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–+ servings
Protein Bread Starter slice
Jon Simon

Simple Almond Flour Starter Loaf | Low-Carb

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The easiest way into low-carb bread: almond flour, eggs, Greek yogurt, and flax, with no psyllium or protein powder required. Softer and more like a quick bread, perfect for a first try before you commit to the specialty pantry.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
 
 

  • 2 cups almond flour blanched, fine
  • 4 large eggs
  • ½ cup plain Greek yogurt
  • 2 tablespoons ground flaxseed
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup whey protein isolate optional, for more protein and structure
  • 1 tablespoon psyllium husk powder optional, for a firmer bread-like crumb

Equipment

Method
 

  1. Heat the oven to 350°F (175°C) and line a small loaf pan with parchment paper.
  2. In a large bowl, whisk together the almond flour, ground flaxseed, baking powder, and salt. Whisk in the optional whey isolate and psyllium now if you are using them.
  3. In a second bowl, beat the eggs, then stir in the Greek yogurt until smooth.
  4. Fold the wet mixture into the dry until you have a thick, even batter. If you added psyllium, let the batter rest for 5 minutes so it can hydrate.
  5. Scrape the batter into the pan, smooth the top, and bake for 30 to 40 minutes, until golden and firm and a toothpick comes out mostly clean.
  6. Cool completely on a rack before slicing. This loaf is softer than the full version, so a clean cool is what keeps the slices intact.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 5gProtein: 8gFat: 13gSaturated Fat: 2gCholesterol: 75mgSodium: 250mgFiber: 3gSugar: 1g

Notes

Net carbs: 2g per serving (5g total carbs minus 3g fiber).
Texture note: Without psyllium this loaf is softer and closer to a quick bread than a chewy sandwich loaf. Add the optional psyllium for a firmer, more bread-like crumb.
Storage: Airtight in the fridge up to 5 days, or slice and freeze up to 3 months.
Reheating: Toast slices straight from frozen. This style is at its best toasted.

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