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 lifestyles. Not eggy, not soggy, not dry. Just perfect!
If you’re a carb-lover looking for a healthier alternative to traditional bread loaves, this is great for you too. Forget shop-bought stodgy bread that leaves you bloated.
“Healthy Bread” Lies
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.
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 healthier 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 for baking in less than 5 minutes!
I know it’s hard to believe. This bread loaf is a breeze to prep 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. In my attempt to create a perfect loaf, 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 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 seems a good option.
4 main ingredients is all you need to make the Amazing Low Carb Keto Protein Bread Loaf.
Plus salt, baking powder and a touch of apple cider vinegar. 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 small loaf tin. Pile dry ingredients (except salt) into one bowl and mix well, using a manual 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 far not so visually appealing.
Weigh the cream cheese in the second bowl, add the salt, 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.
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Amazing Low Carb Keto Protein Bread Loaf
- 3 large eggs 160g net weight
- 120 g full fat cream cheese
- 50 g whey protein isolate (U.S. option HERE)
- 25 g fine psyllium husk powder (U.S. option HERE)
- ⅛ tsp fine himalayan pink salt (U.S. option HERE)
- 2 tsp baking powder sifted
- 2 tsp apple cider vinegar (U.S. option HERE)
- ½ tsp coconut oil (U.S. option HERE)
- 1 sprinkle (optional) coconut flour (U.S. option HERE)
- pre-heat oven to 140ºC fan (160ºC static).
- using a large mixing bowl, soften cream cheese and salt using a manual whisk , add eggs - one at a time, then apple cider vinegar.
- pile remainder of dry ingredients into a separate mixing bowl and stir, ensuring there are no lumps.
- combine and whisk again to amalgamate really well.
- 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 an 18 cm x 9 cm or 7" x 3.5" small loaf tin, then pour in the mixture and level it.
- bake for 35 minutes until brown on top and an inserted skewer comes out clean.
- allow the loaf to cool, then dust with coconut flour if you wish to mimic the farmhouse look.
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Best keto bread loaf recipe I’ve tried so far. The closest relative of non-keto bread.
Though it’s wet when I first sliced it (still warm from the oven), there are lots of promising holes in it. I substituted 1/2 to 3/4 tsp of xanthan gum for the phsyllium husk and used 200g of eggs (My eggs are 3XL ones). I also used 1/2 tsp baking soda instead of powder and whey protein instead of whey isolate. Increasing the amount of salt and adding yeast helped the taste too. I will keep experimenting!
Hi Katie, this keto bread should NOT be wet at all, rather, it should be dry and spongy. I can say this with 100% certainty, as it has been tried and tested a kazillion times over many years. I have a few tips for you:
1. The best thing when baking keto goods, is to remove whatever you’re baking from its baking vessel, whether it’s a tin or a silicone mould, to allow moisture to escape. If you don’t, you’re literally trapping moisture inside and then you find it is ‘wet’ or moist in the middle. You should NEVER cut into a warm bake for the same reason.
2. Every oven bakes differently. I have two ovens: using the same pre-heated temperature, one will bake scones in 15 minutes, the other will take 25-30. That much difference! So maybe next time add an extra 5 minutes of baking time.
3. Lastly, my recipes are tested over and over again before they’re published, using a variety of ingredients and ratios until I’m totally satisfied and have consistent outcomes. If you then start changing ingredients, the result will inevitably differ, and this happens often with keto/low carb baking, because the ‘flours’ we use are all natural and therefore highly variable in terms of how they behave in baking.
4. When changing ingredients, bear in mind that the macronutrients can vary considerably. For example, the whey isolate I use has ZERO CARBS and creates light textures in baking. Whey protein has not had the lactose removed, so it will contain MORE CARBS and deliver denser goods, since it traps moisture. The extra carbs inadvertently added by substituting ingredients might not be an issue for some people, but in others they may well spike their blood glucose level, which defeats the object of ‘keto’.
5. Cream cheese is another product that fluctuates enormously in terms of carbs content. The one I use has 3g carbs per 100g. Philadelphia, for example, contains more than double that amount. Always check the nutrition label on what you’re about to buy before you decide whether to buy it or not. If macros and blood sugar levels matter to you, of course.
Best of luck.
I’ve been doing ketovore for 3.5 years. I did have a delicious bun recipe, but your recipe is MUCH better. It made five 4″ buns baked @ 320°F for 15 minutes. I can’t believe how good they are!!!! I also liked how you put the weight for the ingredients. Here in Canada, 160 grams of eggs = 3 XL eggs. Thanks for such a wonderful recipe!!! I will be posting it in my keto groups.
Thank you for the feedback JoAnn! I’m super happy that you like my Protein Bread Loaf. I add egg weight when size matters, since there are are different standards around the world – as you’ve discovered.
I can’t wait to try it out! Would that recipe work for bread machines as well?
Hi Nawar, there’s no need for a bread machine. The batter is quite runny, so you just whisk the ingredients together and pour into your loaf mold (1lb size – no bigger), then bake, and that’s it!
Absolute best protein bread I’ve tried on keto thus far, and I’ve tried a fair few recipes (apart from all the egg white ones that I can’t stand the idea of). Usually other recipes I’ve tried come out wet and sticky no matter what you do, but this came out almost on the dry side, but I’ll chalk that up to my over-baking it slightly. I didn’t want to make a whole loaf in case I didn’t like it and I much prefer 90-second microwaveable breads anyway, as I hate waiting for bread to bake, so I only made a third of the recipe to start. My only substitute was oat fibre for the psyllium as the one I have always turns my recipes purple and it does affect the taste for me. I first microwaved it for 90 seconds but it seemed slightly underdone so I put it back in for another 30 seconds, which caused it to be a bit dry. I’ll stick to 90 seconds next time and just let it rest for a bit. Otherwise, the recipe came out perfectly. Thanks for posting this as I was looking for a high protein recipe that wasn’t high fat that didn’t come out sticky and this totally did the trick. I got 2 slices out of it and had 1 today and will save the other for tomorrow. Oh, the things I envision doing with this bread! Can’t thank you enough
Lovely to hear it turned out alright, given that this is meant to go in oven. Thank you for the feedback!
