This is a 3-ingredient recipe for a Basic Protein Bread that is grain-free, gluten-free, high-protein, and low-carb (1g net carb per ⅛ loaf!). I'm calling it basic protein bread because that's exactly what it is. On its own you can taste the pea protein a bit, but when you use it for a tasty sandwich you won't even notice it.
I created this recipe when I was working on my Protein Croutons. I wanted a simple protein bread, and that's exactly what this is!
It is pretty amazing to me, still, that the texture is so similar to that of real bread. This would also be a perfect bread to accompany your salad and soak up the extra Italian dressing! :)
Split Pea Bread (vegan, Oil Free, Gf)
Whatever you do, DO NOT substitute whey protein for the pea protein . The two types of protein powder bake very differently, and one cannot be substituted for the other. Use unflavored pea protein only.
If you don't mind cracking eggs and tossing the yolks, I suggest using fresh egg whites. The texture of the bread will be a bit lighter and less dense. But if you do use liquid egg whites, be sure to measure 528g (don't use 16x the 3 tablespoon serving they put on the carton). One large egg white is 33g, so 16 egg whites would be 528g.
I used a 8.5 x 4.5 loaf pan . If you use a larger pan, your loaf will be shorter. If you don't want to invest in a loaf pan of this size, the disposable aluminum loaf pans they sell in the supermarket tend to be ~8x4, which would also work well here. If you use a silicone loaf pan , the bake time might be slightly longer.
Easy High Protein Sandwich Bread (v, Gf, Oil Free)
I also suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.
Of course, you're also going to need a mixing bowl. I love this mixing bowl set from Target because it is super easy to clean, dries quickly, and the bowls have rubber on the bottom so they don't slide.
I suggest storing this bread in the refrigerator or freezer. If freezing, I like to slice the bread, separate slices with parchment paper, and remove slices from the freezer as needed.
Best Protein Bread Recipes
Only 3 ingredients in this keto-friendly bread recipe (1g net carbs in ⅛ loaf!). It's a basic protein bread made *without* almond flour.
Whatever you do, DO NOT substitute whey protein for the pea protein . The two types of protein powder bake very differently, and one cannot be substituted for the other. Use unflavored pea protein only.
Serving: 1 /8 recipe | Calories: 91 kcal | Carbohydrates: 4 g | Protein: 17 g | Fat: 1 g | Fiber: 3 gA quick and easy high protein keto bread that is soft and fluffy inside and has a delicious crust! It takes only a handful of ingredients and it’s ready in minutes, as the bun is baked in a skillet. No oven required!
Easy Pea Protein Recipes (using Nuzest Protein Powder)
It’s a delicious soft and plain bun to eat with butter, toasted or not, and it is perfect for keto grilled cheese or whatever fillings your heart desire. Like, meatballs. Pulled pork. Cheeseburgers. Ok, I stop now.The ingredients
This no-oven keto bun takes very few, simple ingredients. Nothing that’s hard to find or, for the uninitiated, “weird stuff” like xanthan gum, flax meal or psyllium husks:
Also, this recipe is nut-free – no almond flour! I try to create recipes without almond flour whenever I can, because although it’s delicious it’s also quite expensive, highly caloric, and full of anti-nutrients
Gluten Free Zucchini Bread
One bun will take only one egg, and the taste is totally not eggy. The combination of coconut flour and unflavored pea protein isolate makes for the perfect high protein keto bread texture at a really low carb count!Keto bread flavor variations
This keto pea protein bread base flavor is really good as is, but with you like variety with just a few more ingredients you can get a totally different bread:
Making the protein bread in a pan is as easy as making a pancake! A giant big fat pancake, but still…
Healthy Lentil Bread (flourless)
In a small bowl (or bigger if you are making more than one recipe) add the liquid ingredients with salt and sweetener, and beat all together with a fork.
