The Protein Bread Co. | Protein Bread Mix


Australia’s Lowest Carb Bread, with just 1.7 g of carbs per serve – that’s 95% less carbs than regular wholegrain bread!

You’ll never have to miss out again! You can have toast for breakfast, sandwiches lunch, and burgers for dinner. You can make croutons, focaccia, bread rolls and more with this versatile mix. One loaf makes 20 slices, so it’s great value for money.

  • High Protein
  • Low Carb
  • Gluten Free
  • All Natural
  • Keto Friendly

Macros per serve: Protein 17g | Carbs <2g | Fat 3g

One packet of Protein Bread Mix makes…

1 Loaf – 10 Serves of 2 Slices

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So how does it taste?

Not as dry as regular bread, Protein Bread has a beautiful naturally wholesome taste which is best enjoyed toasted with your favourite toppings.



Golden flaxmeal, lupin, whey protein, pea protein, almond meal, psyllium husk, linseeds, coconut flour, kibbled sunflower, gluten free baking powder (bicarb soda, cream of tartar), sunflower seeds, chia seeds, natural flavour (plant extract), salt

May contain traces of sesame seeds

Made with love in Australia from over 90% Australian Ingredients

Nutritional Info

^Nutritional values are based on using egg whites and are averages only and are subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. Compared to: Bread, from wholemeal flour (NUTTAB 2010).

To prepare one Protein Bread Loaf, you will need:

  • 1 3/4 cups of water (440ml)
  • 2 extra large eggs or 100ml of egg whites
  • 20ml (TB) of white vinegar

Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper.

Empty contents of this pack into a large bowl.
In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined<sup2< sup="">.

Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with your favourite seeds.

Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more3. After baking, remove from tin and
place on cooling rack for 2 hours.

Chill & Slice
For best results refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

Bread must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months).

3 Quick tips for the Perfect Loaf

  1. We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.
  2. Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.
  3. All ovens are unique. If in doubt, cook for another 10 min.

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