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Amazing Low Carb Keto Protein Bread Loaf: just 4 ingredients and 0.6g carbs per slice.

Yes, it IS an amazing loaf of bread. Smells and feels like a traditional loaf. Holds up just like one. Toasts well. Keeps for days. And tastes divine. What more could anyone want from a healthy loaf of bread? Perfect for keto, low carb, wheat free, gluten free, grain free and Atkins diets (maybe Paleo, but I’m not sure). Not eggy, not soggy, not dry. Just perfect!amazing keto low carb protein bread

If you’re a carb eater looking for a healthier alternative to traditional bread loaves, this is for you too. Forget shop-bought stodgy bread that leaves you bloated.

White bread is just cheap, nasty and very unhealthy. You may already know that the wheat mill process isn’t like it used to be. Today’s wheat is stripped, bleached and highly processed. Then there’s chemicals, preservatives, flavourings, fillers and who knows what else. Not to mention the fact that the original ingredient – wheat – was very likely GM and sprayed with toxic herbicides. Why anyone would want to eat white bread is a mystery to me.

Brown bread looks like it’s better for you. But it’s just white bread in disguise. The only difference is some added colouring.

Wholemeal or wholegrain bread may sound like a good option, but don’t forget that manufacturers exploit loopholes all the time to cut corners and make the most profit out of cheap processes. So the term ‘whole’ may well conceal some cunning trickery.

Seed bread or multigrain breads are nothing more than white bread with added colouring and some seeds and nuts sprinkled in to qualify for the ‘healthy’ labelling.

Click here to learn more truths about bread. Yes I know there are some slightly better breads available, but seriously? Have you tried rye, wheat free, or gluten free breads? They taste absolutely awful and cost a fortune.

The solution? Bake your own alternative bread! Obviously it will never taste like the stuff you’re familiar with – unless you own a lab :), but it will be infinitely healthier. amazing keto low carb protein bread

The Amazing Low Carb Keto Protein Bread Loaf is ready to go in the oven in less than 5 minutes!

Yes! I know it’s hard to believe. This bread loaf is a breeze to make and it’s a quick bake as well. I’ve made a gazillion attempts at bread loaves in the past, wasting entire mornings or afternoons on inedible results. I was over complicating my bread recipes. I was using too many ingredients, and tweaking ratios just never delivered the result I wanted. Until it dawned on me that I should simplify my mixes. Simplification worked to a large degree with lupin flour – my favourite flour EVER. However, the result was an authentic-looking loaf that tasted OK, but deteriorated soon after. It became soggy and sticky to handle, while toasting made it very brittle. Nice, but not good enough.

So, with lupin flour substitution in my mind, I remembered reading about protein powder in breads and decided to give it a go. I used the same simple recipe for lupin loaf I had previously created and just replaced lupin flour with protein powder. Boom! The Amazing Low Carb Keto Protein Bread Loaf was born!amazing keto low carb protein bread

Protein powder and Bread. A match made in heaven!

Who would have known! Protein powder. To make bread. Never to be seen on The Great British Bake Off, I’m sure!

However. It works and that’s all that matters. 

Now. About protein powder. I know there are many kinds you can buy. Isolate, concentrate, whey, rice, soy, pea… I admit I know absolutely nothing about the differences and even less about which is best and which should be avoided. Nor do I wish to spend time on the internet reading all this mind-boggling information about protein. I’ll leave that to body builders and gym fans.

But with such a variety of options available, I wonder if, had I used a different protein powder, my Amazing Low Carb Keto Protein Bread Loaf would have turned out as good. For this reason, and because I wouldn’t want you to have a bread flop, I think I should tell you exactly which protein powder I used. You can find it by clicking here. As a protein powder newbie, my reasons for choosing this whey protein isolate were that: a) it is from a brand that I trust; and b) it claims to be ‘from grass fed, hormone free cows’ milk, non GM, no rBGH and gluten free’; c) it was the least expensive compared to similar products. Bob’s your uncle. If you’re in the U.S. you may want to try  this one.
amazing keto low carb protein bread

4 ingredients is all you need to make the Amazing Low Carb Keto Protein Bread Loaf.

