August 6 2021 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread The high protein bread
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
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)
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Making low carb simple
Instructions
- 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.
89 comments
If needed, at 1g carb per 1/20 of the loaf, you could cut a slightly thicker loaf without making this too high carb.
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.
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.
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.
Wow, your comment made my day! 😍 So happy you liked it and thank you for being a member 🤗
Hi Patti, our recipe team tried and tested this recipe using regular almond flour. Hope that helps!
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://strongmetabolism.fit/recipes/nut-free-keto-bread%3C/a%3E.%3C/div%3E
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.
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
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!
Greek yoghurt always has 10% fat here.
We have not tested this recipe with full fat Greek yogurt, but it should work.
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.
We have not tested this recipe with egg white protein flour, but it may work well.
Congratulations! and thank you very much for the tips you give us :)
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.
I'm getting ready to make another loaf and make a batch into bagels. Thanks for the recipe.
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.
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!
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!!
Holes in low carb baked goods may mean that the dough was overmixed.
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.