Baconnaise and Keto-Adapted Bread

Posted by Maria Emmerich in bread, Condiments, dairy free, gluten free, high fat/moderate protein, nut free, Paleo, PURE PROTEIN/FAT DAY, sandwich, Weight Loss 11 Jan 2014

 Testimony of the Day

In 2001 I felt like crap! Depression, anxiety, exhaustion, adrenal fatigue, hypothyroidism, mononucleosis, candida over growth, Celiac’s disease, and an abundant of other food sensitivities. All unknown at the time. I just knew I hurt mentally, emotional, spiritual, physically, psychologically and I didn’t know why. No one did. I was a full blown vegan.


With Maria’s guidance of supplements and staying 100% compliance to her diet, my gut has finally healed, my emotional health completely stabilized, my acne gone, excess pounds gone, brain fog gone, tired / fatigue gone. I am the healthy image I longed to be. It took time, persistence, patience, and self-discipline. It has been a journey that has paid off!” Lacy

Click HERE to start your journey to a keto-adapted diet!




Prep time
Total time
Recipe type: condiment
Cuisine: American
Serves: 16
  • 2 egg yolks
  • 3 tsp lemon juice
  • 1 cup liquid bacon fat (not too hot)
  • 1 tsp Dijon mustard (to help emulsify)
  1. Place the yolks in a small food processor with 1 tsp lemon juice and mix until well combined.
  2. Turn the food processor on low and slowly drizzle the liquid bacon fat into the yolk mixture, drop by drop in the beginning. If you put too much oil at once, it will separate.
  3. As you add more bacon fat, the emulsion will form and the mayonnaise will start to thicken and you can pour the fat in faster.
  4. Once you add all the bacon fat, mustard and add the rest of the lemon juice and taste your creation. Add salt to taste if needed.
  5. Store in the refrigerator.
"Healthified" Baconnaise = 123 calories, 13.4g fat, 0.5g protein, 0.1g carbs (98% fat, 1.6% protein, 0.4% carbs)




This bread is a light and fluffy bread that often gets referred to the texture of “Wonder Bread.” If you properly whip the whites until very very stiff, you will not end up with an eggy soufflé-like bread. It will be light and airy.

Meringues and humidity do not mix. If you have a very humid kitchen, you will not end up with a crispy meringue.

If you try making this with a carton of egg whites you will not end up with an airy bread. It is best to use real eggs and separate the yolks from the whites. Egg whites in the carton do not whip as well and you will end up with more of a soufflé-like bread instead of a fluffy and airy bread.

Keto-Adapted Bread
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: American
Serves: 18
  • 12 eggs, separated
  • ½ cup Jay Robb unflavored egg white protein (or ¾ to 1 cup whey protein)
  • ½ tsp onion powder (optional)
  1. Preheat the oven to 325 degrees F.
  2. Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).
  3. Gently mix the protein powder into the whites.
  4. Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).
  5. Grease a bread pan with coconut oil spray and fill with "dough."
  6. Bake for 25-30 minutes or until golden brown.
  7. Let completely cool before cutting or the bread will fall. Cut into slices.
  8. I keep this bread in the freezer at all times to make sandwiches.
  9. OPTION: Make bread into 18 buns on a greased cookie sheet.
  10. NOTE: If having trouble with it falling after cooking, try 400 degrees for an hour. Some protein powders require longer.
Traditional Bread = 80 calories, 2g fat, 2g protein, 24.5g carbs, 1g fiber
Keto-Adapted Bread = 49 calories, 2.9g fat, 5.2g protein, 0.5g carb, trace fiber (53.5% fat, 42.5% protein, 4% carbs)

NOTE: In this video, I use cream cheese instead of the yolks (which is what the recipe calls for). I write in Keto-Adapted to stay dairy free, so I recommend using yolks instead of cream cheese IF you are  not losing weight while eating Keto.


 Another Great Testimony!

“I am underway with the Keto-Adapted Plan and I am thrilled with the results in just four days.  Probably the biggest thing is that my fasting BG was 129 on the first morning, then 105, then 94 yesterday, and 92 today.  I am hooked!:” – Ann

Click HERE to sign up and get the results like Ann! You deserve it!


This is the definition of Cabin Fever… 50 below wind chill equals mischievous children!

  • Fernanda January 11, 2014 at 6:48 am / Reply

    What is the difference between this recipe and the previous protein bread recipe?

    • Gina August 30, 2015 at 1:46 pm / Reply

      Ok…well…just tried the recipe with 12 egg whites which fluffed us great, then added 1 cup whey protein powder then gradually moved the speed up to high and they fell. BooHoo!! Now what can I do with the whites? I will try this again with egg protein, do you think that was the problem? Thanks for any help, I really want to do this!!

      • Maria Emmerich August 30, 2015 at 5:28 pm / Reply

        You can mix it in at a lower speed just until well incorporated. 🙂

      • Eve September 17, 2015 at 9:10 am / Reply

        The instructions says to gently mix in the powder (so if doesn’t fall I would think)

      • Gina October 2, 2015 at 9:30 am / Reply

        Ok Maria, I Love this bread!! I am sooo happy to find you and your book/recipes!! I only have one issue let with the keto bread made in the loaf pan, it is shrinking when I cook it, so it is not a square but rather rectangle. Do you have any suggestion? Thanks or all you do!!!

        • Maria Emmerich October 2, 2015 at 1:11 pm / Reply

          Does it shrink while cooking or after you take it out?

          • Gina October 2, 2015 at 7:42 pm /

            It shrinks while cooking. I also add 2 tbs. lakanto to the recipe so I don’t taste the egg, do you think that might be a problem? Thank you so much for such a quick response, I didn’t expect that!! I love your work, you are really opening up my world!! Thank You!!!!!!!

          • Maria Emmerich October 3, 2015 at 12:40 pm /

            Yes. But you most likely under whipped the whites.

          • Gina October 4, 2015 at 11:43 am /

            Wow! Eight minutes with a stand mixer. I will try 12 minutes, even though my mixer is a good one, it is probably 15 years old. Maybe that is it? I will let you know. Thank you so much!!!

      • Gina November 14, 2015 at 8:20 am / Reply

        Okay Maria, I am really getting good at this bread. I can fluff the whites, they stay stiff once I add the other ingredients, it goes into the oven and it shrinks about 1/3, however, no more shrinking when cooling. So my question is…how can I keep the bread from shrinking by a third when it’s cooking? I cook it on 325 in a conventional oven. I love your recipes, I am obsessed with your work!! Thank you for all you do!!

        • Gina November 14, 2015 at 8:24 am / Reply

          Also I beat the eggs with a 6 Quart pro kitchen aid stand mixer for 8 minutes, I tried 12 but no difference, any ideas on shrinking when cooking? Thanks!!

        • Maria Emmerich November 14, 2015 at 9:05 am / Reply

          If any liquid or humidity touches the whites it will shrink. But I suggest whipping it more and adding cream of tartar.

  • Dawn January 11, 2014 at 11:48 am / Reply

    The recipe and video have different ingredients. Can you explain whether or not to incorporate yolks at all, and the amount of cream cheese that was added in the video? Thank you.

    • cemmerich January 11, 2014 at 3:17 pm / Reply

      I updated the video above.

      • Cheryl January 27, 2014 at 6:59 pm / Reply

        In the video above, the yolks are completely left out and used to make ice cream. A statement is made that any yolk in the bread will cause it to fall. But in the recipe, it states to fold in the yolks to the whipped whites/whey protein mixture. I’m not sure which is correct. Can you clarify, please?

        • cemmerich January 27, 2014 at 7:01 pm / Reply

          If you carefully fold in the egg yolk (or cream cheese) after whites are very stiff, they won’t fall. Alternately, you can just leave that out. It is there for more fat/flavor. 🙂

      • Janet t August 15, 2014 at 7:04 pm / Reply

        maria, in the video you didn’t use the egg yolks. I have run into all different types of your protein bread recipes. can you tell me which one is the easiest to make and which one you like and make the most. it seems you just use 12 egg whites and 1 cup unflavored jay robb and that is it. is that what you normally do??? I have gone over and over the recipes and I am getting confused. thanks for everything. my bagels came out great. just trying to make food for my daughter especially with ulcerative colitis. thanks again. maria. I appreciate you.

        • cemmerich August 16, 2014 at 12:40 pm / Reply

          I use cream cheese or for dairy free, add back in the yolks instead. Both are good options. 🙂

          • Katie October 22, 2015 at 4:39 pm /

            Hoe much cream cheese ?

          • Maria Emmerich October 22, 2015 at 5:22 pm /

            About 2-3 tablespoons. It is just optional for additional flavor. 🙂

  • Patrica January 11, 2014 at 11:49 am / Reply

    chicken wrapped in bacon.

  • Valerie January 11, 2014 at 12:17 pm / Reply

    I was just telling my husband how a woman I work with was disputing the healthiness of bacon with me! This looks like a great book, I would love to have!!

    • Valerie January 11, 2014 at 12:18 pm / Reply

      I forgot to mention that my favorite recipe is mashed cauliflower w/bacon!!

  • Astrid January 11, 2014 at 12:30 pm / Reply

    Cristy bacon dipped in homemade hollandaise.mmmm

  • Krista January 11, 2014 at 12:53 pm / Reply

    Bacon and eggs

  • Dyanne Spease January 11, 2014 at 1:04 pm / Reply

    Whiskey, Caramel, Marshmallow and TURKEY or BEEF Bacon Bark.

  • lynna January 11, 2014 at 1:06 pm / Reply

    BLTS (low carb/gluten free) would be my all time fav for bacon….but bacon in just about anything is awesome….or just by itself….thanks for the chances to win….and thanks for all the awesome info and inspiration!

  • Olya January 11, 2014 at 1:15 pm / Reply

    Dark chocolate with bacon bits:)

  • Brenda January 11, 2014 at 1:18 pm / Reply

    I’m confused, you used cream cheese in the video but cream cheese isn’t listed on the Keto Adapted Bread recipe above. Am I missing something?

    • cemmerich January 11, 2014 at 3:16 pm / Reply

      I updated the video to the correct one. Sorry about that. 🙂

  • Chris January 11, 2014 at 1:23 pm / Reply

    This book looks awesome. I love bacon!!!

