Print

High Protein 2 Ingredient Protein Bread

High Protein 2 Ingredient Protein Bread
Print Recipe

This ultra-simple protein bread uses just egg whites and protein powder to create a light, fluffy loaf with a neutral flavor and a slightly chewy, cake-like crumb. It’s a blank canvas for sweet or savory toppings, delivering a powerful 28g of protein per serving for under 200 calories.

Ingredients

Scale
  • 1 1/2 cups (180g) unflavored or vanilla whey protein powder (isolate preferred for best texture)
  • 1 1/3 cups (320ml) liquid egg whites (from a carton or about 10 large egg whites)

Instructions

  1. Preheat your oven to 350°F (177°C). Line the bottom of a 8×4 inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal, and lightly spray the sides with nonstick cooking spray. Using a standard loaf pan ensures the bread bakes evenly and rises properly.
  2. In a large, clean mixing bowl, add the liquid egg whites. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for 2-3 minutes until they form stiff, glossy peaks. The whites should hold their shape when you lift the whisk and feel firm to the touch—do not under-whip, as this provides the structure for the bread.
  3. Gently sift the protein powder over the beaten egg whites in two additions, folding each time with a rubber spatula using a light, sweeping motion. Fold just until the powder is incorporated; over-mixing will deflate the egg whites and result in a dense, flat bread. The batter should look like a thick, airy mousse.
  4. Carefully scrape the batter into the prepared loaf pan and spread it evenly with the spatula, smoothing the top. Tap the pan gently on the counter a couple of times to release any large air bubbles trapped inside.
  5. Place the pan on the center rack of the preheated oven and bake for 22-25 minutes, until the top is golden brown, springy to the touch, and a toothpick inserted into the center comes out clean or with a few dry crumbs. The internal temperature at the center should register around 200°F (93°C) for a fully set crumb.
  6. Remove the pan from the oven and let it cool in the pan for 5 minutes. Then lift the bread out using the parchment overhang and transfer it to a wire rack. Allow it to cool completely, at least 30 minutes, before slicing. Slicing while warm will cause it to crumble and stick to the knife.
  7. Slice into 4 equal servings (about 1-inch thick each). Serve immediately or store as directed. The bread has a mild, slightly sweet flavor and a light, airy texture reminiscent of a soft angel food cake.

Notes

Storage: Store slices in an airtight container in the refrigerator for up to 5 days. Freezing: Wrap each slice individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheating: Toast slices from frozen or refrigerated in a toaster or toaster oven at 350°F (177°C) for 3-4 minutes until warm and crisp on the outside. Avoid microwaving, as it will turn the bread rubbery. For a savory variation, use unflavored protein powder and add 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt to the dry ingredients. The nutrition listed uses unflavored whey protein isolate (110 cal, 25g protein, 0g fat, 0g carbs per serving) plus egg whites.

Nutrition

Keywords: high protein bread, 2 ingredient bread, protein bread, egg white bread, whey protein bread, high protein breakfast, low carb bread, keto bread alternative, easy protein bread, macro friendly bread

Find it online: https://thehighproteinrecipes.com/high-protein-2-ingredient-protein-bread/