Protein Bread Recipe
A light, high-protein loaf made from whipped egg whites and dry protein flours for a low-carb bread option.
Servings: 12 servings
Ingredients
- 10 large egg whites
- 1/4 teaspoon salt
- 1 cup whey protein powder (unflavored)
- 1/2 cup almond flour
- 1 tablespoon psyllium husk powder
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 160°C (325°F) and line an 8 x 4-inch loaf pan with parchment paper.
- Place the egg whites and 1/4 teaspoon salt in a large dry bowl. Using a hand mixer or stand mixer with the whisk attachment, beat until stiff peaks form, about 5–7 minutes.
- Reduce the mixer speed to low and add the whey protein powder, almond flour, psyllium husk powder, and baking powder. Mix just until evenly combined, scraping the bowl as needed.
- Transfer the batter to the prepared loaf pan with a spatula and smooth the top into an even layer.
- Bake for 30 minutes. After 30 minutes, turn the oven off and crack the oven door open slightly to allow the loaf to cool slowly inside the oven.
- Leave the loaf in the cooling oven for another 30 minutes, then remove it, let cool briefly on a rack, and slice to serve.
Equipment
- 8 x 4-inch loaf pan
- Parchment Paper
- large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Spatula
Notes
- Room temperature eggs whip faster than cold eggs.
- An 8 x 4-inch loaf pan gives a good rise and texture.
- Whisk egg whites to stiff peaks before adding dry ingredients.
- Mix the dry ingredients in slowly on low to avoid deflating the whites.
- Allow the loaf to cool slowly in the oven to help prevent sinking.
- Slice after it has cooled slightly for cleaner slices.