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Protein Sparing Bread (CARNIVORE BREAD)

Protein Sparing Bread (CARNIVORE BREAD)

If you like this Protein Sparing Bread recipe, you can find many more protein sparing recipes in The Art of Fat Loss!

My Protein Sparing protocol is something I have perfected over 20 plus years of helping clients lose weight and heal their bodies. Protein Sparing Modified Fasts (PSMF) are an awesome way to improve and speed up weight loss, break stalls and get faster results. There is an amazing introduction in the beginning of The Art of Fat Loss which teaches you how to do Protein Sparing Modified Fasting safely and effectively!

I have been asked to write a book for bariatric patients and The Art of Fat Loss and my Protein Sparing books are perfected for those patients! They are focused on protein and nutrient-dense foods that help you maintain muscle while losing fat!

The Art of Fat Loss book takes weight loss and healing to a whole new level with a lot of information about how to do PSMF and why they work, over 65 amazing recipes including PSMF versions of favorites like hard boiled egg pudding, bourbon chicken and more! Same great flavors but even better for fat loss results.

All of the recipes in The Art of Fat Loss are gluten free, dairy free, nut free and soy free. I had 6 recipe testers and they absolutely loved the recipes and still use them often!

We also included a month (4 weeks of 3 PSMF days each week) of meal plans that include grocery lists making it super easy to include PSMF and get results fast!

This is a pdf ebook that can be viewed on any device or computer.


Protein Sparing Modified Fasts are a powerful tool for fat loss and healing. Here is a video where I answer peoples questions about Protein Sparing Modified Fasts.

If you would like to make a difference and support a small family rather than making a minuscule sale for a large company, I am happy to announce that you can now get my books as a high quality ebook that works on any platform (all done by my wonderful husband!). This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple!

Click HERE to find it for sale!

Thank you for your support!



My Protein Sparing bread is a light and fluffy bread that often gets referred to the texture of “Wonder Bread.” If you properly whip the whites until very very stiff, you will not end up with an eggy soufflé-like bread. It will be light and airy.

Meringues and humidity do not mix. If you have a very humid kitchen, you will not end up with a crispy meringue.

If you try making this with a carton of egg whites you will not end up with an airy bread. It is best to use real eggs and separate the yolks from the whites. Egg whites in the carton do not whip as well and you will end up with more of a soufflé-like bread instead of a fluffy and airy bread.

I always have extra keto bread in the freezer at all times to make sandwiches!

Protein Sparing Bread

Maria Emmerich
Prep Time 8 minutes
Cook Time 45 minutes
Course Bread, Carnivore, Dairy Free, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 18
Calories 49




  • 3-4 large egg yolks folded back in (for taste and texture)


  • Preheat the oven to 325 degrees F.
  • Separate the eggs (save the yolks), and place the whites into a large bowl or stand mixer. Add salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Gently mix the protein powder into the whites.
  • Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall). OMIT YOLKS FOR PROTEIN SPARING MACROS.
  • Grease a bread pan with Primal Kitchen Avocado oil spray and fill with "dough."
  • Bake for 45 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. Cut into slices.
  • Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
  • OPTION: Make bread into 18 buns on a greased cookie sheet.


Calories: 49 | Fat: 2.9g | Protein: 5.2g | Carbohydrates: 0.5g | P:E Ratio: 1.5


“Almost one year to the date I received my Certification as a Keto Coach, one of my awesome clients shares this! To say my heart is full is an understatement! Thank you Craig Emmerich & Maria Wojcik Emmerich for the opportunity you’ve given me to change peoples health & lives by offering this. You’re my inspiration! Thank you Tasha for your incredibly kind words!! I LOVE being your coach!!”

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!

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.".


  • Fernanda says:

    What is the difference between this recipe and the previous protein bread recipe?

    • Gina says:

      Ok…well…just tried the recipe with 12 egg whites which fluffed us great, then added 1 cup whey protein powder then gradually moved the speed up to high and they fell. BooHoo!! Now what can I do with the whites? I will try this again with egg protein, do you think that was the problem? Thanks for any help, I really want to do this!!

      • Maria Emmerich says:

        You can mix it in at a lower speed just until well incorporated. 🙂

        • Natalie says:

          Ii just fold in both the egg white powder first and then the eggs. I use the mixer for onlthe egg whites. Have never had a problem

      • Eve says:

        The instructions says to gently mix in the powder (so if doesn’t fall I would think)

      • Gina says:

        Ok Maria, I Love this bread!! I am sooo happy to find you and your book/recipes!! I only have one issue let with the keto bread made in the loaf pan, it is shrinking when I cook it, so it is not a square but rather rectangle. Do you have any suggestion? Thanks or all you do!!!

        • Maria Emmerich says:

          Does it shrink while cooking or after you take it out?

          • Gina says:

            It shrinks while cooking. I also add 2 tbs. lakanto to the recipe so I don’t taste the egg, do you think that might be a problem? Thank you so much for such a quick response, I didn’t expect that!! I love your work, you are really opening up my world!! Thank You!!!!!!!

          • Maria Emmerich says:

            Yes. But you most likely under whipped the whites.

          • Gina says:

            Wow! Eight minutes with a stand mixer. I will try 12 minutes, even though my mixer is a good one, it is probably 15 years old. Maybe that is it? I will let you know. Thank you so much!!!

          • Jan says:

            Rather than shrinking, my loaf bloated up and ran over the pan all over my oven. I whipped the egg whites, folded in the yolks and whey protein. I live at 7500 feet in Colorado. Wondering if the altitude makes a difference. If I try it with the cream cheese, how much do I use and is it ok to beat it in with the mixer? I don’t think I can “fold” cream cheese in. It won’t incorporate.