Unless you count salt and baking powder. That will make it 6 ingredients in total. Whatever. The main 4 ingredients are: eggs, cream cheese, whey protein powder and psyllium husk powder. Psyllium husk is best known as a laxative. But fear not, as 1 slice of this loaf contains only 1.5g of psyllium. I regularly eat 4 slices and I can assure you that I experience no issues whatsoever. That said, everyone is different, so if you’re new to psyllium, stick to 1-2 slices at a time and see what happens. 

The Easiest Bread Making Method.

All you need is a hand whisk, a spoon, two bowls and a 20cm x 11cm loaf tin (17cm x 8cm at the base). Pile dry ingredients into one bowl and mix well, using a hand whisk. Don’t be lazy on this step, or you’ll risk ending up with a lumpy loaf. Yep. It happened to me once. In my pathetic attempt to minimise washing up, I shoved everything in one bowl, without even sifting the baking powder. My loaf turned out with growths. Nice taste, but not visually appealing.

Weigh the cream cheese in the second bowl, then soften it using a hand whisk. Add whole eggs to the cream cheese, one at a time. Combine dry and wet ingredients. Pour into a lightly buttered loaf tin. Bake for about 35 minutes. Lightning fast.

The Amazing Low Carb Keto Protein Bread Loaf is light, dry, but spongy just like an ordinary sandwich bread loaf. It keeps for days and doesn’t change its structure or flavour, so you won’t even need to re-heat it. But who can resist cheese on toast or a toasted sandwich when your home made bread is delicious and just 0.7 0.6g carbs per slice?

But enough verbosity. Here is the recipe.


Many readers suggested adding ACV for extra rise. I tried it and the bread turned out even better! The recipe below has been amended accordingly. Thank you to everyone who got in touch 🙂


Nutrition Information
  • Servings: 1 loaf (20 slices)
  • Serving size: 1 slice
  • Calories: 38
  • Fat: 2.3g
  • Net Carbs: 0.6g
  • Protein: 3.2g
Recipe type: Bread & Crackers
Cuisine: Ketgenic. LCHF. Low Carb. Grain Free. Gluten Free. Sugar Free.
Prep time: 
Cook time: 
Total time: 
It's amazing because it's quick, tasty and very keto. You can't go wrong with 0.6g carbs per slice! It tastes, smells and feels authentic too. UPDATED RECIPE!!!!
  1. pre-heat oven to 140ºC fan (150ºC static).
  2. pile dry ingredients into a bowl and whisk until well blended and there are NO lumps.
  3. in a separate bowl, soften cream cheese using a hand whisk and add eggs one at a time, whisking in between each.
  4. combine dry and wet ingredients, whisking again to amalgamate really well, and finally, incorporate the ACV.
  5. pour the mix into a lightly greased loaf tin (20cm x 11cm / 17cm x 8cm at the base) and level it with the back of a spoon.
  6. bake for 35 minutes until brown on top and an inserted skewer comes out clean.
  7. allow the loaf to cool, then dust with coconut flour to mimic the farmhouse look (optional).
It is imperative that you sift the baking powder and whisk the dry ingredients until no little lumps exist.
Once the loaf is completely cool, you can transfer it to a sealed plastic container and it will keep for 3-4 days at room temperature.
Re-heating isn't necessary, as the loaf tastes and feels like ordinary sandwich bread, but toasting makes it exceptional.

N.B. Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. Option click HERE.


Enjoyed this post? I really value your feedback! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂


  1. Hi Antya,

    Looks awesome and definitely something I want to try out but unfortunately the oven I have is pretty awful for baking but I do have a bread maker with a 2lb vertical tin.

    Would there need to be adjustments to the recipe or would it work as is?

    Thanks for your time!

    1. Hi Jon, I’m so very sorry but I’ve never owned or used a bread maker. No idea about a vertical tin, either. All I can suggest is that you give it a go without any changes to temperature or timings and see what happens. Do bear in mind that you won’t have a ‘dough’ to put in your bread maker. It will be the consistency of a gooey, fairly liquid mixture. I’d love to know how it turns out, and others may also find your feedback helpful. Good Luck!

