You need only four ingredients to make this simple, delicious, gluten-free low-carb bread which is high in protein. What is really nice that you can cut as thin slices as you want since this bread holds well together. Quite often gluten-free bread tends to be crumbly and break easily because it’s the gluten which holds the bread together and it’s hard to find a proper substitute for that.
This bread is dense not only what comes to the texture, but it’s also dense in nutrients. Even it’s dense, it’s not dry and crumbly but deliciously moist.
Tips for making the bread
This bread rises beautifully in the oven, so be sure to pour the batter in a big enough pan. I think it’s the whey protein which causes that puffing effect. This effect I found by accident when tried to turn peanut butter cookies into protein bars by adding whey protein powder and some more eggs to the batter. I put the ready batter in a far too small pan — the bread rose unexpectedly much and dripped on the bottom of my oven. Not a nice mess to clean… Be sure to beat the batter well enough, that guarantees the proper rising of the bread.
Update 24th August, 2012: If you don’t mind a hint of baking soda flavor in your bread, use 1 teaspoon baking soda and 1 tablespoon apple cider vinegar for even more voluminous loaf. Mix the baking soda with the whey protein. Add the apple cider vinegar to the batter before adding the dry ingredients and beat well. Personally I’m not that big fan of the taste of baking soda, so that’s why I use baking powder instead.
- 1/2 cup = 120 ml = 45 g unflavored whey protein powder
- 2 teaspoons aluminium-free baking powder
- 1/2 cup = 120 ml = 125 g almond butter (natural, unsweetened)
- 4 extra large organic eggs
- Preheat the oven to 300 °F (150 °C).
- Mix well the whey protein and baking powder in a small bowl.
- Beat the almond butter with an electric mixer in a large bowl until creamy.
- Add one egg at a time beating well after each addition until the batter is smooth, fluffy and bubbly.
- Combine the whey protein mixture with the almond butter mixture and beat well until creamy.
- Pour the batter in a 9 X 5 inch (23 X 13 cm) silicone loaf pan.
- Bake for 30–40 minutes.
- Let cool, remove from the pan and cut into slices.
Can I use hemp protein instead of whey protein and normal butter instead of almond butter?
Also how much apple cider vinegar should be added?
Hi Sandra, yes, you can use hemp protein, but the bread just doesn’t rise that well — the texture will be great anyway. I’ve used hemp protein and it works well. Oh, and the color will be a bit greenish. Unfortunately normal butter won’t work. That would make the bread like dense omelet (yep, I’ve tried that, too…) But you can use almost any nut or seed butter instead of almond butter.
Hello! I just made this bread and I love the taste and texture. I used Tahini, because I had it on hand, then I added the coconut flour, flax seeds, chia, salt and a small amount of sweetener according some comments. It did not rise a lot, and the top got a very big crack on one side, which is undoubtedly from my lack of experience in bread making. I will try a smaller pan next time. The bread turned out a bit dry, probably because of the coconut flour and I baked it for 40 minutes without checking the doneness at 30 minutes. I have tried so many gluten free and low carb bread recipes and this one is my favourite so far. No eggy taste and it slices very nicely like regular bread. I am excited to try this recipe again with some variations until I get it right. This bread has a very neutral taste so it will be good with sweet or savoury toppings. Thanks for sharing this recipe.
Hi Connie, thanks for sharing your experiments! Great to hear you liked the bread. I think there might have been too much dry ingredients, all you need is protein powder, no chia, no flax, no coconut flour. Hope it turns out even better next time 🙂
No whey protein where I live, nut butters are too expensive. What ingredients may I substitute for these pls help.
Whey protein and nut butters are essential ingredients in this particular bread, substituting them with something else will result in a flat and dense bread. How about ordering from online stores? Do you have a powerful blender? You can make nut butters yourself, it becomes more affordable. Instead of whey protein, you can use egg white protein (or egg white powder). Plant-based proteins work to some extent, too, but the bread doesn’t rise that much like with whey protein. For the nut butter, tahini is usually more affordable and it’s a perfect option to this bread. Hope this helps!
Just made this as written to see what it would turn out like. I am looking for a recipe that uses tahini, so my next time will be with tahini.
I weighed my ingredients because I have found that to be better with things like whey protein and almond butter.
I got a nice rise — I love the texture — it slices nicely — and will work for sandwiches.
My only question is about the size of the eggs. I wasn’t sure whether these were UK extra large or US extra large. I tried to go inbetween the two by using 5 large eggs (US size), beat them separately, and removed about a Tablespoon before mixing with the fluffy almond butter.
I’m a diabetic who controls it with no meds — low carb/high fat diet does it for me. My doctor wanted me to go gluten free because the bran wafer I was using for bread was irritating my digestion. The small bit of gluten I was getting daily seemed to annoy my gut a lot.
PS: I read your bio and we have something in common — voice recognition and generation. I did my master’s thesis in 1975 on the subject.
Hi Emma, thanks for trying the recipe! And it’s always nice to know fellow language technologists! Great to hear you manage your diabetes without meds. The size of the eggs in the recipe is US extra large, however, during the years I’ve noticed that the amount of eggs is not that exact in this particular recipe. Hope you’ll also enjoy the tahini version.
Just tried it with Tahini — it worked just as well as the almond butter which surprised me because my tahini (Joyva brand in a can) was way thinner than my almond butter (ground fresh in the Whole Foods store). I found I prefer the flavor of the almond butter version, but both have a great texture.
Thanks for sharing your experiments!
How much liquid egg whites did you substitute? Also, do you think hummus would work in place of the almond butter? What is its function in the recipe?
I’m afraid hummus doesn’t work. Almond butter works as a bulk ingredient and it really adds up to the texture.
HI, thank you so much for the recipe!!!!
But can I use pea protein and peanut butter instead? Would it be 1:1 substitution ?
Hi June, yes, it would be 1:1 substitution. The flavor might be quite strong and the bread won’t rise that much with pea protein. Hope you’ll like it anyway!
Can I add 2 teaspoon of baking powder and apple cider vinegar as well?
Yes, sure 🙂
I wanted to let you know how much I enjoy this recipe. This is my favorite keto bread recipe. It’s easy on my gut (no psyllium husks or dairy) and it comes out great every time. I’ve learned it works best for me to alternate between adding some of the dry ingredients and eggs a little at a time and mixing well in between to make sure it’s well mixed which produces a light, fluffy loaf every time. I have also used egg white protein powder with great success. In fact, I’ve made this with liquid egg whites instead of whole eggs and it makes this super light, fluffy loaf. But don’t worry, I still get plenty of healthy fats in my diet. I also find that adding 2 teaspoons of apple cider vinegar (as you suggested) helps it rise and I switched to aluminum-free baking powder and it never turns green or has a weird taste. It’s so fun taking it out of the oven to see that it’s another perfect loaf. Thanks for such a great recipe!
Hi, thank you for sharing your tips and tweaks! I’m so happy to hear that you have enjoyed the recipe!
How much liquid egg whites did you substitute?
Hello, do you think that I can add melted butter (like kerrygold) or even ghee instead of almond butter? I’d like to avoid baking nuts. Hugs! Kasia from Poland 😉
Hi Kasia, unfortunately butter doesn’t work here, the result would be a dense omelet instead of bread 🙂 Greetings from Finland!
I can’t have whey powder – can I use egg ehite powder instead? And if so, would it be a 1:1 sub?
Egg white powder will make it too dry and leathery… But if you use half egg white powder and half plant-based protein powder (like rice protein, hemp protein, etc.) the result should be just fine. Hope this helps!
I don”t usually write coments but this is the best GF bread recipe I have tried! Followed the recipe as written and even though it was a bit on the dry side it is amazing! On my 3rd loaf. Will try some variation addiions using some seeds. Thank you for sharing this recipe!
Thank you so much for your comment, really appreciated! And great to hear you’ve liked the bread!
Could I use Soy Protein Powder in place of the Whey Protein Powder?
Hi Cindy, I haven’t tried that out, but I doubt it will give that fluffy texture. Usually plant-based proteins leave the bread quite flat and crumbly. But it should be still edible 🙂
I made this today following the basic recipe and it turned out great! The texture is spot on, but I immediately realized that I should had added the salt, so I will make sure to do that next time. I used Clearly Organic brand almond butter, 4 large (60g each) eggs, clabbergirl brand baking powder (I know, not the best), and Isopure brand plain whey powder. I made sure to beat the eggs very well and decided to beat the final dough mixture for a while too. The bread turned out nice and fluffy, like the picture here. And the bread is totally fine without the salt too. My family immediately devoured a third of the loaf with salty toppings, so I can say that this one is a winner. Thanks for sharing this low carb bread recipe that is very quick and easy to make!
