protein bread gluten free

Perfect for a healthy and fast breakfas

14 slices

Ready in:


Good for:

preconception, pregnancy, breastfeeding, diabetics and celiacs

This soft bread is a classic Keto bread recipe (ketogenic diet based on high consumption of fats, moderate proteins and low carbohydrates) and is perfect for breakfast. It is ideal in the morning when you are in a hurry, simply toasted and spread with ghee and accompanied with your favourite smoothie.

Thinking of you Happy Mamas, I recommend it at all stages of motherhood from preconception to breastfeeding because it’s  rich from the nutritional point of view, no sugar and it is very easy to prepare (for all super busy moms) and you will be able to keep it for several days with the same freshness of the first day!

Why it’s good for you and your baby?

  • It is rich in protein thanks to the presence of eggs. The proteins are naturally very filling and allow to stabilize the sugars in the blood. If you suffer from nausea and food aversion during pregnancy, protein as a snack or main course can help a lot. As you can imagine many vital cells are created during pregnancy and to grow your baby cells you need proteins and amino acids contained in them.
  • Contains a good mixture of fats in the form of coconut oil, coconut flour, almonds, chia seeds and eggs.

Your body needs the fat-soluble vitamins and other nutrients contained in foods rich in fat both during pregnancy and lactation. For example, the need for choline and vitA present in high concentrations in eggs significantly increases during pregnancy. Your child needs it for brain development, memory and learning abilities . The coconut, on the other hand, is rich in lipids, potassium, vitamins B, C and E and fibres. It strengthens the immune system and, due to the presence of lauric acid, it supports the bones structures. Omega 3 fats contained in chia seed and eggs are essential for mental health and vision development

How many benefits in one bread ?!

The recipe here is prepared in the plumcake pan. You will get about 12-16 slices. You can also freeze it comfortably and then toast it

Nutritional values (for one slice)

  • Proteins 42% 42%
  • Carbohydrates 4% 4%
  • Fats 54% 54%


  • 80g coconut flour
  • 80g almond flour
  • 3 happy eggs
  • 120ml plant based milk
  • 40ml extravirgine coconut oil ( better if bio)
  • 2 tablespoons chia seeds
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon apple vinegar
  • 1 teaspoon baking soda 
  • pinch of salt

Instructions step by step

Step 1

Preheat the oven 180 ° static and line a plumcake pan with baking paper

Step 2

Combine dry ingredients: coconut flour, almond flour, chia and pumpkin seeds, sodium bicarbonate and a pinch of salt in a bowl

Step 3

In another bowl, beat the eggs with a fork, add coconut oil, vegetable milk and apple vinegar

Step 4

Pour the wet ingredients into the dry and stir until just combined

Step 5

Pour the batter into the prepared plumcake pan, sprinkle with pumpkin seeds and cook for 40 min. After 30 minutes remove the bread from the pan and finish cooking directly on the oven grill

Voilà! Let me know if you like it in the comments below