Easy Protein Sparing Cinnamon Bread
I LOVE my protein sparing cinnamon bread! I also love easy recipes!
If you love my easy protein sparing bread, you are going to love this easy protein sparing cinnamon bread with a sweet sugar free glaze over the top!
If you would like to watch a video on how easy it is to make my Easy Protein Sparing Cinnamon Bread, I posted a quick video on my Instagram wall @mariaemmerich
To make my easy Protein Sparing Cinnamon Bread, I used Wholesome Yum allulose monk fruit blend !
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!
Protein Sparing Cinnamon Swirl Bread
Ingredients
- 1 1/2 cups unflavored egg white protein powder
- 1/4 cup allulose
- 4 tablespoons Further Food gelatin
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon cream of tartar
- 1 1/2 cups water
- 3 tablespoons ground cinnamon
- 1 teaspoon vanilla
- Optional: 1-3 tablespoons egg yolk powder or whole egg yolks
Instructions
- Preheat oven to 325 degrees F. Grease a bread pan with avocado oil spray (or if making buns, place a piece of parchment onto a baking sheet and spray with avocado oil spray. Set aside.
- Place the egg white protein, allulose, gelatin, salt, cream of tartar and vanilla extract into the bowl of your stand mixer (or any large bowl). Stir to combine well.
- Add the water. Turn the mixer to high (or a hand mixer on high speed) and whip for at least 5 minutes or until stiff peaks form. Click HERE to find the 8 quart stand mixer I have so I can make 2 loaves of psmf bread at once! Makes a GREAT gift!
- Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
- Swirl in the cinnamon with a spatula or spoon.
- Place the mixture into the prepared bread pan.
- Bake for 15 minutes or until golden and cooked through for buns. Bake for 30 minutes or until cooked though and golden brown for a loaf.
- Remove from the oven and cool completely before slicing.
- 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!
Nutrition
TESTIMONY OF THE DAY
“I have been keto for 2 years and have lost 60lbs and have wanted to lose another 10lbs and it was so hard to fall off I found Keto Adapted – Maria Emmerich psmf (protein sparing modified fasting) way of life and I cannot believe the results I am having I went from 135lbs to 127lbs so quickly within a month of less!
I was at a point where I was only losing a pound a Month for months!
I’m not starving! I can’t wait to get to maintenance. It seems I will be there in no time! My health conditions are so thankful for it! I too have PCOS and I know the struggles.
I just wanted to say Thank you Maria for educating me.” – Eleanor
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!
Hi Maria,
This bread sounds amazing, but are the macros correct? I thought there would be more protein than that.
Sorry, that was a typo. I’ve updated it above 🙂
How many egg white can be used instead of egg white protein in this recipe?
It won’t work without the egg white protein powder.
Same question. Thank you!
That was a typo. I updated the macros above 🙂
sounds yummy, but where does the vanilla fall into the recipe instructions?
Sorry, add the vanilla in step 2. I updated the recipe above.
Hi Maria,
What effect does the gelatin have on the bread? I am curious if I should add it when I make protein sparing bread.
It gives the bread a more chewy texture 🙂
Hi Maria. When do you put in the vanilla? It doesn’t say on the recipe instructions.
Sorry, add the vanilla extract in Step 2. I updated the recipe above.
Hi Craig and Maria,
Where does the fiber come from in the macros?
It’s not in the gelatin, the allulose, or the egg white powder.
I’m questioning the macros too.
That was a typo. I’ve updated the macros above.
Hi,
As always, I love and appreciate all these amazing PSMF recipes you provide for us free of charge. Question: Is the nutritional information you provide here, per slice ? (of a 12 slice loaf)? Thanks so much, again.
The macros were not listed properly. I’ve updated them above.
What if I don’t have egg white or yolk powder?
You must use egg white protein powder for this recipe to work. As stated in the recipe, the yolk powder is optional 🙂
Does the NOW brand vanilla egg white protein powder work for this or is it a special egg white powder? I didn’t think egg white protein would whisk up like regular egg whites.
Any pure egg white protein powder will work 🙂
Is there another location for the video? I don’t have Instagram. Thx!
Sorry, not at this time 🙂
Hi Maria and Craig, can I use Erythritol instead of Allulose? I have a lot of bloating with Allulose. Also, would whey protein powder work with this recipe?
Yes, but the texture won’t be the same and the crust won’t brown like it does with allulose 🙂
I do not see the ingredients for the glaze?
