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Get It NowI’m so excited to show you this high protein bread recipe — I tested it nearly a dozen times! Not only is it is packed with protein, it also just so happens to be low carb, it needs no flour of any kind, and it’s just as soft and fluffy as a store-bought white bread or whole wheat bread. This flourless bread is a great choice if you want to freshen up your healthy eating — or if you get tired of protein shakes, healthy baked chicken breasts, and Greek yogurt all the time. Make it with me!
Why You Need My Protein Bread Recipe
When I made flourless waffles years ago, I discovered that combining eggs and almond butter creates a texture that is surprisingly bread-like! So, I tested out the same concept in a grain-free bread loaf. It wasn’t enough structure on its own and my first few attempts collapsed.
Then I experimented with adding protein powder, and finally achieved a tall, airy loaf with the perfect amount of chewiness. There’s so much to love about it:
- Tastes like regular bread from the bread aisle
- Soft, fluffy, and chewy texture
- Packed with nutrients
- Just 4 ingredients
- Only 10 minutes to prep
- No grains (not even whole grains), soy, or preservatives
- 12.5 grams of protein per slice, with only 1.7 grams of net carbs
- Naturally gluten-free, keto, low carb, and great for athletes
Ingredients & Substitutions
Here I explain the best ingredients for my protein bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Whey Protein Isolate – This is the most critical ingredient, because it provides the structure for this bread (similar to how wheat protein provides structure in wheat bread), which allows it to be tall and airy. I recommend this brand of whey protein isolate, which has no sugar or fillers. (I also use it to make protein pancakes and protein pizza.) Notes on alternatives:
- Cheaper brands of whey protein powder are typically whey protein concentrate, which is different and higher in carbohydrates, but might still work from a recipe standpoint.
- I tested the recipe with egg white protein powder and collagen, and both failed, but am not sure if other types of protein powder (such as pea protein) would yield good results or not.
- Eggs – You will need both egg whites and whole eggs for this bread. The whites provide structure as well and the yolks act as a leavener, so the bread is soft and fluffy. Unfortunately, flax eggs or other egg substitutes will not work here.
- Almond Butter – Use unsweetened, salted, creamy almond butter like this. Feel free to swap in peanut butter, sunflower butter, or other nut butters. If your nut butter is unsalted, I recommend adding a pinch of salt to the batter.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh!
VARIATION: Add nuts or seeds!
Sometimes I like some texture in my protein bread, plus they add a little more protein. My favorites are pepitas (pumpkin seeds), but sunflower seeds, sesame seeds, flax seeds, or chopped pecans also work well. Just fold them into the batter after blending.
How To Make Protein Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Blend the batter. Combine the whey protein powder, eggs, almond butter, and baking powder together in a food processor, and blitz until smooth.
- Transfer to your pan. Pour the batter into a loaf pan lined with parchment paper.
- Bake until golden. Keep bread uncovered until the top is golden brown first, then tent the top with foil and continue baking until an inserted toothpick comes out clean.
- Let it cool. Once it’s no longer hot, use the edges of the parchment paper to remove to a cooling rack. Cool completely before slicing. (I know, I know, not easy to resist!)
My Tips For This Recipe
- Use the right protein powder. I mentioned this above, but I can’t stress this enough! Whey protein isolate is needed for this recipe to work, and I can’t guarantee that other protein powders will produce the same result.
- Use room temperature ingredients. They’ll mix together more easily and keep your batter smooth.
- Use extra parchment paper. This batter can stick! I always make my parchment paper larger to hang over the sides, because this makes it easier to lift the bread from the pan after baking.
- Expect a batter, not a dough. It’s normal for it to be fairly thin. That’s how it should be!
- Don’t overmix the batter. This can make your loaf tough and dry.
- Be careful not to overbake. Again, your protein bread will be dry if you bake it too long.
- Let the bread cool before slicing. This step lets the inner texture of the bread settle, so that it doesn’t come out gummy or wet. Let me just say the one time I couldn’t resist, I definitely regretted it!
Storage Instructions
- Store: Keep this protein bread in an airtight container in the fridge for up to 1 week. (I love it to meal prep for the week!) If it gets a little moist, I just pop the slices in the toaster.
- Freeze: Wrap slices, or the entire loaf, tightly in plastic wrap and place in a zip lock bag. The bread freezes well for up to 3 months. You can toast frozen slices or thaw in the fridge overnight.
Ways To Use This Flourless Bread
You can enjoy the bread in all the same ways you’d have the regular kind, but with an added boost of protein! Here are my favorite ways to enjoy it:
- Sandwiches – Try a BLT or chicken breast sandwich with my homemade avocado oil mayo.