Hi. I want to make this bread and whenever I click on the US conversion links for the metrics, I get connected to Amazon. I know that I can google the US conversions, but is there a corrected link that will just covert to US metrics for me automatically?
I don’t use conversion tools because they’re not accurate. Metric scales are inexpensive and super easy to use.
Has anyone experienced the bread to sometimes settle in the middle as in getting denser?
I’ve made this bread a few times, and realized it was important to not let it cool in the pan, but pull it out and let it cool on a cutting board or something similar.
Not sure what causes it to sometimes build up a denser lump right at the base and middle of the loaf.
Hello Hugo. It happens to me too, randomly, for no apparent reason, and despite always sifting the baking powder, which I thought was the most likely culprit. I’ve baked this bread a thousand times, and figured that it helps to spread the batter outward just before putting it in the oven. It still tastes amazing every time, but yes, it is slightly annoying that I can’t seem to solve the mystery.
Good to know. I’ll try a couple of things and let you know if I find the culprit. So far the culprit seems to be the heat. If it doesn’t cool down quickly it seems to clog in the center.
Has anyone tried this with pea protein instead of whey?
Yes. Pea protein makes it denser and with less rise.
This it! Brilliant! I can eat this stuff without butter and it will not make me gag. First time I have seen this in all my trials of non-gluten breads.
Even spread with peanut butter this does not cloy.
Beautiful with a slice of extra tasty cheese, or melted tasty cheddar. Smoked cod. Toasted.
I did not think I had any hope of eating anything like bread again.
This is _almost_ bread, but a bit sweet. 95%
Coconut flour? Into the compost.
However I am getting _reasonably_ bubbly loaves, but still only maybe 50-70mm high. I am not using a small loaf pan. If I double the amounts but cook a single loaf, will I get a bigger loaf or is there some collapse limit?
Interestingly I did not have cream cheese and have a fair trip to get some, so I used cream. Nice result. A lot cheaper too.
I am going to experiment with xanthan etc to get that protein chew.
Hello Nick, sooo pleased you like this bread, and yes, I’ve used both cream and créme fraîche with equal success. However, cream cheese has more lactose, which helps with the rise.
Lactose aside, the rise is also very dependent on the mould being small, so for a bigger mould I would definitely recommend doubling all quantities. Be careful with xanthan – it’s great but can make baked goods sticky, so don’t add more than 1/2 tsp, or 1 tsp if you’re doubling the recipe.
I absolutely love this recipe. It satisfied that part of me that was really missing real bread. The bonus to this recipe is that it doesn’t take long to make – no proving. I will be making it on a regular basis.
Thank you, Lesley. Glad you enjoy it!
Thanks a lot for this recipe!! I was searching for Keto bread with protein, as we have troubles getting ingredients in our area, and I have to say I was really surprised of the outcome. It looked amazing, but not sure it did rise enough, as it definitely was not 8 cm high, it just reached the top of the tin. BUT the taste is amazing, the texture was great. I only added 1 teaspoon of dry yeast for the taste. Thanks again!!! Will try some more of your recipes! PS: Def will try the OZ tip with marmite 🙂
Hi Andrea! Thank you for the stars!
If you want it to rise more, add an extra egg to the wet ingredients and 1/4 tsp xanthan gum to the dry ingredients. Whip the egg mix with an electric whisk for a couple of minutes to get extra air inside, then tip in dry mix and whisk again. Also, use the smallest tin/silicone mould you can find. I’m sure with these steps you’ll get a taller loaf. Works for me every time.
Thank you for sharing. I made it with strawberry protein powder and a strawberry butter. So good.
Thank you, Martina. Glad you like it!
Made flat bread with this. I added garlic salt to the batter and poured it into a large pan and cooked it like a pancake. It turned out perfect. I plan on using the flat bread with curry tonight. Next, I will try the batter in a waffle iron. Thanks for the recipe! 🙂
Wow, what great ideas! Thank you for sharing!
Smells and tastes amazing but came out very flat. The mixture did not rise and cannot be sliced as it is only 3cm tall.
Hi Alexandra, that’s never happened to me before, and I bake this bread weekly.
Providing you measured everything correctly and baked the loaf at the right temperature, I can only think of two possible culprits: either your baking tin was too large, or the baking powder you used has become inactive. Try using a smaller mould, use a different baking powder, and don’t allow it to come into contact with the salt.
I made this today Antya! It was fabulous. You are fabulous! Best keto bread I’ve tried. It was so good my kids who are not low carb kept eating it too!
Excellent! Thank you so much. You’re too kind!
Very good. Made as stated. Next time I will add some butter flavoring. Thanks for sharing your recipe.
You’re welcome! Thank you for the feedback.
I love your recipes. I have a sweet tooth but the dessert recipes I had tried were ‘okish’… Your recipes though are amazing! I was never disappointed every single time.
Thank you Debora, you’ve just brightened up my day!
Excellent recipe. I’ve been in keto for about 3 years. Always wanting to make a bread high in protein, and ideally if I was able to use the protein powder in my shelf.
I made a few changes, the protein powder I used was based on hemp hearts, so I added some more cream cheese as it dries out pretty quickly. I also put 1/8 o tbsp ox xacthan gum.
I totally see the value in sifting the baking powder. It rose super well, slightly bellow double the original size.
Great adjustments. Thank you for sharing!
life changing recipe. Works in any form–had hot dogs in real buns with this last night. No collapse due to whey protein isolate holding everything up. I wuv you.