          • Tera says:

            Mine falls after I take it out

          • Maria Emmerich says:

            1. Please watch my YouTube video making it to see technique.  https://youtu.be/jbrDcFAx9X4?si=JRqfNee9DdcdCEwM
            2. Use real eggs and separate the whites. Carton egg whites are more likely to fall. 
            3. Whip the heck out of them! Everyone under-whips the whites!
            4. Don’t use protein powders that have fat. Fat causes whites to fall.
            5. Do not touch the whites with any water. Not a drop.
            6. Don’t make it on a humid day unless you have AC. The whites will fall. 
            7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes. 
            8. Slice it the next day when completely cool. 
            9. Or try adding 1/4 cup more protein powder. Some brands are different. 
            10. If it’s too stiff like styrofoam, do not whip a long time after you add the protein powder. You have over mixed the protein powder into the whites.

      • Gina says:

        Okay Maria, I am really getting good at this bread. I can fluff the whites, they stay stiff once I add the other ingredients, it goes into the oven and it shrinks about 1/3, however, no more shrinking when cooling. So my question is…how can I keep the bread from shrinking by a third when it’s cooking? I cook it on 325 in a conventional oven. I love your recipes, I am obsessed with your work!! Thank you for all you do!!

        • Gina says:

          Also I beat the eggs with a 6 Quart pro kitchen aid stand mixer for 8 minutes, I tried 12 but no difference, any ideas on shrinking when cooking? Thanks!!

        • Maria Emmerich says:

          If any liquid or humidity touches the whites it will shrink. But I suggest whipping it more and adding cream of tartar.

      • Carol says:

        The recipe says 1/2 cup. Maybe that is why they fell.

      • Linda Knowles says:

        It is supposed to be egg white powder, not whey protein powder. She said in one of her videos whey protein will make it fall.

  • Dawn says:

    The recipe and video have different ingredients. Can you explain whether or not to incorporate yolks at all, and the amount of cream cheese that was added in the video? Thank you.

    • cemmerich says:

      I updated the video above.

      • Cheryl says:

        In the video above, the yolks are completely left out and used to make ice cream. A statement is made that any yolk in the bread will cause it to fall. But in the recipe, it states to fold in the yolks to the whipped whites/whey protein mixture. I’m not sure which is correct. Can you clarify, please?

        • cemmerich says:

          If you carefully fold in the egg yolk (or cream cheese) after whites are very stiff, they won’t fall. Alternately, you can just leave that out. It is there for more fat/flavor. 🙂

          • heidi says:

            I have your book, and I am making first batch with yolks only…I want to be clear though-can I make this without yolks and sub the cream cheese? OR, can I also make this with both yolks and add 3 tbs cream cheese? We need the added fat.

          • Maria Emmerich says:

            Yes. But I make it dairy free without cream cheese.

          • heidi says:

            Oh I meant to ask-if I omit egg yolks and use just cream cheese, how many tablespoons of cream cheese do I use? I am using recipe that calls for 6 eggs in your book. 🙂 Thanks

      • Janet t says:

        maria, in the video you didn’t use the egg yolks. I have run into all different types of your protein bread recipes. can you tell me which one is the easiest to make and which one you like and make the most. it seems you just use 12 egg whites and 1 cup unflavored jay robb and that is it. is that what you normally do??? I have gone over and over the recipes and I am getting confused. thanks for everything. my bagels came out great. just trying to make food for my daughter especially with ulcerative colitis. thanks again. maria. I appreciate you.

  • Patrica says:

    chicken wrapped in bacon.

  • Valerie says:

    I was just telling my husband how a woman I work with was disputing the healthiness of bacon with me! This looks like a great book, I would love to have!!

  • Astrid says:

    Cristy bacon dipped in homemade hollandaise.mmmm

  • Krista says:

    Bacon and eggs

  • Dyanne Spease says:

    Whiskey, Caramel, Marshmallow and TURKEY or BEEF Bacon Bark.

  • lynna says:

    BLTS (low carb/gluten free) would be my all time fav for bacon….but bacon in just about anything is awesome….or just by itself….thanks for the chances to win….and thanks for all the awesome info and inspiration!

  • Olya says:

    Dark chocolate with bacon bits:)

  • Brenda says:

    I’m confused, you used cream cheese in the video but cream cheese isn’t listed on the Keto Adapted Bread recipe above. Am I missing something?

  • Chris says:

    This book looks awesome. I love bacon!!!

  • Jenne says:

    Who needs a recipe for bacon?!? It’s so awesome all by itself! Seriously, I bake it in big batches so we can keep it pre-cooked in the fridge or fridge-freezer for a quick nibble now and then. Was so excited to learn of the Baconnaise recipe as a way to use some of the bacon fat from my mega-bacon-baking sessions. Also excited to learn more good things about pork because we are hoping to add a pig pen — and piglets! — this year so we can raise our own. The live pig we bought from our farmer’s-market-gardener neighbor — which was fed a diet including excess garden produce — was soooo delicious, we want to “grow” our own!

  • Theresa says:

    Can you make the mayo with an immersion blender? I kinda suck at doing emulsions with a food processor… :-/

    • Trisha says:

      I made my baconnaise with my immersion blender, no problem. Just be sure you’re adding in the bacon fat very slowly (I actually added it by the tablespoon until I was sure it was emulsifying (took about 30 seconds) and then could pour the bacon fat in at a slow stream….so much easier to clean up afterwards using the “boat motor”

  • Belenda says:

    Yes, the video does show using soft cream cheese, but it’s not in the recipe. Do you not use it for the loaf of bread?

  • Sasha says:

    The classic BLT (using grain-free bread, of course)!

  • Anne says:

    Good old bacon & eggs!

  • Susan Lawrence says:

    How to pick only one! Warm bacon, spinach salad.

  • Ania says:

    How long do you think the baconnaise will stay good in the fridge for? Also, as per some other comments, there is a difference between the recipe for the Keto-adapted bread and the video. You use the egg yolks in the recipe but instead of the yolks you use cream cheese in the video. Will they come out the same?

  • Susan says:

    Brussels Sprouts with bacon.

  • Joanne says:

    Bacon-wrapped pork loin roast.

  • WoolyNC says:

    going Whole Hog!

  • Christina says:

    We use bacon or bacon grease all the time but our favorite is just plain with eggs and avocado.

