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Protein Sparing Bread BLT

Protein Sparing Bread BLT

What is the trick to the perfect Protein Sparing Bread BLT? Sprinkle tomatoes with a flaky salt before adding and use my homemade baconaise recipe!

It is all about WHAT we eat rather than how much. Our bodies create biological responses to everything we consume! Choosing the right foods at the right time is an art. Here is a recipe for a healthy Protein Sparing Bread BLT lunch!

low carb BLT

6 eggs, separated
1/4 cup  unflavored egg white
4 oz cream cheese, room temperature (omit if dairy allergy and fold in reserved yolks instead)
1/2 tsp onion powder (optional)

Preheat the oven to 325 degrees F. 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). Gently mix the protein powder into the whites. Then slowly fold the softened cream cheese (or reserved egg yolks) into the whites (making sure the whites don’t fall). Grease a bread pan and fill with “dough.” Bake for 25-35 minutes or until golden brown (if bread comes out dry, cook for closer to 20 minutes). Let completely cool before cutting or the bread will fall. Cut into 12 slices. I keep this bread in the freezer at all times to make sandwiches. OPTION: Make bread into 12 buns on a greased cookie sheet.

White Bread = 70 calories, 1g fat, 2g protein 14g carbs, 0.5g fiber
“Healthified” Bread (with cream cheese) = 45 calories, 3.3g fat, 3.5g protein, 0.4g carbs,  0g fiber (66% fat, 31% protein, 3% carbs)

FILLING (per sandwich):
1 slice natural smoked bacon
4 oz canned crab
2 TBS Primal K-itchen Mayo
1 slice tomato, sprinkled with flaky sea salt
Handful of leafy greens

Traditional BLT = 343 calories, 12.5g fat, 31g protein, 26.6g carbs, 0.5g fiber
“Healthified” BLT = 452 calories, 33.6g fat, 34g protein, 2.2g carbs, trace fiber (70% fat, 29%, 2% carbs)

Here is a video of me making this bread into loafs.

Testimonies of the Day

“Dear Craig & Maria, I have been on your 30 day accelerated plan for 1 week and I am thrilled with the results!!!! I have lost between 6-7 pounds in 1 week! This NEVER has happened before, and Craig is right, I am not hungry or having cravings as long as I stick to the plan.

I didn’t believe it at first, but I can honestly say now that this ‘way of eating’ does work. I have avoided all dairy and don’t really miss it at this point. I feel better and am experiencing higher energy levels. I noticed that when I ate a little more than the plan suggests or when I didn’t exercise or get all my water in, I gained. I just have to make sure to follow the plan as close as I can now and hope for more shedding of pounds.

I made your chili recipe last night and both my husband & I absolutely loved it! ( He said he didn’t even miss all the beans because it was so flavorful and tasty! ) Thank you both for your great advice and meal plans! Danielle”

To get started like Danielle click HERE. I’d be honored to help you too!

low carb BLT

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.".


  • Anonymous says:

    I would watch her and think she has got to come down with something. I wasn’t really surprised to hear that she had Diabetes, only dismayed for all her viewers. Clearly, waiting three years to tell her audience, she was obviously shopping around the drug companies to find the biggest deal she could wrangle as a paid spokesperson. What a facade she puts on TV, and you are right Maria, it’s all about the money. There’s no money for the government or drug companies for a diabetic to change their diet. Unfortunately, at this point, even with the drugs, Paula will need to change it now.

  • Awesome statement! Well put;)

  • Anonymous says:

    For the Protein bread. Is that egg whites and whey protein?

  • Carolyn says:

    I’m with you, Maria! I control my diabetes entirely through diet and exercise. The whole Paula Deen thing is really pretty awful, as she kept it quiet for so long and now is all “use THIS drug”. Bugs me!

  • Diane says:

    Paula disappoints me greatly – but I’m far from surprised. I guess it’s true what they say – anyone can be bought…

  • Nancy says:

    So sad for Paula Deen, she really thinks she is getting the best care possible and probably believes she “had” to get diabetes because it runs in her family. I’ve prevented diabetes 9 years past the age my mom was diagnosed by eating this way!

  • Ellen says:

    I totally agree. It broke my heart that someone who makes her living from teaching others how to prepare food wouldn’t use that influence to teach her audience how to use food to be healthy. Such a wasted opportunity. I sent a message to her son Jamie on his blog and implored him to talk to his mom about being a leader on nutrition for other Type 2 diabetics, but have gotten no response.

  • Sara says:

    This looks so good. I’m going to make this tonight. I’m excited to make the protein bread. Thank you!

  • Woozle says:

    Our health is not her responsibility. She does what she knows and is responsible for her own decisions, not ours. JMHO

  • Jennifer says:

    Paula could make a difference in people’s lives if she herself is introduced to the truth, however, she is still in dark – like the blind leading the blind, sadly.

    What a testimony, Maria! I LOVED the story. Thanks for sharing.

  • Jennifer says:

    Paula could make a difference in people’s lives if she herself is introduced to the truth, however, she is still in dark – like the blind leading the blind, sadly.

    What a testimony, Maria! I LOVED the story. Thanks for sharing.

  • Anonymous says:

    Will omitting the Whey Protein affect the taste?

    Where should I look for that item? Is that a GNC store type product or is it near the Almond flour type stuff in a regular grocery store?

  • If you omit the whey, it won’t effect taste, but it will effect texture.

    I find all my products here: http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=56

    I have created an AMAZON.COM store where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive). I have done some detective work and found the lowest prices on http://www.amazon.com for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements and skin products are in the aStore. I rarely waste time in the grocery store because I find everything online for a way better price!

    All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission which helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).

    By purchasing products through my Amazon store, you help keep this blog going. You can also continue shopping for other products on Amazon after you are finished with “healthified” shopping. Just click the “Proceed to Checkout”. It then asks you if you want to add these to your Amazon cart (at the main Amazon site). Just click “Continue” and now you can add whatever else you want from Amazon all in the same cart! I always choose at least one thing from my Amazon Store before moving onto other items I need for the family, those items will also help pay for the blog without any extra cost; I just get a small commission for bringing your business to Amazon.com.

    Happy Baking!

  • Juli says:

    Hi Maria,
    I really enjoy the taste and texture of your recipes, but I had a bit of trouble figuring out how to perfect the ‘folding in’ process, particularly with the protein powder, which invariably ends up throughout the batter as stubborn clumps. Do you have any tips or videos on turning out a smooth batter here without compromising the stiffness of the egg whites? Would I perhaps be able to cream together the cream cheese & protein before attempting to fold it into the egg whites?

    Many thanks for your help!