Hi Anne, thank you for sharing your experience, so happy it turned out so well for you and you all liked it!
Is there something I can use instead of Whey protein? I also won’t eat Almond flour, partially because it’s unhealthy in large amounts and partially because it’s super expensive and I simply can’t afford it. I’m coeliac so whatever alternative I use needs to be gluten-free as well.
Thank you ^^.
Hi Fenn, you can use some plant-based protein (like rice, pea, or hemp protein) or egg white protein. The problem with the plant-based proteins is that the bread doesn’t rise that much. On the other hand, if you use egg white protein, the bread rises but is pretty dry. Maybe half plant-based protein and half egg white protein would do the trick. Instead of almond butter, you can use any other nut butter. Hope this helps!
Alas, just like every other low carb bread recipe that I have tried this one didn’t rise either. 1 1/2 inches hardly makes a slice of bread. I will say that the taste and texture is better than any thing else I have tried. I did use whey protein isolate instead of whey protein. Would that make a difference? I also used the baking soda and ACV option and baked it in a metal pan, greased and floured with the bottom lined with parchment paper. I added a bit of salt and a few drops of liquid sucralose. I love the texture and will probably make it again. Have you ever figured out why some of us can’t get it to rise? Could it be the brands of products that we use? I used Barney Butter Almond butter and Isopure Whey Protein isolate. Maybe if I tried a smaller loaf pan?
Hi Kathleen, sorry to hear it didn’t rise. Yes, it can be because of too large pan, or using whey protein isolate instead of whey protein. You also might want to use 2 teaspoons baking powder instead of baking soda + ACV combo because sometimes that just works netter. Barney Butter almond butter should be okay. Wish you better luck with your next try, please let me know if it rose better!
Thank you for this recipe. I like the taste of this bread, especially after adding a little erythritol and the 6 egg whites instead of the 4 whole eggs. But like others have said, I was a little disappointed that it didn’t rise very much like the one shown in your picture. I even tried using the baking soda and ACV instead of the baking power like you suggested for more of a rise, but it didn’t get much higher.
I was thinking, could I double the recipe and cook it longer? Do you think that would work?
Hi Sandy, sorry to hear it didn’t rise that much. Sure, you can try doubling the recipe and cooking it longer. That should work.
How much erythratol did u use. I thought the same thing. I love the texture of the bread!
Hi, great to hear you like the bread! I think I used just 1 tablespoon erythritol.
I saw a hint from a low carb chef to add half a packet of yeast just for the flavor. It doesn’t really make it rise much but the yeast flavor makes it more real as he put it. I am going to try it.
How interesting! It’s several years since I’ve tried yeast with low-carb bread. Please let me know how you liked it if you give it a try!
Really excited to make this. My question is how long will the bread last and how to store it, in the fridge? Or countertop? In plastic bag? Etc…
Hi Donna, you can store it in the fridge in an airtight container. Keeps there a week or so. Hope you like it!
This was so easy and tasty. I added the baking soda and vinegar to both batches I made. I made a sweet one with vanilla and cinnamon and a traditional. Even my 9 year old enjoyed it and ate a slice with her breakfast.
Hi Kelly, thanks for your comment. I’m glad to hear you and your family liked the bread!
How many carbs does this recipe have?
Please check the table for nutrition information (under recipe).
I am new to your site, and so excited to try your recipes. You’re so generous in sharing your knowledge!
I currently have my first loaf of this bread in the oven. I’m wondering how you might adapt this recipe so that it uses almond flour instead of almond butter. Would adding oil work?
Thank you so much!
Thank you Tere, and welcome on board! I’ve thought a lot of changing the almond butter to almond flour, but so far the swap didn’t bring very good results – even I added oil. I think it’s because almond butter is so fine-textured and almond flour, even if very fine, is still more dry and coarse than almond butter. If you are going to make any experiments with almond flour, I would be happy if you can share them!
Thank you, I will let you know if I try it out!
Hi! This is an amazing recipe!! I wanted to know if the almond butter could be replaced with regular butter. Have you tried this? If not, why not? Thanks!!
Hi Tuwana, great that you like the recipe 🙂 Unfortunately almond butter cannot be replaced with regular butter, the result will be a dense omelet rather than bread!
Thank you so much! I was going through more of your comments and I see you answered this question many times LOL! I am going to make it with cinnamon and raisin!!!!
Lol, no problem 🙂 Cinnamon and raisin sound superb!
I just made this cake and it is excellent.
It tastes very nutty (big surprise) but came out awesome.
I used some hemp oil to butter the pan and there was no sticking. It came out perfectly.
My almond butter was a bit oily though so it came out a bit dry. A bit of sugar/sweetener would have made it excellent.
Thanks for sharing this recipe.
Hi Sylvie, thanks for trying it! Great to hear that you liked it! Nowadays I usually add salt and a few drops of stevia to my bread, it makes the flavor even better.
I just made my first loaf of this bread. I used 5 large eggs instead of 4 extra large ones so it is a bit eggy, will only use 4 large ones if I make it again. I don’t have a silicon pan so used a glass one, oiled and “floured” it with the whey protein however it did stick to the bottom of the pan. Maybe need to use parchment paper if I make it again. I’ve only had one piece while it was warm and it was on the dry side. What can I do to make it a bit more moist?
Hi Sallie, thanks for trying the recipe! I think flouring with almond flour should work better than with whey protein, since whey is pretty sticky stuff anyway. If the bread feels too dry, reducing the amount of whey protein might help.
I just made this with tahini so I put caraway seeds in but the all went to the bottom. Any idea how to make that not happen?
Sorry to hear! It seems that the batter was somehow too runny. Maybe increasing the amount of whey protein or omitting one egg would help?
Yes it was very runny. Just had an egg and cheese sandwich with it. Very good! Thanks for the recipe.
You’re welcome! Great that it was edible anyway 🙂
I wanted to make this bread when I found it this morning but I didn’t have any almond butter and I didn’t want to use peanut butter.
I had almond flour in my freezer so I put 1 1/2 cups of almond flour in my food processor and let it run until I had almond butter – this gave me approx 1/2 cup of almond butter. Worked perfectly and the bread is wonderful.
Figured I’d post in case anyone else didn’t have almond butter on hand but keeps almond flour available.
Thank you so much for this recipe!!
Hi Kristi, many thanks for your tip, it’s very useful! I wonder if it even becomes cheaper than commercial almond butter? And so great to hear you like the bread!
I just wanted to tell you how much I’ve enjoyed this recipe! I was amazed that with only 4 ingredients (none of which were almond, coconut, flax seed flours) the nice rise I got (I did use the ACV with baking soda). Apart from the eggs, I only had vanilla-flavored protein power and peanut butter. Obviously, my bread was much sweeter than I wanted, but I knew that beforehand, based on my kitchen ingredients. (I REALLY wanted to try this recipe … NOW! 🙂 . I have quite a bit of vanilla protein powder, but have now ordered a natural brand, which I hope will render a more neutral-tasting bread for a sandwich option. Simple and wonderful … Thank you, Elviira!
Hi Julie, thank you for your kind words! I’m so happy you like the bread! Actually, I do have a recipe for peanut butter bread which sounds similar to your experiment: https://www.lowcarbsosimple.com/perfect-peanut-butter-bread/. You’re right, unflavored whey protein gives neutral taste, however I often add 1 teaspoon unrefined sea salt and some 5-6 drops stevia to the batter to enhance the flavors when using unflavored whey protein.
I made this recipe using peanut powder in place of butter and it came out fairly well. Nice sheen on it like real bread but it didn’t quite rise to the side I wanted. This time I’m trying unrefined coconut oil and 2T of coconut flour to see if that works, along side with the baking soda. I also tried to add some yeast to give it more of a bread flavor. Cross your fingers for me haha! I’ve got a ton of farm fresh eggs and time on my hands.
Thanks for sharing your experiment! I’ll keep my fingers crossed that the coconut oil&flour combo works! Personally, I never add any fat to this bread because I’m afraid that the bread won’t rise well.
Thanks a lot for your recipe. I am very happy to find this recipe and today I just made again 2 more loafs. I have tried plenty of low carbs bread recipes and this is the best that I ever have. The bread is tasteful, moist and quite close to normal bread, my husband loves it. About storing the bread, can I store it in the freezer for long? Thank you very much.
Hi, so happy to hear that the recipe pleases you and your husband! You can store the bread in the freezer for a few months. I think I have still some experiments from last year, but maybe three to four months is the maximum time I recommend to store it in the freezer.
Do you have to use whey protein? I’m not supposed to be eating any kind of dairy. I have Garden of Life raw protein powder, do you think that would be fine? Thank you!
You can use plant-based protein instead of whey protein, however the bread won’t become that fluffy then. But, you can use half plant-based protein and half egg white protein to get a fluffier consistency. Hope this helps!
