Protein Bread

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5 from 205 votes
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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!

high protein bread.

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. 

whipped egg whites.

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. 

protein bread ingredients.

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.

pre-baked protein bread.

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. 

protein bread.

What to serve with this

The sky is the limit when it comes to enjoying your protein-packed bread. Here are some ideas to get you started!

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.

protein in bread.

Frequently asked questions

How much protein is in homemade protein bread?

Protein bread has at least 11 grams of protein per slice. Serve it with nut butter or eggs to add even more protein. 

Can I use whey protein powder to make protein bread?

Yes, whey protein powder can be used to make protein bread. However, be aware that whey protein powder can cause the bread to have a denser texture, so be sure not to overbake it.

Is protein bread gluten-free?

Protein bread is gluten-free as it is made with gluten-free ingredients like almond flour. Be sure to check the ingredients of your protein powder, as some may contain gluten.

Can I make protein bread without protein powder?

While protein powder is the key ingredient in protein bread, you can try making a protein bread recipe that uses other high-protein ingredients like almond flour, chickpea flour, or buckwheat flour.

Can I make protein bread without eggs?

While protein bread can be made using an egg substitute, it will lack the structure and appropriate bread-like texture that only eggs can create.

More homemade bread recipes to try

protein bread recipe.

Protein Bread

5 from 205 votes
Easy homemade protein bread that has a tender crumb and chewy and fluffy texture! It needs just 6 ingredients to make and toasts like real sandwich bread.
Servings: 12 slices
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

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 160C/325F. Line a loaf pan with parchment paper.
  • In a large dry bowl, using a hand or stand mixer, whisk the egg whites with a pinch of salt until stiff peaks form, around 5-7 minutes.
  • Add in the whey protein, almond flour, psyllium, and baking powder and whisk on low until combined.
  • Transfer the mixture to the loaf tin using the spatula and form it an even and smooth shape.
  • Bake the bread for 30 minutes, then turn the oven off and open the door of the oven slightly, so the oven can cool the bread slowly.
  • After another 30 minutes of cooling, remove the bread from the oven and slice it for serving.

Nutrition

Serving: 1sliceCalories: 80kcalCarbohydrates: 3gProtein: 11gFat: 3gSodium: 178mgPotassium: 72mgFiber: 1gVitamin A: 24IUCalcium: 80mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating




Comments

      1. 5 stars
        I didn’t open the door too quickly, I proceeded carefully. But, I used beef protein powder. That’s all I had. Could this be the cause?

  1. 5 stars
    This turned out so good I was amazed. I have cut it up and wrapped and put in my refrigerator because I’m expecting company on Saturday for breakfast so need to toast it. If you’re wondering anyone, I only used one real egg White which was leftover from a yoke needed for an apple pie. The balance of the egg whites were from a carton and they whipped up very well. I must say I was rather skeptical how it would turn out but it was wonderful

      1. 5 stars
        I’m stranded and only have vanilla whey protein……. 🤦🏻‍♀️ will this be the end of the world?

    1. 5 stars
      This was the best protein bread recipe ever- Yes, it’s a little different to standard bread but oh boy, it’s low calorie and toasts really well.

  2. Does anyone have this recipe in UK units? I never understand what cups means, if you google it to covert to mg it depends on what you’re measuring and it’s a huge range. Thanks

    1. Try converting it to mL. 1 cup is about 240mL. 1 tablespoon = 15mL. 1 teaspoon = 5mL. That will at least give you the volume.

  3. Should it taste eggy? Mine did.
    Was the batter supposed to be runny? I was able to pour it in the pan and definitely couldn’t mold it, lol. Not sure what went wrong.

      1. Hi Arman,

        Does this recipe use AUS or US tablespoons for the psyllium? Since the AUS tablespoon is 4 teaspoons and the US is 3 teaspoons.

        thank you!

  4. Can I use Muskoka mornings egg white protein powder instead of egg whites? I think they whip up the same with water? Would you have any idea?

  5. 5 stars
    I just made this bread and it is THE GOAT! The best keto bread I’ve EVER eaten. Followed your recipe word for word, and it came out perfect. Gonna make it every week. Never gonna have any other bread again! Thank you so much!

    1. I haven’t tried but I’d be wary to bake them in muffin tins as the risk of them deflating is greater 🙂