Are you looking for a tried and true low carb bread recipe that has been adequately tested? Check out the keto friendly Soul Bread recipe!
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Have you heard of Soul Bread? It's an amazing low carb bread recipe that's easy to make and has only 1 gram carb per slice.
The bread is named after Souls Song who set out to develop the perfect low carb bread recipe. She got help perfecting her recipe from others who tried the recipe and offered ideas in the Atkins and LCHF - The Road to Success Facebook group.
Low carb Soul Bread became an instant hit and variations of the bread started to pop up everywhere. I learned about the low carb bread recipe on Facebook when a member of the Atkins and LCHF group contacted me to share the recipe on the Low Carb Yum Facebook page.
Although I shared the recipe on my low carb recipe page, it didn't get much engagement and very few people saw it. So, I decided to give the recipe a try and share my thoughts on the recipe here on my blog where it would be seen by a lot more people.
Low Carb Soul Bread
Soul Bread uses whey protein as the low carb flour substitute. There are a lot of different whey protein brands out there and some did not produce great results.
The creators of the recipe recommend using the two brands that tested well. These brands are Nature’s Best ISOPURE Whey Protein and Hoosier Hill Farm Whey Protein Powder.
I used the Hoosier Hill Farm brand of whey protein as it came in a smaller amount at the lowest cost. The recipe calls for 1 ⅔ cup of whey protein for the 9x5-inch loaf which isn't too bad. I should be able to make at least two loaves with the amount of protein powder in the bag.
My son, who is into weight lifting and muscle building, discovered my large container of Designer Whey Protein Powder and used most of it up. Since I was almost out, I needed to replenish my supply anyway.
The bread had a very good rise after it was baked. I used a stoneware pan sprayed with a bit of oil. The bread popped right out!
I liked the nice crunchy crust that the bread had. The top wasn't smooth, but it wasn't noticeable after slicing.
The Hoosier Hill Farm package is a bit small. I will order the Nature's Best ISOPURE Zero Carb and try that in the Soul Bread recipe next time.
The batter was pretty light and airy. I gave it a taste and it had a nice flavor so I left the touch of sweetener out.
A lot of commercial breads have sugar added as a flavor enhancer. The Soul Bread recipe leaves this as an option to add a few drops of either liquid sucralose or stevia.
You'll get 16 slices of bread out of the 9x5-inch loaf. At 1g carb per slice, it's a bread that is even safe for low carb induction. You can have a slice with your eggs, make a keto grilled cheese sandwich, or just serve it with a pat of butter.
Low carb Soul Bread has a very nice light texture. It is a great bread to make sandwiches with. I did find it a little dry near the edges, but otherwise, it was very good.
The bread was perfect served warm out of the oven with a little Kerry Gold butter. I also took some slices into work for breakfast and it kept me full the whole morning.
If you've been searching for the perfect low carb bread recipe, I encourage you to give Soul Bread a try. Just be sure to use the whey protein that tested well as not all brands of whey protein gave good results by those who experimented with the recipe.
There are other delicious variations of the low carb Soul Bread that have popped up due to the popularity of this new low carb bread recipe. Lover's of the bread have come up with variations such as bacon cheddar, cinnamon pecan, lemon blueberry, toasted onion and cheddar, pumpkin pecan, rosemary garlic, and eggnog cinnamon.
Are you ready to try out this wonderful new low carb bread recipe? It's perfect for making a batch of keto french toast!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Soul Bread
Video
Ingredients
- 12 ounces cream cheese softened
- ¼ cup butter
- 4 eggs
- 2 drops Sweetleaf stevia drops optional, or liquid sucralose
- ¼ c heavy whipping cream or half and half
- ¼ cup olive oil
- 1 ⅔ c unflavored whey protein ** (preferably zero carb)
- ½ teaspoon salt
- ⅓ teaspoon baking soda
- 1 teaspoon xanthan gum
- 2 ½ tsps baking powder
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 325 F. Prepare a bread pan (9″ x 5″) or molds.
- Put cream cheese and butter in large microwave safe dish . Microwave for 1 minute.
- Take out and blend well with stick blender (or hand mixer)
- Add eggs, few drops of sweetener, heavy cream, and olive oil and blend real well.
- Blend all dry ingredients in separate bowl.
- Add dry ingredients to cream cheese mixture and stir well with spoon or spatula. Don't use mixer or hand blender for this step because it will whip it too much.
- Pour into a greased pan or silicone mold and bake at 325 F for 45 minutes, or until golden brown. The bread may be dry on top but adding melted butter helps if you’re eating it right away. Once cool, wrap in plastic to store.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Dawn
I don’t have whey protein powder. Can I use egg white powder instead? If I can, will it be the same amount as the whey protein powder?
Geri
What size bread pan?
Jen Astillero
Hi. How do we measure the whey protein powder? Should it be packed like we measure "packed brown sugar" ? What I did was spoon it into the measuring cup like I do with AP flour. My batter is more watery than the one in the video. I still have to wait what the result is as my bread is still in the oven as of this writing.
Lisa MarcAurele
I measure it like flour.
Karen
question: can I substitute either melted Butter or tallow/lard for the olive oil?
Jeanne
What are the brands that DON'T work?
Lisa MarcAurele
There are too many brands that weren't tested to know for sure. The recipe was tested with the two brands listed.
Jeanne
I received my 5 Ingredient Keto Cookbook the other day & it is a definite keeper! My only problem is the light font colors. Very hard for old eyes to read.
Wonderful, original recipes and I'm anxious to try them all! Thanks for your wonderful work!
Lisa MarcAurele
Sorry about the light font colors. The publisher chose those to fit different chapters. It likely looked much different in print than computer screen. I find reading glasses are a must now that I'm over 50.
Jeanne
I totally understand! I got my first glasses for my 30th BD and Bifocals at 50! LOL
John Hayes
I've made this recipe several times now. I've made mistakes, but have gotten past that. I've taken to using 6 tablespoons of monk fruit sweetener and 1/2 teaspoon of salt to add flavor.
A consisent problem I see is a large hollow space in the center of the loaf.
What causes that?
Lisa MarcAurele
Usually over mixing is the most common issue for getting a hole. It's best to hand mix with a spoon gently just until combined.
Stefan
Am I able to use low fat cream cheese to help keep total calories down?
Mac
Can you substitute the whey powder with Almond flour? Thanks!
Lisa MarcAurele
It's not the same as almond flour is more dense. Whey or another light protein powder is recommended in order to get a light and airy texture.
Carol
I’m trying to go keto and I’ve never made low carb bread but want to try.
Lisa MarcAurele
This is a great light bread to try. It went through a lot of testing in a low carb Facebook group.
Memnune
Perfectly suited for calories, the recipe is excellent, but so is the soul bread depending on your mood.
Lynn
I love the bread I use monkfruit for sweetener much better about 11/2 tablespoon
Kristine
This is the best bread I have found. I’m going to use it to make sausage-sage stuffing.
Could the batter be used to make pancakes or waffles?
Lisa MarcAurele
You might need to adjust for pancakes and waffles, but worth a try.
Annraya
I never comment but I tried this bread today and I’m so happy I did. I’ve been all over Pinterest and google looking for something to call bread. I’ve tried all sorts of recipes for keto bread and all of them fall short either not holding together, being too dry or being too eggy. THIS ONE IS THE BEST! I can eat it as it is, toast it, make grilled cheese or even French toast. Now I realize this is not white bread but it comes the closest out of all I’ve seen and tried. THANK YOU FOR POSTING THIS!
Kathy
How long will this bread last? Do you refrigerate?
Lisa MarcAurele
It can be refrigerated for at least 7 days or frozen for up to 6 months.
kelli
I made this today but made a mistake and only used 8oz of cream cheese. It still came out fantastic. I'll try make another loaf correctly and see if I can tell the difference. Thanks for sharing a great recipe.
Helen
This bread is lovely. Glad to have found a recipe without any coconut flour as I can’t bear the taste. Thank you for the recipe. My loaf turned out perfectly!
Sandra
I made this bread today, and it is delicious with butter! Tomorrow I am going to make grilled cheese sandwiches. FYI, with the virus going around, I didn't have any whipping cream or half and half. I used Pet milk, and it worked great!