  • Jenne January 11, 2014 at 1:27 pm / Reply

    Who needs a recipe for bacon?!? It’s so awesome all by itself! Seriously, I bake it in big batches so we can keep it pre-cooked in the fridge or fridge-freezer for a quick nibble now and then. Was so excited to learn of the Baconnaise recipe as a way to use some of the bacon fat from my mega-bacon-baking sessions. Also excited to learn more good things about pork because we are hoping to add a pig pen — and piglets! — this year so we can raise our own. The live pig we bought from our farmer’s-market-gardener neighbor — which was fed a diet including excess garden produce — was soooo delicious, we want to “grow” our own!

  • Theresa January 11, 2014 at 1:37 pm / Reply

    Can you make the mayo with an immersion blender? I kinda suck at doing emulsions with a food processor… :-/

    • Trisha February 14, 2015 at 1:49 pm / Reply

      I made my baconnaise with my immersion blender, no problem. Just be sure you’re adding in the bacon fat very slowly (I actually added it by the tablespoon until I was sure it was emulsifying (took about 30 seconds) and then could pour the bacon fat in at a slow stream….so much easier to clean up afterwards using the “boat motor”

  • Belenda January 11, 2014 at 1:38 pm / Reply

    Yes, the video does show using soft cream cheese, but it’s not in the recipe. Do you not use it for the loaf of bread?

  • Sasha January 11, 2014 at 1:38 pm / Reply

    The classic BLT (using grain-free bread, of course)!

  • Anne January 11, 2014 at 1:42 pm / Reply

    Good old bacon & eggs!

  • Susan Lawrence January 11, 2014 at 2:08 pm / Reply

    How to pick only one! Warm bacon, spinach salad.

  • Ania January 11, 2014 at 2:11 pm / Reply

    How long do you think the baconnaise will stay good in the fridge for? Also, as per some other comments, there is a difference between the recipe for the Keto-adapted bread and the video. You use the egg yolks in the recipe but instead of the yolks you use cream cheese in the video. Will they come out the same?

  • Susan January 11, 2014 at 2:11 pm / Reply

    Brussels Sprouts with bacon.

  • Joanne January 11, 2014 at 2:11 pm / Reply

    Bacon-wrapped pork loin roast.

  • WoolyNC January 11, 2014 at 2:23 pm / Reply

    going Whole Hog!

  • Christina January 11, 2014 at 2:29 pm / Reply

    We use bacon or bacon grease all the time but our favorite is just plain with eggs and avocado.

  • Angela January 11, 2014 at 2:29 pm / Reply

    I love a classic BLT on Craig’s Amazing Bread Tomorrow I will make bacon and eggs for breakfast, and am thrilled to have the baconnaise recipe to try!

  • Debbie Meissner January 11, 2014 at 2:37 pm / Reply

    I made your bacon wrapped Jalapeno Poppers and some without bacon for Christmas Eve and the bacon wraped ones went right away. They were a hit. I like good old fashioned bacon and eggs.

  • Debi January 11, 2014 at 2:37 pm / Reply

    I love to bake the bacon in the oven…so crispy and still flat and does not seem as messy. My fav is still bacon with eggs for breakfast, but a bacon spinach salad is pretty close. The book was on my Wish list. Thanks for the chance to win.

  • Maureen January 11, 2014 at 2:37 pm / Reply

    Hi Maria. The bread looks great! You have mentioned lots of times that you have a convection oven. How does this affect your recipes? And how will it affect my breads as I do not have a convection oven. Thanks!

  • lisa t January 11, 2014 at 2:43 pm / Reply

    Well, being a baker, I would have to save the best thing I ever ate with bacon was a peanut butter chocolate bacon topped truffle I made. But, now that I’m not eating that stuff any longer, I would have to say Kalua pulled pork.

  • Ania January 11, 2014 at 2:47 pm / Reply

    I know I probably will get scolded by even suggesting this but for a xmas party I had, I made bacon wrapped stuffed dates with pistachios and they were eaten up like candy. I know, the sugar in dates is a no-no but the combination of the salt and sweet was really yummy for this special treat. 🙂 Maybe there is something else that can replace the dates and get a similar result??

  • Carleigh January 11, 2014 at 2:55 pm / Reply

    Maria, Any recommendations on where to buy sugar free bacon? Once I stared following your program and reading food labels, I noticed that all the major brands contain sugar even the ones at T.J.’s. I haven’t found a single brand without sugar. Is the amount so small that I shouldn’t worry about it?

    • cemmerich January 11, 2014 at 3:14 pm / Reply

      Look at the ingredients for one with 0g sugar. Sugar is in the ingredients because it is used in the curing process. 🙂

      • Linda January 12, 2014 at 10:14 pm / Reply

        Am I understanding you correctly that it’s ok to have sugar as an ingredient in bacon, as long as there are 0 carbs?

        I’ve been going crazy trying to find one nitrate free AND sugar free!!!

        Bacon wrapped japapeno poppers

    • Adel January 11, 2014 at 7:46 pm / Reply

      If you are in the US you can now purchase sugar free bacon from Pederson’s Natural Farms, go to their facebook or web site, they seem like an amazing place with lost of amazing products only wish they sold in Canada.

    • Brunella Brunet June 4, 2015 at 10:52 am / Reply

      Walmart has one but I don’t remember the name. and it is very good.

  • Cindy Forrester January 11, 2014 at 3:25 pm / Reply

    Going to make this now 🙂

  • Michelle L. January 11, 2014 at 3:35 pm / Reply

    Bacon wrapped bacon is my favorite! Seriously – I LOVE bacon in anything and it’s tough to pick a favorite. BLT devilled eggs, maybe? Bacon omelet? I don’t know – I love them all!

  • Audra January 11, 2014 at 3:36 pm / Reply

    In the video you make the ice cream with the egg yolks, but in the recipe it says to add them to the whipped egg whites? Are we suppose to have no egg yolks at all then in the bread, or?

  • Sandy Munn January 11, 2014 at 3:36 pm / Reply

    I love bacon on fresh green beans!

  • Debbie Meissner January 11, 2014 at 3:40 pm / Reply

    The new video still is not showing you adding the egg yolks to the bread. I’m still confused about the recipe and the video. Do you add the yolks or not?

  • Marisa January 11, 2014 at 3:41 pm / Reply

    Would love to win this!

  • Amy Field January 11, 2014 at 3:43 pm / Reply

    My favourite recipe that includes bacon is roladin, the way my Mom makes it is delicious!! It’s so easy, but a rare treat since the thin slices of beef are so expensive. My husband is a die-hard bacon lover, he would love it if I used more bacon in my cooking!

  • k January 11, 2014 at 3:45 pm / Reply

    You can make the bread with eggs yolks or cream cheese i use the yolks because of a dairy intolerance

    • Gail January 11, 2014 at 11:55 pm / Reply

      Just wondering how much cream cheese to use if not using the egg yolks. I wasn’t able to see the first 30 seconds of the video because of streaming, so I am not sure how much and is it whipped with the whites? Thanks!

  • Mary Jo January 11, 2014 at 3:51 pm / Reply

    I just started making ‘bacon cups’ by wrapping slices around muffin cups and baking. Then you can add whatever strikes your fancy. A nice delicous way to eat your dish.

  • Shawna January 11, 2014 at 3:51 pm / Reply

    Bacon makes EVERYTHING better!

  • Linda January 11, 2014 at 3:52 pm / Reply

    I love raw broccoli, mayo, bacon, and boiled egg salad.

  • mariam January 11, 2014 at 3:54 pm / Reply

    I have never eaten anything with bacon in it that I didn’t LOVE! I have even made my own, with rather incredible results!

  • Amy January 11, 2014 at 3:56 pm / Reply

    Bacon wrapped water chestnuts or jicama dipped in homemade healthified BBQ sauce!

  • Melinda January 11, 2014 at 4:04 pm / Reply

    Ah, Maria! You are an angel! Love, love, love your videos! Thank you for taking the time to invite us into your home and making it look so EASY!! I treat my eggs like they have nitro glycerin in it, so glad to see how you do it….and I think the omission of the cream cheese will help mine to set up better. The cream cheese seemed to just make it all melt. We have very high humidity here in Louisiana so I’m sure that has been a detriment as well. You are a SuperStar!…really

  • Matt January 11, 2014 at 4:07 pm / Reply

    One favorite? That’s tough. It’s bacon. How does somebody choose just one?

  • Jan Alexander January 11, 2014 at 4:08 pm / Reply

    BLT salad with homemade mayo and a sprinkle of dry ranch in the mayo. Yummmmmm!

  • Amanda A January 11, 2014 at 4:08 pm / Reply

    Trying chicken wrapped with bacon tonight! Yummy!

  • Josh January 11, 2014 at 4:08 pm / Reply

    Good stuff! Thanks!

  • Lisa January 11, 2014 at 4:10 pm / Reply

    Broccoli salad with bacon

  • Paula Torres January 11, 2014 at 4:10 pm / Reply

    Simple but delicious Bacon and eggs

  • Kymber January 11, 2014 at 4:12 pm / Reply

    MANY of my favorite recipes include bacon. I only eat brussel sprouts if they are sauted and roasted with bacon…but fell in LOVE with bacon wrapped chicken thighs grilled on our traeger…YUM!

  • Sara Weeks January 11, 2014 at 4:13 pm / Reply

    Bacon-wrapped mini (paleo) meatloaf. My husband even likes them!

  • Vanessa January 11, 2014 at 4:17 pm / Reply

    I am definately going to try this bacconnaise!

  • Kathleen January 11, 2014 at 4:21 pm / Reply

    This sounds yummy!

  • Nancy January 11, 2014 at 4:32 pm / Reply

    I love anything with bacon, but I do prefer that the bacon not be TOO crisp. I’ve been known to pick the bacon out (like from a BLT) and enjoy it first!

  • Debbie January 11, 2014 at 4:32 pm / Reply

    Bacon as a snack all by itself….or bacon on top of Mediterranean Pasta (zucchini noodles and all!)…

  • Lauri January 11, 2014 at 4:34 pm / Reply

    Cresm cheese stuffed peppers wrapped in bacon and grilled

  • Alisha January 11, 2014 at 4:35 pm / Reply

    My Bacon Colby “Faux-sagna!!!”

  • Jan January 11, 2014 at 4:35 pm / Reply

    LOVE bacon!! Just plain, by the pound!

  • Jenna January 11, 2014 at 4:37 pm / Reply

    I would love to win a copy of the Beyond Bacon and I can not wait to make some baconnaise. What a fabulous giveaway!

    • Jenna January 11, 2014 at 4:38 pm / Reply

      One of my favorite bacon recipes is with onions, Swiss chard and balsamic vinegar. We call it balsamic greens. mmm. I just made it last night.