I made this last night. As usual, things didn’t go quite as planned. The almond butter, the result of shopping-while-hungry, turned out to be overpriced, grainy and dry. Also, I substituted pasteurized egg whites in a carton for the whole eggs, something I routinely do in these recipes, as I find too much yolk leads to an eggy taste and a cakey texture, fine if you want cake, but this is bread. I start beating the whites and the almond butter together using one of those hand mixers that still looks like it’s from the 50s. After adding the dry ingredients, I realise I’ve used too many egg whites. The batter is a beautiful caramel color, but looks more like thin soup than any bread batter I’ve seen before. As I pour it into a parchment lined loaf tin, I’m thinking maybe it will end up like a weird kind of souffle. Anyway, 40 minutes later, it has risen to twice it’s size. I pull it out of the oven, expecting it to deflate, and try to flick the bottom of the loaf to see if it sounds hollow (does that even work with low-carb bread?). Can’t tell. Back in the oven for 10 more minutes, just to make sure. Out it comes. I’m not waiting. It’s delicious, crusty outside but soft inside, even textured, with a better finish than most other low-carb breads I’ve tried. And clearly, a *very* forgiving recipe. I added a tsp each of powdered garlic and powdered onion, and a couple of tsps. of caraway seed.
Thank you for your detailed explanation, it was really helpful. So great that it didn’t turn out a complete disaster!
If you dont follow the recipe then dont be surprised when things go wrong !
She said it came out great though, so maybe you didn’t read the entire review? I really appreciated her post and can’t wait to try this recipe myself.
How much of the liquid egg whites did you use?
Hello Sam, I rarely follow a recipe exactly. Traditionally, baking requires some accuracy in ingredients, temperature and timing, so it’s particularly good to find one where none of these things seem to be especially critical to a successful result, which is the real point of my post,
Hello Sue, on the side of the box of egg whites, there is a guide that says 1 cup of egg whites is equivalent to about 5 large eggs. The recipe calls for 4 extra large eggs, so I figured 1 cup was close enough. US/UK egg sizes are not the same, not to mention cup sizes, which drives me crazy. The next time I make this I will pay more attention.
What kind of butter would you recommend in place of the almond butter. I have a tree nut allergy and cannot eat almonds.
You can use any nut butter. Cashew butter is one of the best one but it does have some carbs compared for example to macadamia butter, which is also a great option and low in carbs. It’s just quite pricey. Sunbutter or peanut butter is also great if you like peanut butter bread (in which case I recommend this recipe: https://www.lowcarbsosimple.com/perfect-peanut-butter-bread/). Would any of those suit?
I’ve made this bread twice and just love it!! Thank you so much for creating it and doing all the experimenting for us!! Dumb Question: if I decide to use the 1t baking soda plus the 1 T ACV would those two things REPLACE the 2t baking powder or would they be ADDED to the 2t baking powder???? Just need some clarification and please forgive me if you’ve already answered this question. Just making sure and I plan to make my third loaf in a few hours. Thanks much!!!
Hi Diane, so great that you love it! Thank you! No dumb question at all, just replace the baking powder with the baking soda + ACV combo.
Third loaf turned out lovely as well. Using the soda & ACV did make it rise a bit more and turned the loaf from the usual brown color to a little pinkish hue. And yes, I see what you mean about that baking soda flavor – ever so slight – bitter, right? I’m wondering if I were to add a couple drops of liquid sucralose if that would mask the soda flavor or would you suggest some extract of some sort? It is not overwhelming and definitely won’t stop me from making my toast, grilled ham & cheese or SF PB& J sandwiches with this bread. I’m thoroughly enjoying this delightful bread and wish I’d had it years ago. Probably gonna be replacing my cloud bread. 😉
Hi Diane, thanks for sharing your experiment! I’m so happy that you like the bread. In my opinion the flavor of baking soda is difficult to mask… I always add a pinch of salt and a few drops of stevia to my bread, they might help mask the soda flavor, too. Or, if you like caraway, you can season the bread with some caraway seeds. How does that sound?
Sounds like a good idea – thanks!
I had the same question, so I’m glad you asked! I would’ve put both in…
Hi Elviira. Thank you so much for this recipe. So far, this is the closest i have come to making low carb bread which actually look, feels and tastes like bread. Just to share. i made mine using 6 large egg whites instead of 4 large eggs, to try to reduce the egginess, and it seemed to work fine.
Really love your site and please keep posting more recipes for us to try.
Hi Hema, many thanks for your comment and your kind words! Nothing makes me happier than people who are satisfied with my recipes. Thanks also for sharing your version, I have to try it out next time I bake bread! I try to post more often…
Thank you, Elviira! I say the bolded tip, but not the amounts or methods. Very odd, but I’m sorry for missing the obvious. Also, is it safe to assume I omit the baking powder if using baking soda and ACV? I prefer baking powder too, but would consider the other if it makes a “voluminous” loaf (good word!). 🙂
Hi Julie, just in case you missed the measures they were 1 teaspoon baking soda and 1 tablespoon ACV. You can omit the baking powder if you use baking soda + ACV, the bread should rise well also in that case (at least it did when I was doing the experiments). Hope you like the bread!
What (or where) is the baking powder/ACV tip? I checked and double-checked for it; I even scan a good share (but not all) of the comments, and cannot find it. Please fill me in.
Also, what would be the total weight of the extra-large eggs and would it possibly taste less eggy by substituting part of them with whites only? Thanks so much!
The baking soda + ACV tip is in bold, right after “Update 24th August, 2012”. One extra-large egg weighs 60 grams. I doubt substituting part of them with egg whites would make it less eggy.
What the carbs per slice?
0.5 grams net carbs if there are 20 slices, 0.4 grams net carbs if there are 30 slices.
Had this bread with lots of butter and homemade strawberry jam. I intend to try french toast the next time I bake this
Yum! I love to have my bread with lots of butter, too 🙂
Love your bread recipe I have baked two loaves and they both turned out fine! When you no longer can have regular bread does it really matter if it is a little short. My loaves are about 3″ high. Also made one with vanilla protein powder and sweetener and turned out great. Thanks for your recipes. I am a diabetic and if I keep my carbs at 20 a day I do not have to take any meds! The one thing I miss the most is bread and now I can have it. Thanks again.
Hi Connie! So wonderful to hear that you can keep your diabetes under control without meds! I’m happy that you like the bread!
Yes, I am the same! If I keep my carbs under 30 per day, I don’t have to take any insulin (who enjoys injecting needles everyday!). I’ve tried a few low carb bread recipes and don’t like them……….so I’m keeping my fingers crossed that I like this one. It does sound good. I only have natural peanut butter in my pantry……hopefully, that will be okay as suggested above as a substitute. I”ll let you know how it turns out. 🙂
Hi Jess! Great that you have found help from lowcarbing and cope without insulin! Yes, you can use peanut butter, personally I love it and it makes a great bread! (A better recipe for peanut butter bread is here: https://www.lowcarbsosimple.com/perfect-peanut-butter-bread/)
However, I don’t recommend substituting even a part of the eggs with coconut oil, the bread will turn out soggy. Btw, I have improved this recipe A LOT, and in my forthcoming cookbook there will be a recipe for really fluffy, definitely not-egg-tasting bread recipe!
Sign me up for that cookbook, NOW. Your low carb recipes are the best I’ve found online, period!
Thank you, Marina!! I will let you know immediately when the book is available 🙂
I am excited to try this recipe as I have yet to find a good low carb, gluten free bread recipe. One of the turn offs for me in low carb baking is the eggy taste of the baked goods. Wondering if anyone has tried swapping out some of the eggs for flax eggs to decrease the eggy taste?
Hi Amanda, yes, that would be great to experiment how the bread will turn with flax eggs. One thing which decreases the eggy taste is grated cheese, I wonder if you would like to add some?
Would Primal Peptides Collagen protein work do you think? I tried to read the comments for any relatable info, but am new to this…thanks for the help!
Hi, I doubt it works like whey protein, but you can always try! I’ve tried this with several different proteins but not with the one you mentioned. Usually different proteins give different texture, however the result has always been edible 🙂
This is the BEST homemade low carb bread I’ve made and I can tell you I have tried with coconut/falmond flour, Flaxseed (YUK), cloud bread made with cream cheese and eggs (like eating a wet sponge) and none of them come up to the consistency of THIS. I’m not a massive fan of almond butter and the only gripe I have with this bread is I wasn’t doing cartwheels over the taste which wasn’t horrid but I would put in a blob of peanut butter if you like it and salt to taste. I may have put too much garlic salt in last time and will make a few modifications to get it to the taste I really like. But this bread is GREAT. I got about 20 slices from it and I even toasted it. Best bread recipe – try it easy to make too. Thank you very much Elviira love this page x
That’s wonderful! Thank you so much for your comment, makes me really happy that you like the bread!
