The high protein bread

Name: The high protein bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 20
Ingredients: 6 oz. Greek yogurt (0% fat); 4 large eggs; 1 cup whey protein isolate (unflavored); 1 cup almond flour; 1 tbsp ground psyllium husk powder; 2 tsp baking powder; 1/2 tsp salt; 1/2 tbsp sesame seeds (optional)

4.6

143 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

4.6

143 Ratings

Not enough ratings

USMetric

20 servingservings

Ingredients

6 oz. (1 cup) 170 g (220 ml) Greek yogurt (0% fat)
4 4 large egglarge eggs
1 cup (3½ 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
½ tsp ½ tsp salt
½ tbsp ½ tbsp sesame seeds (optional)

This recipe has been added to the shopping list.

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 20 servings. Please modify as needed.

Preheat the oven to 350°F (175°C).
Line the bread pan, about 5 x 10 inches (12 x 24 cm), with parchment paper.
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.
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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89 comments

1
Rachel King
August 12 2021
How on Earth did you get 20 servings out of a loaf pan size bread?!?

Reply: #5
2
Patricia Joyner
August 12 2021
How on earth do I afford whey protein isolate! Looks like a loaf will cost me about £8 to make one!
3
Kate
August 12 2021
Can I use pea protein powder (anything other than whey) in this recipe?
4
KetoKat
August 12 2021
Please add a non dairy version soon!
5
Reply to comment #1 by Rachel King
Kristin Parker Team Diet Doctor
August 12 2021

How on Earth did you get 20 servings out of a loaf pan size bread?!?

If needed, at 1g carb per 1/20 of the loaf, you could cut a slightly thicker loaf without making this too high carb.
6
Sandra
August 13 2021
This was the easiest, fasted and most bread-like low-carb bread recipe I've tried from Diet Doctor (or anywhere else)!
I've been a Diet Doctor member for 3+ years now. I have found the technical information from fasting and low-carb eating to increasingly interesting recipes to be invaluable. Thank you for your hard work.

Reply: #14
7
Wendy
August 13 2021
Thank you for this recipe! The instructions call for a 5x10” loaf pan, so getting 20 slices should be doable…at 1/2” per slice. That’s a generous slice of bread!
8
Linda
August 13 2021
The first ingredient says 6 oz (1 cup) zero fat greek yogurt. So, I need to ask, isn't 1 cup 8 oz? Isn't 6 oz 3/4 cup?

Reply: #9
9
Reply to comment #8 by Linda
Kristin Parker Team Diet Doctor
August 13 2021

The first ingredient says 6 oz (1 cup) zero fat greek yogurt. So, I need to ask, isn't 1 cup 8 oz? Isn't 6 oz 3/4 cup?

Good question! The 6oz is by weight while the 1 cup is by volume. Yes, 8 fluid ounces is a volume measurement equal to 1 cup, but ounces by weight and fluid ounces are not usually a 1:1 ratio. If you are going by volume, use 1 cup or 8 fl oz.
10
Patty V.
August 13 2021
You guys should tap into Maria Emmerich's egg white bread. It's wonderful when you add some flavors to it (like caraway seeds, Italian seasoning, nutritional yeast) and it packs on the protein! I am definitely going to make your bread. Do you use super fine almond flour? Thanks!

Reply: #15
11
Gwen
August 13 2021
This is easy to do!!!!!!love it. Searated knifeand slice thin…I go 19 …I had to bake it much longer for toothpick to be clean ….45 min

Reply: #52
12
Sally Rush
August 15 2021
what can i use instead of almond flour? (allergic to it) thanks

Reply: #16
13
Angie
August 15 2021
I am a bread fanatic (I'm French), but finally went low-carb for pre-diabetes. Bread was the hardest thing to give up.
This was so easy to make! I like the result, especially toasted. I may eventually tweak it to get a sweet loaf, maybe using erythritol or one of my flavored liquid stevia. A savory loaf can be tweaked also, as mentioned above, with herbs and stuff. Make garlic bread to go with zoodle-ghetti!
I did bake it longer also. In 2 smallish pans. Will use a bigger loaf pan next time.