Jodi
Made this bread today and I just have to say O.M.G. It’s sooo good. Thank you so much for this recipe. I don’t see how I could go overboard eating this bread because it’s very filling. I made it exactly as the recipe is written.
Ally
Many times I have made the mistake of confusing Tbs with Tsp (tablespoons with teaspoons). A little too much baking powder or soda will make it more salty.
Hope this helps 😉
Nancy S.
I made the bread but it seems very salty? Any ideas? It’ll try it again tomorrow. Baked well. Sliced perfectly!
Lisa MarcAurele
You can try cutting the salt in half, but the salt is used as a flavor enhancer. Or, add in a little sweetener.
Linda
You may want to make sure to use unsalted butter. Just a thought.
Nedra
I've been keto two years now. This is hands down the best bread I have made. It is my go to keto bread!!
Debi
The BEST keto bread I’ve ever tried and I’ve tried soooooo many! It looks like bread, slices like bread and surprise , surprise it tastes like bread! I used Isopure protein powder from Amazon and it worked beautifully. Thank you for sharing this life changing recipe!
Lynn
I just made the soul bread omg so good is it best to keep cold I have to hide the bread my mother love the bread and so do my dogs great recipe
Lois
My soul bread doesn't rise? Do you know why this would be happening?
Lisa MarcAurele
Is your baking soda and baking powder fresh? That's the most common issue.
Ally
First time I I made it, i didn't have the cream of tartar and it turned out very dense. So the second time I separated the egg whites and beat them with the cream of tartar until stiff peaks formed and folded them in after the wet and dry ingredients were mixed; in 2 increments -half and half- . The batter had the consistency of marshmallow fluff and rose like a souffle. To avoid it from deflating, once the top of the bread was golden, turned off the oven and cracked open the door and let it gradually cool for 15 mins minimum. Just like Pullman bread. I found erythritol sweetened hazelnut spread for a fun spin on breakfast. LOVE IT
Line Dozois
Wow I just made this bread love the texture and taste. I don't know how many recipes I tried. Thanks for your recipe.
Kathleen
Just wondering if this bread freezes well? I would like to make multiple loaves, and freeze them .
Lisa MarcAurele
I've never froze this bread, but all the other low carb breads that I've frozen have done well. I'd expect this one to freeze well too.
Pam
I just made this for the first time today, and we are amazed at how good it is! We each had a slice with our supper, trying it with just butter, with butter and low carb raspberry jam, and with butter and Sukrin Gold (as a honey substitute). All were delicious! I do believe it's the most similar to bread that I've had yet. Can't wait to use it for sandwiches and grilled cheese. I've made several of your recipes now, and my husband and I are really enjoying them. Thank you for sharing them!
Lisa MarcAurele
You're welcome Pam! I wish I could take credit, but Soul Bread is a recipe developed by members of a low carb Facebook group. They asked me to help spread the word about the bread so I posted about it on the blog. However, I did end up changing the recipe slightly based on comments I received. It's the best homemade low carb bread I've ever used to make grilled cheese sandwiches.
Joyce
What if I don’t want to use whey protein powder what can I use in place
Lisa MarcAurele
You can try collagen protein powder, whole milk powder, coconut milk powder, or something similar. However, the recipe was created and tested to specifically use whey protein powder.
Roberta
For my limited experience, I noticed that the best substitute for whey in these kind of recipes is egg white powder... no eggy taste, not too dry if you add a pinch of xanthan gum more than for the whey version, and being careful not to overheat the oven 😉
Lisa MarcAurele
Thanks for the tip Roberta!
LILIANA SILVA
What can I use as subtitute for the whey protein powder?
Lisa MarcAurele
You can try collagen or milk powder. But the recipe was tested with particular brands of whey protein for the best results.
Billie Jo Strother
Thank You !! I made your Soul Bread today. O my THE BEST ever I made doing low carbs and Keto. Trust me I have tried a lot of different recipes. Thank You again for sharing your GOOD STUFF. If someone looking for THE BEST BREAD here it is.
MB
I love this recipe! I’ve started playing with it a bit, since the ingredients are similar to Keto Pound Cake. I’m playing with the recipe and using vanilla protein powder and flavored sugar free syrups. Makes a great breakfast treat with coffee!! #lowcarbyum recipes are one of my go tos for keto because they’re simple, straightforward, not a ton of ingredients. Thanks Lisa!!
Lisa MarcAurele
My pleasure! Thanks for sharing the idea of a sweet bread. Sounds delicious!
Barb
Made this many many times and always turns out fantastic. Freezes well. Toasts well. My go to bread.
Serenity M. Simpson
This is going to be my go to recipe for bread stating today! The taste and texture is amazing; no eggy taste. Instead of stevia, I used a little lankanto classic. I was wondering if you have tried adding any yeast as a variation? I wasn't sure how to do it and I wanted to follow the recipe as closely as possible.
Love this recipe!
Lisa MarcAurele
This has been a very popular recipe over the years and I do recall others adding in some nutritional yeast but I'm not sure about adding regular yeast. However, it's worth trying.
Lance
Worst bread I've ever eaten. Strange taste, thick. Made it twice thinking I missed something. Still just as gross. Much better low care bread options available.
Lisa MarcAurele
Something must have gone wrong or you didn't use the right ingredients. This recipes has been really popular with lots of people who have made it successfully. Did you use the recommended brand of whey protein?
Kristine
This is the first bread that I even like let alone love. No eggy taste. I made one change. I used bacon grease instead of butter. It turned out perfectly. The crust that forms is nice and think. Im thinking of cooking my next batch on a silicone cookie sheet with edges. I’m hoping it will get thin and super crispy and beca good pizza crust!
Lisa MarcAurele
Thanks for sharing the option to use bacon grease! Sounds interesting. I bet lard (basically bacon grease) would be a good sub too.
Scott
I tried this yesterday and sadly even after 2 hours in the oven the inside was still dense and wet. I was careful not to blend the dry ingredients too much so I'm not sure what I did wrong. I need to master this recipe!! Any ideas?? Thanks.
Lisa MarcAurele
I'd check with the folks in the Facebook group that developed the recipe: https://www.facebook.com/groups/384409725083087
Donie
This recipe is just what I've been looking for. I don't care for the eggy taste of the other breads I've tried. There was only one thing I did different. I made a packet of yeast and used about 1/2 of it in with the wet ingredients. We had a hot slice with butter slathered on it right out of the oven. This will be my go to recipe now.
Erin
Just so you're aware, for some reason in your recipe, in step 2, it says: Put cream cheese and butter in large microwave safe dish. However, there is no cream cheese in the recipe. I just wanted you to know. It is a great recipe, though! This is my second time making this bread.
Lisa
It's the 1st ingredient.
Thelma Brock
Could you use almond flour Instead of the unflavored whey protein, and how much.
Lisa MarcAurele
Making changes to this recipe isn't recommended. You can try experimenting to replace the whey with almond flour, but whey is used to produce a lighter texture.
Fanny
Can I use protein collagen as my protein source?
Lisa
The recipe was tested with whey so it may or may not work. Only way to find out is to try.
Elaine
Looks like bread, slices like bread, has the mouth feel of bread...but no yeast flavor. I’m excited to toast it in the morning!! Maybe grilled cheese for lunch....PB&J?.....I’m giddy to try it! Only ONE carb per slice and16 slices per loaf!
Lisa
You could try adding in a little nutritional yeast.
Mariah
I LOVE this bread. But mine sinks in on itself as it cools. Any reason why?
Lisa
There are some reasons for that. One is that it wasn't fully cooked and another is that it may have been overmixed causing a hole in the middle.
Gayle
Can you bake this in a bread machine, and if so which setting would you recommend?
Lisa
It would be a quick bread setting as there's no kneading involved.
Michele Davis
This bread is amazing and it's the only keto bread we eat! Question: I'm getting ready for surgery and would like to make some ahead of time for my partner. Can I freeze the loaves?
Thanks! And thanks a million for the recipe!
Lisa
I've frozen this bread with good results.
Michele
Thank you!
jennifer frain
do you separate the eggs at all?
Lisa
I don't and the original recipe doesn't call for it either.
Kristina
Can i use coconut flour or almond flour instead of protein powder
Lisa
Unfortunately, the whey is key in this recipe. If you change it out with say almond flour, the texture and taste will likely be different.
