Low Carb, No Gluten/Yeast Bread

45  grams		unflavoured whey protein powder
2  teaspoons		baking powder
125  grams		almond butter
4		extra large eggs

Tip: Click on the ingredient links to learn the nutritional information for all the Low Carb, No Gluten/Yeast Bread ingredients. The serving size for any ingredient in Low Carb, No Gluten/Yeast Bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Preheat the oven to 300 °F (150 °C).
2.Mix well the whey protein and baking powder in a small bowl.
3.Beat the almond butter with an electric mixer in a large bowl until creamy.
4.Add one egg at a time beating well after each addition until the batter is smooth, fluffy and bubbly.
5.Combine the whey protein mixture with the almond butter mixture and beat well until creamy.
6.Pour the batter in a 9 X 5 inch (23 X 13 cm) silicone loaf pan.
7.Bake for 30–40 minutes.
8.Let cool, remove from the pan and cut into slices.