  • Susan January 11, 2014 at 4:41 pm / Reply


  • Deanna S January 11, 2014 at 4:42 pm / Reply

    cauliflower rice with bacon bits, fried rice!

  • Kathleen January 11, 2014 at 4:46 pm / Reply

    I love Bacon just as it is and enjoy it on Chicken, around pork and steak and in fresh cooked Green Beans! Yum!

  • Kay N. January 11, 2014 at 4:52 pm / Reply

    I love cabbage fried with bacon!!!

  • Linda January 11, 2014 at 4:57 pm / Reply

    my favorite bacon recipe is BLT salad….or anything else with bacon!

  • Barbara January 11, 2014 at 5:00 pm / Reply

    Impossible to pick just one recipe. Bacon goes with EVERYTHING. But I do love bacon-wrapped scallops…!

  • Belenda January 11, 2014 at 5:23 pm / Reply

    Made the bread this morning. I only have the Vanilla Egg White protein powder (oops!), so, I didn’t add the garlic. Naturally, the flavor isn’t what was intended, but, still good. I put some Trader Joe’s spreadable fruit jam (no sugar) on it and it was good!

  • belinda January 11, 2014 at 5:25 pm / Reply

    Bacon in broccoli salad or cauliflower”tater” salad

  • Regan January 11, 2014 at 5:28 pm / Reply

    Ohh bacon!!! I just can’t pick one particular food that I love to incorporate you with but I love the fat and flavor that comes with you.

  • Dawn January 11, 2014 at 5:29 pm / Reply

    Love bacon and would love to win the book

  • Linda January 11, 2014 at 5:38 pm / Reply

    Bacon in and on anything! I have it everyday and look forward to new ideas :0)

  • Sandy January 11, 2014 at 5:46 pm / Reply

    Turnip Hash Browns is a great recipe using bacon. Squash casserole, too. 🙂

  • Sally January 11, 2014 at 5:50 pm / Reply

    Thanks for all your insights and help

  • jean January 11, 2014 at 5:54 pm / Reply


  • MrsSwanky January 11, 2014 at 6:45 pm / Reply

    Just bacon alone. Or with eggs. Or with anything…. Especially Benton’s bacon! Kyndra’s bacon wrapped scotch eggs are a favorite:

  • Mint C. D. /Deirdre January 11, 2014 at 6:46 pm / Reply

    My favourite bacon recipe would be bacon wrapped egg-muffins!

  • Kim January 11, 2014 at 6:50 pm / Reply

    I think you have an error. You have less grams of fat than protein, but a higher percentage of fat than protein.

    Keto-Adapted Bread = 49 calories, 2.9g fat, 5.2g protein, 0.5g carb, trace fiber (53.5% fat, 42.5% protein, 4% carbs)

    • Tonya October 6, 2015 at 4:08 pm / Reply

      This isn’t an error. Fat grams have 9 calories as opposed to protein and carb grams which have only 4. So the percentage of the 49 calories that is fat is 53.5% and the percentage of the 49 calories that is protein is 42.5%

      • Maria Emmerich October 7, 2015 at 2:10 pm / Reply

        Yes, that is correct. 1g fat is 9 calories and 1 gram protein or carb are 4 calories.

  • thebionicbroad January 11, 2014 at 7:09 pm / Reply

    My favorite: Roasted Brussels sprouts with bacon and almonds.

  • Wenchypoo January 11, 2014 at 7:15 pm / Reply

    My husband’s a big fan of bacon-wrapped bratwurst and bacon-wrapped chicken legs.

  • Cinde Morris January 11, 2014 at 7:38 pm / Reply

    anything with bacon is my fav!

  • Terry day January 11, 2014 at 7:39 pm / Reply

    Omelets and bacon wrapped asparagus!

  • Susan Lynn January 11, 2014 at 7:40 pm / Reply

    My favorite bacon recipe is Kale chips spritzed with bacon grease and sprinkled with bacon! What a treat! Now I want to try those BLT bites!

  • MRShira January 11, 2014 at 7:40 pm / Reply

    bacon avocado salad

  • Ann S January 11, 2014 at 7:43 pm / Reply

    Cabbage, bacon, and onions! Great side dish.

  • Valerie January 11, 2014 at 7:44 pm / Reply

    Bacon, sauteed onions and stewed tomatoes are an AMAZING combination! We used to serve it over pasta, but now it’s over sliced sauteed zucchini.

  • ameysmith January 11, 2014 at 7:45 pm / Reply

    my favorite bacon recipe is the bacon poppers. I don’t use jalapenos, though, I use Anaheim peppers, cream cheese, and wrap in bacon.. YUMMY!

  • Kelly January 11, 2014 at 7:46 pm / Reply

    Salad with bacon, avacodo, eggs and a yummy salad dressing.

  • Kristin January 11, 2014 at 7:49 pm / Reply

    Bacon-wrapped scallops!

  • Debbie Lindsey January 11, 2014 at 7:51 pm / Reply

    I love bacon and green beans!

  • Kristi January 11, 2014 at 7:53 pm / Reply

    I love bacon . . . I always have! It is a long standing joke that if I am cooking anything, it is bound to have bacon in it. LOL! Maple bacon sugar free, grain free chocolate chip cookies are my new fave! BUT, I love bacon sautéed brussel sprouts!

  • Mathew Halstead January 11, 2014 at 7:54 pm / Reply

    Bacon by itself tops the list but if I had to choose, I would say crumbled bacon on top of deviled eggs.

  • sarah Wielenberg January 11, 2014 at 7:56 pm / Reply

    Bacon and eggd

  • Christine Lee January 11, 2014 at 8:02 pm / Reply

    I love bacon. I love it cooked with meat, I love it with eggs, and on salads. I’m not a very good cook, and would love to know more things about bacon so I can help my family have more fun with Keto-adapted foods.

  • Anna January 11, 2014 at 8:04 pm / Reply

    I’m simple. I love my breakfast of eggs and bacon every morning. 🙂

  • Dawn Nemzek January 11, 2014 at 8:05 pm / Reply

    Oh, what to choose that I like that has bacon, HUMMM!! So many things to choose from, but I guess I will share what I most recently cooked with bacon. That was a meatloaf that Paleo Parents shared that NOMNOM paleo shared with them. My whole family loved it. It had bacon on top of it! Yummy!

  • Robyn K January 11, 2014 at 8:07 pm / Reply

    I’ve been having the hardest time making my own mayo – I’m going to try this recipe – and use some patience!

    • Robyn K January 11, 2014 at 8:08 pm / Reply

      I forgot to mention my favorite recipe is Nom Nom Paleo’s Kahlua Pork – you line the bottom of the slow cooker with bacon – YUM!

  • LeAnn January 11, 2014 at 8:09 pm / Reply

    bacon is the best thing about eating this way Maria – so my favorite recipe is anything with bacon. I’m going to try the chicken wrapped in bacon alfredo soon.

  • Marisol January 11, 2014 at 8:15 pm / Reply

    Bacon wrapped chicken with thyme and a cream sauce!

  • Melissa January 11, 2014 at 8:17 pm / Reply

    Bacon and green beans

  • michelle January 11, 2014 at 8:22 pm / Reply

    My new favorite recipe is your baconaise! My old favorite was cooking it till uber crispy, grinding it till fine, then blending it in hard boiled egg yolks for a deviled egg filling.

  • Maxine January 11, 2014 at 8:26 pm / Reply

    My favorite is hot bacon spinach salad.

  • Sarah Sue January 11, 2014 at 8:27 pm / Reply

    Broccoli salad with LOTS of bacon!!!! Next I will use your baconaise recipe in place of Hain mayo. Broccoli, cauliflower, onion, (all chopped) shredded cheddar cheese, walnuts and Mayo.

  • Heidi January 11, 2014 at 8:33 pm / Reply

    B.L.T’s in the summer!

  • Cheryl Hulme January 11, 2014 at 8:36 pm / Reply

    Bacon wrapped jalapeno poppers!

  • Pam January 11, 2014 at 8:42 pm / Reply

    Same as above. They rock!

  • Charla January 11, 2014 at 8:43 pm / Reply

    My favorite bacon recipe:

    Bacon….just bacon….any way it is prepared….:)

  • April January 11, 2014 at 8:43 pm / Reply

    I love it in a good caesar salad. Or as a side to perfectly scrambled eggs. Thanks for the giveaway!

  • Amy January 11, 2014 at 8:44 pm / Reply

    I love bacon with anything! Just had bacon turkey avocado wraps for lunch!

  • Indira W. January 11, 2014 at 8:48 pm / Reply

    I love everything wraped in bacon and would love to be the winner of this book! Thanks Maria and Craig!

  • sonia January 11, 2014 at 8:54 pm / Reply

    Bacon and egg sandwich on ooopsie rolls. Watched your video of Keto-Adapted bread where you used 12 eggs separated. In the video you did not add the yolks back to the recipe. The recipe states to add them back. Is the video for another recipe? You made ice cream with the yolks in the video. Confused yet, ha. I was.

  • Sandy January 11, 2014 at 8:56 pm / Reply

    Bacon, lettuce and tomato sandwiches.

  • Sarah January 11, 2014 at 9:00 pm / Reply

    Bacon by itself would be A-Ok with me…lol…..Though I love eating Bacon on my Chicken “Caesar” Salads…:)

  • tracy m January 11, 2014 at 9:04 pm / Reply

    Just plain bacon!

  • Diane January 11, 2014 at 9:06 pm / Reply

    cabbage and bacon!!! Yummmmmmmm!!!!

  • Theresa January 11, 2014 at 9:07 pm / Reply

    Bacon – there isn’t a bad recipe with BACON!! If I need an answer — I guess a BLT.

  • Patti January 11, 2014 at 9:15 pm / Reply

    Love bacon

  • Cindy January 11, 2014 at 9:16 pm / Reply

    Anything with bacon–dips for veggies are especially tasty!

  • Sara January 11, 2014 at 9:25 pm / Reply

    Classic bacon and eggs!

  • Marion January 11, 2014 at 9:32 pm / Reply

    Bacon does not require a recipe….just eat it!!

  • Terry January 11, 2014 at 9:33 pm / Reply

    Bacon wrapped longhorn beef filets.