Desi
Where do you store the bread? In the fridge or left out?
Lisa
I always keep mine in the refrigerator.
Alice
Can you substitute Xanthan Gum?
Lisa
You could try guar gum or glucomannon (konjac root fiber).
Peggy
I used psyllium husk and it works great
Julienne Fuentes
Hi,
Does the bread taste eggy at all like most keto breads?
Thanks!
Julien
Lisa
This one does not taste eggy.
Anu
This is lovely! I made this using Pulsing unflavoured whey protein and it worked beautifully, I'm so chuffed! Tastes delicious fresh and I'm really looking forward to trying it toasted too, and in a sandwich... Happy days! Oh and I was also able to slice this quite thin, so that makes the carb count even lower per slice. Thank you so much for sharing this 🙂
April
Has anyone added nutritional yeast? How much? I just bought some & wanted to try it...
Lisa
I have and I think it gives a better flavor.
Maria
How much nutRItional yeast did you add?
Lisa
I like to add about 2 tablespoons.
Brenda
Whoa!?!! Just made it. Incredible bread-y awesomeness! Almost too good to be true! Thanks for sharing.
Ally
The first time I made this bread I had no cream of tartar and it turned out rather dense. So once I was able to get it, I got thinking about how to make it fluffier: I separated the eggs and beat the whites until they formed soft peaks and then added the cream of tartar and beat them some more until firm. After the rest of the ingredients were mixed -and added a smidge of salt-, I folded the egg whites (one half at a time). I ended up with extra batter, so I made 2 smaller loaves instead, baking for 40min, although I think I could have left it at 35 -I got a thick brown crust all around and if I toast it can get a little dry- but it turned out amazing!! I found erythritol hazelnut spread for an indulgent breakfast with a cup or coffee
Lisa MarcAurele
Great tips for fluffier bread!
Monica Derieux
Thank you so much for posting this recipe. I look forward to many more loaves. I toasted some slices added roast beef and topped with horseradish cheese and then baked it the oven and then it served with a horseradish sauce. OMG!!!! So yummy.
Wanted to ask if you have ever used the Amoretti Baked Bread Extract Water Soluble to give it that extra bread taste?
Lisa
I didn't even know there was a flavoring for that but I bet it would enhance this recipe.
Janet
OMG!!! So happy to get a low carb bread that really tastes like bread. I actually like it better than store bought bread. I can't wait to try it in the toaster, and have grilled cheese as well. It turned out exactly like the picture you show and was very easy to make, now I have to make a couple of more loaves and freeze them because it's so good I know it will go fast ? Thanks so much!!
Susan Celotto
Where do I store this? Since it is cooked, can I store it in a zip lock bag in the cabinet ... or, does it need to be in the fridge?
Lisa
I keep mine in the refrigerator because it's super humid in New England.
Mercades
What if I don't have any protein powder. What is a good substitute?
Lisa
Unfortunately, the recipe was fully tested with that so I don't have any recommendation for a substitute.
Ellen
This bread is delicious! I found my whey protein at Walmart.
Alisha
What brand at Walmart
Jane Arntz
This is delicious! Even my husband loves this! It makes excellent French Toast!
Linda Adams
Oh my goodness! I thought the pork rind bread was good, this Soul Bread is amazing. This is what I have been craving.. bread. It didn't sink down and is perfectly brown. I used a glass bread pan lightly sprayed.
I also followed another comment suggestion to mix the xanthan gum with my oil and other liquids.
Thank you Lisa!
Lisa
You're welcome Linda!
Jena
I'm ready to make this today, but my Isopure whey protein is the creamy vanilla flavor. Do you think that is going to mess up the flavor of the bread? Our local GNC (the only place I can get protein powder) is out of both brands of unflavored protein powder, and I don't want to drive an hour. I also don't want to wait two days for Amazon Prime! Ha! I suppose I can just make it, but if anyone has a quick response, I'd be your best friend. Thanks!!
Lisa
It would add sweetness to the bread if that's okay with you.
Silas
I am a fan of whey, can I use ground flaxseed?
Lisa
It hasn't been tested so you'd have to experiment with it yourself.
Lisa mccroy
Hi! I've tried making this twice and the batter keeps coming out gummy. Almost looks like pudding. All I had was chocolate powder so I used it. I used all the right ingredients ....I put a little yeast in it to give it a taste. Could I be missing something? Do I need to add something? Please help me lol after baking it doesn't cook all the way through ....it comes out looking like a sponge and sounds like it too.
Lisa
It's best to ask questions on this bread by those who tested it. It was developed by this Facebook group. The protein powder you use is important. I'm not sure if you used the recommended ones.
kristen
This bread was AMAZING!
I am going to make french toast with it, cupcakes, waffles, a Birthday Cake, doughnuts, toast, english muffins! I made this for my keto class and they loved it! I also brought the recipe for everyone and we are all going to buy your cookbooks!!
I also posted this recipe and your link on my Diabetic Recipe page and I have over 17,000 followers, so be ready to sell some books! Keep up the good work!!! HUGs
Lisa
I wish I had a cookbook ready to sell to you guys! I'm working on one, but it's taking a long time to put it together.
Liz
What's your page address?
Nan
I made this today and it is wonderful! I used six star unflavored protein(I didn't have the recipe with me and forgot about the special protein) but it worked out great. I have seen others using the vanilla flavored I can't wait to try this out. Love love love this bread!
Lisa
Good to know that brand works for the bread!
J Green
So does it taste anything like bread?
Lisa
It does, particularly when used in grilled sandwiches which how we love using it.
Janice
Wow!
This is amazing; I am totally gobsmacked!!!
Made half recipe using my mini loaf pan. Each loaf has the carbs of one slice~wish I could post pics!
Followed to the letter and I just want to give an enormous shout of thanks!
Lisa
I'll have to give this a try in the mini loaf pan. Thanks for sharing that it worked out for you!
Carol Ann Napolitano
WOW! This comment section is bottomless, so many people love it. I'm glad to see you can use the plain Quest brand protein powder, that's all I use, the vanilla, and caramel, taste great. I just wanna know, can I use coconut oil instead of the olive oil? I'm looking forward to trying this recipe, I already have most of the ingredients. Thank You!
Lisa
The coconut oil should work, but I've never tried.
Stan
Hello mam,
I am happy to know that Bread is also low carb because most of the time I love to eat bread. Even I appreciate your way to represent a low carb diet in front of the public. !!!!!
Thank you for such low carb bread review. !!!!!
Lisa
I hope you give the bread a try!
Reshmi
Hi,
What is cream of tartar? what can I use instead and how long will this stay in fridge
Lisa
You can try adding more baking powder as it's there to help give the bread a nice rise.
j green
But does it taste anywhere close to being like real bread?
Lisa
I like it best as grilled cheese and French toast. Psyllium bread has a closer texture to real bread but comes with more carbs.
Suzy B
Just made this bread and I am very happy with the result. It smells delicious, slices beautifully and has a lovely texture somewhat like cornbread but holds together. There is no funny aftertaste either. This is the first attempt at a bread substitute since going low carb and I love the possibilities. Everyone in my family enjoyed it - even those NOT eating low carb.
I found the whey protein and Xanthan Gum on Amazon and had it in 2 days. Of course, I needed a bread pan too!
Lisa
Glad the bread worked out! I find it to be nice and light.
Suzy
MyFitnessPal calculates this as 255 calories per 1/16th of a loaf. That's pretty calorie dense. I want to try this, but then I can only eat like a paper thin slice??? How did you get only 150 calories per 1/16th of a loaf? The butter and whey protein and cream cheese add up to thousands of calories.
Lisa
I calculated this one with the old Calorie Count recipe analyzer.
Erin Danielson
I was skeptical when I made this , but my expectations were far exceeded! I used Now Sports Unflavored whey isolate and it turned out great...not that I had any comparisons...and I baked in two smaller loaf pans for about 35 minutes. My only problem is not eating it all in one sitting!
Lisa
Thanks for sharing that the Now Sports brand works. And that baking the bread in two smaller loaf pans works too.
