Protein Bread Recipe {11g protein per slice}

My protein bread is light, fluffy, and naturally gluten-free. It’s made with just six ingredients, doesn’t need any yeast, and packs in 11 grams of protein per slice. Use it for toast and sandwiches.

As a culinary arts graduate, I enjoy creating innovative ways to incorporate protein into everyday meals. As much as I enjoy cottage cheese flatbread or protein bagels, I wanted to make a high-protein sandwich bread, which is how this loaf was born!

It’s become a weekly staple now, to the point that I’ve completely stopped buying bread for my family (unless it’s sourdough or fruit bread). You can’t even tell that it’s loaded with protein! Some protein breads can taste bland and have a powdery texture, but my recipe yields a nice crumb and a fluffy interior.

Protein bread recipe highlights

Quick and easy: No yeast is needed, and you only need six simple ingredients.

Nutritious: Not only does each slice provide at least 11 grams of protein, but there’s also tons of fiber from the psyllium and healthy fats from the almond flour.

Meal prep-friendly: I like to whip up a couple of loaves at a time and keep the leftovers in the freezer. The bread thaws well and toasts even better.

If you’d prefer a lower-carb bread that is still high in protein, try my keto bread. If you want something sweet yet nutritious, we adore this protein banana bread.

Key Ingredients

This is not the full list of ingredients, but just some notes I wanted to highlight about some of the key ingredients in this high-protein bread: 

• Egg whites. 10 egg whites, to be specific. Avoid using egg whites from a carton, as they have been heavily processed and sometimes can cause the bread to sink in the middle.
• Whey protein powder. I recommend unflavored since we’re making a standard bread recipe. You can also swap whey for pea, soy, or brown rice protein. 
• Almond flour. Look for almond flour, not almond meal. If you don’t have any, you can make your own. 
• Psyllium husk powder. This is a gluten-free substitute to help bind the ingredients and add elasticity. 
• Baking powder. For the bread to rise.

How to make protein bread

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Whisk the egg whites and salt until stiff peaks form.

Step 2- Once you have stiff peaks, add the remaining ingredients. Gently whisk to combine. 

Step 3- Transfer the batter to the loaf tin using a spatula and carefully shape it into an even loaf. 

Step 4- Bake the bread for 30 minutes, then turn the oven off and open the door slightly, just enough for the oven to cool.

Arman’s recipe tips

As a professionally trained chef, I’ve got to share my secret tips and tricks for the BEST high protein sandwich bread.

• Don’t overmix the dough. This can deflate the egg whites, resulting in dense and chewy bread. 
• Open the oven door very slightly. If you remove the bread from the oven immediately, the sudden change in temperature will cause the egg whites to deflate. 
• Leave some parchment paper over the sides. I find that about 1-2 inches will make removing the bread from the pan much easier.
• Let it cool completely. Allow the bread to cool completely in the pan before slicing it. This will help it maintain its shape and prevent it from crumbling or deflating.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for up to one week. 

To freeze: Transfer cooled bread to an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before using.

Frequently asked questions

More healthy sandwich breads to try