The high protein bread

The high protein bread

1
2
3
4
5
4.6
141 Ratings
Not enough ratings
Looking for the best white high protein bread that's also gluten-free and low in carbs? Look no further! Even if you are a novice bread baker you will have no trouble with this recipe. With 1 net carb and 7 grams of protein per slice, it's the perfect bread for healthy sandwiches.
August 6 2021 recipe by , photo by , nutritional review by in Recipes, Bread

The high protein bread

1
2
3
4
5
4.6
141 Ratings
Not enough ratings
Looking for the best white high protein bread that's also gluten-free and low in carbs? Look no further! Even if you are a novice bread baker you will have no trouble with this recipe. With 1 net carb and 7 grams of protein per slice, it's the perfect bread for healthy sandwiches.
USMetric
20 servingservings

Ingredients

  • 6 oz. (1 cup) 170 g (220 ml) Greek yogurt (0% fat)
  • 4 4 large egglarge eggs
  • 1 cup (3ยฝ oz.) 240 ml (100 g) whey protein isolate (unflavored)
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • ยฝ tsp ยฝ tsp salt
  • ยฝ tbsp ยฝ tbsp sesame seeds (optional)
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Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350ยฐF (175ยฐC).
  2. Line the bread pan, about 5 x 10 inches (12 x 24 cm), with parchment paper.
  3. Add the yogurt and eggs to a big bowl and mix until smooth. Add the rest of the ingredients and combine until free of lumps.
  4. Pour the batter into the bread pan and sprinkle it with some sesame seeds (optional). Bake for about 25 minutes or until a toothpick inserted in the center of the loaf comes out dry. Let the bread cool before slicing it.

Recommended special equipment

Baking pan, 5 x 10 inches (12 x 24 cm)

Freezing

Slice the bread before freezing it. Thaw it slightly and toast it before serving.

Storage

Store the bread in a zip lock bag in the fridge. It will keep fresh for about a week.

Fat-free yogurt?

Fat-free yogurt is packed with protein. That's why we used it in this recipe. But feel free to use full-fat yogurt for a more moist bread with a bit less protein.

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What did you think? Please share your thoughts in the comment section below!
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89 comments

  1. 51
    Lynn
    October 15 2021
    Agree with others, this is the best Diet Doctor bread recipe yet. A slab with a little peanut butter in the morning really gets me going and makes a good start toward achieving daily protein goals. Another winner, Diet Doctor. Keep up the great work.
  2. 52
    Reply to comment #11 by Gwen
    Martina
    October 23 2021
    I did too. 25 mins and it was still soupy.
    It does taste very good though when it finally baked.
  3. 53
    Julie Amey
    October 23 2021
    I made this and put it in my 30 rectangle, silicone granola bar pan. Baked for 15 minutes and they are PERFECT!!! Works out to 4.7 g. protein per 'breadstick' this way; .67 g carbs each and 2.67 g fat each. Making DD seafood chowder to have with them! Loving these recipes!!!
  4. 54
    Annette
    October 30 2021
    I made this, but mine has come out very dry ?
    Reply: #82
  5. 55
    Dawn
    November 5 2021
    Thanks for the recipe! The texture is close to regular bread and didn't taste too eggy. The only changes I had made was to substitute sour cream for the yogurt because that's what I had on hand, and baked for a little longer than 25 minutes (35-45 maybe).
  6. 56
    Lynn
    November 16 2021
    Thanks for this recipe! I had to bake it for about 40 min, but it came out nicely. Sliced easily and the slices held up well in a sandwich baggie in my purse to take to work. The only change I'll make next time is adding a bit more salt to counteract the slightly "cakey" whey flavour.

    I substituted regular plain whey protein powder for the isolate, and it seemed to work fine.