Reply: #22
14
Reply to comment #6 by Sandra
Jill Wallentin Team Diet Doctor
August 16 2021
Hi Sandra!
Wow, your comment made my day! 😍 So happy you liked it and thank you for being a member 🤗
15
Reply to comment #10 by Patty V.
Britta Patterson
August 16 2021

You guys should tap into Maria Emmerich's egg white bread. It's wonderful when you add some flavors to it (like caraway seeds, Italian seasoning, nutritional yeast) and it packs on the protein! I am definitely going to make your bread. Do you use super fine almond flour? Thanks!

Hi Patti, our recipe team tried and tested this recipe using regular almond flour. Hope that helps!
16
Reply to comment #12 by Sally Rush
Britta Patterson
August 16 2021

what can i use instead of almond flour? (allergic to it) thanks

Hi Sally, we have not tested this recipe with a different flour unfortunately. It can be a bit challenging to find low carb breads that do not contain almond flour. You may be interested in this bread https://www.dietdoctor.com/recipes/nut-free-keto-bread.
17
SVmom
August 16 2021
It is interesting to see that we might go back to trying low fat foods . Some of my friends who tried KETO and low carb found out they were eating a couple of thousand calories extra in fat and realized they could not lose weight.
I don’t really have any weight to lose. I started low carb because I was sick of feeling starving all the time. Higher protein may be better for me than high fat to quell the cravings.
18
FerrisWheel
August 19 2021
Tried it today. Amazing. Enjoyed the texture.
19
sid.holloway
August 20 2021
Sid
From New Zealand this recipe was so easy, instructions very clear even for a bloke, Toasts up perfect
with bacon & eggs, super was even better toasted with peanut butter.
Tanks
20
Julie
August 21 2021
Yes I tried it - not bad. 1 slice is about the size of half of a piece of regular bread. Thin...kinda dense. Much better tasting with a topping like someone suggested peanut butter. That was tasty. Also cooked longer as someone else suggested - just kept checking waiting for it to brown up. I think it was about 40 minutes total.
21
Ruth-Ann
August 22 2021
What brand/kind of Greek Yogurt did you use....most Yogurts I have found here in the States are too high in carbs for my very low ketogenic lifestyle. I just recently found a brand called "Two Good" it has 3g of total carbs, 12g protein, 2g total fat. It does have less than 1% tapioca starch though, but uses stevia leaf reb m. A serving is 1 cup (150g).
22
Reply to comment #13 by Angie
Ellen
August 22 2021
Angie,
I too am a bread aficionado. I would like to suggest Allulose as your sweetener when making a sweetbread. It will not raise your blood sugar and it has no after taste like monkfruit, stevia, and the most common brands. I have found it to incorporate better with whatever flour I am using. Dr. Peter Attia (a guest many times on Diet Doctor) gives more technical information about it on a podcast of his featuring Gary Taubes. I have used it successfully when catering events where people ask for accommodations because of pre-and type 2 diabetes. Happy Baking!
23
Shirley Devlin
August 22 2021
I really liked this bread; it's so much better than that awful egg white stuff. However,it's very dense. I wonder what would work best to make it rise more: adding more baking powder, or separating the eggs and beating the whites first? What do you think?
24
Birgit
August 22 2021
Where I live there is no such thing like 0% Greek yoghurt available.
Greek yoghurt always has 10% fat here.

Reply: #25
25
Reply to comment #24 by Birgit
Kristin Parker Team Diet Doctor
August 23 2021

Where I live there is no such thing like 0% Greek yoghurt available.
Greek yoghurt always has 10% fat here.

We have not tested this recipe with full fat Greek yogurt, but it should work.
26
Margaret
August 24 2021
I count total carbs. Do you know what the total carbs per slice are?

Reply: #28
27
Pam
August 25 2021
I dont have unflavored whey protein..Can you use egg white protein flour?

Replies: #29, #66
28
Reply to comment #26 by Margaret
Kristin Parker Team Diet Doctor
August 25 2021

I count total carbs. Do you know what the total carbs per slice are?

