This Protein Easter Bread is a gluten free, high protein twist on traditional Easter bread, a sweet bread that is braided or twisted around colored, hard-boiled Easter eggs.
Ingredients
- 1 ½ cups (108 g) unflavored whey/casein blend
- ¾ cup (84 g) almond flour
- 1 ½ teaspoons baking powder
- a pinch of sea salt
- 2 tablespoons (30 g) confectioner's erythritol
- 2 tablespoons (28 g) coconut oil warmed to liquid
- ½ cup (120 ml) water
- 1 large egg + 1 tablespoon water for the egg wash optional, we only use a bit of it
- 3 colored hard boiled eggs not included in macros
Equipment needed
- oven thermometer - highly recommended for best results
- kitchen scale - highly recommended for best results
- mixing bowl
- spoon
- silicone brush for the egg wash
- silicone pan or baking sheet lined with a silicone mat or parchment paper
How to
1. Preheat oven to 325F (163C).
2. Mix the dry ingredients until well combined. Then add the wet ingredients.
3. Spoon the batter into a silicone pan or onto a baking sheet lined with parchment paper or a silicone mat, and set aside.
4. Make the egg wash, if desired, and brush onto the surface of the bread.
5. Insert the hard-boiled eggs.
6. Bake for about 20 minutes, or until it starts to brown and is just about firm.
7. Remove from oven and let cool.
Ingredient Substitutions
I made this bread using a bit of coconut oil to mimic the buttery texture of the original. If you want to lessen the fat, though, I would try substituting ¼ cup unsweetened applesauce for the coconut oil. I've listed those macros here, too.
I wouldn't recommend any other ingredient substitutions.
Storage
Store this Easter bread in the refrigerator.
Give this sweet protein bread a try! Happy Easter!
Recipe
Protein Easter Bread
Equipment
- mixing bowl
- spoon
- silicone brush for egg wash
- 9" silicone pan or parchment-lined baking sheet
Ingredients
- 1 ½ cups (108 g) unflavored whey/casein blend
- ¾ cup (84 g) almond flour
- 1 ½ teaspoons baking powder
- a pinch of sea salt
- 2 tablespoons (30 g) confectioners erythritol
- 2 tablespoons (28 g) coconut oil warmed to liquid
- ½ cup (120 ml) water
- 1 large egg + 1 tablespoon water for the egg wash optional, we only use a bit of it
- 3 hard boiled eggs not included in macros
Instructions
- Preheat oven to 325F (163C).
- Mix the dry ingredients until well combined.1 ½ cups (108 g) unflavored whey/casein blend, ¾ cup (84 g) almond flour, 1 ½ teaspoons baking powder, a pinch of sea salt, 2 tablespoons (30 g) confectioners erythritol
- Add the wet ingredients. Mix well.2 tablespoons (28 g) coconut oil, ½ cup (120 ml) water
- Spoon the batter into/onto a silicone pan/mat, and set aside.
- Make the egg wash, if desired, and brush onto the surface of the bread.1 large egg + 1 tablespoon water for the egg wash
- Insert the hard-boiled eggs.3 hard boiled eggs
- Bake for about 20 minutes, or until it starts to brown and is just about firm.
- Remove from oven and let cool.
Notes
Prot: 28g, Carbs: 7g (3g fiber, 2g sugar), Fat: 11g, Cal: 233 Ingredient Substitutions I made this bread using a bit of coconut oil to mimic the buttery texture of the original. If you want to lessen the fat, though, I would try substituting ¼ cup unsweetened applesauce for the coconut oil. I've listed those macros above. I wouldn't recommend any other ingredient substitutions. Storage Store this Easter bread in the refrigerator.
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