  • Emily says:

    That bread recipe intrigues me. I think it will be my experiment this weekend. I have made it a habit to create one new healthy dish or snack. From your recipes I’ve successfully made the almond cookies(many times,) protein crackers, and was introduced to the amazing jicama(I don’t think I’ll ever buy and apple again.) Very excited to try this bread. Now if only I could find my copy of your Nutritious and Delicious book.

    Thank you for your hard work and passion to help others.

  • Juli, I do have it recorded…on how I mix in the whey…email me and I can send it to you.

  • Emily, you can find all my books here: http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=1

    I have created an AMAZON.COM store where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive). I have done some detective work and found the lowest prices on http://www.amazon.com for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements and skin products are in the aStore. I rarely waste time in the grocery store because I find everything online for a way better price!

    All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission which helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).

    By purchasing products through my Amazon store, you help keep this blog going. You can also continue shopping for other products on Amazon after you are finished with “healthified” shopping. Just click the “Proceed to Checkout”. It then asks you if you want to add these to your Amazon cart (at the main Amazon site). Just click “Continue” and now you can add whatever else you want from Amazon all in the same cart! I always choose at least one thing from my Amazon Store before moving onto other items I need for the family, those items will also help pay for the blog without any extra cost; I just get a small commission for bringing your business to Amazon.com.

    You can click on the below image to go to my store or on the right you will see a “Maria’s Amazon Store” widget. Happy Shopping and THANK YOU for all your support!!!

  • Anonymous says:

    Maria do you know of a mayo that does not contain sugar? The one you suggested contains honey, which won’t work for me. Thanks!

    • We actually use homemade mayo which is really easy to make. Just egg yolks, oil, lemon juice and salt.

      Happy eating!

    • Anonymous says:

      FYI, if someone is looking for a mayo without sugar, Duke’s brand does not have sugar added. It is primarily sold in the South, but might be available at Amazon. Homemade is always best, but Duke’s is a great tasting, no sugar added option.

    • Sally says:

      Trader Joe’s brand mayo is also sugar free and made with canola oil instead of soy.

  • nancy says:

    Maria, your bread has no carb at all

  • alex says:

    I’ve been following a very low carb diet (less than 20 a day) for two years and I’ve lost 70 lbs. However, I’ve been stuck for months and I still need to lose another 30-40 lbs. It’s hard to stay motivated when I haven’t lost a pound since October. However, your recipes help me stay strong because they taste great and I can take them to work to avoid junk. (I work night shift as a nurse and many of us survive on Red Bulls and pizza.) I guess I will just keep up the faith!

  • You can do it Alex! Slow and steady wins the race!

  • Ms. Jonas says:

    Made these using NOW Sports eggwhite protein powder since it’s about $20 cheaper than Robb’s. They turned out well. I used the “bread” as buns for homemade spinach burgers (frozen spinach, eggs whites, 1 whole egg, onions, cheese, almond meal, red pepper flakes, garlic powder, & salt).

  • Saundra says:

    Do you recommend a protein powder that is not whey based? I need to avoid dairy as well as gluten.

  • Anonymous says:

    Maria how do I get the cream cheese to fold in it is stiff even at room temperature ?

  • Anonymous says:

    So you are saying that me – as a Type 1 diabetic – if I follow this diet would be cured. I would never ever have to take another shot – even after having being diagnosed at age 9 and having had it for over 32 years now? Wow!

  • Yes, I have worked with Type 1 diabetics. I would eliminate the food allergy causing the auto immune response and stay VERY low carb!

  • MyAsia says:


    Kimberley Medlin

  • aimeezing says:

    I’m so excited about your blog! the protein pudding was fantastic (i added some coconut oil and cocoa powder for my daughter and she LOVES IT!- so do i :)) that will definitely be a staple in our house. i was thinking about trying to make a savory spread on the same premise and then you posted one this week! i think it could also work well as a great dip….
    anyway, i really want to try to your protein bread but it sounds tricky. could you please email the video to me? lakehouse@capital.net
    thank you so much maria! i’m reading one of your books right now.

  • Anonymous says:

    I love your blog! So mnay fantastic recipes and so much wonderful information! I am excited to make this bread. Thanks for sharing the truth with us! Blessings to you!

  • Nurseco says:

    I would love to see a video with the folding in of the cream cheese. For the life of me, I can’t figure out how to do it without making the whites fall, even IF the eggs are at room temperature. I could possible see it if you blended the yolks with the cream cheese and THEN folded THAT in. Also, you mentioned in the video that you could use the yolks as well. That would be my preference but can you elaborate? Thanks!

  • Anonymous says:

    Maria, when are you going to get your own Food Network show? I think all your fans should contact FN and let them know about all the good you are doing for us out here. Ok, people, let’s do this!!!!

    • You are so sweet! We watch The Next Food Network Star and sometimes they have a “Healthy” cooking person on there and they are cooking “Low fat” this and that. Ahhh! I just want to yell at the TV. 🙂

    • WoolGrower says:

      The “healthy chef” was booted off first this season on the NFNS. I was almost glad because now we don’t have to listen to the healthy low fat, whole grain spiel. I’ve emailed the FN several times begging for a low carb show.

  • DK says:

    Would this bread be ok as regular sandwich bread? Like for hamburgers and peanut butter and jelly? I recently made a loaf of bread out of almond and coconut flour. I just can’t seem to like almond flour… Thanks!

  • Anonymous says:

    Do you cover this bread part way through when baking? By 35 minutes it was brown and hard on top (too hard), but still not cooked through. . . Thanks!

  • Anonymous says:

    I had posted the question about the bread getting hard and over done at 375 degrees after about 35 minutes. I have another question after watching the video (which must be a different recipe as there was no cream cheese added?). Can you make the regular protein bread recipe (listed above) and omit the cream cheese? I really appreciate how you answer the questions on your blog – and believe me, I have posted plenty of questions:-) You are appreciated!!!

  • Stefanie says:

    Can I use regular egg whites instead of these products (Jay Robb and whey protein)? I just can’t afford a $40 bag of the stuff, but would love to make this bread.

  • Anonymous says:

    Hey Maria, so do you just incorporate the egg white protein *and* the cream cheese like you did with the Jay Rob? Just ‘fold’ it in with the machine? I don’t have a Kitchen Aid, but sure want one after seeing this video! I have an electric hand machine to ‘fold’ things in. Will that suffice?


  • Sarah says:

    Thank you so much for posting this recipe! I made it into buns and absolutely love the texture!

  • Anonymous says:

    Just took the loaf out of the oven. I am impressed how much rise there was! Can’t wait for it to completely cool because I am very interested in what the texture is like!


    • Anonymous says:

      Quick question, Maria. The sides of the bread, in the bread pan, sunk in after I took it out the oven to cool. Did I do something wrong?