You can always view the full nutrition information by tapping or clicking on the colored carb circle or the word Nutrition under the list of ingredients.
29
Reply to comment #27 by Pam
Kristin Parker Team Diet Doctor
August 25 2021

I dont have unflavored whey protein..Can you use egg white protein flour?

We have not tested this recipe with egg white protein flour, but it may work well.
30
Patty
September 3 2021
Just made this. It was SO easy and fast. 35 minutes from start to finish. Great texture and taste. I followed the recipe exactly and it came out exactly like the picture. How often does that happen?! I think this is my favorite bread so far (over the last two years of eating low carb). I recommend you let the loaf cool down before eating it because you will just want to eat the entire thing warm with butter...in one sitting...in your pjs. Don't do it!

Reply: #31
31
Reply to comment #30 by Patty
Estela Lopez
September 3 2021

Just made this. It was SO easy and fast. 35 minutes from start to finish. Great texture and taste. I followed the recipe exactly and it came out exactly like the picture. How often does that happen?! I think this is my favorite bread so far (over the last two years of eating low carb). I recommend you let the loaf cool down before eating it because you will just want to eat the entire thing warm with butter...in one sitting...in your pjs. Don't do it!

Congratulations! and thank you very much for the tips you give us :)
32
Karen
September 3 2021
I like the flavor, and texture, but... it did not rise much and so the slice is very short! I cannot use it as “bread”. I’m pretty disappointed at this. I want to make a sandwich not an hors d'oeuvre.

Reply: #33
33
Reply to comment #32 by Karen
Kristin Parker Team Diet Doctor
September 3 2021

I like the flavor, and texture, but... it did not rise much and so the slice is very short! I cannot use it as “bread”. I’m pretty disappointed at this. I want to make a sandwich not an hors d'oeuvre.

You may wish to double check the expiration date on your baking powder. If it's new, then it may be advisable to mix the dough a little bit longer.
34
Anita
September 4 2021
I have tried many KETO breads in 5 1/2 years eating this way. This is one of the best in taste and texture. It didn't rise much, but most don't. I'm wondering if separating the eggs and beating the whites and adding them later will help with the height? I have made Maria's egg white, high protein bread. It's too finicky for me to get correct. This is more my style. The only downside is it's so moist that I don't think it will keep as long in the fridge without freezing, which isn't a big deal.
I'm getting ready to make another loaf and make a batch into bagels. Thanks for the recipe.

Reply: #35
35
Reply to comment #34 by Anita
Kristin Parker Team Diet Doctor
September 5 2021
Thank you for the feedback, I'm glad you enjoy this recipe!
36
Patty
September 6 2021
This bread slices very easily without crumbling the loaf. Toasted some slices then added some cheesy garlic spread then baked the slices more to melt the cheese...um, yum! Then I made a sweet version of the bread by omitting the sesame seeds, adding 1/2 up of swerve, some pecans and banana extract. This is a stellar bread as well as a great base for your creative side. The ease of it is crazy! Someone asked about the yogurt, I used a single serving size of 0% Fage Greek yogurt (6oz container). Thank you, Jill!
37
Jenny
September 10 2021
The bread was easy to make, the taste is good and the slices nice and firm but the texture is very dry so much so that it makes a horrible squeaking noise when I cut it. I had the first slice untoasted, I will be cutting the loaf and freezing the rest and when I use it will toast the slices to defrost so the texture will probably be better.

I did use full fat Greek yoghurt, would that make a difference?

Reply: #38
38
Reply to comment #37 by Jenny
Kristin Parker Team Diet Doctor
September 10 2021

The bread was easy to make, the taste is good and the slices nice and firm but the texture is very dry so much so that it makes a horrible squeaking noise when I cut it. I had the first slice untoasted, I will be cutting the loaf and freezing the rest and when I use it will toast the slices to defrost so the texture will probably be better.
I did use full fat Greek yoghurt, would that make a difference?

