Soul Bread – Protein Bread

Keto Soul Bread is a winner all round! 

A keto bread that is very easy to make. It isn’t terribly expensive and it is pretty damn great for toast and sandwiches. What’s more is this is one keto loaf that is safe for the school lunchbox and playground. A delicious nut free bread recipe!

If you have been searching for the perfect low carb bread recipe that is grain free and suitable for the ketogenic diet and nut-free lunchbox recipe then look no further.

Dietary Variations of Soul Bread

1. Egg Free I have yet to trial this for an egg free bread recipe I am sure it would work perfectly with some whipped aquafaba.
2. Dairy Free – swapping the whey protein for pea protein, cream cheese for this fabulous dairy free cream cheese recipe and the cream for coconut yoghurt for the cream. Where this is a will there is a whey…I mean way!
3. What is great is that this loaf is already a nut free bread recipe, grain free, gluten free, sugar free, and seed free. No bits! The kids will love it!

This recipe is just a simple adaptation of Souls Song – Soul Bread.

It is crunchy on the outside and soft in the centre.  A great bread to add a slab of butter and a scrape of Vegemite. Also fabulous for a cheese and tomato toastie!

Soul Bread Super Star Ingredients.

Before you ask Whey Protein Isolate (WPI) should not be substituted. WPI keeps the bread low carb, high protein, and actually helps provide the structure of the bread.

Bob’s Red Mill Double Acting Baking Powder is seriously the magic I sprinkle in many of my baked recipes. In baking this kind of baking powder produces some bubbles when the ingredients are mixed. THEN most of the rising occurs once heat is applied as the powder produces more bubbles under the heat. I get this product through Elite Health Supplements.

Want more Keto Breads?

Try one of these fab bread recipes from Mad Creations as well

1. Best Keto Bread
2. Daily Keto Bread
3. Paleo/Keto Seedy Hemp Bread
4. Pumpkin Bread
5. Keto Cheese and Bacon Cauliflower Buns

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Keto Soul Bread – Zero Carb Bread

A great high protein keto soul bread that is light with a little crispy edge and a delicious zero carb bread recipe. Perfect for sandwiches or toasties. So easy to make, less than 1g net carbs, and freezer friendly! Whip this delicious nut-free bread up in not time!

4.98 from 85 votes!

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Prep Time: 8 minutes mins

Cook Time: 45 minutes mins

Total Time: 53 minutes mins

Course: Bread

Cuisine: Keto, LCHF

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 181kcal

Author: Megan Ellam

Servings: 16 slices

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Equipment

• Mixing Bowl
• 22 cm / 9 inch loaf pan

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Ingredients 

1x2x3x

• ▢ 60 g (¼ cups) butter
• ▢ 340 g (12 oz) cream cheese
• ▢ 4 (4) eggs room temperature
• ▢ 60 g (1/4 cups) olive oil
• ▢ 60 g (¼ cups) thickened cream
• ▢ 2½  tsp (2.5 tsp) baking powder I recommend Bobs Red Mill Double Acting Baking Powder
• ▢ 1 tsp (1 tsp) xanthan gum
• ▢ 120 g (1.15 cups) whey protein isolate
• ▢ 1 tsp (1 tsp) sweetener
• ▢ 1 tsp (1 tsp) salt flakes
• ▢ 1/2 tsp (0.5 tsp) cream of tartar

Instructions

THERMAL METHOD

• Preheat oven to 160℃ fan/180°C static/350°F. Spray and line a 22cm x 11cm (9 x4 inch) loaf tin.
• Add butter and cream cheese to mixer; cook 2 min/120°C/speed 1. Mix 30 sec/speed 5
• Add eggs, oil and cream; mix 1 min/speed 5. Scrape down sides of bowl.
• In a separate large bowl add all dry ingredients together. Pour egg mixture in and gently fold until combined. Do not whip or beat.
• Pour mixture into the prepared loaf tin. Bake 45 minutes. Cool completely on wire rack. Slice when cool.

CONVENTIONAL METHOD

• Preheat oven to 160℃ fan/180°C static/350°F. Spray and line a 22cm x 11cm (9 x4 inch) loaf tin.
• Microwave butter and cream cheese on high for 1 minute. Stir to combine.
• Add oil, cream, sweetener, and eggs to mix to combine well.
• In a separate large bowl add all dry ingredients together. Pour egg mixture in and gently fold until combined. Do not whip or beat. Pour into the prepared pan and bake for 45 minutes. Remove from loaf tin and cool completely on cooling rack. Slice when cool.

Notes

INGREDIENTS

WPI, or whey protein isolate, is often used in baking for its high protein content and its ability to improve the texture and structure of baked goods. It helps to give baked goods a lighter, fluffier texture, especially in low-carb or gluten-free recipes. Additionally, WPI helps to increase the protein content of baked goods, which can be beneficial for those following a high-protein diet. 

WPI swaps – Using egg white protein powder as an ingredient swaps in the keto soul bread recipe is a great way to reduce the dairy if needed. The consistency of the bread will change somewhat but if for some reason you cannot have whey it is an option. I have not tested this recipe with vegan options.

Dietary Flexibility: Some individuals might have allergies or sensitivities to whey protein isolate, making egg white protein powder and collagen protein a suitable alternative. These swaps allow individuals with specific dietary restrictions to enjoy the benefits of the no carb bread without any adverse reactions.

Improved Texture and Structure: Egg white protein powder, similar to whey protein isolate, can contribute to a lighter and fluffier texture in baked goods. Collagen protein, on the other hand, can add a desirable chewiness and moisture to the bread, making it more enjoyable to eat.

Cream cheese – you can use low fat cream cheese or lactose free cream cheese in this recipe. At a guess cottage cheese or quark that has been strained could be used, but at this time has not been tested.

This is a nut free keto bread recipe that is perfect for school lunches or anyone that has nut allergies. 

STORAGE

Store in the fridge for up to 3 days. Alternatively, slice the Soul Bread before placing into an airtight container and freezing. The bread can be toasted straight from the freezer or defrosted overnight.

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Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 1g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg | Magnesium: 6mg | Net Carbs: 0g

Tried this recipe?Mention @meganellam or tag #madcreations!

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