      Other than that, I love this recipe! Nice and chewy and didn’t break down. Used it for tuna sandwiches this week. Do you think this would work for french toast?

      As always, thanks for taking time to respond!

    • Thanks! That happens occasionally, not sure why. Yes, I think this would work great for french toast. 🙂

  • Tania says:

    Hi Maria,
    I’ve just found your blog and find your recipes all sound great. One question I have (it’s probably been asked before but I haven’t looked through ALL the comments as yet!) is how to adapt these recipes so that I don’t use cream cheese? I try to avoid dairy and too much cheese due to an intolerance. Is there something else I could use instead?


  • TWBookmiss says:

    The Atkins diet from years ago had these bread buns. by adding cream of tar tar to the egg whites and piling them in on a sheet pan. preheat the oven to 200 degrees then put the pan in and turn off the oven over night. Voila!

  • Anonymous says:

    I just made “buns” out of the protein buns in your Nutritious & Delicious book (with the sour cream and grated Parmersan cheese). They puffed up and looked great in the oven. In that recipe they cook 18 min at 375. I turned the oven off and left them in another 5 min as instructed. I took them out after the 5 minutes and they immediately deflated looking like a crepe. The recipe says to leave them in 5 minutes or until cool after turning the oven off. My oven does not cool down in 5 minutes!

    Should I have left them in the oven until they cooled down all the way? My only concern was they continued to brown during that 5 minutes and were getting too brown. What should I do differently next time? I really want a protein bun but need to figure out what I did wrong. Help?

    Thanks for all the information and great recipes–even when I can’t get them to work.

    • Bummer, I hope they still tasted good. Our oven is convection and may be hotter so try cooking them another 5 minutes and leaving them in to cool a little longer. Good luck! 🙂

  • Anonymous says:

    I have a question–and hope you might have an answer/tip! I can never get homemade bread to rise evenly. I made this a while back and had the issue of the bread sinking in on the side, but it rose fairly evenly. This time, the sides did not sink in, but both ends of the bread didn’t rise–only the middle. Is there something I am doing wrong or a trick to making the bread cook/rise more evenly?

    Thanks Maria!

  • Kapu says:

    i was wondering why when i put the protein powder in it clumped up. it was very lumpy and cooked that way. did i do something wrong? i made buns and pizza crust. my kids actually eat the pizza. no leftovers. i’ll for sure make it again but wondering how i can avoid the lumpiness from the protein.

  • Kapu says:

    i’ve watched your video many times and totally missed that step. thanks and will for sure try again. such a great texture. couldn’t believe how close it tasted to bread.

  • ashley mae says:

    could I add like 2 tbsp of the psyllium husk for fiber without sacrificing the texture?

  • Anonymous says:

    Maria, in all the gluten-free bread baking I’ve done, I always have to use a small loaf pan (7.65 x 3.75″). Do you use a small pan like that for this bread recipe? Or a traditional 9×5″ pan? Thanks!

  • ashley mae says:

    I am really sad,
    I did everything as you said, but the end product was extremely hard and really, i mean, like a block of hard rubber!
    It was sad to throw away 8 eggs and the whole 1CUP! of whey protein 🙁

  • Beadweaver says:

    These came out so good, even though they stick to the roof of your mouth LOL! I halved the recipe and made a sandwich for lunch. I made it by hand not by a mixer. For those of you who made this by hand, I found that mixing the softened cream cheese to the whey powder helps with incorporation. Also add a spoonful of beaten egg white to the cream cheese/whey mixture to lighten it up then add the egg whites to the cream cheese. If you add it the other way, the heavier mix will deflate the egg whites faster. I hope this helps!

  • doubleheader says:

    I’ve made the bread and the rolls a couple of times now. They were very tasty but both times no matter how careful I am they deflate quite a bit. Do you think it could have anything to do with altitude? I am in Utah.

  • Anonymous says:

    Love, love this recipe! It’s my favorite bread substitute. Thanks for your clever, nutritious recipes Maria.

  • Anonymous says:

    Do you leave this bread in the pan to cool or take it out of the pan and put it on a cooling rack?

  • Anonymous says:

    I’m sorry if I have missed this information, but I cant seem to find what size bread pan you use for these recipes? Is is the Magic Loaf pan? I would love to try them but dont want to start with the wrong size! Thank you.

  • Mandy says:

    Thank you for the video! I have not tried making these. But I will once I get a good mixer!

  • kyle says:

    I must of messed up because I’ve made it twice and it has a Styrofoam texture 🙁 I followed your video exactly but my mixture flattened out with the cream cheese (was left out for 45min). Is it better to fold it in rather then using the standup mixer?

    • Two tips you could try is to actually heat the cream cheese until it is almost liquid and mix the protein powder into the cream cheese before adding to the stiff whites. Happy Baking! 🙂

    • Melinda says:

      I have the same ” styrofoam” results, so I’m doing something VERY wrong as well. Will melt the cream cheese and mix with protein powder and try again today. Thanks, Maria!!

      • Melinda says:

        I did it! I did it! I DID IT!! FINALLY got this recipe to work!! Seriously, for months I’ve been trying this recipe and kept getting a styrofoam bread, and choking it down… That’s the only way to describe it. THIS time I melted the cream cheese and mixed it with the whey protein….such a great tasting bread!! Don’t give up on this recipe, it’s SO worth it! Thanks, Maria!! <3

  • Anonymous says:

    How long do you bake this if you’re making them into rolls?
    P.S. Just made your pumpkin bread…fabulous!!

  • Anonymous says:

    Hi Maria,
    I was introduced to your site last night. I’ve been reading your nutrition lessons and I could cry from happiness that I have found someone who has not jumped on the mainstream low fat, traditional ADA diet bandwagon.
    I’m a nurse, and a widow of a wonderful man who was diagnosed with juvie diabetes at age 4. He was 68 when he passed. His theory was that it was the insulin that was slowly killing him, not the diabetes itself. We both had a strong dislike for the dietary advice pushed on diabetics, and the low fat, low cholesterol diet pushed on those with heart problems.
    I don’t know how many times I’ve had the “cholesterol doesn’t make cholesterol, sugar makes cholesterol” argument with people.
    Unfortunately, diabetes is big business in this country, as Mrs. Deen has demonstrated.
    I wish more people would get the message that the “healthified” way of eating will prevent and probably cure many diabetics.
    Perhaps a certain well respected TV doc whose wife is a naturopathic dietician would have you as a guest?
    On a positive note (finally!); I have been totally grain free for about 6 weeks now. I knew I had a gluten problem, but continued to cut grains to avoid gmo foods. I feel so much better and have lost 12 pounds.
    I feel like it’s Christmas morning just looking at your recipes and can’t wait to dig in and learn and cook!
    I should tell you, that I did shed some tears when I watched the video of you and your husband with your babies! Beautiful!
    Thank you, again.

