This recipe is based on Maria Emmerich’s Easiest Protein Sparing Bread recipe.
Egg White Powder & Keto chow discount link:
Egg white powder is found on keto chow website under “BOTTLES & MORE” category (enter lowcarbrevelation discount code) https://www.ketochow.xyz/?rstr=lowcarbrevelation
Egg white powder is found on keto chow website under “BOTTLES & MORE” category (enter lowcarbrevelation discount code)
It is better if you weight the egg powders on a scale accurately. The texture is much better when weighed out vs. measuring.
1 1/2 cups of water (354ml)
120g egg white protein powder (1 1/2 cups)
1/2 tsp cream of tartar
1/2 tsp redmond real salt
1/4 cup allulose (36g)
6g egg yolk powder (1 tablespoon)
Preheat the oven to 325 degrees. Add the water to the bowl of your stand mixer and then add in the egg white powder, cream of tartar, salt and allulose. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low, add in the egg yolk powder and mix just until combined and no lumps are left. Spread the batter into a large parchment paper lined loaf pan. Bake in the preheated oven for 40 minutes. Buns, 12-16 minutes, baguettes, 18-20 minutes. Remove from the oven and allow to cool in the pan on a wire rack for about 10 minutes. Remove from the pan and allow to rest on the wire rack until completely cool to the touch. Slice and enjoy.
Macros: Total Carbs 0.1g, Fat 0.5g, Protein 6.6g, 38 calories
Here is a video on how I made my first loaf. Keto Bread
This Baguette pan, I got from Amazon. It makes a really nice size baguette.
Before baking.
This Bun pan makes the perfect size hamburger buns.
This was my very first loaf. It’s so easy to make. No kneading at all.
I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information.
Different brands of the same
ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one
person to another.