  • Allie January 11, 2014 at 9:45 pm / Reply

    I finally made this bread again and it worked so much better without the cream cheese! It fell a little bit, but not that bad. Thank you for re-posting this recipe! Also, my favorite recipe that includes bacon is a bacon cheeseburger without the bun! 🙂

  • Patty January 11, 2014 at 9:48 pm / Reply

    scallops wrapped in bacon

  • joy January 11, 2014 at 9:51 pm / Reply

    I love brussel sprouts cooked with bacon! YUMMO

  • Debbie January 11, 2014 at 9:53 pm / Reply

    Deviled eggs with bacon crumbled into them!

  • Revonda January 11, 2014 at 9:55 pm / Reply

    Steak bites!!! Steak wrapped in bacon YUMMO!

  • Pam January 11, 2014 at 9:58 pm / Reply

    Sunshine Broccoli (tweaked of course).

  • Laura January 11, 2014 at 10:09 pm / Reply

    Roasted Bacon wrapped asparagus.

  • Jalynn Patterson January 11, 2014 at 10:17 pm / Reply

    Anything with bacon is awesome!

  • Kristin January 11, 2014 at 10:18 pm / Reply

    Bacon and eggs!

  • lori January 11, 2014 at 10:29 pm / Reply

    Baconnaise? That’s very interesting. Maybe I’ll try it…

  • gaylene January 11, 2014 at 10:33 pm / Reply

    is it bad to admit to chocolate covered bacon?

  • Michelle January 11, 2014 at 10:37 pm / Reply

    I have recently discovered a roast cabbage, onion, and bacon dish! Delicious!

  • Lori Lambert January 11, 2014 at 10:38 pm / Reply

    Anything bacon!!!

  • Nemours January 11, 2014 at 10:42 pm / Reply

    BLT with Creole tomatoes!

  • pam January 11, 2014 at 10:43 pm / Reply

    Looking forward to trying this bread!

  • TJayne January 11, 2014 at 11:06 pm / Reply

    Love bacon, lettuce, and tomato stuffed into avocado half.

  • Michelle January 11, 2014 at 11:09 pm / Reply

    Bacon wrapped jalapenos with cream cheese

  • Sara January 11, 2014 at 11:22 pm / Reply

    Bacon fudge!! But really, as long as it has bacon, isn’t every recipe a favorite?

  • Beth January 11, 2014 at 11:38 pm / Reply

    Tenderloin Bites!

  • Debalou January 11, 2014 at 11:44 pm / Reply

    I just cooked up some bacon and and was browsing your site and ran across the baconnaise and had exactly 1 cup of bacon fat.. so I gave it a whirl and by golly I have bacannaise.. thanks Marie.. My favorite bacon recipe is hard to say.. I love bacon alone or in- on about anything.. I like to have it prepared for snacks and ready to throw in with eggs or on salads.. One thing I have not tried yet, is chocolate covered bacon. I am sure in time I will give that a try.

  • Wendy R. January 11, 2014 at 11:46 pm / Reply

    Candied maple bacon dipped in chocolate!

  • katy January 11, 2014 at 11:46 pm / Reply

    Bacon and chicken, especially chicken thighs baked with bacon. High fat yum.

  • Caroline January 11, 2014 at 11:56 pm / Reply

    Beth had the same idea!! LOVE the tenderloin bites! I think I could eat them everyday!!

  • Jennifer January 12, 2014 at 12:05 am / Reply

    BLT…That’s my favorite!

  • Sherri January 12, 2014 at 12:31 am / Reply

    Chicken thighs stuffed with butter wrapped in bacon!

  • Michelle Anderson January 12, 2014 at 12:47 am / Reply

    I absolutely could live on BLT’s but bacon burgers are a close second… Love this blog…

  • lauren January 12, 2014 at 12:48 am / Reply

    This recipe sounds delightful. Can’t wait to make it with the fat from the heritage breedbreed bacon we get from a nearby farm:)

  • Ginny January 12, 2014 at 1:06 am / Reply

    BACON. Just almost near burnt crunchy bacon 🙂

  • Arsula January 12, 2014 at 1:10 am / Reply

    Bacon wrapped brats…or really bacon wrapped anything!

  • Melinda January 12, 2014 at 2:06 am / Reply

    plain, old fashioned BLT…..

  • Penny January 12, 2014 at 2:41 am / Reply

    I love a good BLT with avacado.

  • Tina Manniello January 12, 2014 at 2:55 am / Reply

    I love bacon and greens – like collard, mustard, kale…. mmmm

  • Deanna January 12, 2014 at 3:01 am / Reply

    Bacon, cheddar on a burger minus the bun!

  • KyMom January 12, 2014 at 3:16 am / Reply

    Good ol’ fashioned bacon and eggs!

  • Kathy Heck January 12, 2014 at 3:17 am / Reply

    I love wilted bacon salad. Fresh greens tossed with fried bacon pieces, chopped green onion, vinegar, teaspoon sweetener, salt/pepper. Yum!

  • Charlene January 12, 2014 at 3:19 am / Reply

    Diabetic and need this book please

  • Linda M January 12, 2014 at 3:20 am / Reply

    We love the bacon burgers from the “Eat Like a Dinosaur” cookbook. My 11 yr old loves to make them.

  • Kathy Barnes January 12, 2014 at 3:35 am / Reply

    Bacon with anything – especially at breakfast.

  • Jennifer January 12, 2014 at 3:41 am / Reply

    Any recipe with bacon is a keeper. I cook 3 lb of bacon at a time in the oven (400 degrees for 20 minutes). Then, after it has cooled, I put the cooked bacon stacked in a container, separated by sheets of wax paper, in the freezer. This is great when you have a recipe that only needs a few pieces. I put them in the micro and then chop. Or when you just need to have bacon for breakfast but are limited on time. Take out a few pieces and microwave. The only problem is… doesn’t last LONG enough!

  • Pat Baker January 12, 2014 at 3:44 am / Reply

    Baked bacon with anything. Mmmm

  • Linda F. January 12, 2014 at 3:47 am / Reply

    I really enjoy meatloaf wrapped in bacon and chicken breasts with bacon! Yum!

  • Marge January 12, 2014 at 3:48 am / Reply

    Bacon wrapped scallops

  • Linda F. January 12, 2014 at 4:03 am / Reply

    I am confused. The keto-adapted bread is not the bread you are demonstrating, is it? In the recipe the eggs are separated with whites whipped and then egg yolks added after the egg white protein powder is added. I watched the demo and the egg yolks were not included also you mentioned cream cheese which is also not in the above recipe. Just making sure the demo and recipe are different breads.

  • ruth January 12, 2014 at 4:10 am / Reply

    bacon and eggs

  • Nancykp January 12, 2014 at 4:30 am / Reply

    Bacon jam is my favorite bacon recipe! That and just plain bacon. 🙂

  • JAN January 12, 2014 at 4:30 am / Reply

    Bacon wrapped scallops and baconaise are both AMAZING! I love bacon and pork period! I love your blog Maria almost as much as bacon. Keep on keepin’ on!!!

  • Kristaleen January 12, 2014 at 5:23 am / Reply

    Yep-favorite bacon recipe? Perfectly cooked crispy but chewy yummy bacon 🙂 and sons yummy eggs to go with!!!!

  • Anita January 12, 2014 at 5:33 am / Reply

    Salmon chowder with bacon

  • Rachel January 12, 2014 at 5:35 am / Reply

    Pork loin wrapped in bacon

  • marsha f January 12, 2014 at 8:59 am / Reply

    Fried bacon pieces with mixed veggies!

  • Lore January 12, 2014 at 9:12 am / Reply

    The recipe calls for egg yolks, but in the video you make ice-cream with them. I’m not sure if they go into the creed or not. Can you please clarify?

    4. Slowly fold the reserved egg yolks into the whites (making sure the whites don’t fall).

  • Karen January 12, 2014 at 2:11 pm / Reply

    The last time I had bacon, I was a kid just being a kid with no worries about health; then as a ’90s teen, I fell into the “low fat or better yet fat free” trap. Looking back, I wonder if *no* dietary intervention at that point would have been better. Ironic, ey? So with all of those fat-free, baconless years to unwind from, your website is no doubt going to be a valuable resource for new bacon-laden favorites 🙂 TY

  • Indira Valdez Padilla January 12, 2014 at 3:19 pm / Reply

    Chicken breast marinated in Dijon Mustard then wrap in bacon and broil until bacon is crispy. Yummy!

  • Kathy January 12, 2014 at 4:24 pm / Reply

    I love chicken breasts stuffed with artichoke jalapeno dip and wrapped in bacon.

  • Jennifer Travnicek January 12, 2014 at 5:11 pm / Reply

    Bacon is the one thing that disappears in my house about as quick as it comes off the pan. We’re a bacon loving family!

  • Judy January 12, 2014 at 5:38 pm / Reply

    Wilted kale or spinach, using the bacon grease to wilt it. Give it a splash of your favorite vinegar, then add the crumbled crispy bacon on top!

  • London January 12, 2014 at 6:28 pm / Reply

    Did you use a standard size bread pan? It’s hard to tell from you photos. Your bread look perfect and delish! Thank you for the Keto adaption for the bread. Can’t wait to try it.

  • Sheridan January 12, 2014 at 7:48 pm / Reply

    Bacon with a side of bacon. With a bacon appetizer and bacon for dessert. I heart bacon!

  • Bridget January 12, 2014 at 7:50 pm / Reply

    Baconnaise! Can’t wait to try this out on…heck almost anything! =)

  • Lisa January 12, 2014 at 8:16 pm / Reply

    So, I am confused! Can anyone clarify for me the nutritional content if you prepare the bread according to the video (no yolks/no cream cheese)? Mine is in the oven right now and the addition of the onion powder produced a flavorful batter!

  • Stacey January 12, 2014 at 8:18 pm / Reply

    BLTs are the best!

  • cheryl January 12, 2014 at 8:39 pm / Reply

    Maria, thank you fir an awesome website. BACON, BACON AND MORE BACON! Wow, what great ideas for bacon. The really sad thing is that I’m out of bacon! Maria, question, I do have fresh homemade sausage and wondered if I can use the fat from it the same way as bacon fat??? Thank you Cheryl

  • Kellyk January 12, 2014 at 8:39 pm / Reply

    Love bacon any way…but love bacon fried brussel sprouts!

  • Michelle January 12, 2014 at 9:05 pm / Reply

    Brussels sprouts with bacon but hoping for a few more if I can win this book. If I do not win, I should definitely acquire it. Thanks!

  • Nili January 12, 2014 at 9:30 pm / Reply

    My favorite bacon recipe is BACON! Can’t improve on that!