  7. 57
    Cheryl
    December 11 2021
    I really like this recipe. Super easy! I used egg white protein instead of the whey protein. I added 2 T of nutritional yeast and 1/4 tsp of rapid acting yeast. I only cut 12 slices. I put the recipe in Cronometer and the macros were 18.1g of protein, 6.5g carbohydrates, and 6.6g fat
  8. 58
    hellograffig
    December 15 2021
    Just attempted this - tastes okay I think :) Does anyone know why there is a slight purple hue to my loaf? Thanks
    Replies: #59, #74
  9. 59
    Reply to comment #58 by hellograffig
    Kerry Merritt Team Diet Doctor
    December 16 2021

    Just attempted this - tastes okay I think :) Does anyone know why there is a slight purple hue to my loaf? Thanks

    This can happen with some brands of psyllium husk. It certainly doesn't affect the flavor, but if it bothers you, you can try a different brand.

  10. 60
    Rose
    December 20 2021
    I made this bread and it is a nice 'bread' consistency rather than some which can be more like cake.
    However it tastes quite sweet? I can only think this is the whey protein?
    Is there something I can add to counteract the sweetness?
    Reply: #61
  11. 61
    Reply to comment #60 by Rose
    Kerry Merritt Team Diet Doctor
    December 20 2021

    I made this bread and it is a nice 'bread' consistency rather than some which can be more like cake.
    However it tastes quite sweet? I can only think this is the whey protein?
    Is there something I can add to counteract the sweetness?

    Hi, Rose! Be sure you're using unflavored whey protein. It could also be caused by the Greek yogurt?

  12. 62
    Rose
    December 31 2021
    Thanks for the reply.
    The whey protein isolate was unflavoured and from a well known health food chain.
    Unfortunately on checking the ingredients it contains sucralose!!
    Will need to be more vigilant next time.
  13. 2 comments removed
  14. 65
    i008333
    January 19 2022
    any substitute for whey protein ?
  15. 66
    Reply to comment #27 by Pam
    Mary
    January 20 2022
    An earlier post said they used egg white protein powder and it worked well.
  16. 67
    Kelly
    January 24 2022
    Can sour cream be substituted for the yogurt?
    Reply: #68
  17. 68
    Reply to comment #67 by Kelly
    Kerry Merritt Team Diet Doctor
    January 26 2022

    Can sour cream be substituted for the yogurt?

    Hi, Kelly! We haven't tested this recipe with sour cream, but it would likely be fine. Let us know if you decide to give it a try!

  18. 69
    Annice
    February 2 2022
    Can I use brown rice or pea protein isolate instead of whey and still get the same bake result?
    Reply: #70
  19. 70
    Reply to comment #69 by Annice
    Kerry Merritt Team Diet Doctor
    February 2 2022

    Can I use brown rice or pea protein isolate instead of whey and still get the same bake result?

    Hi, Annice! We would not recommend brown rice protein, however pea protein could be an option for you. We have not tested this recipe with an alternate version, though.

  20. 71
    Karen
    February 4 2022
    This bread is currently in the oven. Really looking forward to trying it. I thought I'd top it with poached eggs.

    I have a non-stick loaf pan, but thought I'd spray it with avocado oil cooking spray instead of the parchment. I was too chicken to try it...didn't want to ruin the loaf. Has anyone made this without the parchment paper in the loaf pan?

    Thanks!

    Reply: #72
  21. 72
    Reply to comment #71 by Karen
    Kerry Merritt Team Diet Doctor
    February 4 2022

    This bread is currently in the oven. Really looking forward to trying it. I thought I'd top it with poached eggs.
    I have a non-stick loaf pan, but thought I'd spray it with avocado oil cooking spray instead of the parchment. I was too chicken to try it...didn't want to ruin the loaf. Has anyone made this without the parchment paper in the loaf pan?
    Thanks!

    Hi, Karen! We haven't tried it without, but it would generally be safest to keep the parchment.