  • Jennifer says:

    I tried the protein bread recipe this morning with anticipation of using it for dinner tonight to make the crab blt’s. I follwed both the recipe and video exactly and the bread rose, the egg white didn’t fall and it looked magnificent out of the oven. I tried a slice with my breakfast and it tasted veery chalky and EXTREMELY dry. The first bite stuck in my throat. Is this normal for this recipe? It also had a slight…styrofoamish feel in the mouth and chewed like a piece of styrofoam would. I did use Jay Robb whey. Is this how it normally tastes and feels?

  • katie says:

    Hi Maria! Thank you for your great recipes 🙂

    I tried this today for the first time – my egg whites came out okay, but when I mixed together the cream cheese and whey protein together before adding them to the whites, it turned into a glue-like substance. So hard I could barely get it out of the mixer! I tried to add it to the egg whites and the whole thing just turned into a soupy substance with gigantic clumps of the glue-like protein and cream cheese 🙁 I’m not sure what I did wrong! I watched your video and tried to follow the same steps, but I did notice that the video has you adding the cream cheese and powder separately instead of mixing them together first like the recipe says. Do you think this is where I went wrong? I really want to master this bread, it looks fantastic!!

  • katie says:

    Never mind my prior comment – I gave it another shot and followed the exact steps in your video, and it came out nice and fluffy! Phew 🙂 It’s in the oven now, can’t wait to taste it!

  • Melanie says:

    Hi Maria, I made the protein buns and they turned out great! I noticed soy lechithin in my Jay Robb Egg White protein — what are your thoughts on this ingredient? Thanks!

  • Tammy in WI says:

    I tried this 3x and failed :(. I wonder if its my protein powder. The egg whites fluff up great. When I set the mixer to low (just like your video) and slowly add protein powder it immediately falls. I’m using Olympian Labs Pea Protein (Dairy free).

  • Tara says:

    I have been trying to think of a good (non-dairy, non-soy) substitute for the cream cheese in some of your recipes – do you think plain coconut milk yogurt could work in these? I am LOVING your recipes! Thanks so much for all that you do!

    • Thank you! I would try some coconut cream. I just get a can of coconut milk and skim the cream off the top. (keeping it in the fridge can help it to separate if needed). 🙂

    • Tara says:

      This might be a silly question, but is that coconut cream (skipped off the top of a can of coconut milk) different than the coconut cream you linked to from Tropical Traditions (on a different recipe)? I tried to use that kind of coconut cream (in a jar) for a frosting for the pumpkin muffins (instead of cream cheese) and it definitely tasted like coconut. Which was fine – but I didn’t expect it. And probably wouldn’t want that coconut taste in these buns.

    • It is different. I think from the can it would have less coconut flavor. 🙂

  • Anonymous says:

    Hi Maria, I made these for the first time today. I turned the mixer to low to add the Jay Robb egg protein powder, just like the video, and the whites fell. Blergh. I can’t have dairy at the moment, so I added 2 yolks by hand as suggested by you in one of the comments. I almost wonder if I whipped the eggs too stiff? They might have been on the point of splitting… I only got 6 buns rather than 12, and they didn’t pile high because the egg protein made them more like a soft meringue. Haven’t tasted them yet, will report back.
    Heather from Canada

    • Anonymous says:

      So I’m going to have to rate my attempt at these as a fail, they are like styrofoam. Must be me, as so many others love it. I found it had no flavor at all, probably because I used egg yolks rather than cream cheese. I am going to try other bread recipes from this site before trying this one again, I don’t want to waste ingredients. Too bad! As a burger conveyance system, they held up well – my husband heroically ate one. I have one in my lunch today, but not sure if I will bring myself to eat it. I am planning to turn the rest of them into croutons so as not to be wasteful. Hoping to try the new calzone recipe for tomorrow’s supper!
      Heather from Canada

    • Anonymous says:

      Thanks Maria, I’m trying the healing coconut bread recipe right this minute, just gathering my ingredients. I am not that much of a bread eater anyway, but I do miss toast so I thought I’d give it a try. I am also taking the chocolate chip cookie base and adding toasted almonds, unsweetened coconut and almond extract (no chocolate to conserve money), and then contemplating mexican chicken calzones dipped in salsa for supper. Can you tell it’s my day off from work?!
      Heather from Canada

    • Sounds great. Happy baking! 🙂

  • Unknown says:

    My bread turned to styrofoam too. I’m still going to eat it though 🙂 with plenty of butter. Any idea why? My first inclination is over baked…it turned brown at 325 under 40 mins. It rose SO high in the over, but then fell and the sides sank in once I took it out. 🙁 I’ll definitely try again. Next time I’ll take it out as soon as it turns golden brown on top and see what happens. Your blog is amazing! THANK YOU!!

  • Janis says:

    Hi Maria-
    When you make the bread for the “garlic bread” it is exactly the same as this recipe except it calls for cream of tartar. Does not adding it, do something different for this recipe?

  • Megan Napier says:

    I made this bread and it was delicious, but I was not able to make it into buns b/c it was too runny. Does that happen to you as well? I ended up making it in a loaf pan.

  • Anonymous says:

    I was wondering if this recipe would be possible in a bread machine or does it have to be baked in the oven.

  • Anonymous says:

    Th might be a silly question but, after freezing how would you suggest defrosting these? Microwave, counter, fridge? Also, how long are they good without freezing?

  • Yolanda W. says:

    I’m curious about the glycemic index of whey protein. Can you compare the glycemic indices of traditional white bread and your protein bread?

    • The glycemic index of good whey protein (without added sugars like Jay Robb) will be very low. The only time it can become an issue is if you are diabetic, then eating a large about of protein can turn into sugar in the bloodsteam. For diabetics I limit them to about 1.3g of protein per pound of lean body mass. 🙂

      • Joesy Fuda says:

        I was always told 1 gram of protein times 1 pound of body weight , so if you weight 230, then you consume no more than 230 grams of protein. Am I wrong in this thinking ????

    • Thank you for the prompt response; your knowledge and williness to share is to be commended and is certainly appreciated.

  • WendyEliza says:

    Hi Maria

    I just wanted to double check before I made your protein bread. It looks like in your video that you use the whole carton of egg whites, the 5 scoops of protein powder and how much cream cheese? Again, I just wanted to say thanks for all your information-so helpful. I check in everyday!!

  • Anonymous says:

    Hello, Maria. Could you please post your recipe for dairy free protein bread? I am wondering about ingredients and amounts of each; what to use to grease the pan and how long to bake at what temperature? Thank you!