ILKO
Hi Lisa,
I followed your recipe exactly the way it says. I used a no name brand protine powder I bought at Sprouts, (pretty expensive) used aluminum 9x5 pan. Made it two times already. Both times they've turned out so oily. I can't decide what's wrong. The protine powder, the pan or my oven. The side of the bread looks little burned too. Other than that tastes good but I would like to make sandwiches and they are way too oily to handle. Any suggestions please what am I doing wrong???
Lisa
The creators of the recipe state that not all protein powders worked well. That's why they give specific brands of powder to use. It may just be your protein powder. You could try reducing the fat you add and see if that helps.
Molly
Came out great! I used Quest low carb baking mix and it worked well!
Lisa
I didn't know Quest had a baking mix.
Nicole
All I've ever used is Quest so I have nothing to compare it too, but I love the way it tastes. Just wish it didn't collapse so much after I take it out of the oven. I'm going to buy some Isopure once I've finished with the Quest to see if there's a difference.
Lisa
I'm not sure what all the differences are when you use various protein powders. But testing showed those are the two best. I like Isopure because it's the lowest carb.
zabourah
After I initially left a comment I seem to have clicked on the -Notify me
when new comments are added- checkbox and now every time a comment is added I get 4 emails with the exact same comment.
Perhaps there is an easy method you can remove me from that service?
Thanks!
Lisa
I'll see if I can figure it out. You might be able to manage subscriptions from this link.
Nina B.
Hi! This bread is amazing! I made a grilled ham and cheese sandwich, and used mayo on the outside for grilling! I think I died and went to heaven! I toasted it and was so satisfied - DEEE-LISH! The only unflavored whey my grocery store had was the "Designer Whey," which has carbs, but I just looked the other way! Since you had mentioned it in the blog it sounded like it had your approval! (Even though your son took it!)
Lisa
Designer Whey is fairly low in carbs so shouldn't be an issue. It's good to know it worked out in the recipe.
Nina
I just made this bread using Isopure. The only change I made was I used Avacado Oil instead of Olive Oil because that is all I had. The bread came out just beautiful. It had a great consistency and wonderful taste. My husband really liked. He is so happy he can finally have a good sandwich. Thank you so much
Catherine Sanders-Hart
I live at 7000 ft. The bread is in the oven now! It's run over a bit but seems to have stopped and is browning nicely. I read that others had this problem as well, so I made certain that my loaf pan was the correct size and tried not to whip the batter too much. It still started rising in the bowl before I poured it into the loaf pan! I wonder if this has something to do with baking it at altitude. Any advice will be appreciated! I'm looking forward to tasting the bread in 15 minutes!
Lisa
There are some variations with high altitude notes in this post https://www.facebook.com/LowCarbSoulBreadRecipes/posts/1752321998314139
Kat
Hi I am just seeing this recipe. Can't wait to try it. I had a quick question though. At least I think its quick. If I wanted to use psyllium husk instead of xanthan gum, how much would I use in this recipe? Thank you for your help. I looked through all of the comments before I asked this one.
Lisa
For this recipe, I'd add just a small amount. Maybe 1 to 2 teaspoons.
Shannon
About the Xantham Gum...do I have to use it? I have a hard time finding it and I've made other things that call for it without it....any problem foregoing it?
Lisa
You should be able to leave it out. It just helps give a more gluten-like texture.
Maureen
I also struggled to find this but Morrisons have it.Holland & Barret have it but only found it available when ordering online.
Chiara
Hi. I did a version of this recipe that I saw in the Atkins website. The flavor wasn't awful, but it came out very eggy, and more like a custard than a bread consistency. The whey protein I used was from a local co-op store, and it was one of the more expensive brands they had, so I thought it would have a better quality. Do you know where I might have gone wrong with it?
Lisa
Not all whey protein powders worked well in this bread. That could be the issue.
Tina S.
This is the second time I made this bread and both turned out fantastic. It sure makes a difference compared to other options. I took it to work with thick slices of bacon, lettuce, and tomato. It was fantastic! Even had toast with my scrambled eggs. Thank you so much for this recipe.
Lisa
That BLT sounds like a perfect treat at lunch!
Amanda Foster
Would it be possible to make breadcrumbs out of this?
Lisa
You could dry out slices in the oven and then crumb them.
Holly Thornton
Hi! I am so excited to try your recipe! A couple of questions though. Is the nutritional content for the whole loaf or 1/16th of the loaf (eg. a slice)? And can neufchatel or light cream cheese be substituted for the full fat version? Thanks so much!
Lisa
Nutritional data is an approximate for each slice. The light cream cheese can be used if that's what you have. Obviously, fat content will be less.
Ann
Lisa, please tell me how I can successfully cut some calories in this recipe, if you have any ideas what will work. If I use lite cream cheese, can I also cut some of the oil out?
Lisa
You could try almond milk instead of heavy whipping cream and of course the light cream cheese. Butter and olive oil are healthy fats. Not sure if you want to try something lighter for those.
Marsha
Lisa, I made the recipe and it was rather dry. Do you think adding ground zucchini would help, or what can I do?
Lisa
It's worth a try. Zucchini will add moisture. I'm just not sure if any other changes would be needed.
Tracey
The bread is great. The only problem was it boiled over in my oven and filled my house with smoke..lol! I think the mixture is too much for a 9x5 pan. I'm gonna use 2 smaller ones next time. I also didn't have any cream of tartar and it turned out fine.
Lisa
I've never had that problem with a 9x5 pan and I've made the recipe several times (in a stoneware pan). I'm wondering if your batter was too thin.
Tracey
Not sure..it was quite the fiasco! Lol! Love the bread though!
Anne
When I decided to make this bread (my first Low Carb loaf), I purchased a special loaf pan for gluten free breads. It has an extension piece to make it taller. I got it only because it was on clearance and thought I would never use the extension. Once I got the dough in the pan and saw it coming just a little below the rim, I realized that this bread needed the extension piece. I would have been in trouble with this bread too without it. Otherwise the recipe has worked out perfectly every time. Thanks!
LaNora Aggers
I've been experimenting with different lc "breads" and this one is by FAR my favorite!!! I took all the ingredients to Ks and made out at my mother-in-law's house, since she's diabetic, I try to make her lc and sugar free treats. She loves it, as do I!!
Lisa
That's great to hear LaNora! I'm glad both you and your mother-in-law enjoyed this tasty low carb bread.
kara
Hello,
Is it possible to you hemp protein powder instead of the whey protein powder? Thank you so much.
Lisa
I don't know anyone who has tried it so the only way to know is to test it out.
Kim W
Hi, I finally nailed this recipe. I cut everything in half and still made a beautiful light and airy loaf. I added a little quick yeast for a more traditional bread taste and it's simply perfect!! Thank you for an awesome and easy bread recipe!
Lisa
So glad it worked out! The yeast sounds like a good add.
Megan
Kim W..
How much yeast did you add to the recipe?
Thanks...
Vicki Kring
How much yeast did you use for the recipe? Thanks
Sarah M
Hi Lisa, love this bread but I have a few questions.....I don't do LCHF, I have moderate protein and fats and low carb so.....
1. Can I reduce the amount of cream cheese to just 8oz AND leave out the olive oil to reduce the fat?
2. I'd like to add powdered xylitol as my sweetener....would this work? If so, how much would you suggest I use?
I made my first loaf with what I thought was sugar free vanilla protein powder but I was wrong. It was, however, amazing. This time round I've used the isopure 0g unflavored and it's quite bland. Any suggestions??
Thank you in advance.....love your site :))
Sarah M
Sorry, my other question was can I half the recipe and make rolls using a muffin tin and how long would I need to Cook them for? I'd also love to make 'croissant like rolls' but think it would be too doughy. Any thoughts?
Sorry for all the questions but I'm excited LOL!!! ?
Lisa
It will work in smaller molds. You'll just need to adjust the cooking time.
Lisa
I think it would be too dry if you reduce fat. If you want to add xylitol, I'd start with about 2-3 tablespoons and add more if needed.
Dana
I have made this multiple times, with the suggested brands, it raises great, but as it cools, the center sinks. It still tastes great, but looks,funny. Any suggestions? Or is this,just the nature of the bread. I bake it in a 9 by 5 aluminum pan.
Lisa
If it sinks with no hole, it's fine. It's not a bread with a rounded top. Mine typically comes out flat and does sink a little after taking out of the oven.