  • Angela says:

    I love a classic BLT on Craig’s Amazing Bread Tomorrow I will make bacon and eggs for breakfast, and am thrilled to have the baconnaise recipe to try!

  • Debbie Meissner says:

    I made your bacon wrapped Jalapeno Poppers and some without bacon for Christmas Eve and the bacon wraped ones went right away. They were a hit. I like good old fashioned bacon and eggs.

  • Debi says:

    I love to bake the bacon in the oven…so crispy and still flat and does not seem as messy. My fav is still bacon with eggs for breakfast, but a bacon spinach salad is pretty close. The book was on my Wish list. Thanks for the chance to win.

  • Maureen says:

    Hi Maria. The bread looks great! You have mentioned lots of times that you have a convection oven. How does this affect your recipes? And how will it affect my breads as I do not have a convection oven. Thanks!

  • lisa t says:

    Well, being a baker, I would have to save the best thing I ever ate with bacon was a peanut butter chocolate bacon topped truffle I made. But, now that I’m not eating that stuff any longer, I would have to say Kalua pulled pork.

  • Ania says:

    I know I probably will get scolded by even suggesting this but for a xmas party I had, I made bacon wrapped stuffed dates with pistachios and they were eaten up like candy. I know, the sugar in dates is a no-no but the combination of the salt and sweet was really yummy for this special treat. 🙂 Maybe there is something else that can replace the dates and get a similar result??

  • Carleigh says:

    Maria, Any recommendations on where to buy sugar free bacon? Once I stared following your program and reading food labels, I noticed that all the major brands contain sugar even the ones at T.J.’s. I haven’t found a single brand without sugar. Is the amount so small that I shouldn’t worry about it?

    • cemmerich says:

      Look at the ingredients for one with 0g sugar. Sugar is in the ingredients because it is used in the curing process. 🙂

      • Linda says:

        Am I understanding you correctly that it’s ok to have sugar as an ingredient in bacon, as long as there are 0 carbs?

        I’ve been going crazy trying to find one nitrate free AND sugar free!!!

        Bacon wrapped japapeno poppers

    • Adel says:

      If you are in the US you can now purchase sugar free bacon from Pederson’s Natural Farms, go to their facebook or web site, they seem like an amazing place with lost of amazing products only wish they sold in Canada.

    • Walmart has one but I don’t remember the name. and it is very good.

  • Going to make this now 🙂

  • Michelle L. says:

    Bacon wrapped bacon is my favorite! Seriously – I LOVE bacon in anything and it’s tough to pick a favorite. BLT devilled eggs, maybe? Bacon omelet? I don’t know – I love them all!

  • Audra says:

    In the video you make the ice cream with the egg yolks, but in the recipe it says to add them to the whipped egg whites? Are we suppose to have no egg yolks at all then in the bread, or?

  • Sandy Munn says:

    I love bacon on fresh green beans!

  • Debbie Meissner says:

    The new video still is not showing you adding the egg yolks to the bread. I’m still confused about the recipe and the video. Do you add the yolks or not?

  • Marisa says:

    Would love to win this!

  • Amy Field says:

    My favourite recipe that includes bacon is roladin, the way my Mom makes it is delicious!! It’s so easy, but a rare treat since the thin slices of beef are so expensive. My husband is a die-hard bacon lover, he would love it if I used more bacon in my cooking!

  • k says:

    You can make the bread with eggs yolks or cream cheese i use the yolks because of a dairy intolerance

    • Gail says:

      Just wondering how much cream cheese to use if not using the egg yolks. I wasn’t able to see the first 30 seconds of the video because of streaming, so I am not sure how much and is it whipped with the whites? Thanks!

  • Mary Jo says:

    I just started making ‘bacon cups’ by wrapping slices around muffin cups and baking. Then you can add whatever strikes your fancy. A nice delicous way to eat your dish.

  • Shawna says:

    Bacon makes EVERYTHING better!

  • Linda says:

    I love raw broccoli, mayo, bacon, and boiled egg salad.

  • mariam says:

    I have never eaten anything with bacon in it that I didn’t LOVE! I have even made my own, with rather incredible results!

  • Amy says:

    Bacon wrapped water chestnuts or jicama dipped in homemade healthified BBQ sauce!

  • Melinda says:

    Ah, Maria! You are an angel! Love, love, love your videos! Thank you for taking the time to invite us into your home and making it look so EASY!! I treat my eggs like they have nitro glycerin in it, so glad to see how you do it….and I think the omission of the cream cheese will help mine to set up better. The cream cheese seemed to just make it all melt. We have very high humidity here in Louisiana so I’m sure that has been a detriment as well. You are a SuperStar!…really

  • Matt says:

    One favorite? That’s tough. It’s bacon. How does somebody choose just one?

  • Jan Alexander says:

    BLT salad with homemade mayo and a sprinkle of dry ranch in the mayo. Yummmmmm!

  • Amanda A says:

    Trying chicken wrapped with bacon tonight! Yummy!

  • Josh says:

    Good stuff! Thanks!

  • Lisa says:

    Broccoli salad with bacon

  • Paula Torres says:

    Simple but delicious Bacon and eggs

  • Kymber says:

    MANY of my favorite recipes include bacon. I only eat brussel sprouts if they are sauted and roasted with bacon…but fell in LOVE with bacon wrapped chicken thighs grilled on our traeger…YUM!

  • Sara Weeks says:

    Bacon-wrapped mini (paleo) meatloaf. My husband even likes them!

  • Vanessa says:

    I am definately going to try this bacconnaise!

  • Kathleen says:

    This sounds yummy!

  • Nancy says:

    I love anything with bacon, but I do prefer that the bacon not be TOO crisp. I’ve been known to pick the bacon out (like from a BLT) and enjoy it first!

  • Debbie says:

    Bacon as a snack all by itself….or bacon on top of Mediterranean Pasta (zucchini noodles and all!)…

  • Lauri says:

    Cresm cheese stuffed peppers wrapped in bacon and grilled

  • Alisha says:

    My Bacon Colby “Faux-sagna!!!”