    • You can just omit the cream cheese and follow the recipe as is. 🙂

      • Claire says:

        Hi Maria,

        I am in my second day of protein/fat week and one it is suggested to have shamrock shake without cheese and the xylitol has 14 gram of carb in one serving so if I have 16 oz glass it is 2 servings which is 27 gr of carb, and I thaught my carb was zero or I miss interpret it (sorry for the mistake, this is not my first language, hope you can understand what I am saying..)

        • Joesy Fuda says:

          In your last post about mis conceptions of keto diets, you mention it is not correct to minus fibre from total carbs for net carbs but in the comment above you mention total carbs minus fibre, so now I’m confused. Do you minus fibre carbs to get net carbs???

  • Claire says:

    Hi Maria,s

    I would like to know what is your scoop measure for you whey protein in grs

    • cemmerich says:

      30 grams. 🙂

      • Roye says:

        Maria I got curious when I saw your answer and looked at my container of whey protein powder to see how many grams were in the serving size (1 scoop) and I have two different whey protein powders, one is Body Fortress and one is from Vitacost. The Body Fortress scoop is 41g. The Vitacost scoop is 23g. Neither were the 30g that you use. Maybe this could be one of the reasons people are having different outcomes. Just wondering what your thoughts are on this.

        Thank you,

  • Sandy says:

    I made the protein bread following the recipe for grilled cheese that is listed in your book. My store did not carry the unflavored egg white. Only the one with Vanilla. I decided to try it, and my granddaughter loved it. She didn’t care to much for the cheese; she pulled it off. She just ate the bread. My son also liked the bread with the Vanilla. He liked the sweetness of it.

  • Rina says:

    Great recipe, reminds a little the Atkins Revolution Rolls only with protein.
    do you think vegetable or hemp protein powder can also work?
    As to cream cheese, do you use the full fat one or light/no fat cream cheese? doesn’t the cream cheese have carbs and fiber? How come the bread doesn’t have any?

  • Rina says:

    Made this bread today. I forgot to fold everything gently into the beaten egg whites and instead poured the protein and the yolks and run them through the mixer. ARghhhhh! Anyway, of course it wasn’t fluffy. But the bread is still good. I used Vanilla flavored whey protein and so it has an interesting taste. The bread is dense but still good for my purposes. I like it. Will make it again only this time will fold everything into the egg whites gently…..

  • Ashley says:

    Maria, are you picky with your cream cheese source? I am just curious, because I’m wondering which is best to buy. Organic? Is there such a thing as grass-fed cream cheese? Thanks

  • Kelly Land says:

    Hi maria. I was wondering, in your video it looks like your squirting a bunch of egg whites in. Do you measure that when it comes out of the carton? How much egg whites in a carton equals one egg white? In the video, is this a double batch or just the standard 6 egg whites? Thanks!

    • cemmerich says:

      I have done it many times and know the ratio for a carton. I usually do 2 loafs at once. 😉

    • Joesy Fuda says:

      I asked the same question and waiting for a response. I only have 500 ml carton which comes out to 16 egg whites not 6 and diff protein powders yield diffrent grams scoops of protein. I believe this is why all this comments about the failing of the bread is happening, the measurements are not the same as the video or recipes for everyone.

  • linda says:

    Maria, Would you please explain when to use straight Whey protein powder vs the isolate? This video shows the Isolate, but I think it was the protein wafffles that I watched where it appeared you used the regular whey protein powder. I’m never sure when to use one vs the other. Thanks.

  • Dani says:

    I have tried this recipe about 10 times and each time the batter falls as soon as I add the protein powder. So, I sat and watched your video about a million times 🙂 Finally, on this last try I got it right! I whipped the whites for about 7 or 8 minutes with cream of tartar and they didn’t fall when I added the cream cheese and protein! I’m so happy it worked, because this procedure seems to pop up a lot in your recipes (in other words, I’m finally going to have eclairs 🙂

  • Molly Keyser says:

    Argh. I’ve tried this recipe so many times that I even bought a kitchen stand mixer because I can’t figure out what I’m doing wrong. I just did it with my kitchen mixer while following the video exactly and my whites fell once I added in the protein powder. I don’t think I’m made for this recipe 😉

  • Eliza says:

    Hey Maria, I have tried to make your protein bread (basically this recipe) a few times and I FINALLY got it right and I must tell you– worth every failed attempt. It’s great! Of course, now I realize it’s a great staple and I will need to make it regularly… I’m wondering what the heck I’m going to do with all my leftover yolks… can you recommend anything non-dessert-y to do with them? I’ve been using them for a yolk-only adaptation of your sugar-free lemon curd… but let’s just say I can’t be trusted around lemon curd. I avoid using the egg white jugs you can buy because I assume they’re not as nutritious as my pastured eggs from the farmer’s market… what do you think?

    Also, on an unrelated note– what kind of almond milk do you use? All the brands I’ve seen seem to contain rice starch and other suspect additives. I’ve been using (non-canned) coconut milk. I’d love to know what brands you approve.

    In closing– Maria, you are just amazing. I can’t get over your wonderfully inventive recipes– they have changed the way I approach this diet. Now instead of feeling restricted and sad about what I can’t eat I feel excited and lucky to be cooking and eating this way. I am saving for an assessment, and in the meantime enjoying your books and shopping your astore. Thank you SO VERY MUCH for doing what you do and making recipes available on this blog. You the best.

  • Melinda says:

    Just had this protein bun/crab BLT. It has the most amazing combination of flavors….another winner, Maria! Thanks!

  • Amanda says:

    I have my very own milk cow, and make my own cream cheese, and am wondering if we can use our own whey instead of whey protein powder? How would this affect the recipe? ANy idea on an amount?

    • cemmerich says:

      I don’t think that would work in this one. Any moisture in the egg whites makes them fall and the fresh whey would be adding a lot of liquid versus the powdered whey protein. 🙂

  • Sula says:

    Read ALL the comments.
    Watched the video.
    8 beautiful rolls.
    Thx Maria

  • Fernanda says:

    How many scoops of powder equal 1/2 cup

  • Anonymous says:

    Hi Maria! Would you recommend your way of eating to someone who is trying to recover from anorexia? I am 16 5’4″, 95 lbs, female, sedentary. How many calories should I eat?

    • cemmerich says:

      Yes, I have worked with several clients recovering from anorexia. It is really great because you chance your relationship with food. 🙂

    • cemmerich says:

      As for calories, I would start at 1800-2000 calories a day of 70-80% fat (helps balance brain chemistry), 50-75 grams protein and 30 grams or less of carbs. 🙂

  • Anonymous says:

    Thank you so much I decided that I want to change my thoughts on food because I’m so tired of restricting everything. I used to eat 1000 calories AT MOST and even as low as 700-800. I’m trying to get more calories in, but I’m finding it hard to reach such a high amount. Should I go directly up to 1800 or go up little by little? Also what is a good goal weight?