I”m so glad to know that I’m not the only person who disliked all the previous low carb breads that you mentioned and for all the same reasons! I am really excited to try this one – I’m going to make it tomorrow. I’m going to use peanut butter vs almond butter and put in some Mrs. Dash onion seasoning (I’m not sure yet if that will taste good with the other ingredients?). It’s good to know you already made it and liked it the best!
Great bread recipe!
Thank you, Kelly!
How do you store the baked bread. And the shelf life typically?
I store it in an airtight container in the fridge, or then I slice it and store the slices in plastic bags where I can also freeze the slices. The bread stores well for a few days (let’s say 4-5 days) in the fridge and month or two in the freezer.
Just a beginner in carb free baking but do you have to use a nut butter or can you use regular butter or margarine? First loaf is just out of the oven and all I smell is peanut butter.
Hi Renee, no, you cannot use regular butter. You’ll end up with dense omelet if you try regular butter with this 🙂 And for heavens sake, ditch that margarine immediately from your diet!
I’m so sorry. I found where you told of the substitute for baking powder in your opening comments. I was looking in the recipe and comments. Looking forward to trying this!
Great that you found it! Hope you like the bread 🙂
I’ve looked for the measurements, but can’t seem to find them for the baking soda/apple cider vinegar combination instead of baking soda.
Great tasting recipe. I used tahini because that’s what I had.
I also baked them into muffins instead.
One problem: VERY VERY VERY VERY VERY dry! Any ideas as to why? Maybe I should have baked it for shorter than the full loaf?
Hi Sophie, thanks for trying out the recipe! Yes, if you bake muffins, the baking time should be shorter than when baking full loaf. In any case, with this method the muffins will anyway be harder from the surface than the loaf. If you prefer softer top, you can replace half of the whey protein with plant-based protein like hemp protein, in case you like the taste.
Wow simple is an understatement! I will definitely need to try this 🙂 Thanks Elviira!
Hi Vicky, thanks for your comment! Please let me know how you like it if you try it out 🙂
I am curious how you came up with the nutritional breakdown. The almond butter is 4 net carbs per serving (2 tablespoons). The recipe calls for 1/2 cup (8 table spoons) which would push the net carbs, the almond butter alone, at least to 16 net carbs for the entire loaf. That is not counting the whey protein. You list the net carbs for the entire loaf at 10. Any clarification would be appreciated.
I calculated how much net carbs is in 100 g almond butter and whey protein. Then I fed the information to a SW called Calculus Victus.
Can I use egg-white protein instead? Can’t tolerate dairy…
Will unflavored egg white protein powder work instead of the whey protein powder?
Basically it works, but it just makes somehow “leathery” and dry texture. You can cut extremely thin slices, though. A good idea is to use half egg white protein and half other plant-based protein, like hemp protein.
This worked out wonderfully! I used peanut butter because I have a tree nut allergy, and added 1 tbsp of erythritol and 1 tsp of salt. I even managed to bake it on my bbq & it still turned out great!
Hi Sheri! Thanks for trying out my recipe! So great to hear that it turned out well and that you liked it!
I love this bread! I’ve made it twice now. It slices very easily and can even stand up to making french toast. This will be a weekly recipe for me from now on.
Hi Maryann! So great to hear that you like the bread!
I really look forward to trying this, as I’ve been missing bread since starting my low carb diet. I’m restricted quite a bit on how much nut butters I can have per meal, so I’ll only be able to do one slice. My dietitian is pretty firm on this.
My question, though, is this: I’ve really missed pumpkin bread. Is there any way to adapt this to incorporate pumpkin puree and spices without sacrificing texture?
Hi Mandy and thanks for your comment! I’m afraid that just adding pumpkin puree won’t work, the texture will be mushy. I wonder if a little bit of coconut flour with pumpkin puree helps to get better texture. However, I would need to experiment that. (And currently I’m running out of pumpkin… they don’t even sell canned pumpkin anymore here in Finland!) All the success with your diet!
Great recipe! However after reading all comments I made adjustments to avoid : eggy taste, no rise.
1tbs coconut flour
1/2 tsp flaxseed
1/2 tsp chia seed
1tbsp crushed pumpkin seed to go in batter
1tbsp pumpkin seed to put on top in loaf
2.5 tsp baking powder
This bread is great with savoury and sweet toppings. Thank you!
Hi Sherin! Many thanks for sharing your version. I have several versions of this bread, too, however all of them contain more than 5 ingredients and are thus out of the scope of this blog. But I’ll definitely give a try to your version, thanks again!
Is there anyway to know total carb vs net carbs in your recipes. I am successfully doing “the 100” concept of carb control by Gorge Cruise.
Hi Dee, I’m afraid it’s a bit laborious to try to calculate it at this stage and I still don’t see any reason to include the total amount of carbs, since the body cannot utilize the fiber anyway. It’s fantastic that you are doing well with “the 100”, however I’ve understood it just counts the calories from sugar, so not from total amount of carbs (with fiber included). Is this correct?
Can I use sweet whey powder instead?
Hi Kaybee, yes, you can use also sweet whey protein.
Hi, is there any substitute for the almond butter? Maybe cream cheese?
Hi Kelly, unfortunately cream cheese won’t work here, the result would be a dense omelette. Any nut butter or seed butter works here, though.
Were people able to get normal-sized bread slices? This bread tastes fantastic, but mine was only an inch or two tall so I can’t use it for much… Not sure if I did something wrong. Thanks in advance!
Guess I should’ve read through the comments more before commenting myself! I followed the directions exactly as posted – used whey protein and added the eggs one at a time. Any other suggestions besides possibly mixing for longer?
Hi Ravelle, as you might have noticed from the comments, it’s still unknown why the bread doesn’t rise for some people. I have really tried to ponder what is the reason for that. You can also read my guesses from other comments (e.g. all ingredients should be at room temperature etc.). Hope you find them helpful and your next try is more successful! Please let me know if I can be of any further help.
Came out just like yours! Unfortunately, it tasted very eggy. I may try again substituting oil for half of the eggs.
Hi Joe and thanks for your comment! Great that at least the looks was okay 🙂 I wonder about the eggy taste. Maybe using half other type protein (like rice, pea or hemp protein) and half whey protein would improve the taste? I also add salt to my bread and some 5-6 drops stevia.
I made this today. Certainly one of the better homemade gluten free breads I’ve made. Extremely easy, fast and cuts great with an electric knife. I did not have any egg taste. I tasted the beautiful almond butter.. I used a different brand (unsweetened). But I did use the same natural Whey. I used large eggs not extra large. It rose perfectly. I used a metal 9 x 5 pan just added parchment paper at the bottom. Used a knife to score around the sides came out perfectly and undamaged. I wish I could show you a pic. It rose a lot.. Just right. I added 2 heaping tsps.i used a blender just like you suggested. I added 1 tbsp of xylitol. But after having a slice with my fav tuna, it really didn’t need it. Fantastic!
Thank you, Donna, for your detailed comment! I’m very pleased to hear that the recipe worked well and you liked the bread!
I just made this, and it’s good. It just didn’t rise much at all. I used Jay Rob Whey Protein powder. Maybe I didn’t blend it long enough?
Hi Maryann, great to hear that you liked the bread and I’m sorry to hear that it didn’t rise much. I’ve sometimes heard similar comments about the rising and I’m still trying to find reasons for that. Actually, there can be several reasons. The blending time shouldn’t matter too much, I’ve learned that even short blending is enough. Unfortunately I don’t have experience on the Jay Rob Whey Protein, so I cannot say how it behaves when baking with it. Also some baking powder brands don’t work well. And, the eggs should be at room temperature, like all the other ingredients as well.
Hope your next experiment is more successful!
I did not like this bread at all, all I can taste is the eggs.
Hi Keryn, I’m sorry to hear that you didn’t like the bread. I wonder why the eggs tasted so strong. How about replacing the almond butter with peanut butter, or using half whey protein and half plant-based protein like hemp protein? Those would cover the taste of the eggs. However, as we all have different tastes it simply can be that any variation on this bread does’t appeal to you. If you find a recipe for gluten-free low-carb bread which you like, would be great if you could link it here!
Can some coconut oil be used as a partial substitute for half the eggs (to avoid any eggy taste)? IF not, I can try and cover it with spices. Thank you.
Not sure if silicon is safe. Can you use pampered chef or glass?
Hi Diane, I haven’t heard of dangers of silicone, I thought it’s pretty safe material. Any flexible loaf pan works best here, though I’ve used also ceramic pan. I just needed to grease it with butter and flour with almond flour. The bread was quite easy to remove.
