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Chewy Protein Sparing Bread

I love how popular my original Protein Sparing Bread recipe is and I am always trying to improve it!

My protein sparing bagel recipe has been a sensation on my private Facebook group called Protein Sparing Modified Fasting (which you can go HERE to join the group for free support and encouragement)! I thought, why not adapted the chewy protein bagel recipe into a Chewy Protein Sparing Bread! It is perfect! This recipe also makes great Chewy Protein Sparing Buns and Chewy Protein Sparing Pizza Crust!

If you would like to watch a video on how easy it is to make my Chewy Protein Sparing Bread, I posted a quick video on my Instagram wall @mariaemmerich

HOW TO MAKE CHEWY PROTEIN SPARING BREAD

To make my Chewy Protein Sparing Bread, I used Wholesome Yum allulose monk fruit blend! Other sweeteners like erythritol will not work to make my Chewy Protein Sparing Bread. Allulose melts and creates a soft bread.

Wholesome Yum brand of allulose is the best quality allulose and they even ship to Canada!

Wholesome Yum has the best quality natural sweeteners. Wholesome Yum also doesn’t use harmful additives like some brands!

I also love Wholesome Yum because they are also a kind small family-owned business. You all know I love supporting small business!

Click HERE to order Wholesome Yum Allulose

Use code MARIA to save 10%! 

Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time! 

Chewy Protein Sparing Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 12 egg whites
  • 6 tablespoons Wholesome Yum allulose
  • 4 tablespoon gelatin (chewy texture)
  • 1 teaspoon Redmond Real salt
  • 1 teaspoon cream of Tartar
  • ⅔ cup unflavored egg white protein
  • Optional: 1-3 tablespoons egg yolk powder (or whole egg yolks)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large CHILLED bowl or stand mixer (if the bowl is warm, it activates the gelatin and will gum up). Add the Wholesome Yum allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  3. Turn the mixer to low and gently mix the egg white protein powder into the whites.
  4. Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
  5. Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder Bread mixture.
  6. Bake for 30 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
  7. Let completely cool before cutting or the bread will fall. Cut into slices.
  8. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
  9. CHEWY PROTEIN SPARING BUNS OPTION: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.
  10. CHEWY PROTEIN SPARING PIZZA CRUST OPTION: Place a piece of parchment onto 3 large pizza pans and spray the parchment with avocado oil spray. Divide the mixture onto the pizza pans and spread thin. Bake for 10 minutes before topping with sauce.
  11. TIP: Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time!
Notes
Nutritional Information:
45 calories, 1g fat, 10g protein, 1g carbs, 1g fiber
P:E Ratio 10

TESTIMONY OF THE DAY

“Hi Maria!

I am having an amazing day!  I woke up at my new low weight…all in less than a week and a half after our phone consult!

Thank you so much for all of your help since I started…you and Craig are really an invaluable resource.” Jessica

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

 

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

30 Comments

  • martha says:

    I tried this one and the one made out of white egg protein and both of them were chewy not in a nice way. I feel like a cow chewing forever.
    Also, the crust is difficult to digest.

  • gina says:

    that comment regarding chewing excessively is so strange as i’ve been making this regularly and it only differs a little with welcomed chewy texture as any “doughy” bread would be …..I willing to bet the recipe or and the ingredients were off to warrant such a bizarre response/outcome…..no disrespect here just confirmation and clarity to encourage review and re-do and to “encourage” all whom have not tried the fabulous recipe❤️

  • Monica Ryan says:

    Which allulose of the 3 available should I purchase?

  • Leasa Breeden says:

    I’m so excited to try this one with the gelatin! I was extremely intimidated trying the one with egg white powder. I finally took the plunge and made buns first and they turned out delicious!! GAME CHANGER!!! then…. I made the loaf and it turned out so great! Both of them with a hand mixer even! I beat them for apprx 12 mins each time until very stiff- thank you Maria!!!

  • Gail says:

    Is 4 Tbsp of gelatin correct, not tsp? That’s alot of gelatin!! Thanks!!

  • Wendy says:

    Can one add the gelatin to the egg white powder and water version and get the same texture as described here?

  • Chris says:

    I cannot do any sugar alcohols. Digestive issues. A
    re there any alternatives ?

  • Judy M says:

    Is there a vegetarian sub for the gelatin? Agar agar? Glucomannan? Thank you.

  • Reba says:

    I cannot get Allulose (rural Greece), can I use Splenda perhaps? I don’t use much sweetener in many case. Love your egg whites & gelatin recipe for noodles. Bet this one is a winner too!

    • Maria Emmerich says:

      You can use a different sweetener, but the crust will not brown without allulose, and the texture of the bread won’t be the same. Allulose browns and melts while other sweeteners crystalize and do not brown the crust.

  • Sheron Johnson says:

    This Chewy Protein Sparing Bread is the Bomb. I always had a issue with the protein Sparing Bread. It was hard for me to swallow .But not no more. Maria you have out done yourself. I felt like I was eating dessert. I can now imagine my self-making Cinnamon bread .Thank you Maria

  • Jeannie says:

    I’m not one to comment on sites, but I have to say that Maria’s bread was a game changer for me and keto. Bread was my Achilles heal on any diet, but with this bread it has helped me enormously on keto. I live in Australia and can’t buy allulose, so I just used powdered monk fruit which worked fine for me 😀. I have just ordered allulose online, so will give that a go with this recipe. I also usually add in some egg yolks which makes the bread softer I find.
    Thank you so much Maria 🙏 you are very generous with all your advice and I recommend your site to everyone

  • Esther Anthony says:

    Hello Maria,

    I appreciate all of the effort that you put into creating these recipes. I was so grateful to find a healthful solution for my love of bread. I noticed that a YouTuber took your recipe and added powdered butter to it in efforts to enrich the texture and flavour of the bread. She gives you full credit for creating your truly marvellous original recipe. I noticed you mention in your current iteration of your recipe that adding the yolks to the recipe adds fat that prevents the bread from rising properly. Do you think that adding a bit of powdered butter would do the same? I would appreciate your opinion on this as you’ve performed such in depth research on how different ingredients tend to react to each other, I truly trust your insights and directions.

  • Tina says:

    Does anyone have suggestions for a replacement for the egg white protein powder? (The powders give me a negative histamine reaction.) Thank you in advance.

  • JoEllyn says:

    Hi, Maria!
    Can you recommend a good egg yolk powder to purchase? Thanks!

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