I am not sure what would cause a squeaking noise when slicing the bread. Here is our Tip where we mention full fat yogurt.
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.
39
Andrew
September 13 2021
Have now made this loaf twice and can see it becoming a firm favourite! It is definitely best toasted and provides the perfect crunch for a variety of toppings. So far used it as a base for smoked salmon and poached eggs, a croque Madame and garlic bread. First time followed the recipe exactly, aside from cooking it for slightly longer (30 - 35 mins). Second time made a few small tweaks… Doubled the amount of salt and separated the eggs before beating the whites to stiff peaks and folding them in to the other ingredients. This resulted in a much lighter loaf with significantly more height and is definitely worth the extra effort! Can also highly recommend investing in a silicone loaf tin which requires no lining or greasing. Am looking forward to using the mixture to make bagels and perhaps experimenting with savoury and sweet flavourings.

Reply: #40
40
Reply to comment #39 by Andrew
Kristin Parker Team Diet Doctor
September 13 2021
Thank you for the tips!
41
Jill
September 22 2021
O.M.G. This is definitely 'A KEEPER'. Bar none, THE BEST EVER!!!!!!
The one food item I truly have missed through all of these new eating habits.
Know this: I am VERY fussy when it comes to bread, in particular, however, I am set now.
This recipe will NOT disappoint!

Reply: #42
42
Reply to comment #41 by Jill
Kristin Parker Team Diet Doctor
September 22 2021
Fantastic! I am glad you enjoyed this recipe so much!
1 comment removed
44
Anne Miller
September 30 2021
Great recipe! I’ve made it three times now, and made some changes that really made a difference for our enjoyment of it.
I used Fage Total 5% whole Greek yogurt, plain, and increased it to 6.75oz. (FOR MOISTURE) I added 2 Tbsp of butter (FOR RICHER TASTE). I increased the salt to 1 1/2 tsp (REALLY TASTED BETTER).
I topped it with sprouted pumpkin seeds and coarse salt flakes.
These changes resulted in a much better keto bread in our opinion. Technique may matter too. I let the wet ingredients come up to room temperature. I sifted the dry ingredients into the mixer bowl after mixing the eggs, yogurt and butter. I baked in a 9x5x3 pan for about 40 minutes in my oven.

Turned out great even without toasting. Hangs together for a great sandwich. Something about my changes made the texture less dense and dry, gave the bread a little more character, but kept the firmness of the overall bread. I published this version in the CarbManager database as Annie’s High Protein Keto Bread but give most of the credit to this recipe at DietDoctor.com
Thanks so much for getting me started on a recipe refinement that got us to what we really wanted!!

Reply: #45
45
Reply to comment #44 by Anne Miller
Kristin Parker Team Diet Doctor
October 1 2021
Thank you for sharing your tips!
46
Janet
October 2 2021
I rarely bake any LC recipes, but this bread is great. Today I made a second loaf, the recipe was so easy. It needed a baking time of 35 minutes, and I got 16 servings. Using Cronometer, a slice is 123 kcal, 17.1g Protein, 5.2g Fat, 1.4g net carbs. It has a 2.43 P:E ratio…for bread! More high protein, lower fat recipes like this one would be much appreciated….maybe a holiday cookie without sweeteners? Note for the very occasional baker, check dates on your baking powder and soda. :-)
47
Jennifer
October 3 2021
I've made this loaf twice now and really like it. both times though, i end up with a tunnel through 1/3 of my loaf...so 1/3 of my loaf has holes in it...any suggestions?

Reply: #48
48
Reply to comment #47 by Jennifer
Kristin Parker Team Diet Doctor
October 4 2021

I've made this loaf twice now and really like it. both times though, i end up with a tunnel through 1/3 of my loaf...so 1/3 of my loaf has holes in it...any suggestions?

Holes in low carb baked goods may mean that the dough was overmixed.
49
Carol
October 12 2021
Hi as someone with a nut allergy can I substitute almond flour for sunflower seed flower?

Reply: #50
50
Reply to comment #49 by Carol
Kristin Parker Team Diet Doctor
October 12 2021

Hi as someone with a nut allergy can I substitute almond flour for sunflower seed flower?

We have not tested this with alternate flours, but hazelnut flour and sesame seed flour can sometimes work well as a sub for almond flour, but the final product may end up denser.

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The high protein bread

The high protein bread

Ingredients

Instructions

Recommended special equipment

Freezing

Storage

Fat-free yogurt?

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