Keto Bodybuilder Chicken Protein Bread
User Reviews
4.9
Keto Bodybuilder Chicken Protein Bread
Description
The Keto Bodybuilder Chicken Protein Bread uses cooked chicken breast pureed with lettuce, eggs, psyllium husks, Parmesan cheese, baking powder, and a touch of salt to create a batter that sets into a bread-like loaf when baked. The psyllium husks provide binding and fiber, making the texture cohesive, while Parmesan cheese contributes to savory richness. Baking until golden ensures a firm crust with tender crumb inside. The inclusion of vegetables like lettuce softens the texture slightly and adds moisture.
This protein-dense bread can be sliced for sandwiches or served alongside meals where a low-carb bread option is desired. Variations using other low-water vegetables can adjust flavor and color, making this adaptable for different preferences.
Storage recommendations include refrigerating leftovers covered for up to three days to maintain freshness. Baking in different sized pans or doubling the recipe adjusts portions and baking time accordingly. Using dry, powdered Parmesan is critical for the right texture.
Ingredients
- 3 egg large
- ½ tablespoon olive oil
- 1 tablespoon psyllium husks whole
- 2.5 .5 ounces lettuce iceberg or romaine, see notes below for substitutions
- 6 ounces chicken breast or turkey) about one cup, chopped, cooked
- ½ cup Parmesan Cheese grated
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional, for flavor:
- 1 tablespoon leek chopped
- 1 garlic clove
Instructions
- Place all ingredients in the blender, starting with the liquids: 3 large eggs, 1/2 tablespoon olive oil, 1 tablespoon whole psyllium husks, 2.5 ounces lettuce, 6 ounces cooked chicken breasts, 1/2 cup grated Parmesan cheese, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Blend on high until the chicken is completely pureed. If you see powders sticking to the sides of the pitcher, stop the blender for a moment to scrape them away with a spatula and blend it again to incorporate. When ready the batter should be completely smooth, to get the best bread crumb texture.
- Pour the bread batter on buttered loaf pans, and bake on a preheated oven at 365 °F / 185 °C for 25 to 30 minutes, or until the loaves are golden.
Notes
- The recipe yields two mini loaves (approximately 6 ounces each); adjust pan size and baking time if scaling up.
- Substitute lettuce with vegetables like cauliflower, zucchini, or cabbage for varying flavor and texture.
- Use dry, powdered Parmesan cheese to ensure proper binding and texture; avoid other cheeses as a substitute.
- Store leftover bread covered in the refrigerator for up to three days to preserve moisture.
- Adding optional chopped leek or garlic enhances flavor but is not necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26 oz (170 g) loaves
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1half loaf (3 oz / 85 g) | |
| Calories | 178kcal | 9% |
| Carbohydrates | 2.52g | 1% |
| Protein | 20.55g | 41% |
| Fat | 9.9g | 15% |
| Saturated Fat | 3.25g | 16% |
| Sodium | 541mg | 23% |
| Fiber | 1.77g | 7% |
| Sugar | 0.2g | 0% |
| Net Carbohydrates | 0.45g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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