Description

This golden, airy loaf achieves a remarkable texture that rivals traditional bakery breads, boasting a tender crumb and a sturdy crust. By combining the natural lightness of whipped egg whites with the structure of whey protein and coconut flour, this recipe delivers a versatile canvas for both savory breakfast sandwiches and sweet afternoon toasts. It is a reliable, nutrient-dense staple designed to provide steady energy without the heavy starch load.

Ingredients

Scale

1/2 cup coconut flour, finely sifted (approx. 60g)
1/4 cup unflavored whey protein isolate (approx. 24g)
1 1/2 tsp baking powder
1/4 tsp fine sea salt
6 large egg whites, room temperature
2 large egg yolks, room temperature
1/4 cup unsalted butter, melted and cooled (approx. 55g)
1/4 cup plain Greek yogurt, room temperature (approx. 60g)
2 tbsp unsweetened almond milk (or sub with water)
1 tsp apple cider vinegar (optional, helps stabilize the rise)

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a standard 1 lb loaf pan (approx. 7.5 x 3 inches) with parchment paper, ensuring the paper hangs over the sides for easy removal later.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the sifted coconut flour, whey protein isolate, baking powder, and sea salt until completely uniform and free of lumps.
Whip the Egg Whites: In a large, clean bowl using an electric hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form. This usually takes 3-4 minutes; the whites should stand up straight when the beaters are lifted.
Mix the Wet Base: In a separate large bowl, whisk the egg yolks with the melted butter, Greek yogurt, almond milk, and apple cider vinegar until the mixture is pale yellow and creamy (about 2 minutes).
Incorporate the Dry: Pour the dry ingredient mixture into the bowl with the yolk mixture. Add about one-quarter of the stiff egg whites. Beat on low speed just until the batter is combined and thick.
Fold for Airiness: Gently fold the remaining egg whites into the batter using a silicone spatula. Use a slow, circular motion to incorporate the whites without deflating them, ensuring a smooth dough that retains its volume.
Bake: Transfer the batter to the prepared loaf pan and smooth the top gently. Bake for 35-40 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment paper handles and place it on a wire rack to cool completely before slicing.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, slice the loaf and freeze with parchment paper between slices for up to 3 months.
Allergy Warning: Contains eggs, dairy (whey, butter, yogurt), and tree nuts (coconut, almond). Ensure your baking powder is gluten-free if required.
For Those Monitoring Blood Sugar: This recipe is Low Glycemic and high in protein, making it an excellent choice for minimizing blood sugar spikes. However, if you are also monitoring saturated fat intake, consider limiting your serving to one slice and pairing it with lean turkey or fresh vegetables to balance the naturally occurring fats from the coconut and butter.

Kitchen Workshop – Flavor Twists:

Herbed Savory: Fold in 1 tablespoon of chopped fresh rosemary and cracked black pepper during the final mix for a dinner-ready side.
Morning Zest: Add the zest of one lemon and a teaspoon of poppy seeds to the dry ingredients for a bright, citrusy profile.
Garlic Toast Base: Before baking, sprinkle the top with a pinch of garlic powder and dried oregano for a savory crust that mimics garlic bread.

Disclaimer: Nutritional values are estimates based on standard ingredients. Consult your healthcare provider for personal dietary advice.