Protein Easter Bread
Prep time
Cook time
Total time
Makes one loaf, about 8 inches in diameter (4 servings).
Serves: 1 loaf (4 servings)
  • 1½ cups Quest Multi-purpose Mix protein powder (108g)
  • ¾ cup almond meal (84g)
  • 1½ teaspoons baking powder (7.5ml)
  • a pinch of sea salt
  • 2 tablespoons confectioner's stlye erythritol (30g)
  • 2 tablespoons coconut oil, warmed to liquid (28g or 30ml) OR ¼ cup unsweetened applesauce (56g)
  • ½ cup filtered water (120ml)
  • 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)
  1. Preheat oven to 325F (163C).
  2. Mix the dry ingredients until well combined (protein powder, almond meal, baking powder, salt, sweetener).
  3. Mix in the wet ingredients (coconut oil and water).
  4. Mix well.
  5. Spoon the batter into/onto a silicone pan/mat, and set aside.
  6. Make the egg wash, if desired, and brush onto the surface of the bread.
  7. Insert the hard-boiled eggs.
  8. Bake for about 20 minutes, or until it starts to brown and is just about firm.
  9. Remove from oven and let cool.
  10. Enjoy! This can stay out for a day or so, but for longer storage refrigerate.
A note about substitutions: The Quest powder I used is a whey/casein blend. While you may be able to get the same texture with another unflavored whey/casein blend, or with whey and coconut flour, for example, I don't think it would taste quite as good.
Using applesauce in place of the coconut oil, the macros are:
Prot: 28g, Carbs: 7g (3g fiber, 2g sugar), Fat: 11g, Cal: 233
Nutrition Information
Serving size: ¼ recipe Calories: 290 Fat: 18g Carbohydrates: 5g Sugar: 1g Fiber: 3g Protein: 28g
Recipe by Andréa's Protein Cakery at