  • Christi January 12, 2014 at 9:47 pm / Reply

    I’m confused? Can anyone tell me if the yolks go in the bread recipe or not? In the video the yolks are left out and put into ice cream. In the recipe it calls for yolks….?

    • Gayle January 28, 2015 at 11:45 am / Reply

      Christi… It is cream cheese OR egg yokes…. Depending on allergies to dairy or not

  • Deanna S January 12, 2014 at 10:02 pm / Reply

    anything w/bacon…

  • Becki January 12, 2014 at 10:11 pm / Reply

    I love your books and would love the Beyond Bacon book. I can’t wait to make the BLT shown in this blog post!

  • Georgia Keesler January 12, 2014 at 10:11 pm / Reply

    I love the tenderloin (you used venison) marinated in tamari sauce mixture, wrapped in bacon and baked. I took these to a New Year lunch and an ex-restaurant owner loved them. 🙂

  • Susie January 12, 2014 at 10:25 pm / Reply

    Lettuce wrapped BLTs

  • Renee R. January 12, 2014 at 10:28 pm / Reply

    Anything fried in bacon!

  • Beckie January 12, 2014 at 10:36 pm / Reply

    Bacon & Eggs and Chili

  • Janet January 12, 2014 at 10:37 pm / Reply

    Bacon wrapped scallops!

  • Savannah McCoury January 12, 2014 at 10:41 pm / Reply

    LOVE Love Bacon, my favorite recipe would have to be cream cheese stuffed Jalapeños wrapped with Bacon!

  • Lisa P January 12, 2014 at 10:42 pm / Reply

    My favorite recipe is a broccoli salad that has broccoli, red onions, bacon, and homemade mayo.

  • Viki January 12, 2014 at 10:43 pm / Reply

    Bacon wrapped shrimp!

  • judy January 12, 2014 at 10:46 pm / Reply

    bacon bacon with bacon

  • Michelle January 12, 2014 at 10:59 pm / Reply

    Blt sandwich.

  • Brenda January 12, 2014 at 11:03 pm / Reply

    BLT’s wrapped in the L. Yum!!

  • Marcia DesRosiers January 12, 2014 at 11:05 pm / Reply

    bacon all by itself – I love it!! then a BLT – haven’t had success when I tried the bread the first time so need I to work on that.

  • Kathleen Sanz January 12, 2014 at 11:18 pm / Reply

    Took your pecan pie muffins and added bacon to them ..yum! I have this book on my amazon wish list since it came out..beautiful looking book.

  • Tara Johnson January 12, 2014 at 11:54 pm / Reply

    My son won’t eat hard boiled egg yolks but loves hard boiled whites. I love to eat the HB egg yolks with bacon. Mmm yumm.

  • Angela January 13, 2014 at 12:15 am / Reply

    I made your stuffed pork tenderloin recipe (which everyone, INCLUDING the 2.5-yr-old and 11-mo-old loved!) and wrapped it in bacon, then grilled it. Uh, yum. 🙂

  • Tracy January 13, 2014 at 12:23 am / Reply

    Bacon in anything is wonderful but I love bacon and eggs for any meal!

  • Diane January 13, 2014 at 12:33 am / Reply


  • Debby Skidmore January 13, 2014 at 12:40 am / Reply

    I don’t have a favoite recipe. That is why I need to win this cook book!

  • Debby Skidmore January 13, 2014 at 12:41 am / Reply

    I don’t have a favorite recipe. That is why I need to win this book.

  • Jennifer January 13, 2014 at 12:45 am / Reply

    I LOVE anything with bacon, but really enjoy a bacon cheeseburger!!

  • Karen Cunningham January 13, 2014 at 1:24 am / Reply

    Brussel sprouts with bacon!

  • Crystal January 13, 2014 at 1:42 am / Reply

    I love bacon wrapped tenderloins!

  • joyce January 13, 2014 at 1:47 am / Reply

    BLT’s are my favorite!

  • Jenn January 13, 2014 at 2:15 am / Reply

    Salmon salad w/bacon

  • Melissa January 13, 2014 at 3:13 am / Reply

    I love anything pork, but I live in the city and have limited access to grass-fed pork products. I just started reading Grain Brain, and since I’ve been feeling like I’m suffering from MCI (mild cognitive impairment) – sometimes I can’t even spell, I’m very interested in going on a keto-diet. But I’m dairy intolerant b/c I suffer from Asthma. I’d love to get your book, and love how you’ve provided the option of egg yolks instead of cream cheese in the recipe above, but in the book itself, do you also offer dairy free alternatives? I’ve been low-carb since 2011, and don’t need to lose any more weight, would the keto WOE still be good for me?

    By the way, thanks for all the great recipes.

  • Alicia January 13, 2014 at 3:19 am / Reply

    Been making Bacon fat mayo for ages! didn’t have the imagination to come up with ‘Bacconase’ but I like it!
    All things bacon!, but my current favorite is crispy fatty bacon and avocado in your psyllium tortilla wrap

  • Madeline Strano January 13, 2014 at 4:49 am / Reply

    I love bacon. Can I trade in my super bad sugar addiction for bacon?

  • mary ann January 13, 2014 at 5:05 am / Reply

    Bacon and Eggs !

  • Jesenia Ortega January 13, 2014 at 5:35 am / Reply

    My all time fave bacon recipes are bacon wrapped low carb jalapeño poppers. Entire fam can’t get enough of them!

  • Jon in Maine January 13, 2014 at 7:10 am / Reply

    We used fry bread in bacon grease, it tasted great but rarely did it believing it was so unhealthy we thought due to the grease. Little did we know it was the bread, I will try it again with some of your bread.

  • Holly January 13, 2014 at 7:55 am / Reply

    Bacon wrapped jalapeno poppers! YUM!

  • Stacy Sprouse January 13, 2014 at 2:14 pm / Reply

    Pork rules at our home! Bacon grease is nectar of the gods and we love all kinds of dishes made with bacon. My favorite though is bacon cooked with okra, tomatoes, and onions…yummo!

  • Wanda January 13, 2014 at 2:22 pm / Reply

    I love BLT’s but anything with bacon is great!

  • Jessica January 13, 2014 at 3:13 pm / Reply

    I really like bacon wrapped sausages.

  • Billie Jo January 13, 2014 at 4:01 pm / Reply

    Love Jalapeno Poppers wrapped in bacon and BLT’s. 🙂

  • Susan January 13, 2014 at 4:06 pm / Reply

    Love your breakfast chili! Can be used in so many ways any time of the day.

  • Deanna January 13, 2014 at 6:01 pm / Reply

    Followed the recipe for baconaise and it never emulsified. Help me troubleshoot!

    • cemmerich January 13, 2014 at 9:32 pm / Reply

      There are some tips online. One is adding boiling water a drop at a time while mixing. If you google it you should find some tips.

  • Sam Hinesley January 13, 2014 at 6:30 pm / Reply

    I Love goat cheese stuffed dates wrapped in bacon

  • Elizabeth January 13, 2014 at 7:53 pm / Reply

    You can’t go wrong with bacon anything! Bacon on a crispy salad!

  • Della January 13, 2014 at 10:33 pm / Reply

    Brussels sprouts with bacon!!!!!

  • Leslie January 14, 2014 at 2:06 am / Reply

    Bacon and Brussel Sprouts….Yummy!

  • Danae January 14, 2014 at 2:34 am / Reply

    I cook bacon with eggs for breakfast. Then I save the bacon drippings to sauté with cabbage and onions and kale. Yum!

  • Chick on a Chopper January 14, 2014 at 3:49 am / Reply

    Bacon bits sprinkled on a shrimp caesar salad!

  • Cindy January 14, 2014 at 12:10 pm / Reply

    Anything with bacon! Been loving DJ Foodie’s Bacon-Lettuce-Tomato-Avocado Salad lately

  • Karen January 14, 2014 at 4:33 pm / Reply

    I’m so happy I can eat bacon again! Anything wrapped in bacon, sauted in bacon, drenched in bacon, smothered with bacon. Baaacooon! Need I go on?

  • Emily January 14, 2014 at 5:47 pm / Reply

    bacon topped jalapenos stuffed with cream cheese – yum!

  • Diana January 14, 2014 at 7:28 pm / Reply

    Well, by the time I scrolled down through all these great Ideas, I feel I’m becomimg Baco-holic ! Soon I’ll need the 12 Step Program !

    All kidding aside… I do love Bacon but for years felt guilty eating it and was always blotting away the fatty parts with a paper towel. So glad it is finally sinking in that the Fat is not what’s bad for us! More is Better, Right?

    I love making a Bacon and Asparagus Quiche ✿◠‿◠) Your Book Looks Fabulous !

  • Bethany January 14, 2014 at 8:13 pm / Reply

    Bacon-wrapped chicken! I’m currently threatening to slit the chicken breasts open and stuff them with cream cheese and diced jalapenos…

  • Bethany January 14, 2014 at 8:15 pm / Reply

    By the way, I made your Creamy Italian Chicken in the crockpot. My husband tasted it, then went and got bacon out of the fridge to sprinkle on top. Apparently they went very well together.

  • Denise January 14, 2014 at 8:32 pm / Reply


  • Amy January 14, 2014 at 9:25 pm / Reply

    Love bacon just about anyway but especially love a spinach salad with bacon, tomato, hard-boiled eggs … yum!

  • Shaunie January 15, 2014 at 3:07 am / Reply

    Bacon cheeseburger! Yum!

  • Samantha V. January 15, 2014 at 9:11 pm / Reply

    Can’t go wrong with Bacon and Eggs….all time favorite in our family.

  • HeaMaGea January 17, 2014 at 12:22 am / Reply

    You can’t go wrong with Bacon!!!

  • Cici January 17, 2014 at 5:48 am / Reply

    Recipe calls for yolks. In video you use yolks to make ice cream…so, should the yolks go into the bread or not?

  • Amy Tolley January 17, 2014 at 11:09 am / Reply

    my broccolli salad i just love this refreshing salad thanks for this chance

  • jenny davis January 17, 2014 at 4:17 pm / Reply

    bacon and sweet potatoes with some egg yolks on top!

  • Cristin January 17, 2014 at 6:46 pm / Reply

    I love scrambled eggs with bacon mixed in 😉 Thanks!

  • Beckie January 17, 2014 at 8:47 pm / Reply

    Loaded Cauliflower casserole has yummy bacon in it.