I wuv you too Alice, for taking the time to comment. Thank you!
What is the measurment in cups/tablespoons for the psyllium husk and protein powder?
“Weight is the most accurate way to measure ingredients or portions. When proportions of ingredients are critical, their measurements are always given in weights. This is particularly true in baking where it is common to list all ingredients by weight, including eggs (which, as mentioned earlier, in almost all other applications are called for by count). Whether measuring solids or liquids, measuring by weight is more reliable and consistent.
The reason weight is more accurate than volume is because it takes into account factors such as density, moisture, and temperature that can have an effect on the volume of ingredients. For example, 250 mL (1 cup) of brown sugar (measured by volume) could change drastically depending on whether it is loosely or tightly packed in the vessel. On the other hand, 500 grams (17.63 oz.) of brown sugar, will always be 500 grams (17.63 oz.).
Even flour, which one might think is very consistent, will vary from location to location, and the result will mean an adjustment in the amount of liquid needed to get the same consistency when mixed with a given volume.”
My bread didn’t rise at all, I wonder what I did wrong?
Did you weigh ingredients with metric scales? Did you substitute any ingredient? Did you use whey protein isolate or whey protein? Did you use fine or coarse psyllium powder? Did you use the same size loaf mould, or a larger/smaller one? What was the temperature you set for your oven?
So many variables… This bread loaf has been made hundreds of times with the same result, so there must be a reason… I just cannot guess what it might be.
Hi Antya. I found your website by searching for recipes using Lupin flour. I was so excited to discover this flour and am just starting to “experiment” with it. I haven’t tried your bread recipe yet, but I’m wondering if you ever considering adding vital wheat gluten either to this bread recipe. I can see using yeast (to that yeasty taste in the bread) as the vital wheat gluten should be able to trap some of the gases produced by the yeast. I would consider combining the whey protein with the vital wheat gluten. I’m also wondering, if Some lupin flour were added to the latter two ingredients, If the bread might have more body and texture and not turn out sticky and soggy as when just using lupin flour by itself. If one thinks about it, in baking, lupin flour could be compared More so to a very low gluten wheat flour (like the kind used in baking tarts, pies, flaky pastry); whereas adding vital wheat gluten and whey protein being more like “bread flour”, which is higher in protein and gluten. So, I’m thinking the combination of whey protein, vital wheat gluten and lupin flour may just do the trick?
you do not need to add vital wheat gluten to the protein bread recipe, as the result isn’t stodgy at all. The ingredients create a light texture, that of course will get more sticky over time. But that’s inevitable, because of the eggs, so it is best to consume the loaf within 3-4 days max or a bit longer by pre-toasting slices.
We have bread on our table every day, so I bake it, slice the whole loaf, and freeze half, in order to always have a fresh supply.
Vital wheat gluten is highly inflammatory, so I don’t use it. The Fiberflour I occasionally use contains vital wheat gluten and other wheat derivatives, which instantly give me gas issues. The same happens to many people. But even when you don’t feel a negative gut reaction, the inflammation will still occur and be detrimental in the long term.
That said, of course you can add it to the recipe, if that’s what you want to do.
Since I like the taste of the yeast in bread, I took out the salt and added a teaspoon of Vegemite (being a good Aussie boy). It makes it bread a little darker, but not much. Yum!!
Hi Aussie boy, lol! Nice tip for my readers and for me, too. Thank you for sharing. We don’t have Vegemite in the UK, so I’ll use Marmite and see what happens…
You can get Vegemite at Tesco and I think Waitrose. I’ve been living in the UK since 2000. 🙂 Marmite would probably be easier to mix in and it is runnier.
Oh really? I kind of assumed… Must check it out next time I pop into Tesco’s (not anytime soon…cannot stand the mile-long queues outside). Curious to read the ingredients and check out the taste. Thank you, Mark.
I wonder if there is a diary free alternative to the cream cheese? Can I substitute coconut cream do you think, or will it be too wet? Finding both diary free and nut free keto recipes that actually work is super challenging.
Hi Dragwah, a bit tricky, but you could try swap the cream cheese for 50g olive oil and 50g water.
But you can’t substitute the whey protein isolate, so it still won’t be 100% dairy-free.
Have you tried my Lupin Dinner Rolls? They contain no eggs, no dairy and no nut flours. Or even my High Fibre Soft Burger Buns, again dairy-free, but they use Fiberflour, which is a low-carb flour that contains gluten derivatives.
I have other breads in development, so stay tuned…
Hello, can I substitute whey protein with collagen protein? Thank you
Hi Maru, I’m afraid not. Completely different products. Collagen protein won’t work.
Hi. Made the bread twice and had a better texture the second time, lighter and less dense. However, I can taste the cream cheese a bit too much and I was wondering whether I could use mascarpone cheese instead to give it a sweeter and milder taste. Any ideas? Thanks ever so much for all your wonderful recipes
I’m very surprised that you can taste the cream cheese… But yes, you can use mascarpone.
Hi, do you have a link for the specific loaf tin, 20cm x 11cm x 7cm as I’m finding it hard to find on Amazon. Thank you.
Hi Nina, I bought mine in a local UK store, but I’ve looked for you and found THIS on Amazon, which should work just fine. Not sure if it’s non stick, though, so it may be wise to line it with parchment paper.
ADDENDUM: if you’re in the UK, THIS one looks like your best option.
Antya, another winner! Thank you!! I made 1 1/2 of the recipe and used a 4-loaf pan. Three of those loaves I left as is. For the fourth, I added a couple tsp. cinnamon and Lankanto as well as about 1/8 cup raisins, topping it with chopped pecans. I know, I know! Raisins upped the carb count, yes. But, sometimes a girl just needs her raisin bread! I just had a couple small slices toasted and buttered with my breakfast…outstanding!!