Anna
I made this tonight, desperate for bread.
I didn't have xantham gum. So used psyllium husks. Then well after I started, found I had no cream, so used extra cream cheese, and only 2 eggs, so I used egg whites from a carton. . I used unflavored whey protein isolated from A UK store, and it turned out just fine!
A little dense, and the taste is fine though will take some getting used to. I saw a comment mentioning using a little yeast fort flavor, so will try that next time.
I must say, this recipe was very forgiving of my lack of preparedness!
Lisa
Great to know that it worked with those subs!
Jennifer
All I can say is AMAZING! All I had on hand was Pure Protein Creamy Vanilla...it made the bread come in at 4 carbs per slice (still not bad), I added cinnamon and nutmeg. I am definitely getting some unflavored next grocery trip...I can eat bread again!!! thank you thank you one hundred times over!
Lisa
I haven't tried this as a sweet bread, but now you've got me interested in experimenting with it.
June
Finally a low carb bread recipe that tastes like bread! It helps that I have bags upon bags of unflavoured protein in the cupboard. I'm definitely going to try a sweet version too!
Lisa
Great way to use up the protein powder!
Alyssa
I just made this and it was quite good! I hope it keeps well over the next few days.
I'm concerned about the calories though. I used the Hoosier protein powder as well. I keep getting 212 calories per slice (16 slices total) and I'm wondering how there is such a huge discrepancy. I plugged everything into myfitnesspal. I used heavy whipping cream rather than half n half.
K-dub
I made this recipe tonight and while it wasn't perfect it came out ok. Next time I will pay attention and not beat the dry and wet ingredients but instead mix them gently so it's not so dense. I'm also going to add a little quick yeast for that bread-like flavor since it rose pretty nicely without it. I made French toast and will try a grilled cheese and toast with butter and SF strawberry spread.
K-dub
Btw I used the Isopure whey protein. It's my go to for baked lchf / keto items.
Lisa
Thanks for the notes on the recipe!
K-dub
I had this today toasted with butter and SF strawberry spread (Walden farms) and it was delicious. Toasting changed the texture! ?
Christy
Can this be made with Jay Robb's egg white protein powder instead of whey? Thank you
Lisa
I haven't used the egg white protein, but I think I recall that someone else used it and it came out okay.
peasmom
Hi, when you say using other brands of whey protein may not have great results, what am I expecting it to be? Will it not turn to bread? I currently have a half-open whey protein concentrate (not isolate) and thinking of using it for the soul bread. What do you think?
Lisa
It's basically saying use at your own risk as it hasn't been tested. It may not give the same texture.
Alyssa
Do you use salted or unsalted butter?
Lisa
I use salted, but you could use unsalted if that's what you prefer.
CAROL
I made this bread tonight, I used the pipping rock brand of whey protein . It is unflavored. I got 1 loaf and two bun shapes from my recipe. I did not change anything other than using a different brand and a little less olive oil in the recipe since I greased the pan's.. We LOVE IT! I am very happy to have found this bread recipe and plan to make it into a sweet loaf also. Thank you for sharing your recipe.
Lisa
Thanks for the info Carol!
Maggie
Best bread ever! It turned out so perfect, and I would definitely prefer this over any other! My question is how do you think it would work if I kept in the freezer, as I usually use it for toast, grilling sandwiches, or heated up with butter. I have the ingredients on hand and the time to make an extra batch! So happy I found you, Soul Bread (and Low Carb Yum!!)
Lisa
The bread does freeze well if you want to store it longer.
Jen Meyerle
Hi,
The bread turned out really dry. I didn't have xantham gum, so I substituted 2 1/2 tsp of psyllum husk powder.
IT looked good, and tasted fine. Is it supposed to be this dry or did I do something wrong? My husband had to 'choke' it down with water with each bite.
I'm so sad... I thought this might the the low carb bread for us.
Please let me know.
Thanks!
Lisa
Mine wasn't that dry. Psyllium can absorb liquid so not sure if that had anything to do with it.
Jen Meyerle
Thank you so much! I will give it another try.
Anna
I also used psyyllum husk, and it came out great!
Jamaica
Thank you so much for posting this recipe and for the discussion. I'm new to eating ketogenically (if that's a word), and I wanted to try a bread recipe that would taste good and not eggy, like I've found a lot of recipes end up turning out when baking with protein powder. This was it! I tried it with vanilla protein powder first because that's what I had on hand, and it is very sweet and yummy. My daughters loved it and thought it tasted like pound cake. I still wanted to try it with the unflavored protein powder, and I just did! It's wonderful! I used Quest multi-purpose protein powder, and I added 2-3 tsp of bacon grease (I had bacon for breakfast, and I thought it might offset any hint of protein taste) to the mix. It turned out perfectly delicious! I did have to cook it quite a bit longer (60-75 minutes), but it was completely worth the wait! Thanks, again, for posting this. I look forward to making this part of my eating routine, and I'm so grateful to be able to eat bread! Yay!
Lisa
Thanks for sharing your experience with the recipe with us Jamaica!
Kristen
This is the most amazing bread I've ever made!! Even if I wasn't on a low carb diet I would still prefer this over traditional bread. Mine came out amazing. I did make some slight adjustments to the recipe after the first attempt. I found it was a little oily and dense so I halved the oil amount (1/8 c), and also substituted olive oil for coconut oil. I found it was fluffier and didn't sink as much when I used less oil. I also tried it with avocado oil and it came out great too. The only problem I have now is preventing my hubby from eating it all on me!! Another great tip for toasting, place it under the broiler for a few minutes (make sure you keep an eye on it because it can bun fast), and then flip and toast the other side. Then slather with whatever floats your boat and you are good to go!
Thank you so much for this wonderful recipe Lisa!
Lisa
Thanks for the tip on the oil!
Erinn Lindsey
I definitely want to make this but I am nervous because I have made several LC breads I very much dislike, including cloud bread and almond flour breads. Do you think I will like this before I spend any more money? Thank you so Much!
Lisa
It's hard to say if you will like it. It's different than cloud bread and almond flour breads. I find that if I don't like a bread, it's tolerable when toasted or grilled. Many find Soul Bread best for making grilled cheese sandwiches and toast.
Salathia
I can't wait to try this, because seriously ... I miss sandwiches lol. I know there are two proven-successful brands for the protein powder, but I'm going to cross my fingers and pray that the whey protein isolate I came across in the bulk bins at Sprouts works well.
I'm already planning grilled cheese sandwiches, french toast, ham sandwiches lol. I could TOTALLY live on sandwiches.
Have you heard of anyone using the whey protein from the bulk bins at Sprouts?
Lisa
I haven't heard of anyone using that brand, but others have written in that other brands have worked for them. Let us know how it works for you.
Lynnette
I made this today with the Sprout's bulk protein powder and it came out perfect. I know I will be making this again and again.
Lisa
Good to know Lynnette!
Sara
How can I substitute whey powder or egg powder? I don't want to use any of those. Coconut flour will work?
Lisa
For this bread to be successful, you pretty much need a protein powder. Pea protein may work.
Angela S.
I just made this in 7 mini loaf pans to use as hotdog buns/hoagie rolls. I used 2tsp unflavored gelatin powder(like you'd use for jello) in place of the xanthan gum and a little less than 1/4 cup evoo. I baked them at 325° for 30 minutes. They came out great. The texture is a little like moist cornbread 🙂 I'm eating a ham n Swiss right now!! Tonight I test it for a French dip sandwich!! Fingers crossed. Thank you so much for this.
Lisa
What a great idea! Thanks for sharing!
Judy
We made 2 loaves last night, I am impressed but it's very oily. Can you leave out some of the fat?
Lisa
It's designed to have high fat, but you could leave a bit out if preferred.
Blasstd
Mine was not oily at all....
jolls
I used a vanilla protein powder and also liquid vanilla coffee creamer (in lieu of heavy cream) cause.....im stubborn and I really want wanted to make this and that was all I had on hand. It turned out exactly like it looks/expected from your blog. It is obviously sweet since I used all vanilla liquid/powder but as a breakfast bread that works anyway! Looking forward to making it with the proper ingredients next time 🙂
Lisa
Sounds yummy with the sweet vanilla flavor.
Dominique Milton
I made this recipe last night. The finished product is fantastic. Thank you so much for posting this recipe.
