After five test loaves, three of them in the past week, I finally perfected a low carb yeast bread that is close to the look and texture of white wheat bread. I used whey protein isolate along with lupin flour in place of coconut flour and golden flaxseed meal to avoid the cake-like texture common to many low carb breads. Lupin flour is the latest trend in low carb baking, with a 1/4 cup containing only 1 gram net carbs (12 grams total carbs and 11 grams fiber). I’ve found that a little goes a long way when added to a recipe, likely due to the high fiber content. If you don’t have access to lupin flour, you can substitute an additional 2 Tbs whey protein isolate and 2 Tbs golden flaxseed meal. My first two test loaves used this option.

Instead of depending on eggs for structure, I used whipped egg whites combined with gelatin and vinegar. The gelatin acts as a gluten replacement. While there is a small amount of honey/sugar in this recipe, it is there to feed the yeast. Without it, the bread won’t rise like a yeast dough. I didn’t test the recipe without proofing the bread first even though I used multiple leavening products. It may work without proofing if anyone wants to try it.

There are a lot of steps to this recipe and it may seem daunting at first. Good organization and setting up your mise en place helps. Separate the eggs, melt the butter, and start water boiling before beginning so it’s all ready when needed. Have all the ingredients and measuring cups and spoons set out before hand.

2 1/2 cups packed super fine blanched almond flour
1/2 cup whey protein isolate
1/4 cup lupin flour
1/4 cup boiling water
1/4 cup warm water, divided
4 egg whites
6 Tbs butter, melted and cooled
2 Tbs apple cider vinegar
1 Tbs powdered gelatin
2 tsp honey or raw sugar
2 tsp active dry yeast powder
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda

Prepare a small loaf pan (1.2 qt/1.1 L) with parchment paper and cooking spray; I prefer coconut oil spray. In a small mixing bowl, add 2 tablespoons warm water. Sprinkle gelatin evenly over the top of the water and let sit for at least 5 minutes before adding boiling water. Stir until the gelatin is melted. In a small bowl, combine the other 2 tablespoons of warm water, honey or sugar, and yeast. Stir and set aside for at least 5 minutes. In a large mixing bowl, combine almond flour, whey protein isolate, lupin flour, baking soda, baking powder, and salt. Stir until well combined. Add egg whites and apple cider vinegar to the melted gelatin and whisk with an electric mixer or stand mixer until soft peaks form. Add the yeast mixture and melted butter to the dry ingredients and stir until well combined. Fold the egg white mixture, which sets into a marshmallow fluff-like consistency, into the dough until well combined. The resulting dough will be more like a thick cake batter than a traditional bread dough. Spoon the dough into the prepared loaf pan and smooth down the top with an oiled spoon or spatula. Set in a warm, damp place to proof for 60-90 minutes. Tip: I proof my yeast breads in my oven with the light on and an oven safe bowl of hot water on the bottom shelf. Once the bread has proofed, pre-heat the oven to 325°F. If you had a bowl of water in the oven during proofing, leave it there. Bake the bread for 28-35 minutes, until it’s brown on all sides and a tester inserted in the center comes out clean. Allow to cool on a wire rack for 15-20 minutes before removing from the pan.