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I’m so excited to show you this high protein bread recipe — I tested it nearly a dozen times! Not only is it is packed with protein, it also just so happens to be low carb, it needs no flour of any kind, and it’s just as soft and fluffy as a store-bought white bread or whole wheat bread. This flourless bread is a great choice if you want to freshen up your healthy eating — or if you get tired of protein shakes, healthy baked chicken breasts, and Greek yogurt all the time. Make it with me!
Why You Need My Protein Bread Recipe
When I made flourless waffles years ago, I discovered that combining eggs and almond butter creates a texture that is surprisingly bread-like! So, I tested out the same concept in a grain-free bread loaf. It wasn’t enough structure on its own and my first few attempts collapsed.
Then I experimented with adding protein powder, and finally achieved a tall, airy loaf with the perfect amount of chewiness. There’s so much to love about it:
- Tastes like regular bread from the bread aisle
- Soft, fluffy, and chewy texture
- Packed with nutrients
- Just 4 ingredients
- Only 10 minutes to prep
- No grains (not even whole grains), soy, or preservatives
- 12.5 grams of protein per slice, with only 1.7 grams of net carbs
- Naturally gluten-free, keto, low carb, and great for athletes
Ingredients & Substitutions
Here I explain the best ingredients for my protein bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Whey Protein Isolate – This is the most critical ingredient, because it provides the structure for this bread (similar to how wheat protein provides structure in wheat bread), which allows it to be tall and airy. I recommend this brand of whey protein isolate, which has no sugar or fillers. (I also use it to make protein bagels, protein pancakes, and protein pizza.) Notes on alternatives:
- Cheaper brands of whey protein powder are typically whey protein concentrate, which is different and higher in carbohydrates, but might still work from a recipe standpoint.
- I tested the recipe with egg white protein powder and collagen, and both failed, but am not sure if other types of protein powder (such as pea protein) would yield good results or not.
- Eggs – You will need both egg whites and whole eggs for this bread. The whites provide structure as well and the yolks act as a leavener, so the bread is soft and fluffy. Unfortunately, flax eggs or other egg substitutes will not work here.
- Almond Butter – Use unsweetened, salted, creamy almond butter like this. Feel free to swap in peanut butter, sunflower butter, or other nut butters. If your nut butter is unsalted, I recommend adding a pinch of salt to the batter.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh!
Free Printable: Low Carb & Keto Food List
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VARIATION: Add nuts or seeds!
Sometimes I like some texture in my protein bread, plus they add a little more protein. My favorites are pepitas (pumpkin seeds), but sunflower seeds, sesame seeds, flax seeds, or chopped pecans also work well. Just fold them into the batter after blending.
How To Make Protein Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Blend the batter. Combine the whey protein powder, eggs, almond butter, and baking powder together in a food processor, and blitz until smooth.
- Transfer to your pan. Pour the batter into a loaf pan lined with parchment paper.
- Bake until golden. Keep bread uncovered until the top is golden brown first, then tent the top with foil and continue baking until an inserted toothpick comes out clean.
- Let it cool. Once it’s no longer hot, use the edges of the parchment paper to remove to a cooling rack. Cool completely before slicing. (I know, I know, not easy to resist!)
My Tips For This Recipe
- Use the right protein powder. I mentioned this above, but I can’t stress this enough! Whey protein isolate is needed for this recipe to work, and I can’t guarantee that other protein powders will produce the same result.
- Use room temperature ingredients. They’ll mix together more easily and keep your batter smooth.
- Use extra parchment paper. This batter can stick! I always make my parchment paper larger to hang over the sides, because this makes it easier to lift the bread from the pan after baking.
- Expect a batter, not a dough. It’s normal for it to be fairly thin. That’s how it should be!
- Don’t overmix the batter. This can make your loaf tough and dry.
- Be careful not to overbake. Again, your protein bread will be dry if you bake it too long.
- Let the bread cool before slicing. This step lets the inner texture of the bread settle, so that it doesn’t come out gummy or wet. Let me just say the one time I couldn’t resist, I definitely regretted it!
Storage Instructions
- Store: Keep this protein bread in an airtight container in the fridge for up to 1 week. (I love it to meal prep for the week!) If it gets a little moist, I just pop the slices in the toaster.