    • cemmerich says:

      It depends what your goals are. If you are trying to lose weight I would try around 1200 calories a day of very high fat and low card with moderate protein. 😉

  • Anonymous says:

    Is going a little over on carbs from vegetables ok? As well as a little over on protein?

  • Anonymous says:

    I’m trying to gain weight as I posted above because I’m going through Anorexia and have been for over a year now.

  • Anonymous says:

    I went to the mall today and everyone was having ice cream so I gave in and had some ice cream sweetened with Splenda, but now I feel terrible. I am trying to gain weight but I want to do it in a healthy way. Is this going to be super bad for my body it was Paciugo NSA Peanut Butter ice cream.

  • Lindsey S. says:

    Maria I have a couple of questions: In the recipe above it says 40-45 minutes but the video you did 25 min for the pizza crust and buns. Is that just the difference between bread and the things on the video- am I just going for golden brown on top essentially? Also, this recipe says 6 egg whites and a cup of Jay Robb (3 scoops)- how many egg whites did you use with the video because yours seemed to whip up a lot more than mine did… Thanks! You’re awesome!

  • Shannonam says:

    So my whites were nice and stiff until I added the protein and cheese, now they fell. 🙁 Am I screwed? Or can I still make the bread? I hate to waste all those ingredients…

  • Shannonam says:

    Yep, I was screwed. 🙁 It was a brick.

  • SuzyQsy says:

    A quick question if you have the time! There is something so awful about the taste of cream cheese to me, lol, I know, weird, I made them with it once and almost lost it bc it tasted like cream cheese. So, then I ordered your plan and noticed you said it could be made dairy free with the yolks. I just made it in to buns, added onion powder too. They are SO beautiful, but they are SO eggy in the middles. Outsides are golden and such, but when I sliced them they look sort of like when you bake eggs for a quiche, lol. Have you ever made it without the egg yolk and without the sour cream? Would they turn out? Or, is there something less tangy I could use? Heavy cream? Thank you for your time!

    • cemmerich says:

      They would be a little less eggy in taste with cream cheese, yes. I don’t think cream would work but sour cream might. 🙂

      • SuzyQsy says:

        Can I make it without yolk, cream cheese,or sour cream? That’s probably a clearer question lol. I don’t like the flavor of those creamy things for some reason…Thank you!

  • Easton says:

    No matter how many times i watch the video every single time i start to sift in the whey protein my egg whites start to fall. I have a stand mixer just like yours and let them whip for 8 minutes. No matter how slowly i sift in the protein it falls! What am i doing wrong?!?!? I hate wasting so much product!

  • Easton says:

    Yes i did. I used the jay robb unflavored isolate. As soon as i add it in my white falls. Is there a different bread recipe i can use on the 30 day accelerated program?

  • Diane says:

    I used 1 full carton of egg whites, 5 scoops of Jay Robb whey powder and 4 oz. of cream cheese. I made 12 buns, 2-12 inch pizzas, and an 8×5 inch loaf. Everything came out nice and high. But, looking at your recipe posted here, it looks like the ratios of whites/whey/cream cheese might be different from what I used following your video. Are the amounts I used correct?

  • Diane says:

    I should have specified it was the quart sized of egg whites.

  • Roye says:

    Hi Maria, first a thank you.

    I’ve tried a similar “bread” recipe using the egg yokes and cream cheese but no whey protein powder. Can I add the egg yokes to the cream cheese and add that to the egg whites and protein? That way I’m not wasting the egg yolks.

    Thanks again for all you do.

    Best to you,

    Oh and P.S. I’d like to try the Keto diet but I’m 70 years old and really don’t plan on exercising, can I still do the diet without exercising? Also, I’m Pre-Diabetic and on meds to stay that way.

  • Roye says:

    Well darn :(, mine flopped. I used the carton of egg whites not separated eggs but thought I’d try adding the protein to the softened cream cheese then add it to the eggs. I don’t have a stand mixer, I use a hand mixer but mixed the egg whites for 8 mins and they were good and stiff. I was super careful adding the protein/cream cheese but the eggs didn’t hold up. I have a loaf of bread that is light and airy from the middle up to the top but the bottom half is super dense and concentrated.

    I thought maybe it’s my protein powder so went shopping for some Jay Robb :-O. I can’t afford Jay Robb, he is more than twice the price of other brands.

  • Sodapop says:

    If I halve the recipe would I halve the time too?

  • Sodapop says:

    Is the bread supposed to be super delicate?

  • Deborah says:

    I made this tonight. I began following your plan this week and when I saw this for the meal on day 1, I saved it for the weekend in case I didn’t like it. That way I would have time to make myself something else. I always said I don’t like crab and I’m not sure why I’ve always said that. I have to say it was delicious! I made the protein buns and all. Thanks for such a great recipe!

  • Shannonam says:

    I struggled with this recipe for a while, had a few complete failures where I pulled styrofoam out of my oven at the end of 30 minutes, and almost gave up on ever making it again. I’ve finally figured the recipe out though, and all I can say is YUM!!! Keep trying everyone, tonight was my best batch yet and it’s so good! Definitely different from regular bread but if you’re committed to this lifestyle and are ready to make a change, this is just as good and totally satisfying. This is what worked for me finally… whipped the egg whites for eight minutes with 1/2 tsp of cream of tartar, slowly mixed in the softened cream cheese and protein powder, baked it at 325 for 30 minutes, then turned the oven off but left the bread inside to cool – turned out amazing. Thanks, Maria!!

  • Nina says:

    There seem to be 2 different recipes out there – 6 eggs whites, 1/2 cup JR whey protein, 4 ounces cream cheese and then 6 egg whites, 1 cup JR whey protein, 4 ounces cream cheese. Which is the correct measurement of JR whey protein? I’m confused. Thank you for all of your wonderful work & recipes, Maria!

  • Deana says:

    So is this bread 85% fat?

  • Charla says:

    Tried making this today. Used all egg whites from a carton, Jay Robb whey protein, cream cheese with a hand mixer. The batter looked good, put it in a 9×5 butter-greased glass pan. It overflowed the pan significantly, then turned out to be hollow inside. I really want this to work…any ideas? Thanks in advance! 🙂 It did stick to the sides of the pan…what kind of pan do you use?

    • Roye says:

      I wish I knew the secret too Charla, mine is just the opposite, the egg whites turn liquidy as soon as I add the whey protein and the bread doesn’t rise and comes out short and dense. I’ve tried it over and over again, just can’t get it to work for me :(.

