High-Protein Low-Carb Blueberry Bread
A rustic, golden blueberry loaf with a crisp crust and soft, tender center—reworked to be high in protein and much lower in carbohydrates than traditional blueberry bread. It uses vital wheat gluten, whey protein, almond flour, eggs, and Greek yogurt for a protein boost while keeping the flour and added sugar low.
🧾 Ingredients
Makes 1 small loaf – 8 slices
- 1 cup (120 g) vital wheat gluten
- ½ cup (50 g) almond flour
- ½ cup (45–50 g) unflavored or vanilla whey protein isolate
- 1 tbsp psyllium husk powder
- 1 tsp instant or active dry yeast
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup (120 g) plain Greek yogurt
- ½ cup warm water, plus 1–2 tbsp if needed
- 2 tbsp powdered erythritol or monk-fruit sweetener
- 1 tsp vanilla extract
- ¾ cup fresh blueberries
- 1 tsp lemon zest, optional
- 1 tbsp melted butter or olive oil, optional, for a softer crumb
👩🍳 Detailed Instructions
1. Prepare the dry ingredients
In a large bowl, whisk together the vital wheat gluten, almond flour, whey protein, psyllium husk, yeast, baking powder, salt, and sweetener.
2. Mix the wet ingredients
In another bowl, whisk together the eggs, Greek yogurt, warm water, and vanilla extract until smooth.
Add the melted butter or olive oil if using.
3. Make the dough
Pour the wet mixture into the dry ingredients. Stir until a thick dough forms.
Let the dough rest for 5 minutes so the psyllium can absorb some of the moisture.
If the dough feels extremely stiff or dry, add warm water 1 tablespoon at a time until it becomes soft and slightly tacky but still easy to handle.
4. Knead
Transfer the dough to a lightly greased surface and knead for approximately 5–7 minutes.
Because of the high amount of protein and gluten, the dough will be noticeably firmer than traditional bread dough.
5. Add the blueberries
Flatten the dough gently into a thick rectangle.
Scatter the blueberries and lemon zest over the surface. Fold the dough over itself several times to distribute the berries.
Try not to crush the blueberries too much.
6. Shape the loaf
Shape the dough into a round boule, gently pulling the edges underneath to create a smooth surface.
Place it on parchment paper or into a parchment-lined small bowl.
7. Let it rise
Cover loosely and place somewhere warm for approximately 60–90 minutes, or until the dough looks noticeably puffed.
It may not double in size like traditional wheat bread because of the almond flour and protein powder.
8. Prepare the oven
About 30 minutes before baking, preheat the oven to 425°F (220°C).
If using a Dutch oven, place it inside while the oven preheats.
9. Score the bread
Gently transfer the risen dough onto parchment. Using a sharp knife or bread lame, make a shallow slash across the top.
10. Bake
Place the loaf into the hot Dutch oven and cover.
Bake for 20 minutes covered.
Remove the lid, reduce the temperature to 400°F (200°C), and bake for another 15–20 minutes, until golden brown and firm.
11. Cool before slicing
Transfer to a wire rack and allow the loaf to cool for at least 45–60 minutes before slicing.
This is especially important for protein-rich bread because the interior continues setting as it cools.
💪 Protein & Low-Carb Notes
This version is high-protein and low-carb, but exact macros depend on the protein powder, Greek yogurt, almond flour, and blueberries you use.
For an even lower-carb loaf, reduce the blueberries to ½ cup and use a whey isolate with very little carbohydrate.
Approximate per slice (1/8 loaf): around 14–17 g protein and 4–6 g net carbs, depending on brands and ingredients.
