Keto Multi Protein Yoghurt Bread. Just 0.3g carbs per slice. Not stodgy. Definitely not eggy.
This NUT-FREE and COCONUT-FREE bread loaf isn’t just ULTRA LOW-CARB but also LOW in CALORIES, HIGH in PROTEIN and full of HEALTHY INGREDIENTS. So you know you’re on a winner with this one. And if all that wasn’t enough, it is also super simple to make.
Despite its simplicity and no yeast, it rises well, too. But make sure to use a small loaf baking mould. Silicone is perfect and easier because it doesn’t need greasing or lining with baking paper.
Ingredients for Keto Multi Protein Yoghurt Bread
Here are the ingredients you will need:
Eggs. Large size (net weight without shell 225g).
Yoghurt. Preferably Greek, because it is a strained-type, so it contains less lactose and therefore fewer carbs. I find that Fage 0% fat is great. But of course you can choose whichever yoghurt type you prefer.
Whey Protein Isolate and Pea Protein. The whey isolate helps the keto bread rise and adds to the light texture. If you want to use other protein powders, or different combinations, it will be OK, although the outcome will likely be different.
Psyllium Husk. It has to be powdered and fine. If you use a coarse type, you may well end up disappointed with the result.
Salt, baking powder and apple cider vinegar are the only other ingredients. It is best to sift the baking powder, so the bread rises uniformly.
The Method
The method is pretty simple, with no kneading or waiting.
Combine yoghurt, salt and vinegar, incorporate eggs one at a time, throw in the protein powders and psyllium, pour the batter into a small loaf mould and it’s ready to go in your pre-heated oven.
40-45 mins later, you’ll have a tasty, healthy, clean keto bread loaf for the whole family to enjoy.
N.B. Don’t worry if your bread displays purple-y spots. This is down to the psyllium and doesn’t affect the quality or taste in any way.
I hope you like it as much as I do!
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Keto Multi Protein Yoghurt Bread
Ingredients
- 4 large eggs - 230g weight without shell
- 120 g Greek Yoghurt - I use Fage 0% fat
- 25 g whey protein isolate (U.S. option HERE)
- 20 g pea protein (U.S. option HERE)
- 15 g fine psyllium husk powder (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
- 2 tsp baking powder - sifted
- 2 tsp apple cider vinegar (U.S. option HERE)
Instructions
- pre-heat oven to 160ºC static.
- put the yoghurt into a large mixing bowl, add salt and vinegar, then beat in whole eggs one at a time ensuring each one is well incorporated before adding the next.120 g Greek Yoghurt, ¼ tsp fine himalayan pink salt, 2 tsp apple cider vinegar, 4 large eggs
- whisk using an electric tool until the mixture is light and frothy.
- in a separate small bowl, weigh, combine and stir dry ingredients, then tip them into the egg mixture and whisk until smooth.25 g whey protein isolate, 20 g pea protein, 15 g fine psyllium husk powder, 2 tsp baking powder
- pour into a SMALL loaf mould (else you may not get a rise) and bake for 45 minutes.
- at the end of baking time, remove from oven and immediately un-mould.
Notes
Nutrition
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I haven’t made this recipe yet, but I can attest to the fact that Konsyl brand (sold in Walmart’s pharmacy area with the laxatives/stomach remedies) DOES NOT turn the crust purple. Neither does the NOW brand of psyllium husk powder (sold online and in health food stores). Both brands deliver perfectly fine brown crusts.
However, the brand Yerba Prima (sold online and in health food stores) WILL turn the crust purple (it happened to me after attempting a Maria Mind Body Health bread recipe). Just wanted to pass this info along.
Thank you for the info!
Hi there. First I just wanted to say thank you for sharing your recipes. I like that some of your recipes use Lupin flour. I did try this bread because I have a large bag of pea protein that has been sitting around forever. I will continue to use this recipe simply to use up that bag of pea protein and get it out of the house; however, my question to you is this: is it possible to replace the pea protein with something else? I ask because I personally find pea protein to have a very strong, overwhelming flavor and smell that I find disgusting. And while I agree that yes, toasting this bread definitely improves it, even the act of toasting it – I can literally smell the pea protein powder during and after the toasting process and again, I find it to be incredibly off-putting. Yes, I know – it’s a personal problem. Anyway, I would appreciate any advise you can give me in regard to this issue. Thank you in advance!
Hi Bonnie,
Pea protein varies from brand to brand, but yes, it does generally have a smell and taste that can be off-putting. You can indeed replace the pea protein with any other protein you might prefer, or you could simply add more whey protein.