Can you not use the almond butter? Replace it with more whey and say butter and water?
Hi Oscar, unfortunately that wouldn’t work. Besides, regular butter would make too dense and heavy texture. I wouldn’t recommend adding water either; only in case you are going to separate eggs and beat the egg whites separately you can add 1/4 cup (60 ml) to 1/3 cup (80 ml) water. Hot water or sparkling water work best.
Instead of whey protein, you can use any plant-based protein like hemp, pea or rice protein, though with those the bread won’t rise that much and the texture is crumblier than with whey protein. Egg white protein works in combination with plant-based proteins, and that would help make the bread rise and hold better together. Hope this helps!
Hi thank you I just made this and served it to my family everyone liked it
however i feel it did not raise as much as I thought it would
Hi Joyce, great to hear that everyone liked the bread! I have noticed that the bread doesn’t rise properly for everybody and even I have tried to scratch my head over it, I still cannot say why that happens.
Would it still turn out if I add cinnamon? Or would that negatively affect the texture/rise? I’ve been craving cinnamon bread lately
Hi Stephanie, yes, cinnamon shouldn’t affect to the texture at all. You can even add some stevia for sweetness if you like.
Hi Elviira, do you think that I could make this bread using some Ground Almonds (almond flour) that I already have in the house or would it be better using whole almonds from the start?, thanks
Hi Debra, sure, you can use almond flour for the base of the almond butter. Just make sure to prepare the fine-textured almond butter, because the the texture of the bread will be different if you use pure almond flour. It doesn’t matter if you use blanched almonds or unblanched almonds. Hope this helps!
Thanks very much for this recipe. Husband just diagnosed type 2 diabetic and he LOVES his bread … I made the basic recipe and it is super easy and a very satisfactory bread substitute. Toasts well, too! Highly recommended!
Thank you, Samantha! So great to hear that your husband loves the bread! Makes me happy! My husband was diagnosed with prediabetes, but now his blood sugar, blood pressure and everything is back to normal, thanks to this diet. I wish all the best to you and your husband!
I haven’t tried the recipe yet, but I wanted to comment on baking soda. You said you don’t like the flavor. You shouldn’t be tasting the soda in the finished loaf. I hope you don’t mind a few suggestions.
The simplest thing to try would be to cut the vinegar and soda in half. It’s possible that you have more than you need to make the loaf rise and the residue is giving it an off flavor.
You could try substituting cream of tartar for the cider vinegar. It’s possible that it’s the vinegar that’s giving it an off flavor, not the soda. You would use 2 teaspoons cream of tartar for 1 teaspoon of baking soda. But you shouldn’t need that much for this loaf. For my first try, I’d use 1 teaspoon cream of tartar and 1/2 teaspoon of baking soda.
The other is putting the vinegar in with the liquid ingredients. Or, if you’re using cream of tartar, mix it with the dry ingredients. Using a spoon, not the mixer, stir the baking soda into the batter right before it goes into the pan. You’ll get the best rise if you add the baking soda at the last minute.
Hi Linda, and many thanks for your great suggestions! I don’t know what it is with baking soda, but I do taste it even in spice-filled gingerbread which doesn’t even have vinegar. Currently I’m very happy with (aluminium-free) baking powder, but I just wanted to give an alternative to the people who don’t like to use baking powder. I might give a try to an experiment where I use 1/2 teaspoon baking soda in addition to baking powder and see how that works. Again, many thanks for your suggestions, I’m sure they benefit many of my readers as well!
Can you use just Soy Protein?
Hi Noelle, unfortunately I cannot say because I haven’t tried out, since soy doesn’t belong to my pantry as I try to avoid soy because of phytoestrogens.
Would other protein powders work? My kiddo is dairy-free, and we also try to avoid soy. Would a Vega, or Raw brand work? Or a rice or hemp protein powder?
Hi Brandie, unfortunately Vega or Raw are unfamiliar to me, but I’ve tried rice, pea, hemp and egg white protein and they work, though the texture of the bread is completely different from whey-based bread. Whey makes the bread hold well together, while plant-based proteins make it more crumbly and soft. The bread doesn’t rise that much with plant-based proteins either. Egg white protein on the other hand makes the bread hold well together, but the texture is dry and paper-like. I think the best option in your case would be to use half plant-based protein and half egg-white protein. How does that sound?
Actual egg whites? Or can egg whites be purchased in a powdered format? Egg whites would add 1/2 a cup of liquid, while eliminating 1/2 a cup of dry ingredients. Can you clarify? I am excited to try this! But I HATE the idea of wasting any more expensive protein powders!
Hi, sorry for being unclear, I meant powdered egg whites. I’ve used this one in my experiments and it has worked well: http://www.iherb.com/now-foods-eggwhite-protein-1-2-lbs-544-g/547?rcode=ira341. You can use the product for substituting egg whites in cooking and baking.
OMG thank you so much…this is an awesome recipe. I halved it and used PB/Coconut and vanilla whey/soy, and made two smaller tea loaves for my first try. Finally a bread that I can eat and tastes awesome. Can’t wait to try the crackers now.
Hi Rie! Fantastic! Thank you for trying out the recipe. So great to hear that you like it!
Thanks for the info for folding in the whites. I’ll try that today. I also wanted to share that one of my favorite treats,comfort food really, is finally back on the menu. I’ve missed having my soft boiled egg in my egg cup with toasted soldiers… The bread toasts up a treat! Thanks again!
Hi Maria! Great to hear! Please tell me how the egg-folding method worked for you if you try that out!
Thanks so much for sharing this recipe! Just made it and while it tastes better than any other low carb bread I’ve ever made or purchased, it didn’t rise as much as in your photos. I read some of the comments and noticed another person with a gas stove had the same issue and solved it by raising the temp. I was wondering if the folding approach might work as well? Separating the eggs and whipping the whites and then folding in souffle style? Thanks again!
Hi Maria, great that you liked the bread! The folding approach works, if you add some extra fluid, like sparkling water or boiling water. According to my experiments 1/4-1/3 cup (60-80 ml) is enough. I’ve tried with olive oil, too, but the bread didn’t rise that much and was a bit on the heavy side. Just beat in the fluid before folding in the egg whites. Hope this helps!
Is it important to have the whey protein in it or can you leave it out?
Hi Cindy, yes, the whey protein is very important as the bread won’t turn out well without it.
WHAT a find this is. this takes GOLD in its category. THANKS for sharing. I was very surprised at the outcome and taste – I use almond hazelnut butter cause that’s what I had – AWESOME find.
Thank you, Tula! Makes me really happy that you like the recipe! Thanks for commenting!
Wow! Lovely bread!!!
I missed Rye bread a lot, and now with this loaf and the addition of caraway seeds I just had a tasty Swiss, mayo and tomato sandwich on “Rye bread”!!!
Thank you for this recipe and your wonderful, helpful site.
Hi Christie! Thank you for your comment! So great to hear that you liked the bread! I, too, love to add often some caraway seeds.
What would the calorie count be of this bread?
Hi Dee, the nutrition information table is right under the recipe. The entire loaf contains 1311 kcal if made with the listed ingredients.
I tried your recipe today. I made a small change using 2 tsp baking pwd and 1/2 tsp baking soda, plus a tsp of molasses. My almond butter was very thick and I could not mix it with my whisk so I threw it into my kitchenaid, added the eggs and vinegar, it was doing ok but was on the thick side,I put the whey protein mixture into it and it became super thick so I added an extra egg, still too thick, so I added 1/4 cup hot water, still too thick, anyway, my machine stopped mixing. Maybe my whey protein has something that adds to the thickening? I decided what the heck, I’ll try to bake it anyway even though it was super thick texture and hard to get out of the machine. Baked at 250 degrees since I only have access to a convection oven. It came out about double the height and had a nice flavor. Lots of tiny airholes so nice, light texture. If my KitcenAid still works I will try this again but try to thin the almond butter down more at the beginning with maybe half a cup of hot water. I may have to get a real mixer for this.
Hi Kathy, and thanks for telling about your experiment. I really wonder that the batter was so thick. I simply use hand-held mixer for beating the almond butter and then adding eggs one at a time (or sometimes if I’m lazy I just throw the almond butter and all the eggs in the bowl at the same time and mix for a few minutes).
I’ve never faced the problem before that the batter would become too thick. Does your whey protein have thickeners like xanthan or guar gum? Because those could make the batter thick as well.
I’m relieved to hear that the result was edible anyway. I’ve sometimes used oil to thin the almond butter, but adding hot water simply makes the bread fluffier and not that heavy, so making almond butter thinner with hot water sounds like a great idea.
I would love to hear about your next experiment!
