Do you miss bread on keto? 🙋♂️ Are you sick and tired of chicken breast and whey protein everyday after gym? 🙋♀️ If you are either looking for the solution to these problems, you’ll be happy to know that after some testing struggle I found the definitive answer:
A flourless keto bread that substitutes the actual flour for… chicken breast! It’s naturally gluten-free, low-carb and low-fat, and a practical and effortless way of consuming your proteins: The perfect keto bread for a bodybuilding diet. Equally amazing if you are living a keto lifestyle and sorely missing bread, and found that most keto diet bread recipes are just too caloric and not all that great.
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I call it The Flourless Chicken Breast Bodybuilder’s Blender Protein Bread. Sorry for the mouthful. Let’s call it FCBBBPB 😁
How does the keto chicken bread taste like?
If I said it doesn’t “taste like chicken” at all, I would be lying. So, let’s get this out of the way: This keto blender bread will have some chicken taste, and specially smell, because it is mainly made of chicken breast, after all. But it has a proper, real bread shape and texture, different from so many other low carb and keto bread recipes out there. You know the ones I’m talking about, with tons of egg whites or cream cheese.
This keto protein bread is savory and tastes good by itself, or with butter, cheese and ham. It’s very nice toasted as well, and if you’re a fan of avocado toast on keto, congratulations. That being said, I’ll state the obvious: I wouldn’t recommend it for PB&Js or for spreading keto Nutella on.
I wanted to create here an easy keto bread recipe that’s actually low fat. Crazy? Not so. I like to have my fats on top of my bread, not in it. I want to actually feel the decadent texture of the melted cheese, of the smooth cream cheese and the sultry salty butter all over my tongue, please.
Some may say they can’t lose weight on a keto diet. Well, poop to that. How dare they make a fathead dough bread or pizza and then top it up with another brick of cream cheese and a pound of mozzarella and say the keto diet is to blame their lack of 6-pack abs. It’s not. It’s the amount of calories they are eating in the wrong places.
Test kitchen: Keto chicken bread in 6 variations
I took some time testing to reach the best blend of ingredients, as there were so many combinations that could work. I experimented with the ratios, and which fillers to use. I did not want to add in any flour, to keep the macros on the protein side, so I used vegetables for bulking up and trying to add lift to the heavy chicken, as well as psyllium husk, in an effort to improve this keto bread texture and fluffiness.
Below are some pictures and descriptive results from the 6 most interesting variations of the recipe. Have a look if you’d like to see how the different recipe ideas fared. If you want to go straight to the best keto bodybuilding chicken bread formula, just scroll down.
1. Keto chicken only bread: No vegetables added
The chicken only keto bread is viable: it’s sliceable and surprisingly doesn’t have a too chickeny taste – thanks to the addition of Parmesan cheese. It is the third best bread on this list, behind the ones that include lettuce and cabbage, respectively.
The reason why the chicken only keto bread falls behind isn’t the taste, but the texture: the heavier dough doesn’t rise as much. The addition of vegetables lightens up the batter and makes the keto bread fluffier, and fluffier = better in my dictionary.
2. Keto zucchini chicken bread
Zucchini has being showing up in a lot of recipes, and I could not leave this keto darling untested. But the results were really disappointing. Zucchini might be great in cakes, but the same reason why it is so made it for a poor addition to bread: excess moisture.
The zucchini keto bread turned out wet and crumbly, structurally too weak for buttering. I don’t recommend using it at all. It made for a sad, sad loaf.
3. Keto cabbage chicken bread
Cabbage worked well for this keto bread texture, but it tasted funny. I don’t know how to explain this, as I absolutely love cabbage in all its forms – specially sauerkraut – but I think the taste just didn’t match my keto bread expectations. Still, it is the second best bread on this list, only behind our favorite, the keto chicken and lettuce bread.
4. Keto lettuce chicken bread
This is the absolute winner keto chicken bread, and the recipe you will see on the recipe card below this post. I chose lettuce because of its bland flavor and ease of use – you don’t have to chop lettuce, just throw the whole washed leaves in the blender. I used iceberg, a white lettuce commonly used in sandwiches and burgers, so it’s a flavor that doesn’t “fight” with bread, like cabbage did.
The addition of lettuce added the needed bulk and lift to our keto chicken bread, with virtually no extra calories, tastes or smells. It is the softest loaf of the bunch.
