Bread With Whey Protein

About

This easy Keto bread with whey protein is simple to prepare and creates a deliciously dense and protein-rich loaf. Simple to make, our Keto protein bread recipe doesn’t require a food processor or bread maker. Once baked, this low carb loaf can be sliced and enjoyed as part of a delicious Keto sandwich or toasted for breakfast with your preferred low carb toppings.

What Is Whey Protein?

Whey is a protein derived from milk, commonly sold in powder form, making it easily absorbable. Whey is incredibly popular as a post-exercise supplement due to its potential benefits in improving muscle gain and can be added to your low carb shakes, Keto oatmeal, or baked goods. This Keto bread uses unflavored whey powder for an instant boost of added protein. We have used 1 heaped tablespoon in this recipe, but you may use more or less as desired.

Can I Use A Different Type of Yogurt?

We have used plain unflavored yogurt in this Keto bread recipe. You may use any natural unflavored yogurt you prefer, including Greek yogurt. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

6 medium raw egg
2 tablespoon 100% pure erythritol by now
2 teaspoon apple cider vinegar
¾ cup, ground almonds, raw
1 scoop pure whey protein unflavoured by bulk powders
1 teaspoon baking soda
1 tablespoon, whole pieces pumpkin seeds
1 tablespoon, whole pieces sunflower seeds
½ teaspoon salt, sea salt
⅓ cup coconut flour
¼ cup breakfast butter melted by country buffet
¼ cup dannon all natural yogurt, plain

Instructions

Add the ground almonds, coconut flour, 1 heaped tablespoon of whey protein powder, baking soda, erythritol, and salt to a large mixing bowl. Mix together well to combine. You may use an alternative granulated low carb or powdered sweetener if desired, or omit entirely.
Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper. Add the melted butter, yogurt, and apple cider vinegar to the bowl with the dry ingredients. Mix everything together well to combine.
Crack the eggs into a separate mixing bowl. Beat the eggs together vigorously for a few minutes until well combined. The eggs should be light and foamy and have increased in volume.
Pour the beaten egg mixture into the bowl with the dry ingredients. Beat the egg and flour mixture together until well combined. The bread batter will be thick and dense in consistency.
Add the pumpkin and sunflower seeds to the bowl with the batter. Stir well to combine, distributing the seeds evenly through the mixture. You may omit the seeds if preferred or use alternative low carb seeds or nuts.
Spoon the bread batter into the prepared loaf tin. Use the back of a spoon or spatula to level the top of the mixture so that it is smooth and even. Transfer the loaf to the oven and bake for 50 minutes or until the bread is completely cooked through, golden brown all over, and a skewer comes out clean. Set the bread aside to cool and firm a little. When ready to serve, slice the bread. You will get 12 slices from the loaf.