- Spreads – Homemade sugar-free Nutella is my weakness, but my strawberry chia jam or sugar-free jelly are also so yummy on this protein bread. For savory options, try turning it into avocado toast or top with cream cheese and salmon lox.
- Side dish – This bread is perfect for dunking into healthy soups, sopping up sauces from your dinner, or as a filling side to your favorite salads.
More Grain-Free Bread Recipes
Ditching wheat flour? If you liked my protein bread recipe, you might enjoy some of these too:
My Tools For This Recipe
- Loaf Pan – The only one I use! Not only is the nonstick surface excellent (in case some batter seeps through gaps in the parchment paper), it doesn’t warp, and the lighter color makes my breads more evenly golden without being too dark.
- Food Processor – This thing is a workhorse! Mine is 8 years old and still going strong.
Protein Bread
This flourless high protein bread is fluffy and soft, but also low carb and gluten-free! Make it with just 4 ingredients and 10 minutes prep.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
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Blend all ingredients together in a food processor.
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Pour the batter into the lined pan. Bake for about 25 minutes, until the top is golden brown.
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Tent the top of the bread with foil and continue baking for about 20-25 more minutes, until an inserted toothpick comes out clean.
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Let the bread cool in the pan for 10 minutes, then use the edges of the parchment paper to remove to a cooling rack. Cool completely before slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 1/2-inch slice
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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High Protein Bread Recipe
53 Comments
Yona Mead
1I’ve made this recipe 3 times and I have really liked the results. I would love a couple of suggestions:
1. How do I make the bread less dense?
2. What can I substitute or partially substitute for the almond butter? (I spend almost $10 for a jar of almond butter and use almost 3/4 of it for the recipe. Is there another less expensive butter I can mix it with?)
Wholesome Yum D
0Hi Yona, Making sure the bread is fully cooled before slicing should help with the texture. Also, you could use peanut butter, sunflower butter, or other nut butters.
John
1Please specify which protein isolate you used?
Wholesome Yum D
0Hi John, This is the protein isolate that I use.
Roberta Krouth
1This bread was so simple and so good, raised really nice, better than any of the other bread recipes I have tried of hers. Was concerned it would take like almond butter but it does not. I had an end slice out of oven with butter, ummm ummm good.
Teresa F
1Wow! We loved this bread, you’d never know there was no flour in there!!
Raj
0I have unflavored whey protein and not whey protein “isolate” as called in the recipe. Will that change the recipe much? Would love to try the recipe soon!
Maya | Wholesome Yum
0Hi Raj, I think that would work. Whey protein isolate is just more pure, with higher protein content and lower carbs. Whey protein powder that doesn’t specify what kind is typically whey protein concentrate. Please let me know how it goes!
Lisa
0I prefer to avoid almond products due to oxalates. Could I use ordinary unsalted butter instead? I look forward to trying this recipe!
Robin
0This bread looked nice but was very dense and did not taste good. The consistency when you chew makes it pretty much inedible.
Maya | Wholesome Yum
0Hi Robin, Sorry I missed your earlier comment, and that your protein bread didn’t turn out like you expected. Did you by chance substitute a different type of protein powder? That makes a big difference in the texture here.
Maya | Wholesome Yum
0Hi Lisa, No, sorry, nut butter and dairy butter work completely differently. But any nut butter or sunflower seed butter should work.
JSB
0I want to love this recipe, so what did I do wrong? After 25 minutes at 325 the loaf was still white and quite wet. After 10 more minutes it was slightly toasted, and after 10 more minutes the top was browned. Never needed to tent with foil. So I checked with a toothpick because I didn’t want to over cook and it came out clean. After letting sit in pan for 10 then in the rack to cool, the loaf fell a bit. When totally cooled and sliced, it was wet like a sponge on the inside. Help please. Seems like I should have tented the loaf and given it another 10-20 for a total of 1 hour. ??
Wholesome Yum D
0Hi, I do recommend following the recipe as written.
Juge
0Are there any special directions for high altitude? I am at 7,000 feet.
Wholesome Yum D
0Hi Juge, I don’t live at a high altitude so I cannot test these changes but usually it’s recommended to increase the oven temperature 15 to 25° F.
Pandora
0Can chickpea butter substitute for almond butter?
Maya | Wholesome Yum
0Hi Pandora, I’ve never tried that, so I don’t know, sorry. Let me know how it goes if you try it.
Diane Swarthout
0Can I substitute egg white protein powder for the 4 large egg whites? and if so, how much would I need?
Maya | Wholesome Yum
0Hi Diane, I haven’t tried that, but don’t think it would work since it would throw off the wet/dry ratio.