Hey Karen, you’re back! So overjoyed that readers enjoy my recipes – feedback is what makes all the time, cost and hard work worthwhile! Let me just say that I absolutely love it when bakers like you customise my recipes with success. Thank you so much for sharing this. You’ve given me an idea… 😉
Mmmm…look forward to it! And you need to know, as far as I’m concerned, yours is about the top keto site online. Your recipes are original and deliciously reliable. Thank you for your hard work!
Thank you, Karen! It’s always great to hear that my efforts are worthwhile.
Would flax eggs work with this recipe?
I haven’t tried flax eggs, so I am unable to offer advice.
I made this today spread on a cookie sheet, baked til cooked and brown then topped with pizza toppings – the recipe is enough for a full cookie sheet deep dish style pizza for the family, planning to make more tomorrow to do bruschetta and poached eggs … yum!
Lisa! You must be psychic, because I have a queued pizza crust recipe that’s almost identical. Nice job! And thanks for the comment.
Bread was great! I was wondering if I could use this recipe with lupin flour instead of the whey protein?
Hi Brenda, I did try lupin flour instead of whey isolate while I was experimenting with the recipe, but the bread turned out less spongy, with more of a cake-like texture, which I wasn’t keen on. Still a good bread, so you might like the result. Give it a go and let me know what you think. Have a great day!
Hi,can i use xanthan gum instead of psylium husk?
No, sorry. They have different properties.
I made this today and its wonderful, but wondering if doubling the recipe if it would produce a “normal” size loaf? Some recipe work, others don’t…curious if anyone has tried? Thanks!
Hi, thanks for getting in touch. I’ve not tried doubling the quantities, but I can’t see a problem. The only thing that would stop it rise would be a loaf tin that’s too large.
Tried it! Followed as written and just doubled all Ingredients. I used a 9.25 x 5.25 inch bread pan. I cooked for 50 minutes at 320 F. So delicious!
Excellent! Thank you so much for sharing your experience.
Hi there! I made the bread this morning for a breakfast sandwich. I struggled a bit w/ measuring correct amounts as I was converting to US cups. I also substituted nut flours as I don’t have the psyllium yet (It’s on order). I also added a little xantham gum. I only had Neufchatel cheese, which isn’t full fat. So LOTS of deviations here. The batter was very wet but cooked through in the time specified, though it emerged about half risen. Now, I know it’s annoying to get comments from people who don’t follow recipes…But I was quite pleased with the flavor and the firm consistency. I sliced the bread still warm in half and then lengthwise which produced nice sized pieces. It made a perfectly acceptable sandwich. Bread not too eggy. And I’m not much of a baker. What I’m saying is that this is a GREAT basic recipe that seems to stand up to variations and inexpert bakers. I can’t wait to do it right next time!
Well done, Queenie!
Hey Susan! Wow! You DID make a lot of changes. But you obviously have an incline for baking, cause you made it work. Well done!
I made this bread today and am pleasantly surprised with the flavour (I’ve found keto “breads” way too eggy and/or flaxy so far). Of course, I didn’t have the same protein powder you use, and my loaf pan is a cm bigger, and I forgot to add the ACV (it was only sitting on the counter beside me!), so I didn’t get much of a rise. The inside looks like your photos though, and it tastes somewhat like cornbread, but without the corn, of course. I am enjoying it spread with butter with some Sukrin syrup. I have four mini-loaves of the seedy bread recipe in the oven. As soon as I find a source for lupin flour, I am going to try your egg pasta recipe.
Thanks for your comments. ?
Pls, can I use hemp protein powder insted of whey proteine powder? Mtks
Hi, I love hemp protein too, but it doesn’t work in this recipe.
Thanks, I knew it but I hope s o…
Thank you so much for a great website and a great keto bread recipe. It’s so easy to make, I’m chuffed. Mine turned out purple, but hey, I like purple so no problem! I’m also looking forward to trying the lupin flour for other recipes on this website. I’d not heard of it until I saw recipes on here. Thanks again for the best keto website, in my opinion.
Hi! Lovely by name and lovely by nature, it seems, thank you so much for your kind comment. Just so you know, the purple hue is down to psyllium. It’s a natural ingredient so no two batches (never mind brands) are ever the same. Hope you enjoy some more of my recipes!
Hi, I tried this and followed all the instructions and it turned out exactly like your pictures, but it was a bit eggy and squidgy. Any ideas to get rid of the eggy tasat/texture
Hi Patrick, thanks for your comment. It’s all about the psyllium. I’ve made this bread weekly for as long as I can remember, and most of the time I get the same result, which should be spongy, full of air pockets and springy, just like ordinary sliced bread – not eggy or wet at all. Each time I use the same whey protein isolate brand. Whey protein is an extracted, manufactured product, so you can be sure that it will give near-identical results each time.
Psyllium is a different beast. It’s not manufactured, it is just a seed husk, milled to a fine consistency, so each batch – not just a different brand – will yield slightly (or a lot) different results. Wet/eggyness is happening to me too at the moment, using psyllium I recently bought, which appears coarser and less absorbent. The wet/eggy result is the same each time, so I am absolutely 100% convinced it’s to do with the psyllium. And thinking about it, it is logical: plants have different makeups, depending on weather, time when harvested, rainfall, etc. It is frustrating, but to be expected when using natural ingredients. Rather than throw the psyllium away and try a different brand, try milling it a bit more, using a coffee grinder or similar – it can help, in my experience. I’m sorry that I can’t offer a more precise solution. Best wishes.
…slice and toast (broil) your loaf, it will still taste ok and you’ll get rid of the eggyness…
Thanks so much!! This bread is amazing!! And thank you for introducing me to Lupin flour! I made the Lupin flour pizza base and it was amazing!! I did use a little bit of cream cheese though! Fantastic thanks so much!
Hi Anna, I’m grateful for the feedback. Thanks for your time!