  2. Well… soooo….. I clearly neglected to note the ‘size’ of pan! LOL I thought the quantity of dough was rather on the ‘light’ side… but.. well… what do I know!! And if it comes out looking ‘anything’ like the picture… it’s gonna me AMAZING! That being said… it’s ok… as a ‘vessel’ to get some more butter in! 😛 I too, will double it… (ps.. perhaps a ‘reference photo’ would be a little less misleading? LOL

  3. Just made this awesome bread and I couldn’t be happier! We were buying low carb bread off Amazon for $13 a loaf, but this bread has a lower carb count (the one I was buying was 1g per slice), it’s so easy to make, and it’s tastier! Thank you so much for sharing your keto wisdom!

  4. I made this wonderful wonderful bread yesterday, but because I didn’t have any plain whey, I used vanilla flavoured one and it still came out fantastic!!! I’m making another batch today and will use more baking powder and more acv just to see what happens, because it was a bit on the flat side. The taste and texture though… Awesome!!! Thank you for this recipe!!!

    1. Hi Tina, thanks for the lovely comment! Try using a smaller loaf mould and don’t let the mix sit before going into the oven. It should rise to about 10 cm height.

      1. Yes, after thinking about it, I figured that my loaf mould was too big, but because I don’t have a smaller one and not enough ingredients to double the batch, I decided to try something else – I used a muffin pan. The mix was enough for 10 “muffins” (2,5 tbsp of the mix for each). Perfection!!! This is my go to recipe for bread now. Quick, easy and oh so good!!! Thank you again for this amazing recipe!

  5. Even if I didn’t already want to try this, you comment about Mary and Paul would have done the trick ☺️

  6. It rises at begnning and then lower in the middle and i have scale wheigth everything. Dont know what is wrong. I already made several time and always like this.

  7. I dont know why my bread it always got low in the middle… doesn’t get big, and i use everything exactly says in the recipe i will send pic if i can

    1. Hi Liliane, that’s very strange. Are you using a loaf tin that’s too big? Are you baking it in a pre-heated oven? On the middle shelf? And is your baking powder sifted and in date? Let me know and I’ll try and figure out what’s going on.

    2. I just made it as per my friend Liliane said was so good, i used a regular loaf so mine was low in height but all uniform, i used egg white protein instead because i had no whey, i converted to cups because i didnt have a scale, .2 cups egg protein, .1 cups psyllium and it tastes AWESOME. It reminds me of a sourdough, not sure if thats how it should taste considering the egg white, but didnt taste eggy at all like a lot of the breads.

  8. This bread has a beautiful rise! I skipped the seeds (couldn’t find them at the grocery this morning) and just used Caraway seed and it is divine! It’s still warm so I haven’t tried it yet, but I’m really excited! Thank you for this post! Keto on!

    1. Hi. I use Tesco’s full fat soft cheese spread. It’s creamier than Philadelphia and has fewer carbs per 100g. Any similar packaged cheese will do just fine.


    I’ve been a low carb dieter for a while and considering a transition to Keto, but I was looking for a good bread substitute that didn’t taste like an omelet, was dense as a brick or crumbled when you tried to put anything on it. I was buying specialty breads but they are so expensive and you have to really go out of your way to find them sometimes. This seems so promising and easy to make. Do you think this would make good rolls too?

    1. Hi Natalie! I share your sentiments entirely. I promise you this isn’t eggy, crumbly or brick-like. I’ve made rolls with the same mix, by using round vessels like muffin or tart moulds. Sliced across they make perfect sandwich and burger buns. Don’t expect either loaf or rolls to rise like ‘normal’ bread, however – there’s no gluten. Also, different brands of psyllium make the bread behave differently, either very light and spongy or a bit on the dense side. Try it. It’s quick and easy. And I’d love to know how it turns out for you. 😀

  10. Dear Antya,

    I have been low carb for years and began keto at the beginning of this year. I regularly enjoy discovering and trying LCHF recipes. That being said, I have made many low carb “bread” recipes, and they all pale in comparison to yours in every way. I can’t thank you enough for your wonderful contributions!!! You have a real gift!!!! You really do.
    Would it be possible to double the recipe to get a larger, fuller loaf? If yes, would every ingredient need to be doubled? I would like to replace my husband’s sandwich bread using this bread recipe. Thank you again for sharing with us. We greatly appreciate all of your efforts and hard work.