- Freeze: Wrap slices, or the entire loaf, tightly in plastic wrap and place in a zip lock bag. The bread freezes well for up to 3 months. You can toast frozen slices or thaw in the fridge overnight.
Ways To Use This Flourless Bread
You can enjoy the bread in all the same ways you’d have the regular kind, but with an added boost of protein! Here are my favorite ways to enjoy it:
- Sandwiches – Try a BLT or chicken breast sandwich with my homemade avocado oil mayo.
- Spreads – Homemade sugar-free Nutella is my weakness, but my strawberry chia jam or sugar-free jelly are also so yummy on this protein bread. For savory options, try turning it into avocado toast or top with cream cheese and salmon lox.
- Side dish – This bread is perfect for dunking into healthy soups, sopping up sauces from your dinner, or as a filling side to your favorite salads.
More Grain-Free Bread Recipes
Ditching wheat flour? If you liked my protein bread recipe, you might enjoy some of these too:
My Tools For This Recipe
- Loaf Pan – The only one I use! Not only is the nonstick surface excellent (in case some batter seeps through gaps in the parchment paper), it doesn’t warp, and the lighter color makes my breads more evenly golden without being too dark.
- Food Processor – This thing is a workhorse! Mine is 8 years old and still going strong.
Protein Bread
By
This flourless high protein bread is fluffy and soft, but also low carb and gluten-free! Make it with just 4 ingredients and 10 minutes prep.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
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Blend all ingredients together in a food processor.
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Pour the batter into the lined pan. Bake for about 25 minutes, until the top is golden brown.
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Tent the top of the bread with foil and continue baking for about 20-25 more minutes, until an inserted toothpick comes out clean.
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Let the bread cool in the pan for 10 minutes, then use the edges of the parchment paper to remove to a cooling rack. Cool completely before slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 1/2-inch slice
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
High Protein Bread Recipe
53 Comments
Alina
0Would the recipe work with 1/4 cup coconut flour + 3 extra tablespoons of liquid egg whites, in place of the almond flour? (my son is allergic to nuts).
johanne
0You can try tahini to replace the almond butter. I have done this with other recipes. Have not made this yet.
Wholesome Yum D
0Hi Alina, If you are asking to replace the almond butter, I suggest sunflower butter.
Sheryl
0I’m confused I don’t see any almond flour called for in the recipe
Wholesome Yum D
0Hi Sheryl, I believe this person was asking about the almond butter.
Susan
0Too bad other proteins won’t work for the flourless bread. I’m all about 2-4 ingredient baked goods. I only have a microwave and an air oven. I’m not well and slow, but love to bake and cook when I can. Can’t eat whey protein though. Sounds really good.
I enjoy making your Big Mac salad occasionally. Tastes really good but without the bun and sugar.
I like your chicken one pan roast with vegetables. I do that sometimes. I liked your choice of vegetables. I will try them next time. I like chicken thighs in air oven with saurkraut, carrot pieces and sliced Granny Smith (or your favorite) apple. Very flavorful. Nice change.
Just wanted to say hello Maya. Thank you for all your hard work.
Jan
0Is there really a total of 10 eggs in this one loaf?
Maya | Wholesome Yum
0Hi Jan, There are 6 whole eggs plus 4 egg whites.
Jelka
0Thank you for your site. I really appreciate your simple recipes since I do not like to cook.
I am having trouble figuring out which brand of protein powder you are recommending. When I follow your link to Amazon, it shows some different brands each time. Can you please tell me the name of the brand? Thank you.
Wholesome Yum D
0Hi Jelka, This is the brand of Whey Protein I recommend.
Vicki
0I don’t have whey protein. Can I sub in egg white protein?
Wholesome Yum D
0Hi Vicki, I have never tried it, but egg white protein can usually be substituted for whey protein.
Lorelee
0Did you use vanilla flavored whey protein isolate or unflavored? Can the bread be toasted?
Wholesome Yum D
0Hi Lorelee, I used unflavored whey protein, and yes, you can toast it.
Julia
0I am not much of a baker but this recipe was so easy to follow! It turned out pretty tasty AND its gluten free? C’mon! Thats awesome!