      • Roye says:

        P.S. I forgot to mention, I grease parchment paper with coconut oil and put it in a loaf pan about 9×5. It’s the only way mine doesn’t stick.

        • Nina says:

          I make the buns very often, and the recipe seems almost fool-proof – never fails: 1 cup egg whites from a carton (equals about 6-7) whipped 8 minutes on high, 1/2 cup JR whey protein, 3-4 ounces very softened cream cheese. I gently pile it with a spaluta into 12-13 buns on UNgreased parchment paper on a very large cookie sheet & bake until golden.

          Delicious & a lifesaver. Thank you again, Maria!

          • Roye says:

            Thank you Nina, that is exactly what I do, I whip the egg whites for 8 mins on high, (I even bought a Kitchenaid stand mixer!) they are very very stiff. Then I even sift the whey protein to make it finer, as soon as I add it (very slowly and gently I may add) the egg whites start to flop, by the time the cream cheese is added they aren’t stiff any longer. I love this bread, I’m really upset that it doesn’t work for me, I have no idea why.

          • cemmerich says:

            Have you tried using Jay Robb protein powder? That may help.

          • cemmerich says:


  • Nina says:

    Roye, I suspect you’re not whipping for long enough if your whites liquify. You may have to whip for 10 minutes or longer with your particular mixer and 11 prong whip. Having said that, when I add the JR whey protein (still running the mixer on high, only turning it to minimum to add the cream cheese) the whites do deflate somewhat. It doesn’t matter, though, to the buns. You just form them & they even grow a bit in the oven. I should also say that I use pure, real eastern European cream cheese, not Philadelphia or Lactania. It has no carageenan or anything else in it besides cream and bacterial culture.

    Try the buns as opposed to the bread…….they’re amazing, versatile. Don’t miss out on this!

    • Roye says:

      Thank you Nina, I can’t imagine the egg whites any stiffer than what they are after 8 minutes but I’ll try 10 minutes. I tried keeping the mixer running on low like Maria does but that didn’t work at all. What I do now is mix the whites until stiff than carefully, very carefully add the whey protein and cream cheese by hand. I havn’t tried the buns though I think I will try that.

      Thanks again for your reply.

      • cemmerich says:

        Yes, We have had to let them go for 10-15 minutes on occasion (with the 11 wire whip). 🙂

        • Roye says:

          OK, thank you … but that brings up another query now :), I don’t have the 11 wire whip, I have a 4.5 quart mixer and it came with the 6 wire whip. Do y’all still recommend whipping longer?

          • cemmerich says:

            The 11 wire whip does help. But you can do it with the 6 wire, just might take a little longer. 🙂

          • Roye says:

            Thanks so much Maria, I wish I would have known the difference in sizes and wire whips when I bought mine but I didn’t realize there was so many sizes.

            I’ll try whipping longer for sure, I so hope this works. :).

            Thanks again for all you do.

  • Roye says:

    Maria, I do use Jay Robb whey protein.

  • Emma says:

    Huh, I always thought you couldn’t whip the carton eggwhites cause of pasteurization – not all your videos use them. Do you find they work for protein bread?

  • Sandy says:

    I was wondering if you could use plain organic full fat Greek yogurt instead of cream cheese?

  • Charla says:

    Okay….so…another failed batch. I really think my very first batch worked, but my pan size was wrong. I am DETERMINED! LOL Question please….can you over-whip the whites? Cuz I was whipping away (with a hand mixer) and they looked great. Then all of at about 15 mins. they seemed to deflate a bit? After I added the whey they still looked good, but the cream cheese caused them to fall. I was using Costco egg whites, Jay Robb Whey and Philadelphia cheese. It seems that letting the egg whites come to room temp seems to help a lot. Any ideas? I know we are all hounding you about this, but I love the taste of it and I’m making burgers on the grill tonight! 🙂

    • cemmerich says:

      Sorry, not sure. This can be tough to do without a stand mixer. You can try omitting the cream cheese and see if that helps them stay stiff. 🙂

  • Lynn Addis says:

    Hi, What would the nutrition breakdown for the bread/buns be if I’m dairy free and use 3 of the 6 yolks instead of cream cheese? Thanks!

  • Colleen says:

    I have your 30 day Accelerated Meal plan and I am looking forward to starting as soon as I gather all my supplies (just waiting for some Amazon shipments). I did have all the ingredients to make the Protein Buns (omitting the cream cheese & not folding in the yolks) and they came out perfect on the 1st try. They were a little styrofoam like on the outside right out of the oven, but overnight they turned nice and soft. How should the buns be stored if you are not going to freeze them?

  • Jody says:

    I have struggled with numerous Protein bread attempts. I first used the one given in ‘The Art of Healthy Eating’ where 6 egg whites, whey & cream cheese were used. The batter barely filled our bread pans. They baked in a nice loft but then pulled in on the sides and prompty fell upon removal. ‘The Mom’s’ suggested baking it longer which I did after my cousin found a new recipe (also for “Protein Bread”) using 12 eggs (in stages). I watched your video and noted that you used the reserved egg yolks in ice cream. I ommitted them. I had 2 new loaves of styrofoam that tasted like egg. My third attempt was to try ‘Amazing Bread’ Didn’t rise properly, much denser, pallitable but not what a man wants his sandwhich served on. My fourth attempt was ‘Rye Bread’ from Nutricious & Delicious. New ingrediants entirely. I was rewarded with a flat, dense, hard loaf. Not the fluffy one pictured. My fifth attempt, I included the egg yolks into the Protein Bread (as listed per the recipe) and had enough batter to fill 2 loaf pans all the way to the top. After checking at 30mins I remembered the lesson on the first loaves & continued bakng another 7 mins until it was golden brown and just beautiful. High cracked arch, georgeous. Both fell within 5 minutes of cooling. My sixth attempt was at ‘Coconut Flour Bread’. I read ‘this should fill 2/3’s of the pan’ (mine is 8 x 4 glass) It filled approximately 1/4 of the bottom. I baked it anyway. I was rewarded with something that resembles Cornbread (which is still good to know) but not the double batch size I read suggested previously, nor the one pictured for that recipe.
    I do not have access to a KitchenAide 11 wire whip, nor even a 6 wire. I have an Osterman free stand that beats those eggs till they won’t come off my spatuala. It would have been nice to know that Bob’s Redmill Blanched Almond Flour (specifically) doesn’t perform well with your recipe’s, PRIOR to purchasing as much as we did. I will eventually make that change. Hovever, some of these reipe’s did not require Almond Flour and they still failed. Taquito dough is still a sore spot.
    Why this i important to me . . my cousin & I began this venture together, in ernest. Anything that had sugar in it, hit the dirt. Condiments, canned goods, chips, bread, the whole lot of it. I can’t speak for her but I can speak for me and that is to say, I made this a life choice last month. Full on, full time, committment. In less than a month I have I have had my physican tell me that he is not renewing my medication as my A1C’s are 6.2 AND he intends to use me as a poster child for what diet change/walking can do for your Diabetes.
    My cousin put her entire family on this program, for better health but if you can’t put some meat on a sanwhich that resembles a bread they recognize, they begin to become unco-operative pretty fast. Since she is who inspired me with her excitement over your program, I’d like to get this rolling in a direction that works.
    With all due respect & much appreciation