    1. Hi there and thank you so much for your very kind words… It’s great to see other people enjoying my recipes. The short answer to your question is YES. Double everything. You will also need to use a larger loaf pan and/or increase the baking time (an extra 10 mins should do it). Thank you again. You made me a happy bunny!

    1. Hi Nick, I expect you could, given that they are both fibers and with similar profiles. If you go ahead, I’d love to know how the bread turns out.

  11. OMG! So tasty and easy to make. We mixed in 2 tsp of dried italian herbs and served it as side dish (toasted) to caprese salad – nomnomnom!!!

  12. Hey there! So, I made this, and the TEXTURE was fantastic! But I have one problem, and that’s that I hate the taste of psyllium husk powder. The bread still tastes good but I can taste the psyllium in it and I really wish I couldn’t. Can you recommend anything I could put in to mask the flavor of psyllium husk powder? Thanks 🙂

    1. Hello! I share your dislike for the psyllium flavour. I used SevenHills psyllium for a long time ( and I couldn’t taste anything at all, but it’s been out of stock recently, so I’ve started using a different psyllium powder, which has turned my bread a terrible shade of purple and has added a strong psyllium flavour…grrrr. My ‘fix’ has been to increase the whey powder by 5g and decrease the psyllium by 5g, plus using 2 tbsp of apple cider vinegar instead of 1. It helps. I find this psyllium powder is an improvement: Clearly not all psylliums are the same. Experimenting is key, unfortunately, especially since these natural products seem to be discontinued or be out of stock regularly.

    1. Hi Manal, I’m in the UK, but I’ve had a look on (the US version) and my choice would be this: B0177EV7E4, because it seems similar to the one I use (GM free, grass fed cows, no nasty additives). Hope this helps. I have had lots of great feedback on this bread, but on occasion it doesn’t rise well – adding 1 tbsp of apple cider vinegar just before baking seems to do the trick. Let me know how yours turns out. 🙂

      1. Hi I’ve just made this and it didn’t rise well will try the acv next time. It also came out purple???? Do you think it may have picked up color from my blue mixing bowls?!

        1. Hi Liz, the rise depends on the baking powder and how well it is sifted and whisked with the other dry ingredients. Also, check that your baking powder is in date, as it is something easily overlooked. 1 tbsp apple cider vinegar, whisked in at the end, usually helps. You should have a sticky but fairly fluid and airy mix as you pour it into your baking tin. As for the purple, wow! I can’t imagine a bowl releasing colour into food like that, even if yours is blue…having said that, your bowl may not be food-safe. Personally, I don’t trust plastic – way too many chemicals that could leach into food. I always recommend Pyrex or similar clear glass. I hope you’ll try the recipe again. Fingers crossed.

        2. The purple has to do with the psyllium husk powder that you’re using. When I switched from Frontier to NOW, my lc breads came out a beautiful bright deep purple! Unfortunately, different bags of the same brand will do or not do this.

          1. Hi there! Glad you found it. I’ve added 1 tbsp apple cider vinegar to the recipe, as it helps rise. I’d love to know how the bread turns out for you… 🙂

  13. I am very new to the world of low carb so pleased to find this bread recipe! Made it today for the first time, came out really well and although it may take me a while to get used to (just after years of eating wheat bread!), it was very satisfying. Had some for my lunch with a little onion and melted cheese, would be better with some butter under the cheese next time to add flavour.

    Thank you for a great alternative that I will definitely be making more of <3

    1. Hi Joanne, glad you found it! Although it’s good enough as it is, once toasted and buttered it gets to a whole new level! Low Carb, if not keto, is a great healthy lifestyle, even if it does take a bit of imagination and some taste adaptation…I was a real carbaholic before keto, so if I can do it, everyone can! Best wishes and a huge thank you for taking the time to leave your comment.

