The Protein Bread Co

Protein Bread Mixes – The Protein Bread Co


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Welcome back bread with open arms with this fantastic keto, gluten free option from PBCo! Available in a protein bread mix, and an Australian 6 seed mix, and less than 2g of carbs per serve, you can start to think about all those meals you had left behind! Its products like this that can make the keto lifestyle so easy.

  • High Protein
  • Low Carb
  • Gluten Free
  • All Natural

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Bread be shunned no more. This is one protein-heavy, low carb bread mix! Available in Australian 6 seed mix, and Protein bread mix, these are the answer for enjoying bread without sacrificing your keto lifestyle. High in protein, gluten free, and with 95% less carbs than regular bread*, you’ll be laughing all the way to the oven!

Bake rolls, focaccias, croutons, toast, and all of the things you thought you had said goodbye to on the keto, low carb lifestyle – well Ha! Made up with about 90% Australian ingredients, and with around 17g of protein, 3g of fat, 9g of fibre, and less than 2g carbs per serve, your macros and your tastebuds will thank you.

Revisit avo on toast, burgers, garlic bread, sandwiches, and toasties now that you have this gluten free, low carb keto bread option up your sleeve – or in the pantry on stand by, rather!

*Compared to: Bread, from white flour (NUTTAB 2010)

About The Protein Bread Co
High protein, low carb, repeat! Ummm, yes please. The Protein Bread Co. came to life from a family of passionate home bakers that love to make their own healthy, low carb loaves and breads. Their goal? For you to be able to make their products your own, in your own homes. We love their range of muffin mixes, breads and beyond, which deliver nutrition without the carbs – the perfect way to start the day or enjoy a snack in this low carb, keto lifestyle!
How To Use
This bread mix should make about 20 slices - that’s 10 serves of deliciousness! First, heat your oven to 180 degrees celsius, and line your loaf tin with baking paper. In your first bowl, empty the packet contents. In a separate bowl, whisk 1 3/4 cups water, 2 jumbo eggs, and a tablespoon of white vinegar. Pour the mix onto the dry and fold until combined - don’t mix too hard! Pour into your loaf tin, and sprinkle with seeds of your choosing. Bake for 30 minutes on the top shelf of your pre-heated oven. When you reach 30 minutes, rotate the tin and bake for 30 minutes further. After the hour, tip out of the bread tin onto a wire cooling rack, and leave for a couple of hours. The bread will be easiest to slice after some time in the fridge. Good for up to five days - if you don’t eat it all first! We think it’s best toasted, but you can do whatever you want with your creation!