5. Keto chicken bread without psyllium husk
You can try to bake this keto bread without psyllium husk if you don’t have it or if you have an allergy to it, but there’s no denying that psyllium husk improves the texture of the bread by a lot. Compare the pictures above with the lettuce chicken keto loaf, at number 4: the psyllium is the only difference. You can clearly see that the lack of it made the crumb tight and the bread is less tall and fluffy.
I have experimented before with not adding psyllium to my favorite blender muffin recipe, and found the same results: the without psyllium keto muffin counterpart was denser, wetter – not as in nicely moist – and it seemed to rise less, with an uneven crumb. In short, if you can, don’t omit it.
6. Keto chicken bread without chicken!
This was really just a test, and I didn’t expect anything good to come out of it. But if you come from a scientific background you’ll understand why I had to do it: I needed to see exactly what the chicken was bringing to this blender keto bread, in terms of structure and flavor.
Surprisingly, it also became “bread”: it had a bread shape (thanks to the pan), we could slice and butter it and it held together pretty well. But it didn’t taste like bread, more like a cheesy omelet – as most keto bread recipes out there do, anyways. Not bad by any means, but it can’t really be called bread. At least I could confirm: the dryness of the chicken breast flour is what gave this keto recipe the “real bread” texture.
Using chicken breast as flour
You should use skinless chicken breast only, not thighs or any other parts. The unappetizing dryness of this cut is exactly what we need to make the bread believe it’s flour.
You can use frozen chicken breast, and just boil it in water with salt, or roast it in the oven. You can even use the microwave: it doesn’t really matter, as you’re gonna blend the meat into oblivion anyway. It’s also OK to use left over chicken (that’s what I used the first time).
Just remember that the chicken is the main ingredient here, so the taste of whatever spices were it will heavily show in the bread. This can be good or bad, of course. A butter chicken keto bread doesn’t sound like a bad idea, does it?
How to make flourless keto chicken bread
Quick and easy, no dough working and no waiting: Everything is done in a blender! Because you’ll need to blend the chicken breast until its utter destruction, a high powered blender is your best friend here.
For the flavor, starting with a fairly bland, bodybuilding style chicken breast, a good combination I found was Parmesan, garlic and leek. In one of the test subjects I added mustard seeds, and in other some chili flakes… If nothing else comes to your mind, start with my suggestion and then experiment to find YOUR favorite flavor.
After you bake this keto bread a couple of times and get the hang of it, why not try and vary the vegetables as well? If I’ve learned anything from all this testing, is that even if something doesn’t come out perfect, it’s still edible, even pleasantly so, and a great way of using up left over vegetables. If you can find a even better combination than I did, please share it in the comments below so I can try it too 😊
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This keto bread looks so delicious and tasty! My family is going to love this!
Thank you Beth, I’m sure they will!
Such a clever recipe! My best friend is doing keto and she is going to be thrilled!
This is such an interesting recipe! I’ve had keto chicken pizza crust and really liked it, so I can see how this would be good with certain sandwiches and toppings. Very creative idea!
Thanks Alexandra 🙂
Thank you Lauren! I liked your chicken pizza crust idea and might try to adapt this blender bread for it soon. Let’s see!
I love your title and your backstory sounds awesome! I’m not fully Keto, but I do incorporate a lot of Keto recipes on my blog. This bread sounds delicious and looks easy to make!
Thank you Genevieve!! This bread is actually really nice even for non-keto people, I think it’s a really healthy bread for everyone.
This bread recipe is absolutely amazing!! It’s probably the most creative keto bread recipe I’ve seen online – I cannot wait to try it out!
Thanks Anjali! I hope you’ll love it!
Will this work without parmesan?
Hi Monika, thanks for your question! I have not tried to make this bread without Parmesan, as I think it really gives it a nice flavor. It also helps bringing the dough together, as there aren’t many powders in the recipe. If you want to try, maybe increase a little bit the amount of psyllium husk (by a teaspoon maximum), use the drier veggies (like lettuce and cabbage, avoid zucchini, for example) and add more flavor, also in dry form: a tablespoon of garlic powder instead of the garlic clove, a teaspoon or two of turmeric – which is super healthy, or paprika. Also increase the salt a bit, to make for the removal of the salt in the Parmesan. I’d suggest you make half a recipe, so in case it doesn’t work you don’t waste much ingredients (that’s what I always do when testing something I’m not sure of!) Good luck, and if you have the time, please come back and let me know how it was 😊
I made this as per the lettuce recipe..
