The high protein bread
- 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)
- Preheat the oven to 350°F (175°C).
- Line the bread pan, about 5 x 10 inches (12 x 24 cm), with parchment paper.
- 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.
- 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)
Slice the bread before freezing it. Thaw it slightly and toast it before serving.
Store the bread in a zip lock bag in the fridge. It will keep fresh for about a week.
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.
It does taste very good though when it finally baked.
I substituted regular plain whey protein powder for the isolate, and it seemed to work fine.
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.
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?
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.
Hi, Kelly! We haven't tested this recipe with sour cream, but it would likely be fine. Let us know if you decide to give it a try!
Hi, Annice! We would not recommend brown rice protein, however pea protein could be an option for you. We have not tested this recipe with an alternate version, though.
I have a non-stick loaf pan, but thought I'd spray it with avocado oil cooking spray instead of the parchment. I was too chicken to try it...didn't want to ruin the loaf. Has anyone made this without the parchment paper in the loaf pan?
Hi, Karen! We haven't tried it without, but it would generally be safest to keep the parchment.
Just had it for lunch with smoked salmon and Philadelphia, delicious without the carbs!
Thanks for an other great recipe! :)
Awesome! So glad you love it!
That's wonderful! I am so glad you enjoyed this recipe so much!
You may be able to try coconut flour, but the ratio will not be the same. This article should be helpful! https://www.dietdoctor.com/low-carb/recipes/baking
We also have a coconut flour bread recipe you might like to try! https://www.dietdoctor.com/recipes/keto-coconut-flour-bread
It is 1 cup if you are going by volume. The 6oz is for the weight, if you're using a scale. 8 fluid ounces is a cup, you're correct. It's confusing when ounces can be a measurement of either volume or mass.
Hi, Rose! Sorry that didn't work out for you! You may want to try unflavored whey protein or even an egg white protein. But we do have lots of other great bread recipes you can try! https://www.dietdoctor.com/low-carb/keto/recipes/bread
I also only got a one inch depth to the bread which makes it impossible to slice.
Never going to make this again. Not worth trying to figure out how to adjust it.
I also think it’s leaking baking soda. Which I think would make it rise more.
I’ll keep looking for other recipes.
Sorry this recipe didn't work out for you! We have many other bread recipes you may want to try! https://www.dietdoctor.com/low-carb/keto/recipes/bread