I can’t put here picture! I used all of ingredients what you recommended I bought everything I followed your instructions and it didn’t rise! Flat and the taste is awful the baking soda scratch my throat….I’m so upset cause I just wasted my ingredients???
Sorry to hear that, Jennifer. The recipe does NOT include BAKING SODA, and I would bet my bottom dollar that you tried to convert the recipe to volume measures instead of following the metric measurements instructions in the recipe. Accuracy is key when small quantities are used. You may also have used the wrong size baking tin or even the wrong oven temperature.
I want to make your yummy looking recipe but I can’t seem to figure out the conversion to U.S. measurements, help?
Sorry Lisa Jo, I don’t mean to be difficult, but weighing in grams is the only way to measure precisely, especially in recipes such as this, where small quantities are used. Metric weighing scales are cheap, consider getting one – your life will be changed forever once you realise how useful and accurate they are ?.
Thanks for the advice about the scale, I purchased one and I’m ready to give the bread a try…Yay!
Nice one Lisa! Let me know how the bread turns out…psyllium variations can be a bit of a problem sometimes. If it’s a success, I’d love to know which brand of psyllium you used.
I agree with you. I do not have any scales either and I was really hoping that I would find the conversions to U.S. measurements as well. I’ll probably try to Google the conversions first.
Gave this a go this evening. It was sort of… comical. Rose beautifully in the pan, smelled divine, then promptly collapsed like the metaphorical flan in a cupboard. Yours has a LOT more bubbles in it than mine does, so something plainly went awry on this end. Its texture is not unlike sponge cake. Not quite what I was aiming for. It tastes perfectly fine. We’ll probably make cheese toast fingers out of it.
In your experimentations developing this recipe, did you make note of what caused any of your attempts to fall flat and dense? Exact ingredients were used by weight, combined in a stand mixer. After converting C to F (tedious US ovens), I baked it at 325° F (which seemed a bit low to me), and it took an extra 25 minutes to brown up on top.
Any advice on the behavioral quirks of this particular recipe are welcome. I plan to make further attempts, but I figure it’s best to consult your experience first before reinventing the wheel. ?
Ok. So I’ve made this hundreds of times, even at friend’s houses with their own ingredients and I’ve never had the issues you’ve described. My only issue sometimes is that it rises in a lumpy sort of way, but that’s because I’ve been too hasty and not sifted the baking powder. I can think of a few variables that may have affected your result. First and foremost oven temperature (pre-heated) has to be 140C fan (320 Farnheit if your oven is fan assisted, if not, 350F). Put the loaf tin on a rack at medium-height, not over an oven tray. Secondly, the size of the loaf pan matters a lot. Check that you’re using one that is the same size as mine. Other things to check: Grease the pan very lightly – just a little smear of coconut oil. Make sure you used FULL-FAT soft cheese, not reduced fat or lactose-free. Your whey should be ISOLATE, not whey powder (it’s heavier). The psyllium should be finely ground, not coarse. Check that you baking powder is in date, contains no aluminium and is SIFTED and whisked well with the other dry ingredients. Leave the salt until after you’ve combined wet + dry ingredients, then add it (salt and baking powder should not be touching before mixing – if that makes sense). Once everything is nicely combined, add ACV (the type with mother and you must give it a shake first). 35-40 minutes is the maximum you want in the oven. It shouldn’t take longer than that. At the end of baking time, it will deflate a bit. Overall, the bread doesn’t rise much (7-8cm in the middle), but should be light and have air holes as in my images. Don’t remove it from the oven immediately – turn heat off, open the door slightly and leave it in for 5 minutes before you take it out. I’m baking it today, so if anything else comes to mind, I’ll let you know. Just one last thing: I’ve only ever mixed it by hand, using a manual, simple whisk. Not sure if over whisking with an electric device might make a difference – worth bearing in mind.
Hi Antya, I made the bread and it turned out exceptionally good for a keto bread. I have made a few before but yours is the best so far. There is no eggy taste whatsoever. It toasted really well and tasted equally good as is. It was filling and satisfying as well. Mine did not turn purple. It did rise moderately. Perhaps I will double the recipe to make a good sized slice next time. Thank you for sharing your recipe. It is a keeper for me. Now I am excited to try out other recipes on your website.
Hi Raheela, thank you for taking the time to leave your feedback, I truly appreciate it. I’m very pleased that you like this bread loaf – it’s my favourite too. Just so you know, in case you buy psyllium in future and it turns your bread purple, the flavour will be unaffected, so don’t worry. And for reassurance, there isn’t much of a rise because there’s no gluten to stretch fibres. Thanks again for your time.
Excited to try this recipe, but just thought its worth mentioning that there is no such thing as genetically modified wheat. Just don’t want the integrity of this post to be brought down by false information!
Hey Christine! Welcome to the blog. Hope you like the loaf. It’s a popular one. You are correct about GMO wheat not being licenced anywhere yet, but Monsanto rogue plants have been found recently, which means cross contamination cannot be ruled out. And Monsanto is again submitting applications for GMO wheat production… we all know the monster will eventually succeed. Meanwhile in the UK a GMO wheat trial was given the green light a year ago. It’s a sad world.
SO AWESOME, so easy to make, fast cooking time and delicious and only 0.7g net carbs per slice!!!!!!!!! Excited…can you tell? lol. Thanks a lot for this recipe ?
Hahaha I can tell!!! You won’t be disappointed! Thank you. ?
I have made this bread several times now and i wanted to share a twist… i ran out of tescos cream cheese but had an Aldi roule (like Boursin). The carbs are actually a little less and the smell and flavour make it really tasty. The cheese is heavier and takes more elbow grease to beat but well worth a try! I like to have a little as bread but thinly slice the rest (about 30 or so) and bake them in the oven for a melba toast/cracker treat. They stay crunchy for days!