Diane Swarthout
0I have made the egg protein bread, and we really like that, but it doesn’t toast well, and only gets tougher to chew. I have also made the simple almond bread recipe, which is also good, but again, just doesn’t toast well. I’d like to know if you have a keto recipe for a full size loaf of bread (that rises up somewhat like a normal loaf) that will toast well, and taste like toast. I get really hungry for crispie toast, and nothing so far has worked. But I do also want to try this protein bread and see what that’s like.
Wholesome Yum D
0Hi Diane, Here is my recipe for keto yeast bread.
Shirley
0Hi Maya,
thank you for your receipes! I made the protein bread but it is a little dry, maybe baked a little too long? Other than that, it is a beautiful loaf of bread that can be toasted and also used for sandwiches. I really like that it is high in protein as I need to increase my protein intake. Have you tried it using any seeds in it? I was thinking of sunflower seeds and/or flax seeds.
Lisa
0Looks lovely; tastes nothing like bread and is actually pretty awful. Ended up throwing most of it out.
Jenni
0Hello, I’m just wondering if this recipe could be modified to make hamburger buns if made in a burger bun pan or even jumbo muffin tin? Thanks in advance for your reply
Maya | Wholesome Yum
0Hi Jenni, I haven’t tried that but I think you can. Let me know how it goes if you try it!
Jeannie
0Hi Maya thank you for all your recipes! I wanted to know if I can use liquid egg whites from a carton?
Wholesome Yum D
0Hi Jeannie, Yes, that should work.
Janet
0Would a plant based protein powder work? I can’t have dairy products.
Wholesome Yum D
0Hi Janet, Yes, that would work.
H.J.
0Hi, I am substituted almond butter with sunflower butter. Do I need to cut down the baking powder; to prevent inside the bread turn green?
Wholesome Yum D
0Hi HJ, I have not tested this recipe using sunflower butter so I have no suggestions on adjusting the baking powder.
Lilian K
0Can you add raisins and cinnamon to make it taste like raisin cinnamon bread?
Wholesome Yum D
0Hi Lilian, I have never tried that but if you do, please let me know the results.
Jen
0Could this be adapted in some way to make biscuits?
Maya | Wholesome Yum
0Hi Jen, I haven’t tried that, but the batter is pretty runny so don’t think that would work. Possibly if you use a pan that has separate cavities, such as a muffin pan. Let me know how it goes if you try it!
Julie
0Hi, I’m in the uk, could you tell me how many grams of protein powder and almond butter are equal to 1 cup please.
Thank you
Wholesome Yum D
0Hi Julie, You can change the ingredient amounts from Us customary to metric at the top of the recipe card.
Alina
0Would the recipe work with 1/4 cup coconut flour + 3 extra tablespoons of liquid egg whites, in place of the almond flour? (my son is allergic to nuts).
johanne
0You can try tahini to replace the almond butter. I have done this with other recipes. Have not made this yet.
Wholesome Yum D
0Hi Alina, If you are asking to replace the almond butter, I suggest sunflower butter.
Sheryl
0I’m confused I don’t see any almond flour called for in the recipe
Wholesome Yum D
0Hi Sheryl, I believe this person was asking about the almond butter.
Susan
0Too bad other proteins won’t work for the flourless bread. I’m all about 2-4 ingredient baked goods. I only have a microwave and an air oven. I’m not well and slow, but love to bake and cook when I can. Can’t eat whey protein though. Sounds really good.
I enjoy making your Big Mac salad occasionally. Tastes really good but without the bun and sugar.
I like your chicken one pan roast with vegetables. I do that sometimes. I liked your choice of vegetables. I will try them next time. I like chicken thighs in air oven with saurkraut, carrot pieces and sliced Granny Smith (or your favorite) apple. Very flavorful. Nice change.
Just wanted to say hello Maya. Thank you for all your hard work.
Jan
0Is there really a total of 10 eggs in this one loaf?
Maya | Wholesome Yum
0Hi Jan, There are 6 whole eggs plus 4 egg whites.
Jelka
0Thank you for your site. I really appreciate your simple recipes since I do not like to cook.
I am having trouble figuring out which brand of protein powder you are recommending. When I follow your link to Amazon, it shows some different brands each time. Can you please tell me the name of the brand? Thank you.
Wholesome Yum D
0Hi Jelka, This is the brand of Whey Protein I recommend.
Vicki
0I don’t have whey protein. Can I sub in egg white protein?
Wholesome Yum D
0Hi Vicki, I have never tried it, but egg white protein can usually be substituted for whey protein.
Lorelee
0Did you use vanilla flavored whey protein isolate or unflavored? Can the bread be toasted?
Wholesome Yum D
0Hi Lorelee, I used unflavored whey protein, and yes, you can toast it.
Julia
0I am not much of a baker but this recipe was so easy to follow! It turned out pretty tasty AND its gluten free? C’mon! Thats awesome!