Being able to have bread on a keto diet is a life saver for me
Lisa
You're welcome! Glad it worked out 🙂
Eula Weaver
We live at 7,000 ft altitude. Are there any adjustments necessary for this recipe?
Lisa
There may be. It's hard to say unless you've experimented with it. Sometimes cooking time/temperature and liquids need adjusting.
Marina
I made the recipe following your directions to a T twice already and it came out great every time (I used the NOW brand of protein powder)! After reading some comments I decided I also want to try it with oat fiber, and purchased it for this reason. I was wondering if you had any idea how much oat fiber I would have to add? I don't want to just "wing it" and ruin the bread... Thank so much for any advise you can give me!
Lisa
I'm not sure if the oat fiber would be added or replace some of the whey.
Marina
I actually watched the video someone added here in comments and apparently I'll have to replace some of the whey powder- 1& 1/4 cup of whey and 1/2 cup oat fiber. I'll be making it soon.Thanks so much for the response!
Lex
A tip for you - xanthan gum actually suspends quite well in fats and oils to avoid clumping when added to liquids! I use it like this to thicken soups and sauces. I mixed it into the 1/4c of olive oil for this recipe, and worked perfectly!
Lisa
Nice tip Lex!
sillysam
you people do know what 1.8g is?
that's 1000.8 mg
that's not low anything.
Lisa
Who measures carbs in mg?
Trish Fields
Exactly. And 1.8g = 1800mg...not 1000.8. What's wrong with them? LOL
Laura
Sillysam does know that milligrams is smaller the grams right? Like it takes 1000 milligrams to make a single gram? So... I have to say sillysam. Thanks for stating the obvious in a inaccurate calculation from grams to milligrams, but it still remains the same amount regardless. A gram is a gram whether u r trying to unsuccessfully convert it to milligrams or not! ?
cheryl trejo
Ok I admit it I'm confused . Is this low carb or not?
Lisa
This recipe has the lowest carb count when compared to most other low carb breads. It's super low carb.
Janet Everhard MD
If you are following a strict ketogenic diet for weight loss and type 2 diabetes reversal you would want to limit your total daily carbohydrates to less than 20 grams. A moderate ketogenic diet would be 20-50 grams total carbohydrates per day. A good website to educate yourself is http://www.dietdoctor.com
Susanne
Actually carbs are measured in grams, and 1.8g is VERY low!
Loshki
My first attempt at this bread, using the Xanthan-in-a-salt-shaker method was a disaster. The resulting loaf tasted ok, but had huge holes in it like the interior chambers of a heart. Once that gum thickens, it suddenly becomes really hard to work. This later method, where you pre-mix wet and dry ingredients and then combine them worked perfectly for me. That means the recipes is pretty, fool-proof.
I have one minor objection. Am I the only person who finds it ironic that so many people have labored so long and hard to reproduce white bread?
Anyway, I added 2 teaspoons of caraway seeds. The result is reminiscent of deli-rye. I used Isopure, but one of the first variations I'll be exploring is bulk-bin protein powder. Since it's so low-carb to begin with, I'll also be adding a teaspoon each of garlic powder and onion powder, as I like my breads savory. Since the recipe seems to be fairly forgiving, I'm going to try combining it with http://www.thelondoner.me/2014/03/mums-low-carb-bread.html, which I've also had success with, and see if I can't produce a 'wholewheat' version.
Lisa
Thanks for sharing your experience with the recipe Loshki!
Jonna
This is a great recipe. I used peaceful planet pea protein and worked great. I did have to add more liquid than the recipe called for......so yummy, thanks!
Lisa
Good to know the pea protein works. I may try adding more liquid next time and see how it works out. Thanks for the tip!
Sheryl Simons
This was fantastic! So happy to be able to have toast for breakfast! Had to make it with vanilla whey, but still great! I am sure I can use this base for many recipes, inc luding cobbler, cupcakes. Made some awesome fried fish batter last night.
Thanks so much!
Lisa
Good to know it worked out with the vanilla whey powder.
Jacci
Do you store it in the fridge?
Lisa
I do, but I'm not sure if that's necessary.
Suzanne
Have you ever tried to boost the fiber content? I'd like to try this but I'd like more fiber. Any suggestions? Maybe chia seeds or something?
Thank you
Lisa
You could add chia and omit the xanthan gum (which is also fiber).
Dar
Coffee flour. Nuts.com
Marsha
Dar, are you saying that you successfully used coffee flour for this recipe?
Stacey
I just made this today and it worked out beautifully just as you describe! I followed your recipe to a tee!! Oh for and Canadians, I used a protein isolate unflavoured powder from the Bulk Barn (from a bin, not -a brand name) and my bread turned out as promised! This is a keeper!!!
Lisa
Good to know that you found a protein powder that worked out!
Gina
Hi,
Can I omit xanthan gum? I don't have it in my pantry.
Thank you
Lisa
It's better to add it as there's no gluten. But, you could omit it which may negatively impact texture.
Janet
Hi Lisa can I use LSA mix instead of xanthiam gum it's a mix of ground linseed ,ground sunflower kernels and ground blanched almonds
A serve is 25 grams which is 2.8 carbs .
If so Would I soak It first with a small amount of water or use it straight in the dry or wet mix look forward to your advice
Lisa
Xanthan gum isn't essential in the recipe so you could replace with any fiber or flour and really shouldn't make much difference.
Kim O
I used 1-2/3 C. Trim Healthy Mama Brand Protein Powder and 1 TBSP of their gentle sweet in place of the stevia sweetner you suggested. It turned out fantastic!
Very excited about this bread! We love the texture and will make it often. Finally a texture of bread we can enjoy that's not "eggy" spongy in texture! It reminds me of a ligh brioche bread in it's texture. Possibilities of egg casserole, french toast, sandwiches, etc are endless
I used a metal baking pan and the top got pretty dark but I used my toaster oven to bake it so next time I'm hopeful that the regular oven will make it lighter color on top.
Lisa
I'm going to try it in a metal pan next time. Good to know that the THM protein powder works too.
Cate
Great recipe! I used the Hoosier brand protein and it turned out perfect. I baked it at the time and temperature your recipe suggests and I had no difficulties.
Lisa
The Isopure works well too and turns out to be more economical in the long run.
Jenn
I have a whey protein isolate that is vanilla can I still use it?
Lisa
It may be too sweet for this bread unless you are looking for that.
Christopher LaFave
Thank you for this. I hugely appreciate having so many pictures and detailed description. I'll be much more confident in following the recipe by knowing exactly what it should look like at every step.
Lisa
You're welcome! Hope you enjoy the bread!
tara
Thanks so much for the recipe! But I think your nutritional information for the recipe is a bit off. I used the Hoosier Hill protein and that package says that just a 2 tbsp serving has 57 cals and 13 g protein. So 1 2/3 cup for the entire recipe would be a lot more than what you have listed, I think. 🙂
Lisa
The ISOPURE brand is the one that was used for macros since it's the more popular one used for Soul Bread. The call could be off and it depends on actual ingredients used.
Pat
I'm allergic to whey so I had to use egg white protein powder and it did work fine. I can't compare, but I was pleased with the result. Above someone else said it didn't, but I used the one on the video which contains oat fiber so that could have affected it. I don't know but I sure will make it again as it becomes BLT season!
Lisa
Oat fiber would help so it sounds like a good one to use.
Theresa
I made this with my vanilla protein powder just to see if it would work. It came out great. I toast it and serve with sugar free syrup and sausages for breakfast. A quick breakfast without the fuss of making pancakes.
Lisa
Great to know that the flavored vanilla powder works too! 🙂
Linda @ The Fitty
I'm sort of intrigued as to how this would taste, but at the same time I know that eating this bread would cause me to have too much protein.
Lisa
It's only 3 gram protein per slice so as long as you don't go overboard, you should be okay.
Priscila
I'm from Brazil and my english is pessimo , I'm using google translator to write you this message .
When you write the recipe:
• Butter 1/4 cup
* What cup ? Cup of tea?
• 1/4 c whipping cream ( or half and half )
You want to tell cup of tea?
• 1 2/3 c unflavored protein powder isolated ** (zero carb )
Here too cup use of tea to measure ?