Thanks for your guidance and inspiration Antya. X
Hi Keeley! Thank you so much for sharing a great tip.?
I keep forgetting to ask,…does this bread need to be stored in the fridge? I have been but was wondering if i can leave it out on the counter in an air tight container.
Hi Marcelle, I keep mine on the counter, in an airtight container. If it gets a little sticky I just leave the container open for a few hours. Sometimes I freeze 1/2 for later use. Hope this helps.
Ok, this is now my ONLY keto bread recipe! Since I had issues with the loaf being less than 2 inches high I have started making it into 4″ rolls with a silicone pan I got on Amazon. They are PERFECTION!! I have tried so so SOOO many keto bread recipes and wasted so many ingredients. Glad to finally have one that works and tastes great! Now I have hamburger buns. AND I just bought a pan to make hot dog buns so I am good for the summer barbecue season! Woohoo! Thanks so much for this awesome recipe!!!
Thank you for your feedback, Marcelle. Happy bbq-ing!
Made this bread and it looked like the photo above, all bubbly and about the same rise (I actually used 2 whole eggs and the equivalent of one egg in whites) – it was my usual lovely purple colour , but I’m actually getting used to purple bread now 🙂 Tastes good – quite neutral in flavour and toasts well. Going to try the left overs as garlic bread tonight. Thanks for the recipe.
You’re very welcome! My bread loaves are purple too at the moment. You can never tell with psyllium. 🙂
Hey, has anyone ever tried tossing in a small amount of yeast for flavor? Maybe a half tsp or something? How might that affect the outcome?
Psyllium already has a yeasty flavour. I don’t see how it would produce a better result, given that there’s no gluten to work with. But if you give it a go and you like the end result, please share it here.
Very strange…the first time I made this, although it didn’t rise, it was a lovely light color like your photos. I used the NOW psyllium husk powder. Last night I made another loaf but this time I doubled the recipe. I had to open a new bag of the same brand of psyllium powder and the loaf turned purple! Sad that there is no consistency in the product. I almost sent the bag back to Amazon, but the bread tastes fine so I decided to keep it.
Hi Marcelle, it happens to me all the time with psyllium. At first I kept changing brands, but now I just live with it. We should all remember that Psyllium is a NATURAL product, not highly bleached and refined like ‘normal’flour, so it will vary from batch to batch. Some people speculate that the purple is due to oxidisation, and advise grinding the powder a few seconds before use. You could try that and see what happens.
Same as Karalane, my loaf was only about 1 1/2 ” high. All ingredients were fresh so I don’t get it. I used the same psyllium – Viva Naturals – but it did not turn purple. As Karalane stated, the loaf barely rose, but the taste and texture were very close to “real” bread – the closest I have come in the dozens of keto bread recipes I have tried. Only thing I added was 6 – 7 drops of liquid stevia . Maybe next time I will double the ingredients. Perhaps that will yield a higher loaf.
Hi Marcelle, next time avoid the liquid stevia, alcohol or glycerin can affect the baking powder. Also, use a smaller loaf tin and you should get more rise.
Great recipe as I just love toast and marmite, I am back a happy bunny. Big thanks to you.
I make up a double amount to get a large loaf, I have tweaked the Baking Powder/ACV to help the rise, but still have a little trouble getting the bottom of the loaf (in a loaf tin) to cook before the top browns too much.
Any ideas please?
p.s. Just got my Lupin flour so going to have a crack at the crackers……..
Hi there! Thanks for stopping by. If you’re doubling the ingredients you need a larger baking tin. Other tips: dont’go OTT with baking powder, as it can cause deflation; as salt deactivates baking powder, don’t let the two sit together; mix ingredients using a hand-whisk, in a down-up-over motion, so as to incorporate some air bubbles; add ACV as a final step and let the mixture sit for a few minutes before you transfer it to the baking loaf tin – it will thicken and become more gloopy, which is what you want. Ovens can differ quite a bit, if your loaf browns at the top but remains uncooked at the bottom, it could be because there isn’t enough heat under it, so use FAN assisted mode and place your tin on your oven rack (not pan – you want air to circulate around it) on the 3rd height level (above the fan). Failing that, try baking at lower temperature for longer. I hope it all makes sense….baking is a science, lots of variables can skew results. 🙂
I made this, twice in one day! First a single loaf then double quantities. I love it! It smells just like white bread. My kids are less enthused, but what do they know…little culinary pendants.
Thank you! Glad you like it. 🙂
My bread (made in a standard loaf pan) was only about 2″ high, but the taste and texture were very nice – not gummy. It is sturdy so it wasn’t hard to slice it into 22 thin slices. The psyllium husk powder I used – Viva naturals – does turn purple, even with an aluminum-free baking powder. Also, the only protein powder I had on hand was sweetened vanilla whey (not isolate) so maybe that accounted for the lack of rise, but the flavor was pleasant and the vanilla was very subtle. I’ll try this again with a smaller loaf pan and the proper whey powder. I did have a few little bits of cream cheese, so using a hand mixer should eliminate that. My temperature was 320 F. in a gas oven, for 35 min.
Thank you for your feedback, Karalene.
Oh and also…… when I cut the loaf open, it was purple inside.
The total height if the loaf was only about 4 to 5.5 Cm
Is it ok to use an electric whisk instead of a hand whisk?
See previous answer. Use a hand whisk. Using an electric whisk might incorporate too much air, which would make the bread puff up and then deflate. Despite the purple colour, what you’ve baked sounds edible none the less. Probably best toasted.
Ahh, but I didn’t use an electric whisk, I asked coz I found using the hand whisk was hard work! Lol
I will persevere. Thanks
Just made my first attempt at this Keto bread.
Asked someone to get me full fat soft cheese but they came back with low fat cottage cheese.
So that was first issue.
Small speckles in the mix, I think due to the cottage cheese.