Hi, I read the ingredients and my hi protein energy mix has guar gum, also has some soy which I am not supposed to have. So went to the store and bought some whey protein mix. I think my almond butter was on the dry side too since it was the last bit in the jar. I’m sure that it must have been that guar gum though that turned it into cement. I’m surprised it turned out pretty good for all that, even my husband liked it. Thanks so much for the great recipe!
Thanks for clarifying! It really sounds like the guar gum was responsible for that thickening. After all, it’s great that the bread turned out well and that you liked it!
I made this recipe with cashew butter. I forgot to add the eggs one at a time but it turned out great anyway. I used the whisk attachment on my mixer to make this recipe. It rose nicely but didn’t quite fill up the pan. The next time I will be sure to add the eggs one at a time.
Hi Carol, great to hear that you liked the bread! I’m often lazy and just throw the almond butter and all the eggs in the bowl and beat a few minutes so that everything is well mixed and got a little bit of volume. But I have noticed that adding eggs one at a time should make the bread rise a little bit more.
Do you think this could be made just as easily with J. Robb’s Egg White Protein instead of whey protein? I am allergic to milk.
Hi Liz, egg white protein makes the bread quite dry and paper-like, although it holds extremely well together. You might want to use half egg white protein and half of some plant-based protein like rice, hemp or pea protein. You can naturally use only plant-based protein, but the result will be more crumbly and the bread doesn’t rise that much. But the bread is okay, anyway. Hope this helps!
Thank you! 🙂
This is one of the best low-carb bread I’ve had and it’s super easy! Thank you Elviira, great recipe as always! 🙂
Thank you, Martina, for your kind words! It’s one of my earliest recipes, and now I’ve done improved versions of it which I can hopefully publish soon 🙂
Looks absolutely gorgeous! Question: locally we’re having a bit of an almond butter shortage, so I’ve been making my own. Do you think it makes a difference in the recipe whether I’m using raw or roasted almond butter?
Hi Sara! It doesn’t make too much of a difference. In addition to raw or roasted almonds, you can use also almond butter made from blanched almonds, the color of the bread will be light then. But in my opinion the result is good with all types of almond butters. Hope you like the bread!
I cannot thank you enough for this wonderful recipe. I am sensitive to gluten and both my husband and I eat low carb. I used to love bread so I was very excited to find a recipe that fits all our dietary criteria. I admit I was skeptical at first, seeing the short and unusual ingredient list but had to try it given it’s not only low carb and GF but also high in protein. Both times I made the bread, it turned out wonderful. Last time I mixed 1/2 almond, 1/2 peanut butter and added some salt and caraway seeds. The bread rose beautifully actually. Better than the first time. I do think I whipped the batter a bit longer than last time if that might have to do with it (I use baking powder, not soda).
Anyway, thanks for figuring out such a healthy, simple and tasty recipe. This bread with some cream cheese is such a treat for us!
Hi Magda! Thank you for your kind words! It’s so nice to hear that you found a bread recipe with which you are happy! Makes me also happy.
I’ve been searching for a low carg gluten free bread recipe and happened upon this. Can’t wait to try it. My question for you is…can you make this in my bread machine. Have you tried to do it?
Thanks again and I look forward to hearing from you….Debbie McClure
Hi Debbie, I haven’t tried this with bread machine so unfortunately I cannot say if it works. Please tell me how it went if you try it out!
Wow….that was a fast reply!!!! I’ll have to take a look at the recipes cooking time and see what I come up with. When I find out I’ll let you know.
Thanks again for the prompt reply!!!!
You’re welcome 🙂 I would try bread machine myself but unfortunately I don’t own any, neither my friends. Actually, I’m really curious how the bread would turn out in a bread machine!
Can I use coconut cream or normal butter instead of almond butter as I can’t eat almonds?
Hi Kathy, unfortunately those don’t work here. Other nut butters (like sunflower seed butter or peanut butter) work well, however they taste completely different. If you use sunflower seed butter and baking soda, you’ll end up with bright green bread!
Does this bread make good toast? How about a sandwich? Thanks for the recipe, do you have any reviews? Worried if I buy the ingredients then I don’t like it, expense.
Hi Holli, yes, the bread makes good toast and works well in sandwiches too. Please read these comments in this thread how people like it. Most of them are amazed how good and easy it is. This recipe got also five star reviews in Tasty kitchen. However, if other people find it amazing, it doesn’t guarantee that everybody likes it, as we all do like different things.
I never write comments or reviews on food sites but I was so impressed with the simplicity and outcome of this ‘bread’ that I wanted to express my sincerest thank you for developing this. So easy and although it doesn’t taste exactly as bread, it’s a great alternative for those of us who live low carb (which I do due to digestive issues). A huge Thank You!
Hi Kris! Thank you so much for your comment, I really appreciate it. It’s fantastic to hear that you like the bread and have found it as a good alternative.
I made your bread with sunbutter and baking soda and apple cider vinegar. It’s excellent except the bread is a bright green. Should I increase the amount of ACV?
Hi zooie, unfortunately that happens with the combination of sunflower seeds and baking soda. It’s totally harmless (just the looks) chemical reaction, which sunflower seeds create with alkaline baking soda. If you use baking powder instead, the bread shouldn’t turn green, at least not bright green. Btw, I took advantage of that effect and made green bread with orange spread for my Halloween party.
Hi Elviira, with regard to the simple and fluffy bread. When I made it I added 125g almonds to get almond butter, which in the recipe equates to 1/2 cup but when I google how many almonds in 1 cup the result is 100g. Are USA and Finnish cup different?. The texture was fine but it did taste a little like Almond Cake rather than bread, many thanks, Debra
By the way the recipe for Crispbread is lovely
Hi Debra, do I understand correctly that you make the almond butter yourself in a blender? The commercial almond butter which I use in this recipe (Justin’s) contains oil, and if I make almond butter myself I also have to add oil to get smooth almond butter. Do you use oil when making almond butter? If not, I wonder if that’s the reason why the result is cake-like. What do you think? Great to hear you like the crisp bread!
Hi again Elviira, I have just made the simple and fluffy bread and although it’s very nice, it is also a little “cakey”. Is there anyway I could compensate for this, perhaps by adding a little more Whey?, thank you, Debra
Hi Debra and thanks for your question. I hope I read your problem correctly. According to my experiments whey makes the texture more dense and sponge-like. With whey the bread is not crumbly and it holds really well together. So if you have the problem that the bread is crumbly, not spongy and not moist, I would suggest to increase the amount of whey a bit. Does this help?
Thanks for the reply Elviira. The bread to me tasted too much of Almonds so I will add more whey next time. Also I live in UK and when I google how much almonds are in 1 cup it states 100g but your 1/2 cup = 125g of almond butter so I am bothered that I have used too much Almonds. Are the cups you use in Finland the same as iN USA?, THANK YOU
Hi Debra, yes, I use the US cup (240 ml) in my recipes, however I always give metric units as well (in fact, we use metric system in Finland). In my opinion almond butter is easier to measure by weight, that’s why I gave it also in grams. Hope you get better result with more whey!
Thanks for this recipe! It’s so hard to compare low carb bread to gluten-filled stuff, so I will just compare it to other low carb breads I have had. This is the best, for a few reasons: 1: all natural, 2: an easy recipe, 3: it’s cost effective. The last low carb bread I purchased had a horrible texture. Even though I think I overlooked this first loaf, it tastes pretty good. My toddler loves it with no sugar jam, and it toasted nicely in a grilled cheese I made for lunch. I accidentally used protein powder with vanilla and stevia in it (True Whey by Source Naturals), but couldn’t tell it was vanilla like or sweet.
Alisa, thank you for your comment and for trying out my recipe! I’m so happy you like the bread and that it bears comparison with commercial low-carb breads!
Hi – wondering if you coat the silicone bread pan with anything before adding the batter. I’m guessing no, but want to be sure. Thanks!
Hi Alisa, thanks for your question. You’re right, there is no need to coat silicone pan.
I can not tell you how excited I was to find this recipe! Thank you so much for sharing, I appreciate your efforts to keep it simple….I have just baked this bread and it is cooling, smells great! I was a bit worried because at 300 degrees it was not rising…I brought the temp up to 325 and got some action! I eventually brought the temp up to 350 and the loaf finished nicely in 40 minutes…I have a gas stove, I think the temp might be responsible for some of the loaves not rising that I have read about here or even gas oven vs electric, just a thought. Now that I have the basic recipe down I can begin experimenting….muh ha ha! Lol!Just had a toasted cheese and ham sandwich, yummy!
Hi Patricia! Thanks for your comment and your notes about the temperature! I have electric oven but experimenting with different temperatures sounds so interesting that I might give it a try, actually very soon 🙂
Fantastic to hear that you like the bread recipe!
