Low-Carb Substitute

Hearty Protein Bread

Average: 4.9 (7 votes)
(7 votes)
Hearty Protein Bread

Hearty protein bread - Keto pleasure from the box mould. Photo: Wenke Gürtler

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30 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Sweet lupine flour is characterised by a high protein content and at the same time provides hardly any carbohydrates. The low-carb alternative is also gluten-free, and with
a high vitamin E content, seeds and kernels are a sight to behold. The fat-soluble vitamin protects our cells from harmful free radicals, which are particularly harmful when we are under physical or mental stress.

Whether for breakfast or for lunch with a soup, the hearty protein bread is always well received and is perfect for a low-carb diet. The bread stays fresh in the bread box for three to four days. For storage, you can slice the bread and freeze it in portions.

1 slice contains
(Percentage of daily recommendation)
Calorie123 kcal(6 %)
Protein9 g(9 %)
Fat7 g(6 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
1 Scheibe
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.7 mg(23 %)
Vitamin K2.3 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate17 μg(6 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0.1 mg(0 %)
Potassium119 mg(3 %)
Calcium34 mg(3 %)
Magnesium41.6 mg(14 %)
Iron1 mg(7 %)
Iodine1.3 μg(1 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1 g
Uric acid7.3 mg
Cholesterol19.9 mg
Development of this recipe:


3 tablespoons Pumpkin seed
3 tablespoons Sunflower seed
4 teaspoons Sesame seeds
0.6666 cup Sweet lupine flour
0.6666 cup ground almonds
¼ cup Coconut flour
4 tablespoons flaxseed
2 tablespoons Spelt flour
3 tablespoons Oat bran
2 teaspoons Baking powder
1 teaspoon salt
¼ teaspoon ground cilantro
2 eggs
8 ounces Sour cream

Kitchen utensils

1 Loaf pan, 1 big Bowl, 1 Hand mixer

Preparation steps


Mix pumpkin, sunflower seeds and sesame seeds, set aside 2 tablespoons. Mix remaining seeds with sweet lupine flour, almonds, coconut flour, flaxseed, spelt flour, oat bran, baking powder, salt and coriander.


In a large bowl, whisk eggs and sour cream until smooth, gradually mixing in the dry ingredients and 1 cup of lukewarm water with the dough hooks of the hand mixer.


Line a loaf pan (approx. 25 cm) with baking paper, fill in the dough, smooth it down and score it lengthwise with a knife. Sprinkle the seeds on top, press lightly, cover the bread and let it proof for 30 minutes.


Then place a pan filled with water on the bottom of the oven. Bake bread in a preheated oven at 200 °C/ 400°F (convection 180 °C/ 375°F) for about 10 minutes. Then reduce the temperature to 180°C/ 375°F, bake the bread for another 45 minutes. To test the cooking, stick a wooden skewer into the bread. If no dough sticks to it, it is ready. Take the bread out of the oven and let it cool down on a cake rack for about 10 minutes, then turn it over and let it cool down completely.