  • Jen January 18, 2014 at 1:31 pm / Reply

    I love bacon egg spinach salad with balsamic Parmesan dressing

  • gigi January 18, 2014 at 1:55 pm / Reply

    I’m making the bread right now, hope it turns out as well as your

  • Lisa Seter January 18, 2014 at 7:05 pm / Reply

    Is there anything bacon doesn’t make better? BLT’s have to be my favorite though; so simple yet so good.

  • caron January 18, 2014 at 8:25 pm / Reply

    I just LOVE bacon anyway I can get it!!! but BLAT on keto bread is probably my Favorite!!!

  • Sue January 18, 2014 at 8:35 pm / Reply

    bacon. that is all.

  • Debbie January 18, 2014 at 8:44 pm / Reply

    I love the idea of the baconaisse, I am definitely going to try that!!

  • Sandra January 18, 2014 at 8:52 pm / Reply

    love pork and so does my husband – we bought grass fed pork last fall and are enjoying it.

  • Stephanie Smith January 19, 2014 at 1:58 pm / Reply

    Bacon wrapped, cream cheese stuffed jalapenos.

  • leigh January 20, 2014 at 6:51 am / Reply

    anyone else still confused whether we add the yolks into the bread or not ? I am confused.

    • Debbie Meissner January 20, 2014 at 5:09 pm / Reply

      Yes, I am still confused. So, I tryed making it this weekend. I used me hand mixer and beat the egg whites for 8 minutes. They were really stiff. I started to add the egg yolks, one at a time, and got to three and decided to stop adding them. The egg whites were starting to get a little more liquidy. I put the batter into the pan, baked the bread. It rose just a little. I baked the bread for about 70 minutes. It was nice and brown on top. Took it out carefully to a cooling rack and left it for about a half hour. When I came back and looked at it, it had fallen in the middle and pulled away from the sides. It just shriveled up. If I make it again (which I don’t think I will) I won’t put the egg yolks in it. I wasn’t crazy about the texture either. It just kind of melts in your mouth.

  • LaDonna January 20, 2014 at 4:26 pm / Reply

    I love bacon and eggs!

  • leigh January 20, 2014 at 5:31 pm / Reply

    I am afraid to try the bread…seems so many people have trouble with it. I can not afford to waste expensive ingredients. I am grain free and now make a bread with cashew butter and eggs that works really well, but wanted to make something more keto friendly.

  • Cindi January 20, 2014 at 10:44 pm / Reply


  • Kimberly Flegal January 21, 2014 at 1:54 pm / Reply

    inside out jalapeno duck poppers – they are wrapped in bacon & soooo GOOD!

  • Candace January 21, 2014 at 9:11 pm / Reply

    Cream cheese stuffed, bacon wrapped chicken!

  • Diane January 22, 2014 at 2:00 am / Reply

    I love tomato slices that have a little mayo on them sprinkled with oregano a slice of mozzarella and bacon then broiled….great side dish!

  • Katie Jan January 22, 2014 at 2:59 am / Reply

    Favorite bacon recipe is brussel sprouts cooked in bacon grease with crispy bacon bits and pine nuts.

  • Terri Bullard January 22, 2014 at 6:50 am / Reply

    I notice in the Keto-Adapted bread recipe it says prep time 10 mins. cook time 45 mins., but in the instructions it says to cook for 25 to 30 mins, which is it? The protein bread in the French toast recipe says to cook for 45 mins. Thank you for answering.

  • Ed Greene January 22, 2014 at 6:52 am / Reply

    I like the Keto-Adapted bread recipe. I love bacon.

  • Brenda January 22, 2014 at 9:13 pm / Reply

    Bacon has gotten a bad rap for so long….nice to see someone bringing it’s virtues to the public!!

  • Rachel January 23, 2014 at 1:01 am / Reply

    I love a good ol’ fashion BLT

  • Jessica January 24, 2014 at 3:24 am / Reply

    I love wedge salad with lots of bacon and bleu cheese!

  • Tamara January 24, 2014 at 5:27 am / Reply

    My favorite food with bacon is a Cobb salad.

  • Lisa January 24, 2014 at 5:40 pm / Reply

    Oven-baked bacon!

  • Susie January 25, 2014 at 11:36 pm / Reply

    Just found your website. Love bacon and cool giveaway.

  • Sharon Sherman January 26, 2014 at 8:20 pm / Reply

    While I love bacon, I have switched to nitrite and nitrate free bacon. I use it to make bacon-wrapped water chestnuts. Though I have not made them in a while. I used to soak the water chestnuts in soy sauce, roll in brown sugar, and wrap in bacon, then bake for 35 minutes at about 375. My next time, I will be using Tamari instead of soy, and honey instead of brown sugar. Will let you know the difference. Once guests have tried them, they they disappear quickly

  • Bonnie January 26, 2014 at 8:55 pm / Reply

    I love baked bacon with scrambled eggs, bacon wrapped scallops, bacon wrapped jalapeños, and broccoli salad with bacon in it. I, too, denied myself bacon until just recently after learning the Maria way.

  • Kathy January 27, 2014 at 3:44 am / Reply

    I enjoy bacon in just about anything.

  • christine January 27, 2014 at 4:32 pm / Reply

    bacon wrapped jalapenos with cream cheese

  • Linda January 27, 2014 at 5:28 pm / Reply

    After tears avoiding fats by eating the old stand low fat diets, what a treat bacon is.. I go with those who say bacon anything tastes great!

  • Kapu Hoopii January 27, 2014 at 10:33 pm / Reply

    When I add the protein it clumps up no matter how slow I incorporate it into the egg whites. How do I avoid that from happening?

    • cemmerich January 28, 2014 at 12:33 am / Reply

      Maybe try a little less protein powder and only fold in a little. Are you using Jay Robb?

  • Tracy Stone January 28, 2014 at 1:34 pm / Reply

    Lettuce wrapped BLT!

  • Kelly January 29, 2014 at 12:34 am / Reply

    Switching to a pale low carb diet has completely cured me as well! I suffer from multiple food allergies and intolerances, as well as some autoimmune problems.

  • Kelly January 29, 2014 at 12:35 am / Reply

    My favorite recipe that includes bacon is definitely bacon wrapped asparagus!

  • Jamie Rebecca January 29, 2014 at 2:58 pm / Reply

    I think I honestly enjoy bacon straight up by itself the most. I always enjoy bacon with a pancake breakfast, healthy grain free pancakes now!

  • Aimee January 29, 2014 at 4:24 pm / Reply

    Diced turnips sautéed in bacon fat, wilt the greens & crumble the bacon on top. Add a splash of balsamic – Heaven!

  • Ana January 29, 2014 at 5:29 pm / Reply

    Bacon and caramel homemade ice cream!!!!! With pecans….. Oh yah baby!!!!

  • Kristaleen January 29, 2014 at 6:23 pm / Reply

    BLTs are hard to beat

  • Cari January 30, 2014 at 2:53 am / Reply

    Now my favorite is steamed cauliflower with baconnaise, chicken & chipotle!

  • Brittany January 31, 2014 at 4:12 am / Reply

    BLT is my favorite bacon recipe!!!

  • Anita February 1, 2014 at 2:05 am / Reply


  • Kelly Gentz February 1, 2014 at 2:24 pm / Reply

    A ything with bacon! Plain. BLTs.

  • Rebecca February 22, 2014 at 3:02 am / Reply

    Maria, I have been doing a ketogenic diet for 8 months now and it’s been wonderful but, I have been told that gallstones come from too much fat. Do you know if that makes gallstones at a higher risk? Also, I have been nauseous lately and my medical history is nothing and it hasn’t changed only my diet. Could too much fat or this diet be a factor in that?

    • cemmerich February 22, 2014 at 2:30 pm / Reply

      No, I don’t think that at all. Coconut oil is very good for someone without a gallbladder because it doesn’t require bile acids for absorption. All MCT (medium chain tryglicerides) are like this. You can also use dandelion and ox bile to increase bile production. So eating this way is great for someone without a gallbladder.

  • Roye February 22, 2014 at 3:22 pm / Reply

    Hello Maria, thank you for all you do, I have your ebooks and am trying real hard to get with the program but I don’t exercise like you recommend in the Keto-Adapted so I got discouraged, I’m 70 yrs old, pre-diabetic, HBP. I’m only like 30 lbs overweight but I really want to lose it and try to get off the meds I’ve been taking for years. I’m going to revisit the recipes and just give it a try.

    In the meantime, and this is the reason for my post, I LOVE your protein bread, haven’t attempted the amazing bread yet but want to. BUT I have yet to get a successful loaf from the protein bread! I’ve tried everything!! The egg whites start out very stiff and fluffy and I am SO VERY careful adding the protein and cream cheese but it never fails that the egg whites turn to a thick liquid. Why is this not working for me!? I’m so discouraged.

    Thank you for any advice or encouragement ;).

    • cemmerich February 22, 2014 at 7:45 pm / Reply

      Losing weight and getting healthy 80% or more nutrition. So you can still do great. As for the bread, I’m not sure. Any water touches the whites and they can fall. Otherwise, you could try skipping the cream cheese.

      • Roye February 23, 2014 at 5:10 pm / Reply

        Thank you Maria for replying I know how busy you are so it is very appreciated that you take the time to help us. I live in FL where it is very humid, I’m wondering if that may even be some of the problem, even though as I said the egg whites do whip up very stiff, it’s only after I add the protein/cream cheese they flop. Oh Well, I will continue to try and continue to eat my flops LOL.

        Thank you again,

        • cemmerich February 23, 2014 at 7:49 pm / Reply

          Yes, even a humid home can make this happen.

          • Roye February 28, 2014 at 7:20 pm /

            OK, this will be my last whiny post. I just bought a $300.00 KitchenAid stand mixer thinking maybe that will keep the egg whites stiff. Well they were stiff alright, I loved it, then I added the whey protein powder :(((, even before I added the cream cheese the egg whites went to a thick liquid. I give up, I’ll just have to settle for dense protein bread. :(((.

          • cemmerich February 28, 2014 at 9:18 pm /

            Are you using jay robb protein powder? Not sure what else it could be.

          • Roye March 1, 2014 at 3:43 am /

            Yes thank you Maria, that was the first thing I bought after mine weren’t turning out, I thought I’ll get the Jay Robb protein powder so I’m using everything that she is. The last thing I thought was maybe it’s my hand mixer so that’s when I bought the stand mixer. As I said the egg whites came out great. Next time I’ll use the mixer for the egg whites and add the protein power and cream cheese very gently by hand, so far that’s worked best for me instead of adding it to the egg whites with the mixer.