Hi, do you think that I could use milk powder in this recipe instead of whey protein?, thanks
Hi Debra, I haven’t tried out, but my gut feeling is that it wouldn’t work very well. The whey protein makes the bread puff and rise and I doubt the milk powder would do the same. But like I said, I haven’t tried it out. If you do, please tell me how it worked!
You mention other nut and seed flours, but do you think coconut butter might do as a substitute? Thanks!
Hi Breezy! I guess you mean nut and seed butters? I haven’t tried coconut butter, so unfortunately I cannot say if it works or not. I have some doubts, though, but could be that I’m wrong. If you try out, please tell me how it worked!
Your bread looks perfect.I do have a question though.I have high cholesterol,so do you think a soy protein powder would work, and also would liquid egg substitute and/or part egg whites work? Can’t wait to try it out!
Hi Lesley. I don’t use soy protein, so unfortunately I cannot say if it works or not. Are you afraid of using egg yolks because of high cholesterol? They won’t rise your bad cholesterol (at maximum they rise the good cholesterol), so please don’t be afraid of using them. They are very nutritious and real health food, especially when they are from free-range or organic eggs. Moreover the influence of high cholesterol is highly exaggerated, actually falsified. Reducing carbs and vegetable fats (like canola oil) and increasing saturated fats in the diet is the best way to reduce the bad cholesterol. But I guess you are aware of this. Anyway, I recommend to use real, whole eggs when making this bread.
Not only did the bread pass the sandwich taste test, both kids said it is VERY good, is BETTER than the Udi’s GF bread I have been buying them, and are absolutely willing to convert to the bread for all their bread needs. I am so happy to hear this you have no idea! I don’t know if it is exactly more cost effective, I would have to work out the ingredients prices, but I have a feeling it is pretty close to the same. That part doesn’t bother me, because I know the ingredients of fresh baked bread that is also grain free, low carb, and high in protein are far superior to any store bought brand. Don’t get me wrong, I am not knocking Udi’s, I actually think they are a very good company and I am glad they were there to help with converting the kids over to GF. Their products are by far the most palatable of the different GF lines without TOO many questionable ingredients. However, the white bread does have “modified” tapioca starch, evaporated cane juice, and cultured corn syrup solids, to name a few; along with a lot of carbs and very little fiber or protein. So to be able to not only offer, but MAKE a bread with only 5 wholesome ingredients makes me very happy.
Sooooo PLEASE help me figure out how to get this darned bread to rise more! I thought it rose better than it did, but it is quite short upon further inspection. The kids have to make two sandwiches, which is totally fine for now, but when school starts it may be more of a pain in the butt for them. Do you think a little more egg white protein and a little less hemp would work? Maybe 3/8 cup of egg white and 1/8 cup of hemp? I also don’t want to mess with the texture either, so if you can think of another suggestion where I’m not changing the ratios let me know. Again, I made it with 1/4c egg white, 1/4c hemp and I used the baking soda/vinegar combo along with a bit of salt and stevia. I found a baking powder that is corn starch free so I can use that instead if you think it’ll be better. I am totally open to experimenting and have been having the kids help me in the kitchen 🙂
Thanx again Elviira. Your website and recipes have really added a lot of flavor and variety to our life!
Deana, that’s fantastic that your kids like the bread! I’ve made some experiments with whey protein where I got the bread rise even more, but I have to experiment with egg white protein and hemp protein. I have some ideas, but I would like to test them so that I know if they work. Hope this is okay.
You’re welcome, great that my recipes have been helpful to you and your family!
That’s awesome that the hemp/egg white combo worked for you! I will find out in a couple of days whether my kids like it as well. I would really like to make their bread and not have to pay an arm and a leg for GF bread from the store that is still loaded with questionable ingredients! They are not grain free, but I have been trying to give them less here and there. If I could cut the grain out of their bread; even better!
Did you get my email I sent last night? I sent it through here on the “contact” tab. If not, let me know if I need to send you another one.
Deana, hope your kids like the bread! If they don’t, I have to try to develop a recipe for bread they like 🙂
Unfortunately I didn’t get your email. Would you be so kind and send it again? Thanks!
So far the bread has passed the “toasted with cream cheese” taste test! They were actually both quite impressed that I made bread 😉 Tomorrow I told them to make sandwiches with it and let me know. I have been covering 3rd shifts for the past week so I am not there when they eat lunch. Hopefully they remember!
I sent a “test” email so I’m guessing it’s not working. Both times I get a “your message has been sent” pop up so I don’t know…
Great to hear that your kids also enjoy the bread!
I wonder why the email doesn’t work. Actually, yesterday I sent myself a test email as well, which worked well. How about if I’ll send you via email my other email address which you can use? Is that mail address you left in the comment valid?
yes it is valid! thank you and look forward to hearing from you 🙂
i just made the bread and it does have a nice texture and taste. however, like others have said, mine did not rise like yours. it did rise a bit fresh from oven, but as it cooled it collapsed. final height was only 1-1/2inches!!
i notice you were telling ppl to make sure they beat batter enough. in first step when you said to beat almond butter until creamy, mine was already creamy to start with so i didn’t beat that much. for eggs, i used 2 regular eggs, and 2 powdered whole eggs. for the latter i mixed powder w/dry ingredients and then added water to wet ingredients. i tossed in some sunflower seeds. i used a glass loaf pan 9×5.
so, from what i did, do you have any ideas or suggestions as to why it didn’t rise and what i can do differently next time?
Hi samudra, I’m sorry to hear that the bread didn’t rise properly. I wonder if the culprit was the water added to the wet ingredients. Powdered eggs should be okay, but water might ruin the rising of the bread. I would recommend to use whole extra large eggs if you can. In case you have to use powdered eggs, I would omit the water and use less whey protein. This, however affects the texture of the bread, it won’t be that soft and moist. Hope this helps!
I just ordered a silicone loaf pan so the bread will have to wait. I was going to use a regular one but decided I’d rather use the silicone. I am wondering though, since the egg white protein made the bread rise a lot, but changed the texture, would a combination of plant based and egg white do the trick of not making it too rubbery, but yet still rise pretty well? hmmmmm? Sounds like an experiment waiting to happen! I think I will get some unflavored plant based protein this weekend and then when the loaf pan comes I will try it, unless you want to try it first! 😉
Deana, a regular pan works also if greased and floured properly (e.g. with almond flour), but silicone pan is by far the best. No question about it.
I once made an experiment with hemp protein (again you can find a photo of that from my FB page). The texture was fine, though the bread didn’t rise that much and it didn’t hold that well together either. And the bread was a bit greenish in color… But it was okay, after all.
Combining egg white protein and plant-based protein sounds like a great idea! Actually I’m thrilled to try that out. So, what I would try next is 1/4 cup (60 ml) egg white protein and 1/4 cup (60 ml) hemp protein or some other plant-based protein. I think that I won’t have time to try that out soon, so if you make some experiments I’m really curious how you succeed!
Silicone loaf pan came today and I couldn’t wait, had to try it out! I did the 1/4c egg white and 1/4c hemp method along with the baking soda/vinegar combo and the salt and stevia. The bread rose decently, probably not as much as it did for you using only egg white, but still about 7-8cm high. The taste is fantastic, as well as the texture. I can tell if only egg white protein was used how it would have that “rubbery” texture, but in combination with the hemp it has it much less. I thought it was going to be green, but the final color looks a lot like whole wheat bread! lol There’s a bit of a feel (VERY slight) from the hemp, but it doesn’t bother me at all. I am super impressed with this and have a feeling this will be a staple in my house. I can’t believe I can eat bread it is so unreal to me!! I had two pieces with cream cheese still warm fro the oven. Tomorrow I might make a SANDWICH yahooo!!
To add to what I just said, the bread probably is more dense than the original whey version, but I really like it and still feel like it is bread. Let me know if you make it this way as well and what your opinion of it is.
Deana, sounds fantastic! I definitely have to try that out myself as well! Maybe already today or latest tomorrow when I’m going to bake some bread. My mom is coming to visit so let’s see if she likes the bread as well. I let you know my opinion on the bread.
Thanks for trying out, I’m so glad that you are satisfied with the bread!
Deana, I had to try the 1/4 cup egg white protein 1/4 cup hemp protein combination today. I used baking powder as leavening agent.
The bread rose nicely, though with whey protein or egg white protein it would rise a bit more.
Texture was nice, actually I think I prefer this one, with whey protein the texture is more sponge-like and moist. Now the hemp protein made the bread feel more like real bread.
And you’re right, the hemp protein feels slightly, but it’s not too bad. For me it also gave that “whole wheat” look.
All in all, I think I will make this egg white protein & hemp protein version also in the future in addition to the original whey protein bread. I really liked this one, also my family liked it!
