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Low Carb High Protein Almond Poppyseed Loaf

This image shows a yellow bowl with protein poppy seed loaf with berries and cream.

This low carb high protein poppyseed loaf is delicious with almond and butter flavoring and perfect with some berries and cream or just on its own.

Image of inside of high protein poppyseed loaf.

Almond poppyseed bread (or cake, or muffins) is one of my favorite flavors ever. There’s just something about the crunch of the poppyseeds that make my mouth happy. In my quest to eat healthier and low carb most of the time, a traditional almond poppyseed loaf is not something I can eat very often.

This year I discovered Maria Emmerich’s Protein Sparing Modified Fast Bread. It’s quite a simple recipe and creates a soft spongy high-protein “bread” that while relatively flavorless, is great to use for sandwiches, toast, French toast…actually all types of things. I highly recommend her recipes and her e-book, The Art of Fat Loss.

I have been making the protein bread at least once a week and this high protein poppyseed recipe came from playing with the original bread recipe.

Image of high protein poppyseed loaf out of the oven.

Making the Protein Almond Poppyseed Loaf

There are two tricks I have found in making this loaf work. First, I always use egg whites that I separated from the eggs myself. I have seen other people post on Instagram that they tried to use a carton of egg whites and had it fail. While I know that separating a dozen eggs by hand is time consuming and annoying, I really believe that it makes a difference.

The second trick is to really, really beat those egg whites. It works best with a stand mixer. I turn the stand mixer switch on high and then walk away for 8 to 10 minutes. The egg whites need to be beaten stiff. If you live in an area with high humidity, and you are finding that your egg whites aren’t very stiff after 10 minutes of beating, try adding a teaspoon of cream of tartar to help with stability.

While the egg whites are beating, preheat the oven to 325F and prepare the loaf pan. I’ve found that lining the loaf pan with parchment paper really helps with getting the protein poppyseed loaf out of the pan and with cleaning the pan. Spray the loaf pan and parchment with avocado oil spray and then set aside.

Image of beaten egg whites in silver bowl.

Once the egg whites are big, firm and puffy turn the mixer down to medium and add in the rest of the ingredients, mixing just until everything is combined. The egg white mixture will start to lose it’s puffiness, so work quickly at this point.

Image of protein poppyseed loaf in loaf pan prior to baking.

Using a large spatula or spoon, scoop the batter into the prepared loaf pan, piling the batter high into a loaf shape. Bake in the oven for 25 minutes, then turn off the oven and let the protein almond poppyseed loaf continue baking in the warm oven.

Image of high protein poppy seed loaf with berries and cream. Also with a container of Ketosesweet+ and Creme Fraiche.

Other Flavor Substitutions…

So you don’t care for almond flavor? That’s cool, because this recipe can accommodate most flavors. Might I suggest lemon or orange extract. Or even just vanilla or rum flavor. Get creative and let me know how it goes in the comments!

Low Carb High Protein Almond Poppyseed Loaf

Low Carb High Protein Almond Poppyseed Loaf

Yield: 1 loaf approx 13 ounces
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour


  • 12 egg whites
  • 1/2 cup egg white powder
  • 1/4 cup sweetener (KetoseSweet+)
  • 3 tablespoons poppyseeds
  • 2 teaspoons butter flavor
  • 1 and 1/2 teaspoon almond extract


  1. In a large, clean and dry bowl, add egg whites, ensuring that no yolk gets mixed in. Using a stand mixer or hand mixer, beat on high for 7 to 10 minutes so that egg whites are very stiff and fluffy.
  2. While egg whites are mixing, preheat oven to 325F and prepare the loaf pan with parchment paper and avocado oil spray.
  3. Once the egg whites appear firm and fluffy, turn mixer down to medium low and gently add in egg white powder, sweetener, flavorings and poppyseeds. Mix until just combined. The egg whites will start to lose their firmness, so work quickly at this point.
  4. Gently scoop the egg white mixture into the prepared loaf pan. Pile it all into the pan and gently shape into a loaf.
  5. Bake at 325F for 25 minutes. Once 25 minutes has passed turn OFF the oven and leave the loaf in the closed oven for another 20 minutes.
  6. Store in air tight container.


The nutrition information is based on the ingredients that I used to create this recipe. Your own calculations may be different.

The carbohydrates for the KetoseSweet+ were not calculated into the nutrition information for this recipe since allulose is a ZERO net carb ingredient and has little to no impact on blood glucose.

Nutrition Information:
Yield: 12 Serving Size: 1 ounce
Amount Per Serving: Calories: 40Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 115mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 7g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Lori M.

Friday 24th of September 2021

I, too, have been playing with the basic recipe rather than interspersing the original with layers or toppings! I do not mind it "fallen" a little bit when flavoring and sweetening it up extra to be a cross between angel food cake and pound cake to make a really good - you guessed it - mixed berry shortcake! There are extracts to make it smell/taste like cake batter or mashed potatoes even. Cream of tartar helps to get really stiff egg whites as quickly as possible for those without stand mixers. I've found that a little turmeric gives a lovely yellow color, while pineapple, vanilla, and butter extracts with a touch of stevia combine well to approximate Hawaiian bread. This "bread" is so much softer and tastier than some of the zero net carb breads that are all fiber. The only real problem for me is while doing keto, it is very hard to stay moderate protein when I have this bread with the amount of meat I love. Maria's recipe does include salt and I haven't had any trouble with the level of it in sweeter experiments. Thank you fellow tinkerer!


Sunday 26th of September 2021

@Lori M., I love that you are playing with the recipe as well. I love the idea of a Hawaiian Bread flavor! I'm thinking about a chocolate one right now...

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