            Thanks Maria, sorry to take up your precious time with this, I won’t keep complaining, the bread still tastes good :).

  • Lisa March 2, 2014 at 2:30 pm / Reply

    Where is the recipe for the bread with the cream cheese and egg yolks? I just wasn’t sure on the amount of each. If it is somewhere in this blog, I apologize. Thank you!!!

  • Ania March 31, 2014 at 8:55 pm / Reply

    How long would you say the baconnaise will last in the fridge once made?

    • cemmerich March 31, 2014 at 8:57 pm / Reply

      I would say up to 2 weeks. 🙂

  • sjanette April 6, 2014 at 9:34 am / Reply

    Last week I’ve made your keto bread and added some garlic powder instead of union powder. Today I thought: I want something warm for breakfast, so I made a sandwich with cheese and salami on the stove in a frying pan with coconut oil and OMG!!!! My new favorite food!!! I’m in love! Thank you!!

    • cemmerich April 6, 2014 at 1:36 pm / Reply


  • Valerie Pergolizzi April 25, 2014 at 7:21 pm / Reply

    did you use any stabilizer in the egg whites such as guar gum or cream of tartar?

  • Valerie Pergolizzi April 27, 2014 at 8:27 pm / Reply

    Success! I am a seasoned cook and baker and have been a foodie for many years. This recipe (Protein Bread) frustrated me because I could not get it to come out and quite frankly I have been making bread/pastry for years and thought this one would be easy peasy. I wanted to share my takeaways for success:
    1. ONLY use Jay Robb whey protein – it is granular as opposed to the whey protein I had used which was more of a powder consistency and obviously more dense and would not WHIP into the egg whites quickly without causing them to fall (I did not sift the prior whey power, maybe that would have helped, but it is more dense)
    2. I warmed the cream cheese to where it was almost melted, then slowly folded in and just barely folded.
    3. I have had my KitchenAid stand mixer for years (they only made 4.5 qt at one time!) so I can not make the recipe using 12 egg whites since it is too much for volume for my bowl. I use the 6 egg or 1/2 recipe.
    4. I whipped the whey protein into the egg whites right around the 5 min mark (less eggs) just as it appeared the egg whites were going to ball into my wire whip, then hand folded in the cream cheese
    5. The 1/2 recipe of 6 eggs fits an 8 X 4 pan.

    I hope this helps others as my good tasting bread is in the oven as we speak looking like the shaped loaf Maria shows in the video!

    • cemmerich April 27, 2014 at 10:34 pm / Reply

      Awesome! Thanks for the tips!

    • Jackie July 31, 2014 at 6:59 pm / Reply

      Thank you for the tips! I’ve done what you’ve done except instead of cream cheese I used the yolks. Worked great!

      • Roye July 31, 2014 at 7:56 pm / Reply

        I love this bread and have tried every which way but lose to no avail, it flops even before putting in the loaf pan and then it flops when I take it out of the oven, so I’ve started doing buns instead and finally some success. So I’ll just do the buns from now on.

  • Chris April 28, 2014 at 12:41 pm / Reply

    Hi! Can this be made with vegan protein powder instead of egg white it whey?

    • cemmerich April 28, 2014 at 3:10 pm / Reply

      That should work. 🙂

  • Valerie Pergolizzi May 27, 2014 at 11:55 am / Reply

    Best bacon recipe: bacon wrapped crown of pork roast! Best holiday meal ever! Second runner up: proscuitto wrapped pork roast!

    • cemmerich May 27, 2014 at 1:05 pm / Reply


  • Anita June 14, 2014 at 10:07 pm / Reply

    Hello Maria,
    Like previous posts, I tried making your keto-protein bread with a hand mixer and whey protein concentrate. Everything went flat and it was a mess. I bought a stand mixer which does a fabulous job of whipping the egg whites and changed to whey protein isolate and skipped the cream cheese. My loaf of bread came out with the texture of a french baguette. It is nice to have “white” bread again. My bread was not smooth on the top, so perhaps I didn’t smooth it enough in the pan. I am excited about having some bacon and tomato sandwiches real soon. Your wraps, your cinnamon rolls, your pizza crust recipes as all so very out of this world. I have a few “disciples” at work who have moved towards grain free eating as they see me melt away from my former 320 lbs. Thanks for your pioneering spirit in developing delicious recipes and your generosity in sharing your information. I have tweaked some of your recipes and have come up with concoctions of my own!!!

    • cemmerich June 15, 2014 at 12:47 am / Reply

      Awesome! Thanks!

  • Jodi June 29, 2014 at 2:18 pm / Reply

    Hi maria, can this bread be toasted in the toaster? Also mine came out a little bit “chalky” tasting is that about right?

    • cemmerich June 29, 2014 at 9:00 pm / Reply

      I think so. I usually grill in a pan with some oil. Nice and golden that way. 🙂

    • Janet t September 29, 2014 at 1:32 pm / Reply

      hi there, I toasted my little bits of bread that I could salvage from my failed bread attempt, in the toaster and it was like a crunchy bruschetta when I put my high fat chicken cilantro salad on top. yummy. it seemed to toast great. still working on making my loaves come out ok.

      • Roye September 29, 2014 at 4:41 pm / Reply

        Good luck! I’ve been “working on making my loaves come out” for months, bought Jay Robb and even bought a new stand mixer, nothing works for me so I just do the buns now. Even the buns fall but if I use one for a top and one for a bottom I can get a “bun”. The only thing I can think of is I live in FL where it is very humid? Nothing I’ve tried (and I’ve tried everything!) worked.

  • Jessica July 3, 2014 at 10:47 pm / Reply

    I tried to make the bread yesterday but it came out real angel food cake like and basically crumbled and deflated right away out of the oven. I used plain whey protein powder (jarrow brand) and I did fold in about 6 of the yolks. What did I do wrong? Thanks!

  • Kathy July 15, 2014 at 8:14 pm / Reply

    I used the Jarrow brand too and got the same issue. Since I still have a lot of that, I will attempt it more. I made a half recipe as a test.
    This time (1st) I followed the video and whipped the sifted jarrow protein powder directly into the egg whites.

    my next try (in a day or two when I can pick up more eggs, I am going to try folding the protein powder gently into the egg mixture. I’m still going to sift it.

    flavour and texture were decent, if it doesn’t fall as much, it should have a light texture that should be perfect for a turkey sandwich.

  • Jan July 28, 2014 at 2:25 am / Reply

    Hi Maria, I am just confused on the cooking temperature and time the recipe above says 325 for 25-30min and at the top of the recipe it says cook time is 45 min and then there is a garlic bread recipe in your savory cookbook I believe that looks pretty much the same except you added the cream of tarter but the oven temp is 375 for 45 min. My bread rose up really nicely in the oven then when I pulled it out at 35 min it started falling as soon as it was out so I put it back in for another 10 min. It didn’t really help it still fell quite a bit. I did use the cream cheese maybe it would do better without. I don’t typically do dairy anyway. Love trying your recipes

    • cemmerich July 28, 2014 at 1:20 pm / Reply

      I fixed it above. If it falls a lot, maybe try a bit less protein powder. 🙂

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  • Yomi October 12, 2014 at 7:35 pm / Reply

    The Protein bread listings on this site and in the books are so confusing and contradictory, I don’t know where to begin. I have repeatedly reviewed all of the protein bread videos and they further frustrated me.

    In the notes for the video listed on this page, it is stated that cream cheese is used in the video, and to sub in yolks for diary free, however the video does not show either being used. Why is this?

    Also, when the mixture is being put into the loaf pan, there is a lot left over in the bowl. Does this make two loaves?

    Also, in your books, some of the Protein Bread recipes say to use Cream of Tartar. Why is is used in some and not others? Which has the best, consistent results?

    Lastly, there is no picture of the bread in the loaf pan after if bakes so we know what it should look like when it is done baking. It would be nice to see pictures of the finished bread, how long to let it sit in the pan, and how to slice. A new video would be awesome to clear this up.

    • cemmerich October 12, 2014 at 9:19 pm / Reply

      The yolks or cream cheese add more flavor. Personally, I make mine without and am just used to it that way. Yes, this usually makes 2 loafs if your whites get nice and stiff. 🙂

  • How to Cook with Oils - The Wellness Woman October 26, 2014 at 3:56 pm / Reply

    […] taste and works well to prevent the eggs from sticking to a skillet. Another use is for making mayonnaise! Another favorite of mine is to use the grease to wilt lettuce or spinach. It adds a nice smokey, […]

  • C.T December 2, 2014 at 7:55 pm / Reply

    Hi Maria! Im wondering what brand egg whites you use? I went to purchase some today at the store, but read on the side that because they are pasteurized they will fail to “whip” and they are not recommended angel food….but do you know if they would still work for the protein bread recipe you use? I did watch your video and saw how very stiff they were, so not sure they will work or not. Thank you!!

    • Maria Emmerich December 2, 2014 at 11:36 pm / Reply

      I get the “all whites” one. Work great for bread and angel food cake. 🙂

      • CT December 3, 2014 at 12:21 am / Reply

        Awesome, thank you!!

  • Lisa McDaniel January 7, 2015 at 7:14 am / Reply

    Is there a recipe on your site for the bread made from cream cheese, rather than egg yolks? Or better, a video?
    Thank you so much,

    • Maria Emmerich January 7, 2015 at 9:32 am / Reply

      The video above is just that. 🙂

  • Lisa McDaniel January 7, 2015 at 11:10 am / Reply

    Hmmm, is it possible that the link above is incorrect? There’s no cream cheese in the video at the top of this page…it’s your dairy free version of the bread. It uses egg whites and egg white protein.

    I’m so sorry to bother you!

    • Maria Emmerich January 7, 2015 at 11:59 am / Reply

      Oops, sorry. The process is exactly the same with cream cheese. Just soften the cream cheese a little and fold into whites slowly. 🙂

  • phoebegrant January 18, 2015 at 7:28 pm / Reply

    How much Cream Cheese is require for this recipe? I can’t see the quantity mentioned anywhere.

    • Maria Emmerich January 19, 2015 at 10:20 am / Reply

      There isn’t any in this recipe, that was for the bread in the video. 🙂

  • Kathya January 23, 2015 at 1:06 pm / Reply

    Hi Maria:

    In this recipe for mayo, looks like the eggs are raw. In another one, the yolks are cooked. Is that a preference thing? I’m just looking to make basic mayo without herbs, so I can test it on my carb eating family first as I migrate them to this way of eating. Lots of pinterest posts use oils like olive…is that ok?