I cannot use whey protein so I am going to attempt this with egg white protein and use the baking soda/vinegar as well. Any tips you might think of? Have you tried the egg white or know anyone who has?
Hi Deana, I would be careful with egg white protein. The bread might turn into omelet. Can you use plant-based proteins like pea protein or rice protein? Those should work, however the bread won’t turn out that fluffy like with whey protein. Hope this helps!
Hi Deana, I tried this bread today with egg white protein and it made the bread rise enormously! I also used vinegar and baking soda.
The bad thing is that the texture is quite dense and a bit rubbery, so I cannot really call it bread. Anyway, you can cut very thin slices since this “bread” also holds very well together.
So, in case you are just searching for a carrier to butter, cheese, veggies, ham, etc. it’s worth trying, but like I said, it’s really not like real bread.
Oh yes, taste is fine, especially after adding 1 teaspoon unrefined sea salt and 10 drops stevia to the batter.
Wow that’s great that you tried it! Ok I am gonna give it a whirl as well. I was going to return the egg protein and get an unflavored plant based one, but I think I will go ahead and try it. I don’t mind weird textures. I will even use the salt and stevia. I am sooo glad I found your website!! You are awesome 🙂
Thanks 🙂 So great to hear that you like my blog! I just had to try out the bread with egg white protein as I like to explore things… I’m really curious how you like the bread if you try it out.
Just took this out of the oven, looks beautiful! Thanks for such a simple and elegant recipe!
Sherry, thanks for your comment! Hope you like the taste of the bread as well!
How would flavored whey powder work? Thinking of using Vanilla.
Hi Ellie, flavored whey protein works fine, especially if you add a few drops stevia. In addition to vanilla, I’ve used also strawberry and chocolate-flavored whey powder. They were okay, too.
Hi! I tried the bread today! It didn’t rise a lot, but it is really good. I added a few drops of stevia and a pinch of salt, and made it with the baking soda. Next time I think I might add a little orange zest, a tad more stevia and a small amount of chopped up raisins to try to make it like Irish soda bread. Any suggestions on how best to store it?
Hi Lia, great if you liked the bread! Some people have also had problems with rising. I still don’t know where the problem lies. Well, one thing I’ve noticed is that the narrower the pan is, the better the bread rises. And you can bake the batter for example in muffin cups, too. The result is then like dense muffins, which rise nicely.
I’ve also used raisins and a bit more stevia to make German-style raisin bread. I have been planning to create a recipe for Irish soda bread, but your version actually sounds brilliant, no need to develop a new recipe 🙂
It’s best to store the bread in an airtight container in the fridge.
Elviira, I stumbled across your website last night when looking for a new grain free low carb bread recipe to try. I made your bread for breakfast this morning and it was fabulous! It rose beautifully, was moist and fluffy and really delicious! It was far nicer than a lot of the more complicated recipes I have tried – I can’t believe it was so easy! Thank you so much for posting it. Can’t wait to try some of your other recipes. Best wishes, Sarah
P.S. I used the baking soda/apple cider vinegar combination instead of baking soda.
Thanks Sarah! I’m so glad you found my blog. Great to hear that you like the bread. Hope you like the other recipes as well!
Wow, I just made this last night and it was so good. I can’t wait to actually make a sandwich with it. Very simple recipe to follow and I like that you use weights in your recipes because almond butter is just so sticky and difficult to measure.
Andrea, thank you for trying out my recipe! Great that you like the bread. You’re right, almond flour is so much easier to weigh than measure with a cup. I always use scale when making this bread.
Oh I had a sandwich with the bread this morning for my breakfast and it was perfect! Many thanks.
Also I’m a working mom of two so simple recipes are perfect for me!
Wonderful! I’m glad you find my recipes useful.
Is this bread something you could eat egg salad on? I love egg salad but it’s just not the same wo bread.
Hi, sure, at least I like the bread also with egg salad.
Wonderful recipe! Thanks for developing it and sharing it with the world. Best yet attempt for me to have the sandwich experience again since going low carb, gluten free.
Thanks, Melinda! Great to hear that you like the bread!
Hi, this recipe looks amazing!! So simple too. I’m trying to stay away from dairy, do you think an egg based protein powder would work too? If not, do you have any other suggestions? Thanks!
Hi Tania, I have’t tried out any other protein except whey protein even I have always wanted to try how they would work with this bread. I’m going to bake some bread anyway today, so I’ll try out some other protein. I’ll let you know how the bread turned out.
Tania, I baked this bread yesterday and I didn’t have egg-based protein but I used a sample bag of this: http://www.iherb.com/Metabolic-Maintenance-Meta-28-Protein-Appetite-Control-Drink-1-5-lbs-690-g/41927. It is made from a mixture of pea protein, rice protein and hemp protein and some other stuff. The resulting bread didn’t rise that much than bread with whey protein, but it did rise quite nicely anyway. The texture was great. This protein powder is quite sweet, so I added some salt for complementing the flavors. The taste was nice, too.
If I get egg-based protein somewhere I’m definitely going to try how it works with this bread.
This looks great! Is it possible to use regular butter instead of almond butter?
Thanks for your great site.
Hi Dan, thanks for your comment! Unfortunately regular butter doesn’t work here, the result is an omelette rather than bread.
Could you substitute coconut flour for the protein powder?
Hi Janet, I’m afraid that coconut flour doesn’t work here. Protein powder helps the bread puff and rise. I would expect that coconut flour makes the bread too dense. Coconut flour absorbs huge amounts of fluid.
I arranged some slices on a plate, warmed them up in the microwave and topped them with butter and sugar-free pancake syrup! Heavenly! I can only imagine how good these slices would be dipped in egg and fried for french toast! You have saved me from falling off the low carb wagon!
Thanks, Adrienne, I’m so delighted to hear that! How about using bread crumbs for breaded fish, meat or for example eggplant fritters? In the fall I made apple brown betty and cobblers using sweetened bread crumbs. Really nice!
Made this bread today, it is fabulous! I also toasted it and it was even more fabulous! Great recipe! A while back I used to make this type of loaf with sugar-free jello and protein powder, can’t find the recipe, but you can use any flavor of the SF jellos and it comes out the same exact way! I just wish I could find the recipe again, I think cream cheese might have been in it. The one I made was lemon-poppy seed. Any ideas?
Hi Adrienne! Great that you liked the bread! Unfortunately I haven’t heard of any bread recipe which would use Jello. Sounds interesting, though.
Well, the jello was just to make the loaf different favors, like the “jello poke cake” recipe, I just can’t remember what the “base” was! But your recipe is great! Thank you! I will enjoy this toasted again in the morning with my coffee!
If you use the baking soda and vinegar method do you omit the baking powder?
Yes, I usually omit the baking powder in this case. I have also tried a version with baking powder, vinegar and baking soda, but didn’t notice that the texture would have been any fluffier that way. If you try, please let me know how it went.
A note about rising: When I pour the batter into the pan, it’s some 0.9 inches (2.3 cm) thick. The ready loaf is some 3.2 inches (8.1 cm) thick.
Good to know ellviira! I added oil the first time anyway, for some good fats! I might just bake this in a muffin top pan if all else fails because it is probably up there with one of the best gf lc breads ever! Amazing when u look at the ingredients!
Thanks, Erica! Great to hear that you liked it!
Hi, mine didn’t rise either, but the flavor is surprisingly good. I think next time I will try separating and whisking the egg whites to lighten up the batter a bit. Thanks!
Hi Erica, thanks for commenting and trying out the recipe! Separating eggs sounds a good idea. I tried it once when developing this recipe. However, the dough was dry and crumbly after beating the almond butter, adding the egg yolks and the whey protein, so I added 1/4 cup olive oil before adding the beaten egg whites. The result was nicely light and moist.
Hello! I just made this bread with peanut butter and it was very tasty and light, but it didn’t rise all that much. It was about 1.25″ high in an 8″ x 5″ bread pan! Any tips? Also, one of my daughters is allergic to nuts–do you think I could make this with success using regular butter? Thanks 🙂
Hi Tara! Sorry to hear that the bread didn’t rise that much. Sounds weird. Did you beat the ingredients well enough? I think that’s one of the keys to proper rising. Also whey protein plays an important role since it causes some expanding too. Which brand did you use and was it pure whey? I’m afraid regular butter won’t work, but nothing prevents from experimenting. The idea sounds good.
Tara, I just had to try this with regular butter and the result was a dense omelet 🙂 So it wasn’t very successful experiment.
Is your daughter also allergic to seeds? If not, then Sunbutter or tahini-based bread might be an option.
Great idea! She is not allergic to seeds, so I will try to make this with sunbutter before she heads back to college. Thanks 🙂