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Protein Sparing Bread Greek Bruschetta

Protein Sparing Bread Greek Bruschetta

If you are looking for a delicious appetizer to serve at your next gathering, you must try my Protein Sparing Bread Greek Bruschetta!

It is such an easy and flavorful recipe!

I love Greek food and my favorite salad dressing is Primal Kitchen’s Greek Vinaigrette which makes this Bruschetta extra delicious!

HOW TO MAKE Protein Sparing Bread Greek Bruschetta

To make my protein sparing bread Greek Bruschetta, I used Primal Kitchen Greek Vinaigrette and Organic Olive Oil!

My recipe for protein sparing bread Greek Bruschetta is so easy! I keep extra protein sparing baguettes in the freezer all the time so all I have to do is open a jar of Primal Kitchen Greek Vinaigrette and a bottle of Primal Kitchen Olive Oil and I have a delicious bruschetta appetizer in no time!

Primal Kitchen’s Greek Vinaigrette gives the bruschetta the most delicious flavor! You are going to love this protein sparing bread recipe!

Primal Kitchen is SO generous that they are doing a special discount for all of my readers! Use code: Maria for 20 % off!

Click HERE to get Primal Kitchen Products! 

Protein Sparing Bread Greek Bruschetta

Maria Emmerich
Prep Time 15 minutes
Cook Time 35 minutes
Course Appetizer, Nut Free, Snack, Vegetarian
Cuisine Greek
Servings 12
Calories 119






  • dried oregano
  • Greek olives


  • Preheat the oven to 325 degrees F.
  • 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 bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Turn the mixer to low and gently mix the egg white protein powder into the whites.
  • Place a piece of parchment onto a rimmed baking sheet OR Click HERE to find the baguette pan I used.Spray the parchment with Primal Kitchen Avocado oil spray and use a spatula to form 2 long baguettes shapes (about 2 1/2 inches in diameter and 12 inches long) with the protein sparing bread mixture.
  • Bake for 20 minutes or until golden brown. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
  • Let completely cool before cutting or the bread will fall.
  • Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
  • To make the bruschetta, preheat the oven to 350 degrees. Slice protein sparing bread into ½" thick slices.
  • Place in a single layer on a baking sheet. Place the Primal Kitchen Olive Oil into a small dish. Add the garlic and stir well.
  • Brush the olive oil on both sides of each piece of protein bread.
  • Bake for 5-6 minutes, or until golden and toasted, flip, and bake for another 4-5 minutes or until bread is crisp.
  • Meanwhile place the feta and diced tomatoes into a small bowl. Add the Primal Kitchen Greek Vinaigrette and stir gently. Spoon the mixture onto each slice of bruschetta. Garnish with fresh or dried oregano and serve with Greek olives if desired.
  • Best served fresh.


Calories: 119 | Fat: 13g | Protein: 7g | Carbohydrates: 1g | Fiber: 1g | P:E Ratio: 0.5


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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.".

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