However, when I added dry ingredients it changed to a darkish brown colour and looked almost treacle-like in colour.
Baked 35 mins and it has hardly risen but I used new baking powder, new whey protein powder,and was meticulous weighing things out.
I did put the ACV in with all wet ingredients and then added the dry ingredients
Haven’t tasted it yet?
Hello Ron, baking is like science, the more variables you put in, the more different the results. The poor rise may be due to the lack of fat in the mix, or the adding of ACV too early, or the salt resting with the baking powder too long (salt deactivates baking powder), or the oven not having been pre-heated to the correct temperature. As for the brown colour, that’s definitely due to the psyllium you’re using. The darker, brownish powder give bakes a tinge that varies from brown to purple. It also imparts a different, more yeasty kind of smell and flavour. What you want is blond psyllium – the powder should look very pale in colour. http://amzn.to/2ClKrhh (if you’re in the U.K.) or http://amzn.to/2DCiPBD (if you’re in the U.S.)[eafl id="4683" name="Psyllium Husk powder" text="http://amzn.to/2DCiPBD"][eafl id="4682" name="Psyllium Husk Powder" text="http://amzn.to/2ClKrhh"]
I tried to bake it twice now and both times it had risen beautifully, and looked exactly like your pictures. Until I removed it from the oven and they “poofed” like a deflated cheese soufflé :-/ Please help me figure out how to fix this!! I use the right ingredients and right method but it just deflates as soon as the oven is turned off. I tried to bake longer the second time and added 20 minutes total but still same deflated bread..
Hi Mimi, if your baking powder is within date and the oven temperature is set correctly the loaf shouldn’t deflate too much. Try turning the oven off, opening the door slightly and leaving the loaf inside to cool down gradually.
Tried that too but to an avail… I’ll get some new baking powder and see if it makes a difference… thank you
Hi again, next time you have a go, leave the dough in its mixing bowl for 10 minutes, so it thickens and gets more ‘glutinous’, then pour it into your baking tin and bake 35-40 mins max. If that, and my earlier advice fails, how about trying another oven? Remember that the finished item won’t be more than 7-8 cm in height. Let me know if it works.
I made it work by using lower temp and a bit longer in the oven, I also whipped the eggs very thick and foamy before adding the cream cheese and it works fine for me now! Thanks
Thank you for sharing your tip. 🙂
Pics are sent email. I am very pleased. My dough didn’t turn out a wet as yours, it was gloppy right off. I’m very happy with the results. Thank you for a new dimension to my diet. Next time I will try pizza dough. I need more protein powder first.
Beautiful photos Jinnie. Looks like a winner bread loaf to me. No worries about how wet the mixture is, it does depend on size of eggs and type of psyllium…what matters is the end result, and it looks like you nailed it! Well done.
Thank you! ?
Step 1 completed. I made a loaf of bread. It still has about 7 minutes to go. The mid section top of the loaf is higher than the side of the pan. How pretty it looks! Smells like cheesecake to me! LOL. Wish I could send you a pic! Taste test commuting up in a bit.
Hey Jinnie, there’s a few of you trying my bread loaf for the first time today… I hope yours is another success story!! You can post a pic on Instagram or Facebook with the tag @queenketo and #queenketo, or email it to me and I will publish it. Thanks for the feedback. 😀
Hi, I made this today, and it is the best keto bread I’ve had! Even my 19 year old son didn’t mind it.
I’ve cut the loaf in half, then sliced it longways, to get a squareish shaped thin slices. I can get 14 slices so still only 1 carb per slice. It holds together so well,evenly thinly sliced. I’ve toasted it (have to toast it a bit longer than plain bread), and has it with sliced tomato – very nice. I’ll be taking a tomato, cambert, lettuce and homemade keto mayo sandwich to work tomorrow. Amazing, thank you so much. Not having bread has been one of the main reasons I’ve had a hard time sticking to the keto diet. This makes it so much easier..
Lovely!!!! With so many variables (oven temperatures, ingredients, egg size, etc.) it is always good for me to know how my recipes turn out for others…really pleased! Thank you for taking the time to leave your feedback, I truly appreciate it. 🙂
I haven’t even tried your recipe yet and my mind is working overtime. What if it were baked in a pizza pan? Would we have a great crust ?
And usually if you add an acid ( like ACV ) you would add baking soda, maybe a half teaspoon. Do you think that would hep the rise?
I think I have enough of everything to try this, I’m excited to see what happens,
Hahaha Jinnie, love your enthusiasm! I don’t use baking soda because there’s already baking powder in the mix. The mix is dense but gooey, totally unlike a bread ‘dough’, so I’ve never tried pouring it into a pizza tray. That said, I’m open minded and if you can crack some wacky modifications I’ll be utterly impressed. Can’t wait to hear what you do!
Hi, just to let you know the bread smelt fine the day after ..
Someone on Instagram mentioned an odd smell with their bread had to do with a different brand of psyllium.
Just made this. My first attempt at making any kind of bread. It’s just come out the oven and looks the part… now for the taste test….
and I have to say the taste is not to bad..but the bread has a very potent smell, which isn’t very nice tbh.. anyways I’ll trying toasting my next piece and seE how that is ..
Very odd, Karen, mine always smells just like bread. I wonder if you used protein from a different source…
Tried your bread but used soya protei isolate. After adding blonde psyllium it was very thick and did not rise at all .any ideas?
Tried your Yorkshire puddings they were amazing and also used remaining batter with a little almond flour to breakfast pancakes, excellent recipe.
Hi Jan, thanks for your comments. Both protein and psyllium vary in density. I assume you just needed to use slightly less of both ingredients. Next time you try this recipe, be conservative with the quantities, let the mix sit for 5 mins and then add more if too liquid. With ACV added, it should be the consistency of custard.
Alternatively to cream cheese? not keen on the taste
What don’t you like the taste of? You can’t taste the cream cheese once the loaf is baked. You could try Mascarpone but I have no idea how it would turn out.