Thanks for the recipes are great already tested several
Lisa
The cup used is the same as 8 fluid ounces. I'm not sure if that helps, but cup is a US measure. I don't have the equivalent weight for dry ingredients as they vary per cup.
Heather
One cup(US) is approximately 237 milliliters. A quarter cup of butter masses about 57 grams, at least if you use the standard US stuff made from the milk of Holstein cows. It might vary with different breeds having different proportions of fat in their milk. I don't have convenient mass conversions for anything else though.
Lettie
I made this today and it's great, thank you! - just wondering if it should be stored in the refrigerator?
Lisa
I keep my bread in the fridge or freezer.
Amber
I made this last night with Naked Whey protein powder and it came out very eggy. I will be throwing it out due to the flavor and texture. Perhaps it was the Whey protein I used. This will be my third low carb bread recipe attempt that has failed. They've all been either too eggy or too dense and dry 🙁 I feel like I have to go back to my Trader Joes sprouted bread with 4 net carbs per 60 calorie slice. It's the lowest carb bread I have been able to find that is also affordable.
Lisa
You could try using all egg whites. That usually gets rid of the egg taste. I love eggs so I don't even notice an eggy taste.
Beth
I know it is so hard to find a low carb bread that is tasty. I found a recipe that a wonderful vlogger - Cooking Keto with Kristie (on FB) modified the soul bread. she added bacon fat and oat fiber. the oat fiber gave the bread a less styrofoam texture like some lowcarb breads hve been known to have. the bacon fat instead of olive oil gave it a little bit different flavor but I followed her recipe to a tee and it was really good. I also used Jay Robb Whey protein powder - plain flavor. I think the type of whey you use affects texture too. Good luck. see if this link works. If not you can google her. https://www.youtube.com/watch?v=IUsFqRELdqQ
Lisa
I've heard great things about that version with the oat fiber. I'll give it a try soon.
Elizabeth
Make sure you look at the new label for the trader Joes bread. It appears to have gone way up on carbs.
Lisa
Thanks for the info!
Asia
Hello. I have got to say. This bread is the best. All tho I did not follow your recipe but cooking keto with Kirstie's recipe. It adds oat fiber. I'm so excited to have found it. My loaf came out perfect and tasty. I can't wait to try different mix ins.
Lisa
Thanks for the tip on using oat fiber. I have some so I may give it a try.
Jessica
So I made this today and it taste great BUT the middle sank once it started to cool and it has a soggy/eggy texture. What did I do wrong? It was brown so I took it out about 5 minutes earlier than the recipe called for. I also used the isopure protein powder so I don't think it was that. Is it supposed to have a soggy texture?
Lisa
It sounds like it wasn't completely cooked. You may want to adjust the temperature down on your oven next time since it browned up on the outside while still raw inside.
Curious
I just tried your bread and got the same result (brown on the outside, soggy on the inside). If we turn the temperature down, how should we adjust the baking time? Thanks!
Lisa
You could try cooking 5-10 minutes longer at 325 (the outside does get a little dry when fully cooked which is normal). Or, raise to 350 and cook the same time or a bit shorter. Test with a cake tester if you have one or a toothpick and take out whe it comes out clean.
Curious
Thanks! I appreciate the fast reply! 🙂
Gail
I cooked for 45 minutes on 325. I brushed the top with butter when it came out. It was very good. I used vanilla whey protein and added 1/4 cup of oat fiber
Lisa
I wondered if oat fiber could be added. May have to experiment with that.
BPoulton
When measuring the isolate powder -- do you measure in the same method as you would flour, as in loosely measure? Or do you pack it into a cup?
Lisa
I measure like flour and never had an issue.
Barbara
Just made this and wow it is so delicious that I gathered everything up again and made the cinnamon pecan one too!
Lisa
The cinnamon one is on my list to try. I agree it's a great tasting bread with very little carbs.
Linda
I love this bread! I'm now able to make sandwiches and toast again. Your instructions are a bit different than the recipe I have used from Soul Bread lowcarbediem site. Original recipe calls for using salt shaker to add xantham gum and baking powder. Also dry ingredients are to be sifted. I will try your instructions to save a bit of time.
Lisa
I changed the instructions to be easier. The original recipe was a bit complicated and confusing.
Lori K
I think I did something wrong. The texture seems "sandy" for lack of a better term. Taste is great, but not loving the feel. Help!
Lisa
The only thing I can think of is the protein powder, but I'm not sure why it wouldn't dissolve. Was there adequate liquid?
Deborah M
In case anyone asks, this does NOT work with egg white protein powder. It baked beautifully, but the taste & texture are SOOOO eggy, sadly!
Kim Smith
Can you tell me how much of the container I use in this recipe to measure out that protein powder amount? Based on the cost of the powder, would I only get 2-3 loaves from one container?
Lisa
I made two loaves with the bag pictured and I still have more protein powder. However, it doesn't look like it will be enough for a third. It's close, though. So 2-3 loaves is about right. I believe it's cheaper to buy the larger ISOPURE zero carb protein powder which comes in a larger container.
rosemary pfeiffer
where do you normally buy that Isopure protein powder? Amazon or a walk in store? how much does it cost? ..thank you so much... I have everything but the powder and want to make this bread soon.
Lisa
I buy off Amazon, but I believe GNC and or Vitamin Shoppe may also sell it.
Just Me
How well does this bread toast?
Lisa
It's great toasted and some even use it to make croutons.
Darcy
Where can you buy the protein powder?
Lisa
I'm pretty sure GNC sells the ISOPURE. I buy off Amazon.
Cj
Have you tried the GNC brand I bought that expensive as is just wondering before I bake the ?
Lisa
I've never used it, but it might be okay.
Debbie Powers
I went to GNC but they did not have the unflavored one. But I did find it at The Vitamin Shoppe.
Lisa
Good to know where it may be available!
Beth
I made this today with unflavored whey protein powder. Much better, not so sweet for savory applications. I did add in 1 tsp of sugar substitute to round out the flavors.
Lisa
I always use unflavored whey. I've tried it with and without sweetener and I don't find much difference.
Tasha
Has anyone tried a veggie protein powder rather than whey? I use mrm veggie elite 2 net grams carb 24 G protein
Lisa
I haven't, but it's worth a try.
Kathy
Could you use egg whites instead of whole eggs?
Lisa
The yolks do help in gluten-free breads, but it's worth a try.
Kelli Crawford
Could the vanilla flavor Whey Protein possibly replace the need for Stevia? I live in a small town and am finding it difficult to find the unflavored protein. I know I can order on-line, but want to try the recipe for a savory bread in the next several days. Thank you, and it looks wonderful!
Lisa
I'd think so. Sweetener is optional anyway.
Dorian
Made this tonight, amazing! I when I put it into myfitness pal I get twice the protein as listed. I used an idolate I was able to get local at sprouts and it's 6 protein less than the isopure. So I get 5 servings of powder for 1 2/3 cup which is 100 grams of protein before the eggs. I'll ask around also.
Lisa
I've had issues using MFP to calculate macros. The recipe analyzer at Calorie Count is more accurate and it's the one I used. You can try it yourself at http://www.caloriecount.com/cc/recipe_analysis.php
Sarah
You cannot count the protein from the *protein powder* because it is basically "useless" after cooking. The reason is because it is made so bio available that it's broken down too easily by the cooking process.
Lisa
Thanks. I'll note that.
Debby
Hello Sarah,
Regarding your comment " You cannot count the protein from the *protein powder* because it is basically “useless” after cooking. The reason is because it is made so bio available that it’s broken down too easily by the cooking process."
This is not true. Yes, cooking protein powder denatures it. But so does cooking eggs, meat, fish or any other real food. Protein powders are real foods. In fact, our bodies denature protein when we eat it. Just like any other protein we cook, although denatured, your body will absorb it all.
So whatever macros your protein powder has before cooking it, it will be the SAME after cooking it. So you will need to include those macros in the recipe.
Bottom line: Cooking your protein powders does not render them useless, and in fact will add a nutritional boost to your baked goods.
So, enjoy your protein powders cooked if that's the way you enjoy using them. But DO account for ALL of the protein in your recipes, and any other macros your protein powder adds to the recipes.
Happy eating!
Debby 🙂
Lisa
Thanks for the info Debby!
