Raspberry Protein Bread


Raspberry Protein Bread

Ash Thomas Dietitian & Nutritionist
Get your healthy bake on with this low-carb, high protein raspberry bread created by Ash Thomas. Try freezing slices so you always have a quick and filling snack which is packed full of fibre and protein, and tastes delicious with the pop of raspberries on top!
Prep Time 15 mins
Cook Time 35 mins
Course Low Sugar Snacks
Servings 10 Servings
Calories 300 kcal


  • 400g Can Chickpeas rinsed & drained
  • 1.5 Cups Almond Meal
  • 1 Cup Almond Milk unsweetened
  • 2 scoops Bindi Chocolate Pea Protein
  • 3 Tbsp Raw Cacao Powder
  • 1/4 Cups Stevia (or 1 ripe banana)
  • 1 tsp baking powder (or 2 eggs)
  • 2 tsp Cinnamon
  • 1 Pinch Salt
  • 1.5 Cups Frozen Raspberries


  • Preheat over to 180 deg C
  • Line a loaf tin with baking paper
  • Add chickpeas to food processor and blend
  • Add all other ingredients except raspberries and blend
  • Pour mix into tin, and top with frozen raspberries
  • Bake for 30-35 mins
  • Remove from oven and rest for 30 minutes before slicing
  • Try freezing individual serves for a quick snack
Keyword high protein, keto-friendly, low carb, low sugar