  • Jan says:

    LOVE bacon!! Just plain, by the pound!

  • Jenna says:

    I would love to win a copy of the Beyond Bacon and I can not wait to make some baconnaise. What a fabulous giveaway!

    • Jenna says:

      One of my favorite bacon recipes is with onions, Swiss chard and balsamic vinegar. We call it balsamic greens. mmm. I just made it last night.

  • Deanna S says:

    cauliflower rice with bacon bits, fried rice!

  • Kathleen says:

    I love Bacon just as it is and enjoy it on Chicken, around pork and steak and in fresh cooked Green Beans! Yum!

  • Kay N. says:

    I love cabbage fried with bacon!!!

  • Linda says:

    my favorite bacon recipe is BLT salad….or anything else with bacon!

  • Barbara says:

    Impossible to pick just one recipe. Bacon goes with EVERYTHING. But I do love bacon-wrapped scallops…!

  • Belenda says:

    Made the bread this morning. I only have the Vanilla Egg White protein powder (oops!), so, I didn’t add the garlic. Naturally, the flavor isn’t what was intended, but, still good. I put some Trader Joe’s spreadable fruit jam (no sugar) on it and it was good!

  • belinda says:

    Bacon in broccoli salad or cauliflower”tater” salad

  • Regan says:

    Ohh bacon!!! I just can’t pick one particular food that I love to incorporate you with but I love the fat and flavor that comes with you.

  • Dawn says:

    Love bacon and would love to win the book

  • Linda says:

    Bacon in and on anything! I have it everyday and look forward to new ideas :0)

  • Sandy says:

    Turnip Hash Browns is a great recipe using bacon. Squash casserole, too. 🙂

  • Sally says:

    Thanks for all your insights and help

  • MrsSwanky says:

    Just bacon alone. Or with eggs. Or with anything…. Especially Benton’s bacon! Kyndra’s bacon wrapped scotch eggs are a favorite: http://www.peaceloveandlowcarb.com/2012/03/bacon-wrapped-scotch-eggs-with.html

  • My favourite bacon recipe would be bacon wrapped egg-muffins!

  • Kim says:

    I think you have an error. You have less grams of fat than protein, but a higher percentage of fat than protein.

    Keto-Adapted Bread = 49 calories, 2.9g fat, 5.2g protein, 0.5g carb, trace fiber (53.5% fat, 42.5% protein, 4% carbs)

    • Tonya says:

      This isn’t an error. Fat grams have 9 calories as opposed to protein and carb grams which have only 4. So the percentage of the 49 calories that is fat is 53.5% and the percentage of the 49 calories that is protein is 42.5%

  • My favorite: Roasted Brussels sprouts with bacon and almonds.

  • Wenchypoo says:

    My husband’s a big fan of bacon-wrapped bratwurst and bacon-wrapped chicken legs.

  • Cinde Morris says:

    anything with bacon is my fav!

  • Terry day says:

    Omelets and bacon wrapped asparagus!

  • Susan Lynn says:

    My favorite bacon recipe is Kale chips spritzed with bacon grease and sprinkled with bacon! What a treat! Now I want to try those BLT bites!

  • MRShira says:

    bacon avocado salad

  • Ann S says:

    Cabbage, bacon, and onions! Great side dish.

  • Valerie says:

    Bacon, sauteed onions and stewed tomatoes are an AMAZING combination! We used to serve it over pasta, but now it’s over sliced sauteed zucchini.

  • ameysmith says:

    my favorite bacon recipe is the bacon poppers. I don’t use jalapenos, though, I use Anaheim peppers, cream cheese, and wrap in bacon.. YUMMY!

  • Kelly says:

    Salad with bacon, avacodo, eggs and a yummy salad dressing.

  • Kristin says:

    Bacon-wrapped scallops!

  • I love bacon and green beans!

  • Kristi says:

    I love bacon . . . I always have! It is a long standing joke that if I am cooking anything, it is bound to have bacon in it. LOL! Maple bacon sugar free, grain free chocolate chip cookies are my new fave! BUT, I love bacon sautéed brussel sprouts!

  • Mathew Halstead says:

    Bacon by itself tops the list but if I had to choose, I would say crumbled bacon on top of deviled eggs.

  • sarah Wielenberg says:

    Bacon and eggd

  • Christine Lee says:

    I love bacon. I love it cooked with meat, I love it with eggs, and on salads. I’m not a very good cook, and would love to know more things about bacon so I can help my family have more fun with Keto-adapted foods.

  • Anna says:

    I’m simple. I love my breakfast of eggs and bacon every morning. 🙂

  • Dawn Nemzek says:

    Oh, what to choose that I like that has bacon, HUMMM!! So many things to choose from, but I guess I will share what I most recently cooked with bacon. That was a meatloaf that Paleo Parents shared that NOMNOM paleo shared with them. My whole family loved it. It had bacon on top of it! Yummy!

  • Robyn K says:

    I’ve been having the hardest time making my own mayo – I’m going to try this recipe – and use some patience!

    • Robyn K says:

      I forgot to mention my favorite recipe is Nom Nom Paleo’s Kahlua Pork – you line the bottom of the slow cooker with bacon – YUM!

  • LeAnn says:

    bacon is the best thing about eating this way Maria – so my favorite recipe is anything with bacon. I’m going to try the chicken wrapped in bacon alfredo soon.

  • Marisol says:

    Bacon wrapped chicken with thyme and a cream sauce!

  • Melissa says:

    Bacon and green beans

  • michelle says:

    My new favorite recipe is your baconaise! My old favorite was cooking it till uber crispy, grinding it till fine, then blending it in hard boiled egg yolks for a deviled egg filling.

  • Maxine says:

    My favorite is hot bacon spinach salad.

  • Sarah Sue says:

    Broccoli salad with LOTS of bacon!!!! Next I will use your baconaise recipe in place of Hain mayo. Broccoli, cauliflower, onion, (all chopped) shredded cheddar cheese, walnuts and Mayo.

