Almond flour breakfast bread is a protein-packed loaf that steams to tender perfection in the Instant Pot. Almond flour, whey protein, and oat fiber build the crumb while yogurt, butter, and eggs keep every slice moist. Fifteen slices at 180 calories each — meal prep for the whole week.
Almond Flour Breakfast Bread
(Total Time: 40 MIN| Serves: 15)
Ingredients:
2 ½ cups Almond Flour
6 tbsp. (90 ml) Milk
½ tsp Baking Soda
¼ cup Whey Protein Powder
1 tsp (5 ml) Xanthan Gum
½ cup Oat Fiber
1 tbsp. (15 ml) Erythritol
6 ounces Yogurt
4 Eggs
6 tbsp. (90 ml) Butter, softened
2 tsp (10 ml) Baking Powder
Pinch of Salt
1 ½ cups Water
Directions:
- Pour the water into the Instant Pot and lower the trivet.
- Combine the dry ingredients in one bow, and whisk the wet ones in another.
- Gently combine the two mixtures.
- Grease loaf pan that can fit into the IP, with cooking spray.
- Pour the batter into the loaf pan.
- Place the pan inside the IP and close the lid.
- Cook on HIGH for 30 minutes.
- Release the pressure quickly.
- Serve and enjoy!
Per Serving (Calories 180| Total Fats 11 g | Net Carbs: 2.9 g | Protein 12 g |Fiber: 5.5g)
Pro Tips
- Whisk the dry and wet ingredients separately, then combine gently — overmixing makes the loaf heavy instead of tender.
- Grease the loaf pan thoroughly with cooking spray so the bread releases cleanly from the pan after steaming.
- The pan must fit inside the Instant Pot with room around it; the water and trivet create the steam that does the baking.
- Quick-release the pressure as directed and let the loaf cool before slicing — 30 minutes on High is exactly right for a set crumb.
Frequently Asked Questions
Can I bake it in a regular oven?
Yes — bake at 350°F until a tester comes out clean. The Instant Pot version is faster and tends to stay moister.
How many slices does it make?
About 15 slices per loaf, each roughly 180 calories with 12g protein and under 3g net carbs.
Is it dairy-free?
No — the recipe uses milk, butter, yogurt, and whey protein for its moist, protein-rich crumb.
How should I store it?
Keep the cooled loaf wrapped in the fridge for up to a week and toast or warm slices as needed.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot and lower the trivet.
- Combine the dry ingredients in one bow, and whisk the wet ones in another.
- Gently combine the two mixtures.
- Grease loaf pan that can fit into the IP, with cooking spray.
- Pour the batter into the loaf pan.
- Place the pan inside the IP and close the lid.
- Cook on HIGH for 30 minutes.
- Release the pressure quickly.
- Serve and enjoy! Per Serving (Calories 180| Total Fats 11 g | Net Carbs: 2.9 g | Protein 12 g |Fiber: 5.5g)
