Prot: 9 g, Carbs: 2 g, Fat: 2 g, Cal: 56

protein-cakery-garlic-protein-bread

If you’re trying to keep your carbs low for fat loss, you must try my protein breads! This Garlic Protein Bread is the perfect addition to a great salad, a warm bowl of soup, or your favorite veggie pasta dish! It would also be great with my Quest Pasta Alla Vodka!

garlic-protein-bread-gluten-free

The recipe is quite simple, with egg whites, psyllium husks, and Warrior Blend unflavored protein powder. That makes a basic (gluten-free!) protein bread, and we’re flavoring it with some salt, parsley, and garlic powder. So simple!

garlic-protein-bread-warrior-blend

You can find the Warrior Blend unflavored protein powder and psyllium husks at the Vitamin Shoppe online. I have been buying my protein powders at the Vitamin Shoppe for many years, and I love their rewards program! The more you spend, the more you get back in dollars off! They also have super-fast FREE shipping for orders over $25 in the US, so give them a try!

And if you like this recipe, check out my other protein bread recipes. Almost all are gluten-free, as well!

Garlic Protein Bread
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 1 piece
  • Calories: 56
  • Fat: 2g
  • Carbohydrates: 2g
  • Sugar: 0g
  • Fiber: 2g
  • Protein: 9g
Prep time: 
Cook time: 
Total time: 
Makes one 8.5"x11" (200mmx290mm) pan (8 pieces).
Ingredients
Instructions
  1. Combine egg whites and protein powder until smooth.
  2. Mix in the psyllium husks. Let batter sit for about 10 minutes to thicken.
  3. Preheat oven to 325F (163C).
  4. Pour batter into parchment-lined glass baking dish, 8"x11.5" (200mmx290mm) or slightly smaller, and spread evenly.
  5. Bake for 16-18min, until bread is firm.
  6. Remove bread from oven, and turn on broiler.
  7. Brush bread with olive oil, and sprinkle with salt, garlic powder, and parsley.
  8. Cut into 8 pieces, and broil for 1-2 minutes to get the toasted texture.
  9. Enjoy!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)