  • Heidi says:

    B.L.T’s in the summer!

  • Cheryl Hulme says:

    Bacon wrapped jalapeno poppers!

  • Pam says:

    Same as above. They rock!

  • Charla says:

    My favorite bacon recipe:

    Bacon….just bacon….any way it is prepared….:)

  • April says:

    I love it in a good caesar salad. Or as a side to perfectly scrambled eggs. Thanks for the giveaway!

  • Amy says:

    I love bacon with anything! Just had bacon turkey avocado wraps for lunch!

  • Indira W. says:

    I love everything wraped in bacon and would love to be the winner of this book! Thanks Maria and Craig!

  • sonia says:

    Bacon and egg sandwich on ooopsie rolls. Watched your video of Keto-Adapted bread where you used 12 eggs separated. In the video you did not add the yolks back to the recipe. The recipe states to add them back. Is the video for another recipe? You made ice cream with the yolks in the video. Confused yet, ha. I was.

  • Sandy says:

    Bacon, lettuce and tomato sandwiches.

  • Sarah says:

    Bacon by itself would be A-Ok with me…lol…..Though I love eating Bacon on my Chicken “Caesar” Salads…:)

  • tracy m says:

    Just plain bacon!

  • Diane says:

    cabbage and bacon!!! Yummmmmmmm!!!!

  • Theresa says:

    Bacon – there isn’t a bad recipe with BACON!! If I need an answer — I guess a BLT.

  • Patti says:

    Love bacon

  • Cindy says:

    Anything with bacon–dips for veggies are especially tasty!

  • Sara says:

    Classic bacon and eggs!

  • Marion says:

    Bacon does not require a recipe….just eat it!!

  • Terry says:

    Bacon wrapped longhorn beef filets.

  • Allie says:

    I finally made this bread again and it worked so much better without the cream cheese! It fell a little bit, but not that bad. Thank you for re-posting this recipe! Also, my favorite recipe that includes bacon is a bacon cheeseburger without the bun! 🙂

  • Patty says:

    scallops wrapped in bacon

  • joy says:

    I love brussel sprouts cooked with bacon! YUMMO

  • Debbie says:

    Deviled eggs with bacon crumbled into them!

  • Revonda says:

    Steak bites!!! Steak wrapped in bacon YUMMO!

  • Pam says:

    Sunshine Broccoli (tweaked of course).

  • Laura says:

    Roasted Bacon wrapped asparagus.

  • Jalynn Patterson says:

    Anything with bacon is awesome!

  • Kristin says:

    Bacon and eggs!

  • lori says:

    Baconnaise? That’s very interesting. Maybe I’ll try it…

  • gaylene says:

    is it bad to admit to chocolate covered bacon?

  • Michelle says:

    I have recently discovered a roast cabbage, onion, and bacon dish! Delicious!

  • Lori Lambert says:

    Anything bacon!!!

  • Nemours says:

    BLT with Creole tomatoes!

  • pam says:

    Looking forward to trying this bread!

  • TJayne says:

    Love bacon, lettuce, and tomato stuffed into avocado half.

  • Michelle says:

    Bacon wrapped jalapenos with cream cheese

  • Sara says:

    Bacon fudge!! But really, as long as it has bacon, isn’t every recipe a favorite?

  • Beth says:

    Tenderloin Bites!

  • Debalou says:

    I just cooked up some bacon and and was browsing your site and ran across the baconnaise and had exactly 1 cup of bacon fat.. so I gave it a whirl and by golly I have bacannaise.. thanks Marie.. My favorite bacon recipe is hard to say.. I love bacon alone or in- on about anything.. I like to have it prepared for snacks and ready to throw in with eggs or on salads.. One thing I have not tried yet, is chocolate covered bacon. I am sure in time I will give that a try.

  • Wendy R. says:

    Candied maple bacon dipped in chocolate!

  • katy says:

    Bacon and chicken, especially chicken thighs baked with bacon. High fat yum.

  • Caroline says:

    Beth had the same idea!! LOVE the tenderloin bites! I think I could eat them everyday!!

  • Jennifer says:

    BLT…That’s my favorite!

  • Sherri says:

    Chicken thighs stuffed with butter wrapped in bacon!

  • I absolutely could live on BLT’s but bacon burgers are a close second… Love this blog…

  • lauren says:

    This recipe sounds delightful. Can’t wait to make it with the fat from the heritage breedbreed bacon we get from a nearby farm:)

  • Ginny says:

    BACON. Just almost near burnt crunchy bacon 🙂

  • Arsula says:

    Bacon wrapped brats…or really bacon wrapped anything!

  • Melinda says:

    plain, old fashioned BLT…..

  • Penny says:

    I love a good BLT with avacado.

  • Tina Manniello says:

    I love bacon and greens – like collard, mustard, kale…. mmmm

  • Deanna says:

    Bacon, cheddar on a burger minus the bun!

  • KyMom says:

    Good ol’ fashioned bacon and eggs!

  • Kathy Heck says:

    I love wilted bacon salad. Fresh greens tossed with fried bacon pieces, chopped green onion, vinegar, teaspoon sweetener, salt/pepper. Yum!

  • Charlene says:

    Diabetic and need this book please

  • Linda M says:

    We love the bacon burgers from the “Eat Like a Dinosaur” cookbook. My 11 yr old loves to make them.

  • Kathy Barnes says:

    Bacon with anything – especially at breakfast.

  • Jennifer says:

    Any recipe with bacon is a keeper. I cook 3 lb of bacon at a time in the oven (400 degrees for 20 minutes). Then, after it has cooled, I put the cooked bacon stacked in a container, separated by sheets of wax paper, in the freezer. This is great when you have a recipe that only needs a few pieces. I put them in the micro and then chop. Or when you just need to have bacon for breakfast but are limited on time. Take out a few pieces and microwave. The only problem is…..it doesn’t last LONG enough!

  • Pat Baker says:

    Baked bacon with anything. Mmmm

  • Linda F. says:

    I really enjoy meatloaf wrapped in bacon and chicken breasts with bacon! Yum!

