Ingredients
Protein bread
- 4 large eggs
- 4 tbsp cream cheese, at room temperature
- 2 tbsp butter, melted
- ¼ cup (1 oz.) almond flour
- ¼ cup (¾ oz.) whey protein isolate (unflavored) or pea protein powder (unflavored)
- 2 tsp baking powder
- ¼ tsp salt
Tuna filling
- 8 oz. tuna in water, drained
- ¼ cup mayonnaise
- 4 oz. (1¼ cups) celery stalks, finely chopped
- 2½ oz. (½ cup) pickles, finely chopped (optional)
- 2 tsp onion powder
- salt and ground black pepper to taste
- 1 (4 oz.) tomato, sliced
- 4 slices cheddar cheese
Instructions
Protein bread
- Preheat the oven to 350°F (175°C) and line a baking dish, about 6 x 8 inches (15 x 20 cm) with parchment paper.
- Crack the eggs into a bowl and add the cream cheese and melted butter. Whisk until as smooth as possible.
- Add the almond flour, whey protein isolate, baking powder, and salt. Mix until combined.
- Pour the batter into the prepared baking dish. Bake for 10-15 minutes. Insert a toothpick or sharp knife into the middle of the bread to check for doneness. If the toothpick comes out clean, it’s done.
- Let cool and slice the bread into squares and then slice each bread in half horizontally. You will need two squares per serving.
- Preheat the oven to 400°F (200°C).
- Combine the tuna, mayonnaise, celery, pickles, onion powder, salt, and black pepper in a bowl.
- Place half of the slices of protein bread on a baking sheet. Top with the tuna mixture, sliced tomatoes, cheese, and the other halves of bread. Press together gently.
- Bake in the oven for about 5 minutes or until the cheese melts and the bread is golden.
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