  • jn January 29, 2015 at 12:31 am / Reply

    Dumb question dose the protein bread need to be refrigerated? I feel like it should be because it’s eggs but wonder if that will change the texture.

    • Maria Emmerich January 29, 2015 at 10:17 am / Reply

      Yes, I keep mine in the fridge or freezer. 🙂

  • Lyn February 11, 2015 at 12:50 pm / Reply

    Well, I doubled the ‘cream cheese’ version of the protein bread recipe and made the bread for the first time.
    So pleased, as it came out of the oven golden brown and nice and high. Success!!!
    But, not so fast. It is now falling, falling, falling. I am crushed. Feel like crying. Actually did a little.
    I left it in the pan to cool completely. Although, it’s only been out for 15 minutes, it’s half the size.
    As far as I know, I followed the recipe perfectly.
    I have two questions for you:
    1. Should the bread stay as high when it is cooled as when it first comes out of the oven?
    2. In the recipe, you say be careful not to let the egg whites fall when you stir in the other protein powder and the cream cheese. How will you know if you have caused them to fall? Will they shrink considerably? I might have done this. My whites were so stiff I could hardly stir in the powder and cream cheese so I but it back on the mixer on low. Learning as I go, I guess. Thanks in advance for your answers. 😐

    • Maria Emmerich February 11, 2015 at 9:35 pm / Reply

      It will collapse a little but shouldn’t too much. You can try using less protein powder (3/4 of even 1/2 cup). You would know if they fell. They would become runny. 🙂

  • Lyn February 12, 2015 at 6:34 am / Reply

    Thank you! I went ahead and cut the bread and toasted it and it was GOOD! Just smaller. I also made the bagels, also delicious, maple cupcakes and frosting (had to control myself to eat just one!), and got my ice cream started and will finish it today in the ice cream maker. The day before, I made the Italian meat loaf, faux taters and corn bread into muffins. I was so satiated. I am finally on a roll with cooking your recipes after owning all of your books for a year now. Sometimes it just takes people awhile, I guess. Perk: weight loss! 🙂
    Again, thanks for your tireless energy to show people what true health really is all about!

    • Maria Emmerich February 12, 2015 at 11:20 am / Reply


  • Linda February 23, 2015 at 2:41 pm / Reply

    My shot at making the bread was a success except it was too much for my loaf pan – and dropped blobs onto the bottom of my oven. Should have read an earlier post where you did mention that you could make two loaves with this recipe using 12 eggs.

    Now my question is how do you freeze it? After it’s cooled sufficiently do you slice the loaf and lay them out on a baking sheet in the freezer or simply slice the loaf and put all the slices sort of back together and freeze it like that?


    • Maria Emmerich February 23, 2015 at 3:33 pm / Reply

      I let it cool fully and freeze. Then slice after removing from freezer. But you can slice first if you like. 🙂

  • Anita B March 20, 2015 at 4:43 pm / Reply

    I have had two failed attempts at this bread but will continue to make it work. My first attempt, as soon as I added my whey protein my egg whites fell. But I didn’t want to waste my ingredients so I poured the mixture into a sheet pan and made a thin “pizza” crust. Success. My husband and I ate the whole pizza…it was great. So, at my second attempt I whipped the egg whites for a full 10 min and with the first bit of whey protein the whites fell again. This time I just went ahead and added the cream cheese and poured it into a loaf pan. After 35 minutes I pulled out what looked like a loaf, but it quickly fell to the point it was about 1 1/2 inches tall. However, the taste is really good…with a consistency of wonder bread/angel food cake. I cut into ‘bread sticks” and have eaten a few with butter….yum. I am taking another persons advice and will get the Jay Robb brand of whey protein as I think this is probably the issue. I am determined to make this work.

    • Maria Emmerich March 21, 2015 at 8:59 am / Reply

      Yes, some brands of protein powder have ingredients that can make whites fall. Good job improvising. 🙂

  • Amy May 6, 2015 at 6:39 pm / Reply

    The first time I made this it came out streaked with yellow and very thick in some areas while others were white and airy. I thought the whites would collapse too much so I didn’t really blend the yolks very well and I also didn’t mix the yolks before adding to the whites! My next batch was better but the rolls flattened out too much so they were more like tortillas or something. My daughter complained that both the sliced bread and the rolls tasted wayyyyyy too eggy!! Do you have recipes that don’t call for any eggs? Or other recipes that normally call for bread-like things but you use something else entirely? I’ll try your cereal recipes too in leu of toast for breakfast – the breads and such are only for my daughter but I do perfectly well eating a simple Keto diet rich in seafood and fatty fish 🙂
    We’re hoping to find a great wrap or bun for burgers and hot dogs and I’ll keep my fingers crossed. Note: I used a hand mixer on very high speed and the whites firmed up (but not enough?) in about 5 minutes. I didn’t use a spatula to fold the yolks into the whites. Anything else I forgot?? Thanks!

  • Christine August 4, 2015 at 8:22 pm / Reply

    How long can the bread be left on the counter? Does it need to be refrigerated or frozen right away?

    • Maria Emmerich August 5, 2015 at 9:05 am / Reply

      I keep mine in the fridge for up to maybe 2 weeks. In freezer for longer. 🙂

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  • theresa September 8, 2015 at 10:33 pm / Reply

    This recipe is driving me crazy! I love to bake and am good at it but I cannot master this. I am in Colorado so it may be the high altitude. Do you think cream of tarter may help stabilize it. It’s gorgeous and really fluffy and comes up over the top of the bread pan. Then it just falls when I take it out of the oven. I tried buns too and they cooled to pancakes. I notice you use cream of tarter in your naan bread. I used your Keto Cookbook recipe with yolks. Thanks.

    • Maria Emmerich September 10, 2015 at 11:55 am / Reply

      You can try using less protein powder too (try 1/2 cup instead of a cup). 🙂

  • Lori September 14, 2015 at 6:58 pm / Reply

    Hi Maria! Quick question – in the Ketogenic Cookbook, the bread recipe uses 6 large eggs and in the blog recipe, you use 12 eggs. Would you please explain the difference to me? Thanks!

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    • Maria Emmerich September 17, 2015 at 6:41 pm / Reply

      I always write first thing in the morning in a fasted state. When I’m the only one awake in the house;)

  • Joan October 3, 2015 at 6:38 pm / Reply

    Glad I’m not alone in producing a deflated loaf.
    Next attempt, I’ll not to grease the pan, put a piece of parchment on the bottom, and bake it like an angel food cake. All is not lost though! My deflated loaf is still very tasty, and useable.

  • Tonya October 6, 2015 at 2:47 pm / Reply

    I have a question for anyone who may have tried the Oopsie Roll recipe on the Your Lighter Side website. Does this bread turn out similar in texture to that one? I really wasn’t a fan of that one – it was too eggy for my taste. I was hoping this one would be a little more bread-like. Does anyone know?

  • Tonya October 7, 2015 at 1:04 pm / Reply

    I made this bread today. I was a little nervous about making something with whipped egg whites, but it turned out GREAT! I just used the egg whites and protein powder (1/3 cup of whey), and I halved the recipe. I’m glad I did or else my small Kitchenaid bowl probably would have overflowed! LOL I’m sure it would be delicious with the cream cheese or yolks, but I was afraid of deflating my batter trying to fold them in. I did add the optional onion powder for flavor, and it was just right. It just added a subtle flavor. Thank you Maria for this delicious recipe! Just a tip for others: I would suggest freezing the cooled loaf before slicing it as the bread is kind of fragile at room temp. I think I’ll just keep it in the freezer all the time and just cut off slices as needed. Thanks again and I look forward to trying more of your recipes!

    • Maria Emmerich October 7, 2015 at 2:13 pm / Reply

      Awesome! Thanks!!

  • Elle October 22, 2015 at 10:06 am / Reply

    I came home last night craving breakfast food for dinner. Made this delicious protein bread (took me a few tries but I’ve finally mastered it!) and toped it with eggs and bacon. As I sat down to eat, I wondered… How many dietary lifestyles allow you to eat a delicious bacon and eggs sandwich for dinner with absolutely no guilt and knowing you’re actually giving your body the nourishment it needs… This lifestyle is stellar! Thank you Maria for all the hard work you do, the long hours you put into it and for sharing your culinary creativity with us!

    • Maria Emmerich October 22, 2015 at 12:18 pm / Reply

      Love it! Thanks!

  • Liesl November 25, 2015 at 11:45 am / Reply

    For the bread recipe, when it says to fold in the egg yolks, do you mean in tact unwhipped yolks? Shouldn’t they be at least slightly whipped first if they have to gently folded in?

    • Maria Emmerich November 25, 2015 at 5:22 pm / Reply

      They should be slightly whipped first.

  • Barbara Petrini December 23, 2015 at 10:37 am / Reply

    What a dope I am! I read on the egg white carton that it wasn’t good for meringues so I never used it for the protein bread. I saw your video and voila! Protein buns galore. I think I’ve made enough creme brulees with the yolks for a few months. I don’t know if this is keto, but I put a few tablespoons of nutritional yeast to make it taste even more bready. Thought I’d share that tip! (hope it’s a good one!) 🙂

  • Kathleen Hargadine January 11, 2016 at 2:01 pm / Reply

    Question: Can salt be added to the recipe and still maintain good results?

    • Maria Emmerich January 11, 2016 at 5:16 pm / Reply

      To the bread? No.

  • anita January 19, 2016 at 1:05 pm / Reply

    Your bread is so pretty – I’ve made this so many times, and the top of my loaf is always crumbly. The loaf tastes good so no complaints there, but I’m wondering if you cut the very top off or something to make yours look so nice. Thanks for this recipe! It’s a lifesaver.

    • Maria Emmerich January 19, 2016 at 8:36 pm / Reply

      Hmmm. Do you think you are under-whipping the whites? Most people are.

  • Amy April 30, 2016 at 10:27 am / Reply

    Is it possible to make this bread without a stand mixer, I sold mine when I went Gluten free a few years ago. I have a vitamix and a cuisinart food processor, will either of them work with this?

    I have a Kitchenaid hand mixer but don’t see wanting to hold it that long.

    • Maria Emmerich April 30, 2016 at 6:41 pm / Reply

      Yes. I’ve made it with a hand mixer but it takes a long time. I don’t think a cuisinart or Vitamix will work though:(

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