  • Marge says:

    Bacon wrapped scallops

  • Linda F. says:

    I am confused. The keto-adapted bread is not the bread you are demonstrating, is it? In the recipe the eggs are separated with whites whipped and then egg yolks added after the egg white protein powder is added. I watched the demo and the egg yolks were not included also you mentioned cream cheese which is also not in the above recipe. Just making sure the demo and recipe are different breads.

  • ruth says:

    bacon and eggs

  • Nancykp says:

    Bacon jam is my favorite bacon recipe! That and just plain bacon. 🙂

  • JAN says:

    Bacon wrapped scallops and baconaise are both AMAZING! I love bacon and pork period! I love your blog Maria almost as much as bacon. Keep on keepin’ on!!!

  • Kristaleen says:

    Yep-favorite bacon recipe? Perfectly cooked crispy but chewy yummy bacon 🙂 and sons yummy eggs to go with!!!!

  • Anita says:

    Salmon chowder with bacon

  • Rachel says:

    Pork loin wrapped in bacon

  • marsha f says:

    Fried bacon pieces with mixed veggies!

  • Lore says:

    The recipe calls for egg yolks, but in the video you make ice-cream with them. I’m not sure if they go into the creed or not. Can you please clarify?

    4. Slowly fold the reserved egg yolks into the whites (making sure the whites don’t fall).

  • Karen says:

    The last time I had bacon, I was a kid just being a kid with no worries about health; then as a ’90s teen, I fell into the “low fat or better yet fat free” trap. Looking back, I wonder if *no* dietary intervention at that point would have been better. Ironic, ey? So with all of those fat-free, baconless years to unwind from, your website is no doubt going to be a valuable resource for new bacon-laden favorites 🙂 TY

  • Indira Valdez Padilla says:

    Chicken breast marinated in Dijon Mustard then wrap in bacon and broil until bacon is crispy. Yummy!

  • Kathy says:

    I love chicken breasts stuffed with artichoke jalapeno dip and wrapped in bacon.

  • Jennifer Travnicek says:

    Bacon is the one thing that disappears in my house about as quick as it comes off the pan. We’re a bacon loving family!

  • Judy says:

    Wilted kale or spinach, using the bacon grease to wilt it. Give it a splash of your favorite vinegar, then add the crumbled crispy bacon on top!

  • London says:

    Did you use a standard size bread pan? It’s hard to tell from you photos. Your bread look perfect and delish! Thank you for the Keto adaption for the bread. Can’t wait to try it.

  • Sheridan says:

    Bacon with a side of bacon. With a bacon appetizer and bacon for dessert. I heart bacon!

  • Bridget says:

    Baconnaise! Can’t wait to try this out on…heck almost anything! =)

  • Lisa says:

    So, I am confused! Can anyone clarify for me the nutritional content if you prepare the bread according to the video (no yolks/no cream cheese)? Mine is in the oven right now and the addition of the onion powder produced a flavorful batter!

  • Stacey says:

    BLTs are the best!

  • cheryl says:

    Maria, thank you fir an awesome website. BACON, BACON AND MORE BACON! Wow, what great ideas for bacon. The really sad thing is that I’m out of bacon! Maria, question, I do have fresh homemade sausage and wondered if I can use the fat from it the same way as bacon fat??? Thank you Cheryl

  • Kellyk says:

    Love bacon any way…but love bacon fried brussel sprouts!

  • Michelle says:

    Brussels sprouts with bacon but hoping for a few more if I can win this book. If I do not win, I should definitely acquire it. Thanks!

  • Nili says:

    My favorite bacon recipe is BACON! Can’t improve on that!

  • Christi says:

    I’m confused? Can anyone tell me if the yolks go in the bread recipe or not? In the video the yolks are left out and put into ice cream. In the recipe it calls for yolks….?

  • Deanna S says:

    anything w/bacon…

  • Becki says:

    I love your books and would love the Beyond Bacon book. I can’t wait to make the BLT shown in this blog post!

  • Georgia Keesler says:

    I love the tenderloin (you used venison) marinated in tamari sauce mixture, wrapped in bacon and baked. I took these to a New Year lunch and an ex-restaurant owner loved them. 🙂

  • Susie says:

    Lettuce wrapped BLTs

  • Renee R. says:

    Anything fried in bacon!

  • Beckie says:

    Bacon & Eggs and Chili

  • Janet says:

    Bacon wrapped scallops!

  • Savannah McCoury says:

    LOVE Love Bacon, my favorite recipe would have to be cream cheese stuffed Jalapeños wrapped with Bacon!

  • Lisa P says:

    My favorite recipe is a broccoli salad that has broccoli, red onions, bacon, and homemade mayo.

  • Viki says:

    Bacon wrapped shrimp!

  • judy says:

    bacon bacon with bacon

  • Michelle says:

    Blt sandwich.

  • Brenda says:

    BLT’s wrapped in the L. Yum!!

  • Marcia DesRosiers says:

    bacon all by itself – I love it!! then a BLT – haven’t had success when I tried the bread the first time so need I to work on that.

  • Kathleen Sanz says:

    Took your pecan pie muffins and added bacon to them ..yum! I have this book on my amazon wish list since it came out..beautiful looking book.

  • Tara Johnson says:

    My son won’t eat hard boiled egg yolks but loves hard boiled whites. I love to eat the HB egg yolks with bacon. Mmm yumm.

  • Angela says:

    I made your stuffed pork tenderloin recipe (which everyone, INCLUDING the 2.5-yr-old and 11-mo-old loved!) and wrapped it in bacon, then grilled it. Uh, yum. 🙂

  • Tracy says:

    Bacon in anything is wonderful but I love bacon and eggs for any meal!

  • Debby Skidmore says:

    I don’t have a favoite recipe. That is why I need to win this cook book!

  • Debby Skidmore says:

    I don’t have a favorite recipe. That is why I need to win this book.

  • Jennifer says:

    I LOVE anything with bacon, but really enjoy a bacon cheeseburger!!