Hmmm. I used the ingredients listed, even down to the brands, and followed the recipe exactly. My loaf was a tinge of purple, not brown, and was about 2 inches high. No clue what to try differently. ?
Hi Greg, assuming you had the correct oven temperature, the same size baking tin (too small or too big makes a big difference), all ingredients were as indicated, you weighed using metric scales and your baking powder was within best by date, I can only think of one culprit: psyllium. In the 2 years I’ve been baking this bread weekly, it has only failed me after switching psyllium (these niche ingredients tend to be out of stock often) – my loaf didn’t rise as it normally does, smelled ‘off’ and was a muddy-purple colour. I’ve since learned that others have this problem occasionally, so my suggestion is that you return the psyllium, ask for a refund and purchase an alternative one (blonde and very fine powder). I’ve amended the recipe notes so that other readers can be aware of a potential issue with psyllium. As for the rise, in the absence of yeast and gluten you’ll never get a traditional rise. This loaf will be 7-8cm height once baked. Please don’t give up. Many, many of my blog, IG and Fb followers have raved about this bread and I’m sure you’ll love it too!
I bought a smaller bread pan and it’s much better. Still purple, lol, but the taste is great. Going to get different psyllium, but it’s difficult, because I can’t see inside the bag. ?
Hey Greg, I find with Psyllium it is best to ask if it’s ‘blonde’ and also see what reviewers say.
I have made this bread 3 times now….it has not risen at all, stays the same depth as when I pore the mixture into loaf the tin. I live in Australia and can’t find any of the brands you mention, so have purchased what I can get hold of.
The bread tastes great, and my husband likes it (phew, that’s a relief) however because I have to cut it length ways to get slices I only end up 4 slices of bread….namely 1 sandwich each per loaf….which defeats the purpose of making it.
My tin is about 1cm longer than what you suggest but the same width………is the reason it doesn’t rise the different brands of ingredients??
I so want this to work because it’s so yummy……..but want more than 4 slices ?
(Wanted to insert pics, but won’t let me….ho hum)
Hi Jude, that must be so disappointing! It’s a shame that Amazon isn’t available in Australia (it will arrive in 2018, apparently, yeyyy!) because I fear it must have to do with the actual brand of ingredients. I assume you were using Whey Protein ISOLATE, psyllium husk was the POWDER form and the cream cheese was FULL-FAT? Also, was the baking powder IN DATE? If the answer is yes to all of those, try these next: 1) Make sure you sieve the baking powder using a fine mesh strainer. 2) Use an electric whisk when you add one egg at a time, so as to increase air bubbles. 3) You could also separate the eggs, adding whisked egg whites just after ACV. 4) Incorporate ACV as the very final step just before putting the mix in the oven (unless you decide to add whisked egg whites separately, in which case ACV needs to be the penultimate step). 5) The oven should be pre-heated and the baking tin placed on a mid-height rack. The size of the tin won’t matter if it’s just 1 cm difference. 6) Make sure the oven is set to the correct temperature, i.e. 140C fan assisted (285F) or 160C static (320F). If I can think of anything else I’ll let you know. Please tell me how the next one turns out. Good Luck!
Wow, this seems very similar to Soul Bread
Hey Joan, welcome to my blog! I’ve not heard of soul bread, but if it’s similar I’d love to try it. Do you have a recipe to share?
Sure! I like to search out EVERY bread substitute there is ?
Yours seems much simpler, but on the same idea.
Thanks for the link, Joan. Wow! I didn’t know there was a whole soul bread thing going on! Not so keen on the many ingredients required, nor on the length of time to prep and bake, but if it tastes amazing….I will definitely try it. Meanwhile, I hope you have a go at mine. I’d love to know what you think! 🙂
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!
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!
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
Funny! As you said, reading the recipe in its entirety helps. A lot. 🙂
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!
That’s great to know Colleen. Wow! $13 a loaf!!! That’s crazy. So happy you love my bread… it will save you a fortune! x
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!!!
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.
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!
Even if I didn’t already want to try this, you comment about Mary and Paul would have done the trick ☺️
Hahaha! Thank you Jackie!
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.
Hi again. See my previous answer. I really want to help.. photos might give me a clue.
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
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.
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.
Hi Gail! Glad you found a way to adapt the recipe and thank you for sharing your tips. ?
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!
Thank you for your kind comments Rhonda, I hope you enjoy the loaf.
Can you give example of cream cheese you use ?
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.
THIS. LOOKS. AWESOME.
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?
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. ?
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.
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!
Can I substitute Acacia fiber powder for the Psyllium husk powder?
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.
I sure will probably make in a few days
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!!!
Thank you so much for leaving feedback! You made my day!
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 🙂
Hello! I share your dislike for the psyllium flavour. I used SevenHills psyllium for a long time (http://amzn.to/2qPCibr) 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: http://amzn.to/2qOkbnj. 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.
Those in the US, what brand of protein powder did you buy/use? Want to make this so bad!!
Hi Manal, I’m in the UK, but I’ve had a look on Amazon.com (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. 🙂
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?!
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.
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.
I tried searching Amazon for that number and nothing came up. Do you have a link to the US protein powder?
Found it!! Realized I was searching on the amazon.uk website. Can’t wait to try it!
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… 🙂
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
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.
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.
Thank you Lynne. Glad you like it ?
Mine had a rather rubbery texture. And didn’t rise as much as yours. Please what did I do wrong?
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.
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!
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?
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!
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!
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!
Yeyyyyy! You did it! So pleased you like it! Thanks for your kind comments.
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
140C = 285F. 150C = 305F. Use the former if you have a fan assisted oven.
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! 🙂
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.
Can’t wait to try!!
Thank you so much! I’d love to hear how it turns out for you.
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
Thank you so much!