Protein Bread Recipe
A light, high-protein loaf made with whipped egg whites, whey protein, and almond flour.
Equipment
- loaf pan (8 x 4 inch) lined with parchment
- Large Mixing Bowl
- Electric Hand mixer or Stand mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 10 large egg whites
- 1/4 teaspoon salt
- 1 cup whey protein powder (unflavored)
- 1/2 cup almond flour
- 1 tablespoon psyllium husk powder
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 160°C (325°F) and line an 8 x 4-inch loaf pan with parchment paper.
- In a large dry mixing bowl, combine the egg whites and 1/4 teaspoon salt.
- Using an electric hand mixer or stand mixer, beat the egg whites on medium-high until stiff peaks form, about 5–7 minutes.
- Add the whey protein powder, almond flour, psyllium husk powder, and baking powder to the whipped egg whites and fold or whisk on low speed until just combined and uniform.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula so it is even.
- Bake for 30 minutes. After 30 minutes, turn the oven off and prop the oven door open slightly to allow the bread to cool slowly inside.
- Leave the loaf to cool in the oven for another 30 minutes, then remove it from the oven, take it out of the pan, and slice to serve.
Notes
- Room temperature egg whites whip faster than cold.
- An 8 x 4-inch loaf pan helps the bread rise and hold shape.
- Line the pan with parchment for easy removal.
- Do not overmix once dry ingredients are added to preserve volume.
- Allow the loaf to cool fully before slicing for cleaner slices.