Then add the remaining ingredients – pea protein, coconut flour and baking powder, and continue mixing, just with the fork. Yup, no mess, no electric mixers and no hands on dough 🥳
– it’s done! If you want, you can now add different herbs, spices or some cheese to make it more interesting (read on for ideas!)
Not Eggy!) Gluten Free & Keto Bread With Yeast
To remain covered!) and cook on medium-low heat, flipping half way through. Second side will take a bit less time, as the pan is hot already.
Be gentle when flipping the keto protein bread, lift slowly with a large spatula and flip it at once, so that it doesn’t break. Specially if you shape it long, like a baguette or a hot dog bun.Microwave bread
Different from an oven baked cake – who doesn’t love a mug cake? But microwaved bread is soft all the way, so you don’t get the nice contrast between crust vs soft inside. The flavor is also just not the same.
Protein Powder Banana Bread
But, if you absolutely must ditch the skillet… mix the batter directly on a microwave safe container and bake on the microwave for about 2 minutes on high power.
My favorite way to enjoy this keto protein bread is straight from the pan, while still warm. I cut it open and put thick slices of cold grass-fed butter, and eat as it melts into the bread. It’s SO good!
Nutrition information is provided as a guideline only. Different brands of ingredients may have different nutrition facts. If tracking macros, remake the calculations using the nutrition facts from the labels of the ingredients you selected. Net carbs calculated exclude carbs from insoluble fiber and sugar alcohols.
Food Fitness By Paige: Rice Protein Bread
Copyright Pris Frank for . Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link to this recipe instead 🙂 Try the easy sharing buttons below!We’re clearly on a fitness bender over at my place now. Well … *looks around in vain* … at least I am. No fear. Desserts, cakes, pastry, whatever coming up again soon what with a few birthdays and an anniversary looming at the end of February. I promised badass proper truffles too, didn’t I?
Just a little more protein to end the week on a whey cool note. Or toasty. It makes good toast, this one. 😀
I normally abhor baking with whey. Detest it. It tends to dry everything out like wind-burn on raw skin at a surf beach. Sometimes putting it anywhere near a source of heat will leave you feeling as though you’re chewing on the rubber tyres of your car. Some people adapt to that. I find it totally
Kim's Gluten Free Bread Flour Blend
. I don’t like chewing on rubber tyres. So my protein powders of choice for baking are typically of the pea and brown rice varieties. Pea protein is especially fabulous as it’s a pretty good substitute for flour, when mixed with other flours and nut meals. But I figure if you want bread to be truly
Loaf of protein bread that can be used for sandwiches, toast, whatever takes your fancy. This loaf is quite high in protein and good carbs but low in fats and sugars. It also packs a punch in fibre. Psyllium is added to the loaf, both for the fibre content and because it can act a bit like gluten in a gluten-free loaf, helping the texture to open up a bit. Did you know that? No? Neither did I. Now we do. Good for us!
If you prefer a softer crumb, I give directions below for a version using pea protein in place of the whey. If you wish to make this dairy-free, you can replace the yoghurt with soy or coconut yoghurt or coconut cream. Just remember that this will impact on the fat and carb content as well as the overall amount of protein per serve.
Keto Multi Protein Yoghurt Bread
If you cannot source an unflavoured whey protein, try to choose a neutral flavoured whey such as vanilla. Be warned, though, that it will be sweetened and so that might impact on the flavour and suitability for use in savoury sandwiches etc.
This is a sturdier loaf than the Omega-3 Protein Bread I posted recently, which was very soft and more like a focaccia, due to the high flax and olive oil content in the recipe. It lends itself more to toast and sandwiches as well as an accompaniment to meals and snacks. It is really good topped with a little organic butter or coconut oil as well as peanut or your favourite nut butter. I don’t have to tell you it’s great with some homemade chocolate nutella, do I? Didn’t think so 🙂
It’s all gluten-free and suitable for those of us on low fructose/fructan diets. Fills you up but doesn’t bloat. Important before and after a
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