Protein Bread

This protein bread is light, fluffy, and guaranteed to keep you full all day long. Made with only 6 ingredients, this simple gluten-free recipe is loaded with flavor AND has over 11 grams of protein per slice!

Adding protein to everyday foods is one of my secret hacks for fitting muscle-building nutrition into my daily diet.

Some of my favorite foods to add protein to are protein donuts, protein cheesecake, and protein banana bread. Since all those recipes are sweet treats, I made a more traditional bread recipe.  

Table of Contents

1. What is protein bread?
2. Ingredients needed
3. How to make protein bread
4. Recipe tips and variations
5. How to store leftovers
6. Frequently asked questions
7. More homemade bread recipes to try
8. Protein Bread (Recipe Card)

What is protein bread?

Simply put, protein bread is made with every ingredient to increase protein. Unlike typical bread recipes, which use all-purpose flour, this recipe uses almond flour to make a gluten-free alternative that packs even more protein per serving. 

Like in cottage cheese bread, both whey protein powder and psyllium husk powder are added for protein, fiber, and texture, making for a rich loaf of bread. The resulting recipe is super satisfying and can be used just as you would regular bread. 

Here are some reasons why I LOVE this recipe:

• It’s entirely gluten-free. None of the traditional bread ingredients are needed, making this a gluten-free alternative. You can even swap the whey powder for a nondairy alternative to make it dairy free as well. 
• It uses only one bowl. So cleanup is a breeze!
• No yeast needed. No need to wait for the bread to rise. Just whip up the batter and toss it in the oven. It doesn’t get any easier. 

What I love most about this recipe is how you can’t even tell it’s loaded with protein. Some protein breads taste bland and leave a powdery texture, but this recipe has a nice crumb and fluffy interior. Your friends and family will never be able to tell this is anything other than a homemade bread recipe. 

Ingredients needed

• Egg whites. 10 egg whites, to be specific. Use the egg yolks in this lemon curd. Avoid using egg whites from a carton, as they have been heavily processed and sometimes can cause the bread to sink in the middle.
• Salt. To add flavor.
• Whey protein powder. I recommend unflavored since we’re making a standard bread recipe. You can also swap whey for pea, soy, or brown rice protein. 
• Almond flour. Look for almond flour, not almond meal. If you don’t have any, you can make your own. 
• Psyllium husk powder. This is a gluten-free substitute to help bind the ingredients and add elasticity. 
• Baking powder. To help the dough rise. 

How to make protein bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. First, preheat the oven to 160°C/320°F. Then, line a bread loaf tin with parchment paper and set aside. 

Step 2- Beat the egg whites. As the oven preheats, grab a large clean and dry bowl and whisk the egg whites and salt until stiff peaks form. This should take around 5-7 minutes and can be done by hand, with a hand mixer, or with a standing mixer. 

Step 3- Form the bread dough. Once you have stiff peaks, add the whey protein, almond flour, psyllium powder, and baking powder and gently whisk to combine. 

Step 4- Bake the bread. Now that you have a fully formed dough transfer it to the loaf tin using a spatula and carefully form it into an even shape. Bake the bread for 30 minutes, then turn the oven off and open the door slightly, just enough for the oven to cool.

Step 4- Cool the bread and serve. Allow the bread to continue cooling in the partially open oven for 30 minutes, then remove it, slice, and serve as desired. 

Recipe tips and variations

• Don’t overmix the dough. This can deflate the egg whites, which will make for dense and chewy bread. 
• Open the oven door very slightly. If you remove the bread from the oven right away, the change in temperature will cause the egg whites to deflate. 
• Use room temperature eggs. They will whisk up faster than cold eggs. 
• Use an 8 x 4-inch loaf pan. This will allow the bread to rise and have a good texture. 
• Leave some parchment paper over the sides. About 1-2 inches will make removing the bread from the pan much easier.
• Choose the right protein powder. It is important to use a high-quality protein powder to give your bread a good texture and flavor. Look for a protein powder with minimal ingredients and no added sugar.
• Add fiber. To increase the nutritional value of your protein bread recipe, consider adding fiber-rich ingredients like chia seeds, flax seeds, or psyllium husk powder.
• Let it cool completely. Allow the bread to cool completely in the pan before slicing it. This will help it maintain its shape and prevent it from crumbling or deflating.

How to store leftovers

To store: Store leftovers in an airtight container, in the refrigerator, for up to one week. 

To freeze: Transfer cooled bread to an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before using.

To reheat: Slice and toast the bread as you would regular bread.

Frequently asked questions

More homemade bread recipes to try

• Keto bread– Just 2 grams net carbs per slice!
• Coconut flour bread– This makes the best sandwich bread.
• Keto cheese bread– Cheesy, tender, and SO addictive.
• Low calorie bread– Just 80 calories per slice.