Low Carb Quick Bread

Low Carb Quick Bread Recipe

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Cheryl Chavez


I can't remember where I got this recipe, but it is one that I have had for about 14 or 15 years. I used to make it a lot for my youngest daughter.
This bread has a bit of an eggy texture and it slightly shiny in appearance. It does not rise into a tall loaf.
I made the sweet version for breakfast bread (toast or french toast) the savory version I used to make sandwiches.


★★★★★ 1 vote

8 thick slices
40 Min


  • 3/4 c
    whey protein (vanilla or plain/unflavored)
  • 1 Tbsp
    baking powder
  • 1 pkg
    ideal sweetener (or splenda) (the little packets)
  • 1/8 tsp
  • 1/4 c
    heavy cream
  • 3 large
  • 1/8 c
  • 3 Tbsp
    olive oil or sweet almond oil

  • 1 tsp
    cinnamon and 3 packets of sweetener (for sweet breakfast bread)
  • 1/2 tsp
    garlic powder (for savory bread) (for savory bread, do not add sweetener)

How to Make Low Carb Quick Bread


  1. Preheat oven to 400 degrees. Spray a loaf pan with non stick spray and set aside.
  2. Mix all dry ingredients in a small bowl. Mix all wet ingredients in a large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan.
  3. Bake for 15 to 20 minutes.
  4. Slice into 8 thick slices.
  5. 23 carbs for the entire loaf. Approximately 3 carbs per slice

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