The high-protein bread

The high-protein bread

Looking for the best white high-protein bread that's also gluten-free and low in carbs? Look no further! Even if you are a novice bread baker you will have no trouble with this recipe. With 1 net carb and 7 grams of protein per slice, it's the perfect bread for healthy sandwiches.

The high-protein bread

Looking for the best white high-protein bread that's also gluten-free and low in carbs? Look no further! Even if you are a novice bread baker you will have no trouble with this recipe. With 1 net carb and 7 grams of protein per slice, it's the perfect bread for healthy sandwiches.
USMetric
20 servingservings

Ingredients

  • 6 oz. (1 cup) 170 g (220 ml) greek yogurt (0% fat)
  • 4 4 large egglarge eggs
  • 1 cup (3½ oz.) 240 ml (100 g) whey protein isolate (unflavored)
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • ½ tsp ½ tsp salt
  • ½ tbsp ½ tbsp sesame seeds (optional)
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Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Line the bread pan, about 5 x 10 inches (12 x 24 cm), with parchment paper.
  3. Add the yogurt and eggs to a big bowl and mix until smooth. Add the rest of the ingredients and combine until free of lumps.
  4. Pour the batter into the bread pan and sprinkle it with some sesame seeds (optional). Bake for about 25 minutes or until a toothpick inserted in the center of the loaf comes out dry. Let the bread cool before slicing it.

Recommended special equipment

Baking pan, 5 x 10 inches (12 x 24 cm)

Freezing

Slice the bread before freezing it. Thaw it slightly and toast it before serving.

Storage

Store the bread in a zip lock bag in the fridge. It will keep fresh for about a week.

Fat-free yogurt?

Fat-free yogurt is packed with protein. That's why we used it in this recipe. But feel free to use full-fat yogurt for a more moist bread with a bit less protein.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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62 comments

  1. Lynn
    Agree with others, this is the best Diet Doctor bread recipe yet. A slab with a little peanut butter in the morning really gets me going and makes a good start toward achieving daily protein goals. Another winner, Diet Doctor. Keep up the great work.
  2. Martina
    I did too. 25 mins and it was still soupy.
    It does taste very good though when it finally baked.
  3. Julie Amey
    I made this and put it in my 30 rectangle, silicone granola bar pan. Baked for 15 minutes and they are PERFECT!!! Works out to 4.7 g. protein per 'breadstick' this way; .67 g carbs each and 2.67 g fat each. Making DD seafood chowder to have with them! Loving these recipes!!!
  4. Annette
    I made this, but mine has come out very dry ?
  5. Dawn
    Thanks for the recipe! The texture is close to regular bread and didn't taste too eggy. The only changes I had made was to substitute sour cream for the yogurt because that's what I had on hand, and baked for a little longer than 25 minutes (35-45 maybe).
  6. Lynn
    Thanks for this recipe! I had to bake it for about 40 min, but it came out nicely. Sliced easily and the slices held up well in a sandwich baggie in my purse to take to work. The only change I'll make next time is adding a bit more salt to counteract the slightly "cakey" whey flavour.

    I substituted regular plain whey protein powder for the isolate, and it seemed to work fine.

  7. Cheryl
    I really like this recipe. Super easy! I used egg white protein instead of the whey protein. I added 2 T of nutritional yeast and 1/4 tsp of rapid acting yeast. I only cut 12 slices. I put the recipe in Cronometer and the macros were 18.1g of protein, 6.5g carbohydrates, and 6.6g fat
  8. hellograffig
    Just attempted this - tastes okay I think :) Does anyone know why there is a slight purple hue to my loaf? Thanks
    Reply: #59
  9. Kerry Merritt Team Diet Doctor

    Just attempted this - tastes okay I think :) Does anyone know why there is a slight purple hue to my loaf? Thanks

    This can happen with some brands of psyllium husk. It certainly doesn't affect the flavor, but if it bothers you, you can try a different brand.

  10. Rose
    I made this bread and it is a nice 'bread' consistency rather than some which can be more like cake.
    However it tastes quite sweet? I can only think this is the whey protein?
    Is there something I can add to counteract the sweetness?
    Reply: #61
  11. Kerry Merritt Team Diet Doctor

    I made this bread and it is a nice 'bread' consistency rather than some which can be more like cake.
    However it tastes quite sweet? I can only think this is the whey protein?
    Is there something I can add to counteract the sweetness?

    Hi, Rose! Be sure you're using unflavored whey protein. It could also be caused by the Greek yogurt?

  12. Rose
    Thanks for the reply.
    The whey protein isolate was unflavoured and from a well known health food chain.
    Unfortunately on checking the ingredients it contains sucralose!!
    Will need to be more vigilant next time.
  13. 2 comments removed
  14. i008333
    any substitute for whey protein ?
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