I used my keto maple syrup. Note: it is not PSMF friendly 🙂 https://mariamindbodyhealth.com/keto-maple-syrup/
Is there a PSFM glaze/topping you’d have instead? Thank you
Try my protein sparing maple syrup frosting in Pure Protein Cookbook! https://keto-adapted.com/product-category/ebooks/
I’ve made your similar recipe The Easiest protein sparing bread. The texture was dry and foamy would the gelatin in this recipe help with not creating a foamy texure,
or did I do something else wrong?😊😊
I’ve never had it come out foamy. Try adding gelatin next time 🙂
I’m sorry. I should have said like styrofoam.
Cinnamon bread was very good but can you come up with a raisin substitute 🤣🤣🤣 thanks again for your great recipes
Thank you!!
What is the difference would the egg yolks make?
It improves the texture 🙂
Would this freeze well? I am the only Keto person, this makes a lot. thanks
Yes!!
Do you use granular or powdered allulose?
Powdered, but either works 🙂
Is powder collagen the same as powder gelatin? I have the collagen and was considering making the recipe
Nope, gelatin will gel up like jello and collagen won’t. 🙂
So I made this bread this morning, everything looked beautiful but it was very wet in the middle still after 30 minutes so I put it back in the oven and cooked until it stopped jiggling. But now the texture is like dry styrofoam. we tried to add a glaze
But I would go as far to say this is not edible.
I’m sure it’s something I did.
Any ideas ?
Whip the whites longer next time.
I’ve made your regular psmf bread & the angel food cake version – the cinnamon is my fave so far! I think it’s the gelatin – I just love the texture! My girls still prefer the angel food cake version, though. 🙂 One comment – I personally thought 3 tbsp of cinnamon was too much so I went with a scant 2 tbsp and even that was a bit much. So for anyone who doesn’t want such a harsh cinnamon taste, know that you can reduce and it’s still delicious! Thanks for your creations, Maria!!
Thank you Susan!!
You are a Culinary Genius.
Do you have any recipes using *cooked* egg whites?
Many thanks
MM
Egg salad is always a favorite! Or my PSMF pudding in The Art of Fat Loss: https://keto-adapted.com/product/the-art-of-fat-loss/
Brilliant as Always!!!🥳👏🏻👏🏻👏🏻👏🏻
You are so kind Monica!
I am going to make this ASAP! Question about nutritional info. What does the P:E ratio mean? I haven’t gotten the cookbook yet (8 more days) to tell me. Thanks 😊
Protein to energy ratio. The ratio of protein grams to fat and carb grams. The higher it is the better for weight loss 🙂
Hi Maria, I was hoping to use the egg yolks as I don’t have egg yolk powder. In your recipe you say to use 1-3, I wondered how many did you use and how whole yolks I should use? Thank you
Anything between 1-3 yolks works great. I’ve tested them all. If you add more than that it will taste eggy 🙂
This recipe did not set up for me. whites never got stiff like they do when I use actual egg whites vs just the powder. Is there a reason they wouldn’t get stiff. I hate to waste more of the egg white powder.
Sorry, I’m not sure. Some people say it takes a very long time for them to whip, so I think it depends a lot on the strength of your mixer.
Are the macros for the whole loaf? Or per slice? I ate the whole loaf!
The macros listed are per serving (1 slice) 🙂
Hi Maria…question for step 8. Do you remove the buns after the 15 minute mark but leave the loaf in to cool for 30 minutes with the oven shut off like your other bread loaf recipes indicate? Buns out right away after 15 mins? Loafs stay in for 30 mins with the oven off?
I’ve ordered the egg white protein but can’t wait to make so wondering if I can use whey protein instead? I’ve heard you speak about why you prefer egg (no dairy) but wondering if it would still work?
It will not turn out well 🙂
I didn’t see your note before I made it and it actually worked! It fell about an inch after cooking but tastes great! I used a plain whey isolate. I’ll try again once the egg white protein arrives.
Shoot, I’m actually commenting on the wrong recipe, I had both open (this one and the plain chewy) but made the plain one. Feel free to delete my comments!
Hey, I made this recipe today and it tastes good but very dense. Should it have any airy texture kind of like bread? Also when I was fine whipping my mix was a bit shiny. And not like with just regular egg whites. Any tips?
Yes, you probably over mixed the egg white powder.