High Protein Keto Bread Loaf
Living a high-protein Keto lifestyle doesn’t mean giving up on some of life’s greatest pleasures – bread. Bread has always been a part of many food cultures, and this low-carb protein loaf will ensure you never miss out. This easy bread recipe yields 12 slices and is ideal for a high-protein Keto diet.What is this Keto-friendly bread made of?This Keto bread’s base is a mixture of almond flour and whey protein isolate, making it 100 % gluten-free. You cannot switch the almond flour for more protein powder, but the opposite is possible. An essential ingredient in this recipe is psyllium husk powder. It is responsible for the “bread texture” and helps hold everything together. The Greek yogurt, eggs, and egg whites add more protein to this bread and are responsible for its moist texture. The seeds are there for flavor, nutrients, and texture.Which pan should you use for this high-protein Keto recipe?This bread loaf is best baked in a metal loaf pan measuring 15×25 cm ( 5.9 x 9.8 inches) or anything close.How can you store this Keto bread?One benefit of this high-protein Keto bread is that it yields 12 slices, enough for several meals. You can prepare it on the weekend and store it in an airtight container in the fridge for up to a week. To reheat it, you can pop a slice or two in the toaster or on a pan with some butter.How can you use this bread?You can treat this Keto bread like you would any other bread. You can use it for sandwiches, french toast, or just as is with butter and flaky salt on top. Just keep in mind that it isn’t as absorbent as traditional bread.
How to Make It
Step 1
Preheat your oven to 350 F/ 180 C and line your bread pan with parchment paper. To a large bowl, add the eggs, egg whites, and Greek yogurt. Whisk until smooth.
Step 2
Add the almond flour, protein powder, psyllium husk, baking powder, and salt. Whisk until incorporated, and no lumps remain. If you’d like to add seeds to your bread, add them now.
Step 3
Transfer the bread batter to the lined pan. Sprinkle seeds on top. Place the pan in the oven.
Step 4
Bake for 40-45 minutes, or until an inserted toothpick comes out dry. Let the bread cool before taking it out of the pan. Place the loaf on a cutting board.
Step 5
Slice the loaf into 12 slices. Serve immediately or store in the fridge in an airtight container or a zip lock bag. Toast before serving.
Ingredients
- Greek Yogurt Plain Whole Milk – 0.75 cup
- Raw egg – 2 medium
- Raw egg, white – 4 large
- Almond flour – 1 cup
- Whey Protein Isolate, Unflavored – 3 scoop
- Psyllium Husks (Ground / Powder) – 1 tbsp
- Baking powder – 2 tsp
- Salt – 0.5 tsp
- Sesame seeds – 0.5 tbsp
- Nigella seeds ( Black sesame seeds ) – 0.5 tbsp