sweet (natural 0-calorie sweetener. sub with splenda or regular sugar, just increase to 7-8 tbsp)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Streusel:
1/4 cup coarsely chopped toasted hazelnuts
1 tbsp buckwheat flour
1 tbsp raw sugar (sub with granulated sweetener)
1 tsp canola oil

Make the streusel first: mix the hazelnuts, flour, and sugar together, then drizzle the oil on top. Mix with your fingers until crumbs form.

Then make the bread batter: mix the wet ingredients together. Whisk in the instant espresso powder. Add the dry ingredients and mix. The batter will be very liquidy, but don't worry because that's okay. Pour the batter into a bread loaf tin. Sprinkle the streusel on top. Bake at 325F (180C) for 50 min or until a toothpick stuck in the center comes out clean. Take it out of the oven, put it on a cooling rack, hit the gym, come back with a huge appetite, and enjoy!

Makes 11 slices
Per slice:
135 calories
9.1g carbs (2.2g fiber and 2.9g sugar)
12.7g protein
5.4g fat