Amazing Low Carb Keto Protein Bread Loaf. 0.7g 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!
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.
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!
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. THIS is the link to use.
4 main ingredients is all you need to make the Amazing Low Carb Keto Protein Bread Loaf.
Plus salt and baking powder. That will make it 6 ingredients in total. The big 4 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.
A note about psyllium: it is a natural ingredient, a seed husk that’s been ground. Unlike manufactured produce, it can vary quite a bit in terms of coarsness, colour, absorbency, etc, because a plant’s makeup is subject to weather conditions, soil consistency, etc. Therefore, results can never be guaranteed to be identical each time.
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. Obviously, with no gluten and no yeast to bind fibers, this loaf won’t rise like traditional bread. Using the same size tin indicated in the recipe below, It will only rise to about 7-8 cm.
This bread keeps for days and doesn’t change in 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 so low-carb?
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 🙂
- Yield: 1 loaf (16 slices)
- Serving: 1 slice
- Calories: 50
- Fat: 3g
- Net Carbs: 0.7g
- Protein: 4.5g
- 3 large eggs (approx 160g total weight)
- 120g full fat cream cheese
- 50g whey protein isolate (or click HERE for alternative) for U.S. option click HERE
- 25g fine psyllium husk powder (for U.S. option click HERE)
- ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
- 2 tsp baking powder (sifted)
- 1 tbsp apple cider vinegar (click HERE for U.S. option)
- (optional) a sprinkle of coconut flour (click HERE for U.S. option)
- a little coconut oil (click HERE for U.S. option)
- pre-heat oven to 140ºC fan (160ºC static).
- pile dry ingredients into a bowl and whisk until well blended, with NO lumps.
- in a separate bowl, soften cream cheese using a hand whisk and add eggs one at a time, whisking in between each.
- combine dry and wet ingredients, whisking again to amalgamate really well, and finally, incorporate the ACV.
- let the mixture rest for a couple of minutes, until it thickens and becomes quite gooey (add a little more psyllium if too runny - it should stick to your spoon, rather than slide off it)
- smear a little coconut oil over the base and sides of a loaf tin (20cm x 11cm x 7cm height / 17cm x 8cm at the base), then pour the mixture and level it.
- bake for 35 minutes or until brown on top and an inserted skewer comes out clean.
- allow the loaf to cool, then dust with coconut flour to mimic the farmhouse look (optional).
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.
To avoid stodgy bread that has a purple tinge and smells odd, choose psyllium husk powder that is very fine and light in colour (sometimes called 'blonde' psyllium'. As psyllium is a natural, unadulterated product, batches can differ and give variable results.
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 in the UK. For U.S. option click HERE.