Debby
HI Lisa!
Any time! As a nutrition coach and fitness/wellness professional for the past 30+ years I feel it's my duty to make sure people get the right information.
I Love your website and recipes, and have seen you all around Pinterest and the web. You're inspiring!! I'll keep plugging away at my blog and hopefully one day it will be 1/2 as good as yours... 🙂
Keep up the great work!
Debby 🙂
Lisa
Thanks Debby! Let me know if you every have questions on blogging. I've learned a lot over the years. If you ever have a low carb recipe you'd like me to share, you can message it to me at my Facebook page.
Kelly
I am new to the low-carb lifestyle and am REALLY excited about this bread! I just have one question: is isolate protein powder the same as whey protein powder? Would it change the carb count to use whey?
Lisa
The note states:
"** Not all isolate protein powders produce great results. Nature’s Best ISOPURE Whey Protein and Hoosier Hill Farm Whey Protein Powder are two brands that tested well."
Based on this, they are talking about whey protein isolate. The ISOPURE one is zero carb while others can have 1-2g carbs per 1/3 cup scoop.
Carol Frisk
Hello, I did not see your note about the type of protein until just now, after I bought the smallest (2#) protein powder I could find. It does not say isolate, it just says 100% premium gass fed whey protein (brand is Pure Label nutrition and it says it mixes instantly.) I am thinking of returning it because it was expensive and no making the breads, but I thought I would ask if you have any thoughts if, this type is the types that ruined the bread? thanks!
Lisa
Others have used different protein powders with success. However, it would be a risk trying one that hasn't been tested. It may or may not work. Only way to know is to give it a try.
Harley
This bread did not work out well for me at all. It rose beautifully, but the top cracked off completely, it took almost twice as long as stated to cook all the way through, and once I finally did get it cooked all the way, it collapsed within 5 minutes of me turning the oven off. The flavor was good, but as sliced bread, definitely not. And the hassle of getting it to just bake was not worth it to me. I may try again and make only half of the recipe to see if that helps it cook better.
Lisa
Did you check with the developers of the recipe to see if they can offer some help? The low carb Facebook groups may also be able to assist as many have been baking this bread for a while. I've only made it a couple times and did have one issue with overmixing.
Tracy
We had the same problem. Was on the facebook group, replied to a poster asking about the bread, told her that my husband and I didn't like it, it was really eggy. Tried to salvage by turning into French toast, and even that didn't save it. Was kicked out of the group by the moderator who is the inventor of the recipe because my comments were quote "rude" because I had a differing opinion than those that "loved" this bread. I found it disgusting, but apparently that's not allowed. *Shrug* I've found way better recipes that I prefer over this one, and will continue using those. The hassle of getting the ingredients to make this one isn't worth it, plus the cost. No thanks!
Kristen Neicu
How do you store this bread? On the counter or in the fridge?
Lisa
You may be able to store it on the counter, but I like to keep it in the fridge or freezer.
Rhonda
I love this bread so much! Lighter and less dense when compared to traditional low carb breads. Will never fix it another way again. Tonight I made it using the vanilla flavored whey protein powder and so good with peanut butter and jelly. Going to warm it for breakfast and sprinkle with Splenda and cinnamon. Think this vanilla flavored one, would also make a great base for strawbwrries and cream!
Lisa
I was wondering how it would come out with a flavored protein powder. I bet it will be great sprinkled with sweetener and cinnamon. Yum!
Lisa
Great recipe but the print out is messed up! Read all instructions before starting, it tells you to use mixer at the beginning and never tells you when to stop using it until the end of instructions!!! The instructions also never tell you to add the sweetener....I'm assuming add it with the dry ingredients. The ingredient list should be listed in order of addition , it is not, so items can be missed.
Lisa
I agree! I debated whether to fix that or not (I copied it straight from the original), but it seems like it would make more sense to revise it. Sorry!
Aliyanna
I was wondering if there were a casein free sub for the whey....my family is casein and lactose free...would a nut flour work?
Lisa
You can try a nut flour, but I believe a protein powder made from eggs would be a better substitute.
Lina
Hi Lisa. Thank you so much for this wonderful recipe! I have just one question. When you say 1 2/3 Cups of the Protein- are you meaning actual cups(200g) or Scoops (30ml)?
Lisa
It's actual cups as in the measurement, not the scoop.
Janet Carter
Has anyone in the UK made this successfully and if so what make of isolate protein did you use. I want to try it but don't want to waste money on a protein powder that doesn't give a good result.
Thanks in advance for any replies
Rachel-Rebecca
I'm from N. Ireland and I just made it with Pulsin whey isolate and it worked great, though I did tweak a couple of ingredients.
8Oz Cream cheese and 4Oz Dry Mozzarella instead of 120z cream cheese; 2eggs and 4 whites rather than 4 eggs; coconut oil rather than olive oil; and all baking powder rather than soda, tartar and baking powder (baking powder is a mix of the two anyway.)
I used about a teaspoon of mild agave syrup too.
The crust is quite dry but very thin so isn't an issue really. As it cools the texture becomes dryer too but stay springy, I recommend some melted butter on each slice to moisten.
Lisa
Thanks for sharing! I thought about adding mozzarella too.
Kelly
Is the xantham gum essential?
Lisa
I don't believe so, but I haven't made it without. It just provides some of what gluten would.
Gretchen
Can you tell me if the protein powder is gluten-free or if you have tried one that is. The recipe sounds great and since I am a celiac it would be so nice to have a no starch bread. Thanks for the recipe.
Lisa
Whey protein is gluten free.
diana
I am getting ready to try this bread and I have a question. On Low Carb Diem's site, there is the original recipe for this bread and she gives the total calories for the loaf as 3317 At 16 slices, this works out to 207 calories per slice. Your nutrition facts state that for 16 slices, there are 150 calories per slice. This seems to be the same recipe. Am I missing something?
Lisa
We just used different calculators. I used the recipe analyzer at CalorieCount.com which is pretty accurate. I'm not sure what was used for LowCarbeDiem, but it's pretty close.
Suzy
Mine worked out to 255 calories, and I double and triple checked the amounts in the recipe. I think 150 calories is FAR below accurate, because butter, cream cheese, and whey protein are all calorie dense foods. I want to try this recipe, but one slice would be my entire meal since I'm on a calorie restriction!
Lisa
Recalculated and got 200 calories.
Paula
Does it taste eggy?
Lisa
Not at all!
Kellie
Not eggy at all.very buttery.best recipe I've tried so far for bread.many possibilities. Yum
Lisa
I didn't find it eggy at all either. I think the cream cheese helps with that. I'm ready to try the different variations. Putting in an order for the Isopure zero carb whey protein so I'll have plenty.
Low Carbe Diem
Lisa, Thank you so much for supporting Soul Bread! I loved your review! Soul's Song and Joan worked passionately to create an amazing, healthy low carb bread. Thanks to everyone involved - I am so grateful for your hard work and dedication to the low carb cause.
Lisa
Always great to support others who are working to spread the word on moving to the low carb way of eating. I just love that so many were involved in creating the bread.
Ursula Dozier
Our founder and leader of our group is an amazing teacher and inovator
She is a true gift to the low carb community
Thank you for your review of this
Wonderful bread
It has become a huge and tasty addition to our low carb lifestyle
Lisa
My pleasure to try out and share this lovely low carb bread!
Cindy
As a member of the group I want to thank you for getting the word out to all Low Carbers about this bread. We were so excited when Souls created it and we all began trying it. I had been disappointed with so many of the LC breads. This is truly a game change for low carbers. I can tell you that it's worth the try.
Lisa
Always happy to help out the low carb community. I think a lot of Low Carbers will love the recipe so I wanted to do what I could to get the word out.
Debbie
Didn't see a recipe
Lisa
You need to click on the link at the end of the post.
michele
Thank you for the review, I had run across this a while back but was skeptical. I hate using expensive ingredients and then having to throw out the finished product. Love your site by the way, thanks for all you do for our community.
Lisa
It is a nice recipe and not that hard to follow. The whey protein can be expensive so I know what you mean.
Catherine
Dear Lisa, I have never heard of soul bread but now I do and it looks wonderful. I cannot wait to try it! xo, Catherine
Lisa
You'll enjoy it Catherine!