  • Karen Cunningham says:

    Brussel sprouts with bacon!

  • Crystal says:

    I love bacon wrapped tenderloins!

  • joyce says:

    BLT’s are my favorite!

  • Jenn says:

    Salmon salad w/bacon

  • Melissa says:

    I love anything pork, but I live in the city and have limited access to grass-fed pork products. I just started reading Grain Brain, and since I’ve been feeling like I’m suffering from MCI (mild cognitive impairment) – sometimes I can’t even spell, I’m very interested in going on a keto-diet. But I’m dairy intolerant b/c I suffer from Asthma. I’d love to get your book, and love how you’ve provided the option of egg yolks instead of cream cheese in the recipe above, but in the book itself, do you also offer dairy free alternatives? I’ve been low-carb since 2011, and don’t need to lose any more weight, would the keto WOE still be good for me?

    By the way, thanks for all the great recipes.

  • Alicia says:

    Been making Bacon fat mayo for ages! didn’t have the imagination to come up with ‘Bacconase’ but I like it!
    All things bacon!, but my current favorite is crispy fatty bacon and avocado in your psyllium tortilla wrap

  • Madeline Strano says:

    I love bacon. Can I trade in my super bad sugar addiction for bacon?

  • mary ann says:

    Bacon and Eggs !

  • Jesenia Ortega says:

    My all time fave bacon recipes are bacon wrapped low carb jalapeño poppers. Entire fam can’t get enough of them!

  • Jon in Maine says:

    We used fry bread in bacon grease, it tasted great but rarely did it believing it was so unhealthy we thought due to the grease. Little did we know it was the bread, I will try it again with some of your bread.

  • Holly says:

    Bacon wrapped jalapeno poppers! YUM!

  • Stacy Sprouse says:

    Pork rules at our home! Bacon grease is nectar of the gods and we love all kinds of dishes made with bacon. My favorite though is bacon cooked with okra, tomatoes, and onions…yummo!

  • Wanda says:

    I love BLT’s but anything with bacon is great!

  • Jessica says:

    I really like bacon wrapped sausages.

  • Billie Jo says:

    Love Jalapeno Poppers wrapped in bacon and BLT’s. 🙂

  • Susan says:

    Love your breakfast chili! Can be used in so many ways any time of the day.

  • Deanna says:

    Followed the recipe for baconaise and it never emulsified. Help me troubleshoot!

    • cemmerich says:

      There are some tips online. One is adding boiling water a drop at a time while mixing. If you google it you should find some tips.

  • Sam Hinesley says:

    I Love goat cheese stuffed dates wrapped in bacon

  • Elizabeth says:

    You can’t go wrong with bacon anything! Bacon on a crispy salad!

  • Della says:

    Brussels sprouts with bacon!!!!!

  • Leslie says:

    Bacon and Brussel Sprouts….Yummy!

  • Danae says:

    I cook bacon with eggs for breakfast. Then I save the bacon drippings to sauté with cabbage and onions and kale. Yum!

  • Chick on a Chopper says:

    Bacon bits sprinkled on a shrimp caesar salad!

  • Cindy says:

    Anything with bacon! Been loving DJ Foodie’s Bacon-Lettuce-Tomato-Avocado Salad lately

  • Karen says:

    I’m so happy I can eat bacon again! Anything wrapped in bacon, sauted in bacon, drenched in bacon, smothered with bacon. Baaacooon! Need I go on?

  • Emily says:

    bacon topped jalapenos stuffed with cream cheese – yum!

  • Diana says:

    Well, by the time I scrolled down through all these great Ideas, I feel I’m becomimg Baco-holic ! Soon I’ll need the 12 Step Program !

    All kidding aside… I do love Bacon but for years felt guilty eating it and was always blotting away the fatty parts with a paper towel. So glad it is finally sinking in that the Fat is not what’s bad for us! More is Better, Right?

    I love making a Bacon and Asparagus Quiche ✿◠‿◠) Your Book Looks Fabulous !

  • Bethany says:

    Bacon-wrapped chicken! I’m currently threatening to slit the chicken breasts open and stuff them with cream cheese and diced jalapenos…

  • Bethany says:

    By the way, I made your Creamy Italian Chicken in the crockpot. My husband tasted it, then went and got bacon out of the fridge to sprinkle on top. Apparently they went very well together.

  • Amy says:

    Love bacon just about anyway but especially love a spinach salad with bacon, tomato, hard-boiled eggs … yum!

  • Shaunie says:

    Bacon cheeseburger! Yum!

  • Samantha V. says:

    Can’t go wrong with Bacon and Eggs….all time favorite in our family.

  • HeaMaGea says:

    You can’t go wrong with Bacon!!!

  • Cici says:

    Recipe calls for yolks. In video you use yolks to make ice cream…so, should the yolks go into the bread or not?

  • Amy Tolley says:

    my broccolli salad i just love this refreshing salad thanks for this chance

  • jenny davis says:

    bacon and sweet potatoes with some egg yolks on top!

  • Cristin says:

    I love scrambled eggs with bacon mixed in 😉 Thanks!

  • Beckie says:

    Loaded Cauliflower casserole has yummy bacon in it.

  • Jen says:

    I love bacon egg spinach salad with balsamic Parmesan dressing

  • gigi says:

    I’m making the bread right now, hope it turns out as well as your

  • Lisa Seter says:

    Is there anything bacon doesn’t make better? BLT’s have to be my favorite though; so simple yet so good.

  • caron says:

    I just LOVE bacon anyway I can get it!!! but BLAT on keto bread is probably my Favorite!!!

  • Sue says:

    bacon. that is all.

  • Debbie says:

    I love the idea of the baconaisse, I am definitely going to try that!!

  • Sandra says:

    love pork and so does my husband – we bought grass fed pork last fall and are enjoying it.

  • Bacon wrapped, cream cheese stuffed jalapenos.

  • leigh says:

    anyone else still confused whether we add the yolks into the bread or not ? I am confused.