  22. 73
    Karen
    February 5 2022
    I really like this bread. It was a bit dry, but I baked it longer than I should have after reading the comments. Mine wasn't ready at the 25 minute mark, but 40 minutes was too long. No worries though....this WILL get eaten, and I'll definitely make it again, keeping a closer eye on the cook time. Thanks for your response, Kerry. Yes, I'll just stay with using the parchment paper (keeps the loaf pan spotless as well)
  23. 74
    Reply to comment #58 by hellograffig
    Darlene
    February 12 2022
    It is the psyllium husk powder. Some brands come out purple. Others don't. Lol
  24. 75
    MARIE-CHRISTINE
    March 10 2022
    I missed bread so much since I started Keto so I could not resist this recipe; even the healthier of store bread is between 15 to 20g of carb a slice, this one comes at 1.2g!
    Just had it for lunch with smoked salmon and Philadelphia, delicious without the carbs!
    Thanks for an other great recipe! :)
    Reply: #76
  25. 76
    Reply to comment #75 by MARIE-CHRISTINE
    Kerry Merritt Team Diet Doctor
    March 10 2022

    I missed bread so much since I started Keto so I could not resist this recipe; even the healthier of store bread is between 15 to 20g of carb a slice, this one comes at 1.2g!
    Just had it for lunch with smoked salmon and Philadelphia, delicious without the carbs!
    Thanks for an other great recipe! :)

    Awesome! So glad you love it!

  26. 77
    annedirkje
    March 18 2022
    I think if I have to name one thing I really miss on keto, it would be bread. So far all the alternatives didn't really satisfy me (mostly too eggy and not so much a taste and structure of bread), so I gave it up all together. When I saw this recipe I just had to try though. So this morning I had my first attempt and it came out absolutely perfect. Sure, it's somewhat different in taste and structure when compared to ''actual'' bread, but for me this is the best substitute so far. Love it! Thanks for all the wonderful recipes and your hard work in general DD. So grateful to have found you.
    Reply: #78
  27. 78
    Reply to comment #77 by annedirkje
    Kristin Parker Team Diet Doctor
    March 18 2022

    I think if I have to name one thing I really miss on keto, it would be bread. So far all the alternatives didn't really satisfy me (mostly too eggy and not so much a taste and structure of bread), so I gave it up all together. When I saw this recipe I just had to try though. So this morning I had my first attempt and it came out absolutely perfect. Sure, it's somewhat different in taste and structure when compared to ''actual'' bread, but for me this is the best substitute so far. Love it! Thanks for all the wonderful recipes and your hard work in general DD. So grateful to have found you.

    That's wonderful! I am so glad you enjoyed this recipe so much!

  28. 79
    C
    March 19 2022
    I'm allergic to almonds. Any recommendations for an almond flour substitute. I often use peanut or sunflower "flours". Would you use either or something else? Please advise. Looking forward to trying this recipe. Thanks!
    Reply: #80
  29. 80
    Reply to comment #79 by C
    Kerry Merritt Team Diet Doctor
    March 21 2022

    I'm allergic to almonds. Any recommendations for an almond flour substitute. I often use peanut or sunflower "flours". Would you use either or something else? Please advise. Looking forward to trying this recipe. Thanks!

    You may be able to try coconut flour, but the ratio will not be the same. This article should be helpful! https://www.dietdoctor.com/low-carb/recipes/baking
    We also have a coconut flour bread recipe you might like to try! https://www.dietdoctor.com/recipes/keto-coconut-flour-bread

  30. 1 comment removed
  31. 82
    Reply to comment #54 by Annette
    Steve
    July 1 2022
    Mine also. Sahara like dry and crumbly.
  32. 83
    Susan
    August 22 2022
    A p.s. to my comment: I added 1 Cup of Greek yogurt. I noticed that the recipe states 1 Cup/6 oz. Is it 1 cup (8 oz) or 6 oz? Thanks. :)
    Reply: #85
  33. 84
    Rose
    August 25 2022
    I made this with pea protein powder. I think I just donโ€™t like the taste of pea protein and this ruined it for me. I will try a different bread recipe that doesnโ€™t use protein powder
    Reply: #86
  34. 85
    Reply to comment #83 by Susan
    Kristin Parker Team Diet Doctor
    August 25 2022

    A p.s. to my comment: I added 1 Cup of Greek yogurt. I noticed that the recipe states 1 Cup/6 oz. Is it 1 cup (8 oz) or 6 oz? Thanks. :)

    It is 1 cup if you are going by volume. The 6oz is for the weight, if you're using a scale. 8 fluid ounces is a cup, you're correct. It's confusing when ounces can be a measurement of either volume or mass.

