Protein Bread Recipe
Are you on the lookout for a delicious, healthy bread option that packs a punch in the protein department? Look no further! Our Protein Bread Recipe is here to satisfy your cravings while supporting your active lifestyle. With a blend of wholesome ingredients like egg whites, whey protein, and almond flour, you’ll find that this…
Servings: 12 servings
Ingredients
Ingredients
- 10 largeegg whites
- 1/4 teaspoonsalt
- 1 cupwhey protein powderunflavored
- 1/2 cupalmond flour
- 1 tablespoonpsyllium husk powder
- 2 teaspoonsbaking powder
Instructions
Instructions
- Preheat the oven to 160°C (325°F). Line a loaf pan with parchment paper and set aside.
- In a large, clean, dry bowl combine 10 large egg whites and 1/4 teaspoon salt. Using a hand mixer or stand mixer with the whisk attachment, beat on medium‑high until stiff peaks form (about 5–7 minutes).
- In a separate bowl, whisk together 1 cup whey protein powder (unflavored), 1/2 cup almond flour, 1 tablespoon psyllium husk powder, and 2 teaspoons baking powder until evenly combined.
- Add the dry mixture to the whipped egg whites in three additions. Gently fold each addition in with a spatula until just incorporated—do not overmix, to preserve the air in the egg whites.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula so the surface is even.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, turn the oven off and crack the oven door open about 1–2 inches to allow the loaf to cool slowly; leave the loaf in the oven for another 30 minutes.
- Remove the loaf from the oven, lift it from the pan using the parchment paper, place it on a wire rack, and let it cool briefly before slicing and serving.
Equipment
- Oven
- Loaf Pan
- Parchment Paper
- Mixing bowls
- hand mixer or stand mixer with whisk attachment
- Spatula
- Wire Rack
Notes
Room temperature eggs: They will whisk up faster than cold egg whites.
Ideal loaf pan: I find an 8 x 4-inch loaf pan works best to achieve a good rise and texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
Ideal loaf pan: I find an 8 x 4-inch loaf pan works best to achieve a good rise and texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to one week.