I enjoy a slice of bread with my breakfast of hard boiled egg whites, a half of a smashed avocado, but I like to manage my carbs so often I go without the bread. Our local German bakery recently released a high protein/low carb bread so we bought some for the inconceivable price of $7.99 Canadian; it had about 8 thin slices! I didn’t mind the texture at first but then it really ragged on me, it was a dense, cardboard-like texture that was difficult to cut and chew. I started hating one of my favourite meals of the day! So I searched the net and found that there are several high protein/low carb bread options out there, starting with cloud bread (meh, it’s really just a fluffy egg white pancake) and then I found this recipe and I was intrigued.
Firstly, I had never baked with protein whey powder and the bread had so few ingredients, I really wanted to experiment. Of course, the first round, I stayed fairly true to the original recipe and it was fine but the second time I added herbs and sesame seeds and it was even better. This version has a bit more body to it with the addition of sunflower seeds and flax seeds.
What I like about this “bread” is that it slices like bread, toasts like bread and can be used for sandwiches but I like mine first thing in the morning, lightly toasted with 3 hard boiled egg whites and a tablespoon of salsa.
High Protein “Bread”
Print High Protein Bread Recipe
For the Original Recipe, please click here.
Makes 1 loaf, about 10 slices.
Ingredients:
- 6 large eggs, separated
- Pinch of cream of tartar
- 50 g (1/2 cup) protein whey powder (unflavoured)
- 3 g (1/2 tsp) salt
- 20 g (2 tbsp) sunflower seeds
- 10 g (1 tbsp) flax seeds
- 10 g (1 heaping tbsp) sesame seeds (I used black and white)
- non-stick spray
Directions:
- Preheat the oven to 200° C (400° F).
- Prepare a 4″ x 8″ pan by lining it with parchment paper and spraying with non-stick spray.
- Beat the egg whites and cream of tartar until fluffy and stiff but not dry.
- Add the egg yolks, whey protein and salt, beat for about 30 seconds or until well combined.
- Fold in the sunflower and flax seeds.
- Pour into the prepared pan and sprinkle with the sesame seeds on top. Bake for 20-30 minutes or until cake tester comes out clean.
- Cool for 5 minutes in the pan, remove from pan and cool completely on rack. Slice into 10 slices. Freeze in a piece of parchment and store in a ziplock Baggy until needed.
Notes:
- This ‘bread’ reminds me of a Genoise cake, it has body but is light and fluffy.
- The bread toasts very nicely.
- JT feels it is a bit eggy tasting to have with poached eggs but I like it.
- Add a handful of chopped herbs as a flavour option.
- I freeze this ‘bread’ because storing it in a ziplock bag in the refrigerator makes it a little soggy.
- It’s important to line the pan with parchment and spray the parchment with non-stick spray because in my experience the batter sticks otherwise.
This is very unusual! I have never heard about high-protein bread or whey protein powder, so I have my eyes wide open! It looks soft and fluffy, so I guess it must be nice toasted.
I have never eaten cooked egg whites alone…. I have heard you can get white-only omelette option in many US breakfast serving restaurants. Is it also popular in Canada?
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Hi Sissi, egg white omelettes can be ordered for extra $$ in restaurants. There was a time that we thought the egg yolks were unhealthy but like everything else, it’s fine in moderation. I usually have egg whites during the week to help moderate the calories, but on weekends, I do love my poached whole eggs.
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Thank you, Eva!
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When you said high protein bread, I thought you were making bread. Can’t believe this is GF. Amazing recipe. It would be great toasted with your wonderful maple syrup.
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It is quite a hearty bread and I do like that it is not made with any type of flour. I can totally see this as a sweeter breakfast too, with melted butter and maple syrup.
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Very, very interesting. I would sooner die young than give up carbs, but still, it’s cool that things like this are out there. I love eggs, so I’d probably love this.
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Thanks Jeff, I do love my carbs too, but sadly they just make me fat (ter) so I try to limit them whenever I can!
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I’ve never cooked with protein whey powder either. Neat way to use it — this looks like a really interesting (and healthy!) bread. Thanks!
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Thanks John, it’s a nice change and makes breakfast a little heartier!
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I try to avoid carbs at breakfast, too, or I just want to go back to bed. Your seedy bread looks much better than the low carb breads I find in the market. Time to get some protein whey powder. Thanks, Eva!
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Ooh I like the sound of the bread. I tried the other one and it was a bit meh. I’m glad I tried it but didn ‘t get the urge to make it again.
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Since you have 6 eggs in the one loaf of bread I am thinking perhaps slices of ham or other meat with the toasted bread or even peanut butter and jelly would make a wonderful breakfast.
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I enjoy your forays into ‘healthy’ dishes… though at this point in my life, I don’t go out of my way to cook or buy healthier options as I think I’m doing pretty well in general. Except for the bags of chips which I indulge in more often than I admit to myself. 🙂
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I love to bake protein bread :-)) Yours looks great, Eva.
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