My “bread” came out about 1 inch high, wet and green like grass lol…
Tastes very leafy… Like chicken leaf taste..
Did I put too much lettuce in? Or use the wrong type of lettuce? I used 68 grams of lettuce.. Everything else is according to the recipe except for the parmesaan, I used grated mozzarella instead…
Hi Brian! That’s an interesting result you had. I think the lack of rise and wetness are because of the mozzarella. I use Parmesan in the recipe, the dry, cheap powder type one, that comes in paper tubes. It’s more of a dry ingredient, like a flour. If you sub for mozzarella, you are adding a lot of moisture and fat to the recipe, and the texture you got is probably because of this. It would be better maybe not adding any cheese. Now for the green color… I think it can only come down to the type of lettuce. I did not indicate a type of lettuce in the recipe because, truth be told, I didn’t know there were any different ones from the romaine (that’s the Caesar salad one ) and the regular not as pretty one that you put inside burgers (I’m not a vegetable person, really). These (from my experience) are not even GREEN green, they a very light whitish green, so from what you tell me the one you used must be green like kale or spinach because I don’t see how much the color would have come through… I’m sorry if I can’t be of any more help. I know I have tried this bread several times, and not ever it came out green… and I did full lettuce several times (the leek in the ingredients is for better flavor, when I don’t have I put all lettuce).
Used iceberg lettuce (crisphead) and powder parmesan, came out regular bread color, maybe more yellow, and pretty good. I didn’t use the celery, only lettuce, and soe garlic powder insted of the clove. It tastes a little of chicken – but not like salad or grass at all.
I haven’t tried your full recipe yet. But I saw a comment of how it turned out flat and got the idea for a pizza. So last night I made a large pizza crust from 1 lb of chicken breast (cooked prior in a crock pot) and 1 head of cauliflower as the main ingredients. Adding eggs, salt, olive oil and baking powder. Turned out marvelous! I brushed the top with olive oil and threw on some oregano and baked the crust for about 30 mins (because I made it about half an inch thick and used a large cooking sheet). Then let it cool for a while before putting on the toppings. You can definitely taste the chicken but it doesn’t get in the way of all the other flavors. I can’t wait to start making the loafs for my sausage and egg sandwiches… yum.
I’m thrilled with how you adapted the recipe Christopher! Thank you so much for sharing. I’m gonna try it myself! But I’ll still use lettuce instead of cauliflower… I like it, but it doesn’t like me 🤭
Hello! I tried doing everything by the book, added riced cauliflower but the batter got super “heavy” so I added one more egg to try to make it smoother…it got a bit better but still heavy. I baked like that anyways because I didn’t know how the batter shoukd look like. It turned out pretty yummy but it doesn’t have a good texture, since I mentioned the batter washeavy, it pretty much looks like it should be lighter to grow. What you think could make it better if I try it once again and it comes out heavy? Maybe a bit if water?
Hi Lisa! First of all, I’m glad to know that you found the bread yummy 😊 The texture of the bread varies a lot with which veggies you choose to add. I personally tried cabbage (texture ok, but strong taste), zucchini (tasted good, but heavy and wet batter made for a bread that didn’t grow much and was hard to spread butter on), lettuce (the lighter and best texture and taste, most similar to real bread) and without veggies at all, which turned to bread too but a little on the brick side. I chose lettuce as the best, but added other ideas down on the recipe because sometimes you don’t have an specific ingredient at hand or just want to use some left overs, and I think this recipe is perfect for this. Cauliflower is one that I haven’t tested personally (yet – I’m planning a left over turkey breast with cauliflower bread) but I got some very good feedback from other readers who tried, so that’s why I added as an option. I figure that, as cauliflower is a lot more dense and fibrous than lettuce, the texture should indeed be heavier, as you found. Adding an extra egg was a good idea. You could also just cut back on the amount of cauliflower, and double the amount of olive oil – it will surely make the bread lighter.
Do you think another kind of soluble fiber would work the same as the psyllium husk?
Hi Brandon! You could substitute psyllium husk for flax meal. It has very similar properties in baking.
Will canned chicken breast work with this receipe?
Sure will, Rachel! Just drain the canned chicken of liquids that may be in the can and pat dry before throwing it in the blender. Sometimes canned chicken can be salty, if that’s the case you can omit the salt in the recipe.