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
Prep time
Cook time
Total time
Serves: 12
  • 1½ cups dried egg white powder
  • ¼ cup Wholesome Yum allulose
  • 4 tablespoons gelatin
  • ½ teaspoon Redmond Real salt
  • ½ teaspoon cream of tartar
  • 1½ cups water
  • 3 tablespoons cinnamon
  • 1 teaspoon vanilla
  • Optional: 1-3 tablespoons egg yolk powder (or whole egg yolks)
  1. 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.
  2. 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.
  3. 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!
  4. Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
  5. Swirl in the cinnamon with a spatula or spoon.
  6. Place the mixture into the prepared bread pan.
  7. 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.
  8. Remove from the oven and cool completely before slicing.
  9. 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!
Nutritional Information:
58 calories, 1g fat, 12g protein, 2g carbs, 1g fiber
P:E Ratio 6


 “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!

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.".


  • Shay Gartner says:

    Hi Maria,
    This bread sounds amazing, but are the macros correct? I thought there would be more protein than that.

  • Dee Irby says:

    Same question. Thank you!

  • Sharon Hartwick says:

    sounds yummy, but where does the vanilla fall into the recipe instructions?

  • Ashley Pearson says:

    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.

  • Talia Judy says:

    Hi Maria. When do you put in the vanilla? It doesn’t say on the recipe instructions.

  • Cynthia says:

    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.

  • C.C. says:

    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.

  • Karisse says:

    What if I don’t have egg white or yolk powder?

    • Maria Emmerich says:

      You must use egg white protein powder for this recipe to work. As stated in the recipe, the yolk powder is optional 🙂

      • Janis says:

        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.

  • Judi Barrale says:

    Is there another location for the video? I don’t have Instagram. Thx!

  • Mandy says:

    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?

    • Maria Emmerich says:

      Yes, but the texture won’t be the same and the crust won’t brown like it does with allulose 🙂

  • Katie says:

    I do not see the ingredients for the glaze?

  • Pamela says:

    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?😊😊

  • Judy says:

    Cinnamon bread was very good but can you come up with a raisin substitute 🤣🤣🤣 thanks again for your great recipes

  • Phyllis says:

    What is the difference would the egg yolks make?

  • Leslie says:

    Would this freeze well? I am the only Keto person, this makes a lot. thanks

  • Krissie says:

    Do you use granular or powdered allulose?

  • Silvia says:

    Is powder collagen the same as powder gelatin? I have the collagen and was considering making the recipe

  • Ashley Cooper says:

    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 ?

  • Susan says:

    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!!

  • Monica says:

    You are a Culinary Genius.

    Do you have any recipes using *cooked* egg whites?

    Many thanks

  • Stacie says:

    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 😊

    • Maria Emmerich says:

      Protein to energy ratio. The ratio of protein grams to fat and carb grams. The higher it is the better for weight loss 🙂

  • Rukshana says:

    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

    • Maria Emmerich says:

      Anything between 1-3 yolks works great. I’ve tested them all. If you add more than that it will taste eggy 🙂

  • Denise Whistler says:

    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.

    • Maria Emmerich says:

      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.

  • Bonnie says:

    Are the macros for the whole loaf? Or per slice? I ate the whole loaf!

  • Lisa Arsenault says:

    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?

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