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My protein bread is light, fluffy, and naturally gluten-free. It’s made with just six ingredients, doesn’t need any yeast, and packs in 11 grams of protein per slice. Use it for toast and sandwiches.
Table of Contents
As a culinary arts graduate, I enjoy creating innovative ways to incorporate protein into everyday meals. As much as I enjoy cottage cheese flatbread or protein bagels, I wanted to make a high-protein sandwich bread, which is how this loaf was born!
It’s become a weekly staple now, to the point that I’ve completely stopped buying bread for my family (unless it’s sourdough or fruit bread). You can’t even tell that it’s loaded with protein! Some protein breads can taste bland and have a powdery texture, but my recipe yields a nice crumb and a fluffy interior.
Protein bread recipe highlights
Quick and easy: No yeast is needed, and you only need six simple ingredients.
Nutritious: Not only does each slice provide at least 11 grams of protein, but there’s also tons of fiber from the psyllium and healthy fats from the almond flour.
Meal prep-friendly: I like to whip up a couple of loaves at a time and keep the leftovers in the freezer. The bread thaws well and toasts even better.
If you’d prefer a lower-carb bread that is still high in protein, try my keto bread. If you want something sweet yet nutritious, we adore this protein banana bread.
Key Ingredients
This is not the full list of ingredients, but just some notes I wanted to highlight about some of the key ingredients in this high-protein bread:
- Egg whites. 10 egg whites, to be specific. Avoid using egg whites from a carton, as they have been heavily processed and sometimes can cause the bread to sink in the middle.
- 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. For the bread to rise.
How to make protein bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Whisk the egg whites and salt until stiff peaks form.
Step 2- Once you have stiff peaks, add the remaining ingredients. Gently whisk to combine.
Step 3- Transfer the batter to the loaf tin using a spatula and carefully shape it into an even loaf.
Step 4- Bake the bread for 30 minutes, then turn the oven off and open the door slightly, just enough for the oven to cool.
Arman’s recipe tips
As a professionally trained chef, I’ve got to share my secret tips and tricks for the BEST high protein sandwich bread.
- Don’t overmix the dough. This can deflate the egg whites, resulting in dense and chewy bread.
- Open the oven door very slightly. If you remove the bread from the oven immediately, the sudden change in temperature will cause the egg whites to deflate.
- Leave some parchment paper over the sides. I find that about 1-2 inches will make removing the bread from the pan much easier.
- 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.
Storage instructions
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.
Protein Bread
Video
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.
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.
Nutrition
Frequently asked questions
My protein bread has at least 11 grams of protein per slice. I like to serve it with almond butter, cottage cheese eggs, or an egg white omelette for even more protein.
My protein bread recipe is gluten-free as it is made with celiac-friendly ingredients. Double check the protein powder you use to ensure it is certified gluten-free.
Not for this particular recipe. I tested multiple batches and the protein powder is needed for scructure and also the texture of the bread.
You can, but I find whole eggs yields a more gummy loaf versus a light and fluffy one, which egg whites provide.
I am a sourdough baker enthusiast but my bloodwork came back bad my last two checkups and I thought I would give this a try, although skeptically lol. It isn’t bread to swoon over BUT it is the shape and texure of bread. You can taste the butter or whatever else you top it with so it is a perfect bread vehicle. For anyone needing to lower their carb intake, this is a happy solution. Thanks for sharing!!
is there any chance i could replace whey with collagen protein?
You could experiment and see!
First time to try this kind of bread. This was exactly what I was looking for aim a kind of white bread With almost no carbs and high in protein, for sandwiches. Taste and texture is perfect. Try it!
I make this protein bread weekly for sandwiches.
Hello, what is the reason to explain that the bread has deflated?
Hi! That can happen if you open the oven too quickly or before it’s cooked.
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?
This turned out great, such good recipes around this place.
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
can i replace whey with vegan protein powder?
I don’t see why not!
Would using pea protein or brown rice protein work?
I use brown rice protein all the time and love it!
LOVE IT!!! I’m soo happy
😀
I cannot use whey protein powder but I do have egg white protein powder Will this work?
You could try and see!
What slice size are you using for the nutritional information?
it has 12 slices per the recipe card
I’m stranded and only have vanilla whey protein……. 🤦🏻♀️ will this be the end of the world?
Um… haha I think the bread will have an odd taste!
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.
Did this work with egg white protein
I haven’t tried, but you are welcome to experiment and see!
Love this protein bread for a low carb breakfast!
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
Try converting it to mL. 1 cup is about 240mL. 1 tablespoon = 15mL. 1 teaspoon = 5mL. That will at least give you the volume.
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.
Hi Faith- it can be quite eggy! 🙂
you might try adding some apple cider vinegar- usually helps to get rid of eggy flavour
Great idea!
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!
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?
Not sure, never tried them
Is there a replacement for the whey protein powder ?
Hi Shelley- it’s needed for this bread!
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!
Hi! Can I use whey protein isolate?
Can I use egg white unflavored protein powder instead of whey protein powder?
I haven’t tried but you are welcome to experiment and see!
Can I leave out or substitute the psyllium husk?
It’s needed for the structure.
can I make this bread in muffin tins or can I make just half a recipe and bake in a smaller pan
I haven’t tried but I’d be wary to bake them in muffin tins as the risk of them deflating is greater 🙂