  35. 86
    Reply to comment #84 by Rose
    Kerry Merritt Team Diet Doctor
    August 25 2022

    I made this with pea protein powder. I think I just donโ€™t like the taste of pea protein and this ruined it for me. I will try a different bread recipe that doesnโ€™t use protein powder

    Hi, Rose! Sorry that didn't work out for you! You may want to try unflavored whey protein or even an egg white protein. But we do have lots of other great bread recipes you can try! https://www.dietdoctor.com/low-carb/keto/recipes/bread

  36. 87
    Jen W
    September 26 2022
    This is a good one. I upped the cooking time by about 15 mins as indicated by the other reviews and that was fine. I used hemp protein as I didn't have whey protein and it seems to work well on a 1:1 basis. Looked a weird green when I put it in the oven because of the colour of the hemp protein but looks quite like a brown loaf now. Good texture and flavour. Wish I'd tried this one earlier as was struggling to get enough protein with exceeding fat on veggie keto.
  37. 1 comment removed
  38. 89
    DrT
    October 13 2022
    This recipe is lacking fat and is extremely dry.
    I also only got a one inch depth to the bread which makes it impossible to slice.
    Never going to make this again. Not worth trying to figure out how to adjust it.
    I also think itโ€™s leaking baking soda. Which I think would make it rise more.
    Iโ€™ll keep looking for other recipes.
    Reply: #90
  39. 90
    Reply to comment #89 by DrT
    Kerry Merritt Team Diet Doctor
    October 13 2022

    This recipe is lacking fat and is extremely dry.
    I also only got a one inch depth to the bread which makes it impossible to slice.
    Never going to make this again. Not worth trying to figure out how to adjust it.
    I also think itโ€™s leaking baking soda. Which I think would make it rise more.
    Iโ€™ll keep looking for other recipes.

    Sorry this recipe didn't work out for you! We have many other bread recipes you may want to try! https://www.dietdoctor.com/low-carb/keto/recipes/bread

  40. 91
    Diana
    October 30 2022
    I'm so happy that I tried this recipe today. Other than maybe needing a bit more salt, it came out ridiculously delicious, fluffy, and with the right amount of moisture. After reading many reviews that said that it needed more oven time, I baked it for 33 minutes (in-between the 25 that the recipe calls for, and the 40 that were a bit too long for some people), and it was the Goldilocks time for my oven. Another favorite!
  41. 92
    Ross
    February 3 2023
    This came out really good, very pleased with it. It took me a digging to source an unflavored whey protein in my country but as soon as I got some I made this. Excellent for a sandwich or as a snack with a bit of butter.
  42. 93
    Nicole
    March 9 2023
    Just made this bread. It is wonderful. Thank you.
  43. 94
    Dave
    May 16 2023
    Tried this recipe (May 2023), and even at 6,000 foot altitude it came out great (27 minutes baking)! The only thing was a somewhat short loaf and not any real distinct flavor. So, I increased the recipe size a little and added 1/2 cup of ground hazelnuts + 2 Tablespoons unsweetened almond milk and the hazelnuts added the extra flavor we were looking for. Baking time increased somewhat due to thicker loaf, but still nice and moist!!
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Ratings

5
82%
4
9%
3
2%
2
4%
1
3%
4.6
1
2
3
4
5
141 Ratings

Ratings

5
82%
4
9%
3
2%
2
4%
1
3%
4.6
1
2
3
4
5
141 Ratings