  14. I made this yesterday and it was delicious. So easy too. It didn’t rise as much as yours though, despite following the instructions very carefully. Not sure why this happened but its still fantastic. Thanks for the recipe.

    1. Hi Amity, I wonder if you used the same weight and ingredients in my recipe? And same size loaf tin and oven temperature? The mix is quite slimy when you pour it into the baking tin. Once baked, the texture turns out the same as a sliced bread loaf – spongy, light, with little air bubbles, just as in the picture. Using my size tin, it rises to about 5-7cm.

  15. I just made this! Thank you so much for the recipe. I had to convert your gram measurements into cup and tablespoon equivalents so I think I might have added too much of some ingredient because the bread has a bit of a slimy texture (even though I cooked it an extra 18 minutes). Could you advise on which ingredient I might have overdone it on that would cause the slimy texture? Thank you for your input!

    1. Hi there. I suspect you used too much psyllium husk, but that’s just an educated guess!!! This bread has never failed on me and I make it every 4-5 days! The mix is slimy when you pour it into your loaf tin, but definitely not once baked. Which ingredients and quantities did you use? And what oven temperature?

      1. I used a 1/3 cup of protein powder, 2 tablespoons of pysillium husks, a heaping 1/2 cup of full fat cream cheese. Oven temperature was 300 for 35 minutes but I lowered it to 285 for the additional 18 minutes that I baked it because I was afraid of burning it. I really like that your bread recipe doesn’t use calorie-dense flours so I’m going to try it again today and use less pysillium! Thank you for your help!

        1. Hi Thuy, so using Web conversion tools, it looks like oven temperature should be 285F. 1/2 cup of cream cheese is a bit short, just add 1 tsp. 1/3 cup of protein powder is only about 30g, so maybe add 1/2 of 1/3 cup. 2 tbsp of psyllium is also not enough, as each tbsp=about5g, so you’d need 5 tbsp. However, these are just guides. I use metric measures because they’re accurate. Can you not buy inexpensive metric scales? It would make life so much easier!!! Also, you didn’t mention salt and baking powder…you must add 2 tsp of sifted baking powder and a sprinkle of salt. Everyone else has baked this loaf successfully, so it HAS to do with weights. I hope this helps. Good luck!

          1. I just made this a second time and it is amazing!!! I didn’t realize but the ingredients I bought indicate how many grams are in a unit of measurement on the back on the nutrition label. For example, the protein powder label says 5 Tbsp (25g) so I used 8 tablespoons. The pysllium says 1Tsp (5g) so I used 5 teaspoons. Once I got the measurements right, the bread turned out amazing!! Not slimy, just soft and spongey. I had a few slices with grass fed butter and some slices with almond butter on top. So satisfying. Thank you so much! I just ordered all of the ingredients for my mom and am going to have her make this recipe too.

            PS I’m in the U.S. so some of the products you recommended aren’t available here (like the whey isolate) but I was able to find high quality equivalents sold in the US. So I can attest that your recipe is delicious even if different brand’s products are used!

          2. I just checked the web for coversions chart for baking and mine said 325 F not 285, so now I’m wondering which one it is before I make it

  16. Just made your amazing recipe! So easy and versatile with such a genuine bread texture – and what fantastic macros!

    I had some for breakfast with butter and jam and it was lovely both toasted and non toasted. Looking forward to trying it in a sandwich!

    I think next time I will try doubling the quantities, as I think my loaf tin is longer than yours so the slices were quite short. Thanks for sharing such a fantastic recipe! 🙂


    1. Hi Sarah! Thanks for taking time to leave your feedback! This bread is great for sandwiches. The loaf is somewhat ‘short’, in the sense that it doesn’t rise a lot as there is no gluten to bind fibres. It freezes well, by the way, in case you fancy baking several loaves in one go.

  17. Looks so good,will definately try. I recently bougt Lupin flour and planning to make pancakes tonight. Will get the protein powder and psylium husk and give this a go. Thank you for your amazing recipes

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