    • cemmerich says:

      Way to go taking control of your health! As for the recipe, the whites have to be VERY stiff. That is about all I can say. My professional series kitchenaide sometimes has to whip on high for many minutes to get them stiff enough. 🙂

  • Anonymous says:

    I’m confused. You said in these comments that you use a 9×5 for all breads, but in another bread recipe you said 8×4. I made that other bread in a 9×5 and it came out very short, so it made sense why you would use a 8×4. I digress…

    What I really want to know is this: Have you ever made a double batch in a 16×4? I have a family of 6 (and growing), so I like to make everything in big batches. Sometimes doubling recipes, for us, is enough for just one meal! With an 8-9″ loaf, if we each had a sandwich for lunch, it would be gone (or almost gone).


  • Anonymous says:

    I have a logistics question for you on the frozen pizzas. If I were to make one for dinner and a few to freeze, as you mention in the video, how do I take the crust out between batches? Thoroughly let it cool and lift it out? Does the rest of the egg white mix deflate while you’re doing that (I can’t get all three pizza pans in my oven at once and I have a pretty standard oven). And once you top them, do you put them on cardboard circles or how do you keep them sturdy in the freezer? I just having trouble visualizing how you pull this off. Thanks!

    • cemmerich says:

      Well, if you can try to use multiple pans that is best. If not, just form the crust and set aside. They shouldn’t deflate if you don’t get any moisture on them. As for freezing, I just wrap in aluminum foil. 😉

  • Jeannine says:

    Argh.. mine fell, and it was so pretty. Will try again. I am thinking of making the fallen bread into croutons.

  • Aurora says:

    Ugh! This Protein bread recipe is breaking my spirit! I am culinary school trained & had a former career as a professional in restaurant kitchens! No recipe has ever left me feeling as defeated as this one! I have made it 4 times in 2 days & have batch #5 (to which I have desperately added a tsp of baking powder!) in the oven right now. Are you seriously using 6 eggs in the video? I can see how your egg whites are fluffing right up to the top of the bowl while mine have only come halfway up the sides or maybe 2/3 the way up every time! …the batter is not filling the pan & the results have been pretty inedible & dry enough to choke on. Why are so many of us having such difficulty with this recipe? What sorcery are your playing at!?! >;-)

  • Amie Sue says:

    I just made these buns for the first time this morning. Love them. Great job Maria! I made mine with the egg yokes instead of the cream cheese. After plugging it into SparksPeople Recipe Calculator, I got the following macros.

    * “Healthified” Bun per serving (with egg yokes) = 47 calories, 2.4g fat, 5.3g protein, 0.4g carbs, 0g fiber

  • Shelli says:

    I made these for the first time last night as I am going to start the 30 day accelerated plan this morning. I was a little worried after reading all the comments, but forged ahead. I whipped the room temperature egg whites for around 8 minutes. Added 1/8th teaspoon of cream of tarter. Used the stand mixer to fold in the Jay Robb egg white protein powder and then the reserved egg yolks. Baked for 25 minutes, then turned off the oven and left the buns in for another 10 minutes. The buns turned out wonderful!! I can see that they will work great with a hamburger or hot dog. Thanks Maria! I am ready to start!

  • Maria says:

    Hi Maria,
    I’m excited to try this recipe, you had me at Wonder Bread… Not a food I’ve allowed myself to eat for decades. I was wondering if you could speak to the “toastability” of this bread. I couldn’t find any comments mentioning that.

    Thanks for your recipes!

    • Janet t says:

      hello, although I hve not gotten the bread to stop deflating. the parts that were salvageable I put in the toaster and I even made curry chicken bruschetta bites out of them. I am still working on getting the bread to not flop, because it will be great and I look forward to it. happy learning..

  • Lisa S. says:

    Made these Crab BLT’s last night and they were deelish!! I was really surprised at how well my protein buns turned out! Thanks Maria!

  • Jamie says:

    Soybean oil, canola oil… ALL bad! Every time I want to get lazy and NOT make my own, there is always something they put into those ‘healthy’ mayo’s that are unacceptable! I looked at Dukes and its soybean oil. The other one was canola oil. And I cant stand Walden Farms for anything! Their stuff is runny and awful tasting. No bueno. I mixed a little of my home made mayo with my bacon fat hollandaise sauce and had a mouth orgasm! Truly home made is top notch and fail safe. I cant wait to get further into my journey with all the things Im learning and RE-learning from Maria!

  • Gayle says:

    Hi, I have made the buns many times… Using the yokes and NOT the cream cheese… Every time the tops crumble apart. I have increased cooking temp while decreasing time, increased time and decreased cooking temp… This time I cooked them at 300 degrees for 20 min while using my convection (professional range)… Still same results. The egg whites don’t fall (anymore) and all looks good, but they crumble when handled… Any tips? Thank you

  • Gayle says:

    Thank you…

  • Dawn M. says:

    After these are baked… How long do they last not frozen? And are you suppose to refrigerate after you’ve baked them? Sorry if you have this info elsewhere..I didn’t see it.

  • Myra says:

    I tried to buy some items from your Amazon store and it gave me an error! I had my cart full then the next page was the error This webpage is not available ERR_NAME_NOT_RESOLVED

  • Kelly says:

    Just tried to bread. Turned out really well except my cream cheese was clumpy in some spots. I will melt it next time. But the texture was pleasant. Half a loaf was my dinner.

  • Kelly says:

    Sorry to post again. But I tried the bread again and melted the cream cheese. It raised really high and I turned off the oven and it deflated a bit. How can i prevent that from happening? Texture is good and I added more seasonings.

  • Kelly says:

    Ok then it sounds like I did it right. Ill try a little less protein powder next time and see how it works. I made grilled cheese with the other half of the loaf tonight. Heaven! Thanks Maria.

  • Kristi says:

    Could I use Mascarpone cheese instead of regular cream cheese? I usually use it interchangeably but just wanted to check first. Thanks.

  • Pamela Nipper says:

    just wondering can you do the pizza crust on baking stone for the crust guess it would be flat instead of deep dish. Going to try my buns on stone.

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