    • Debbie Meissner says:

      Yes, I am still confused. So, I tryed making it this weekend. I used me hand mixer and beat the egg whites for 8 minutes. They were really stiff. I started to add the egg yolks, one at a time, and got to three and decided to stop adding them. The egg whites were starting to get a little more liquidy. I put the batter into the pan, baked the bread. It rose just a little. I baked the bread for about 70 minutes. It was nice and brown on top. Took it out carefully to a cooling rack and left it for about a half hour. When I came back and looked at it, it had fallen in the middle and pulled away from the sides. It just shriveled up. If I make it again (which I don’t think I will) I won’t put the egg yolks in it. I wasn’t crazy about the texture either. It just kind of melts in your mouth.

  • LaDonna says:

    I love bacon and eggs!

  • leigh says:

    I am afraid to try the bread…seems so many people have trouble with it. I can not afford to waste expensive ingredients. I am grain free and now make a bread with cashew butter and eggs that works really well, but wanted to make something more keto friendly.

  • Kimberly Flegal says:

    inside out jalapeno duck poppers – they are wrapped in bacon & soooo GOOD!

  • Candace says:

    Cream cheese stuffed, bacon wrapped chicken!

  • Diane says:

    I love tomato slices that have a little mayo on them sprinkled with oregano a slice of mozzarella and bacon then broiled….great side dish!

  • Katie Jan says:

    Favorite bacon recipe is brussel sprouts cooked in bacon grease with crispy bacon bits and pine nuts.

  • Terri Bullard says:

    I notice in the Keto-Adapted bread recipe it says prep time 10 mins. cook time 45 mins., but in the instructions it says to cook for 25 to 30 mins, which is it? The protein bread in the French toast recipe says to cook for 45 mins. Thank you for answering.

  • Ed Greene says:

    I like the Keto-Adapted bread recipe. I love bacon.

  • Brenda says:

    Bacon has gotten a bad rap for so long….nice to see someone bringing it’s virtues to the public!!

  • Rachel says:

    I love a good ol’ fashion BLT

  • Jessica says:

    I love wedge salad with lots of bacon and bleu cheese!

  • Tamara says:

    My favorite food with bacon is a Cobb salad.

  • Lisa says:

    Oven-baked bacon!

  • Susie says:

    Just found your website. Love bacon and cool giveaway.

  • Sharon Sherman says:

    While I love bacon, I have switched to nitrite and nitrate free bacon. I use it to make bacon-wrapped water chestnuts. Though I have not made them in a while. I used to soak the water chestnuts in soy sauce, roll in brown sugar, and wrap in bacon, then bake for 35 minutes at about 375. My next time, I will be using Tamari instead of soy, and honey instead of brown sugar. Will let you know the difference. Once guests have tried them, they they disappear quickly

  • Bonnie says:

    I love baked bacon with scrambled eggs, bacon wrapped scallops, bacon wrapped jalapeños, and broccoli salad with bacon in it. I, too, denied myself bacon until just recently after learning the Maria way.

  • Kathy says:

    I enjoy bacon in just about anything.

  • christine says:

    bacon wrapped jalapenos with cream cheese

  • Linda says:

    After tears avoiding fats by eating the old stand low fat diets, what a treat bacon is.. I go with those who say bacon anything tastes great!

  • Kapu Hoopii says:

    When I add the protein it clumps up no matter how slow I incorporate it into the egg whites. How do I avoid that from happening?

  • Tracy Stone says:

    Lettuce wrapped BLT!

  • Kelly says:

    Switching to a pale low carb diet has completely cured me as well! I suffer from multiple food allergies and intolerances, as well as some autoimmune problems.

  • Kelly says:

    My favorite recipe that includes bacon is definitely bacon wrapped asparagus!

  • Jamie Rebecca says:

    I think I honestly enjoy bacon straight up by itself the most. I always enjoy bacon with a pancake breakfast, healthy grain free pancakes now!

  • Aimee says:

    Diced turnips sautéed in bacon fat, wilt the greens & crumble the bacon on top. Add a splash of balsamic – Heaven!

  • Ana says:

    Bacon and caramel homemade ice cream!!!!! With pecans….. Oh yah baby!!!!

  • Kristaleen says:

    BLTs are hard to beat

  • Cari says:

    Now my favorite is steamed cauliflower with baconnaise, chicken & chipotle!

  • Brittany says:

    BLT is my favorite bacon recipe!!!

  • Kelly Gentz says:

    A ything with bacon! Plain. BLTs.

  • Rebecca says:

    Maria, I have been doing a ketogenic diet for 8 months now and it’s been wonderful but, I have been told that gallstones come from too much fat. Do you know if that makes gallstones at a higher risk? Also, I have been nauseous lately and my medical history is nothing and it hasn’t changed only my diet. Could too much fat or this diet be a factor in that?

    • cemmerich says:

      No, I don’t think that at all. Coconut oil is very good for someone without a gallbladder because it doesn’t require bile acids for absorption. All MCT (medium chain tryglicerides) are like this. You can also use dandelion and ox bile to increase bile production. So eating this way is great for someone without a gallbladder.

  • Roye says:

    Hello Maria, thank you for all you do, I have your ebooks and am trying real hard to get with the program but I don’t exercise like you recommend in the Keto-Adapted so I got discouraged, I’m 70 yrs old, pre-diabetic, HBP. I’m only like 30 lbs overweight but I really want to lose it and try to get off the meds I’ve been taking for years. I’m going to revisit the recipes and just give it a try.

    In the meantime, and this is the reason for my post, I LOVE your protein bread, haven’t attempted the amazing bread yet but want to. BUT I have yet to get a successful loaf from the protein bread! I’ve tried everything!! The egg whites start out very stiff and fluffy and I am SO VERY careful adding the protein and cream cheese but it never fails that the egg whites turn to a thick liquid. Why is this not working for me!? I’m so discouraged.

    Thank you for any advice or encouragement ;).

    • cemmerich says:

      Losing weight and getting healthy 80% or more nutrition. So you can still do great. As for the bread, I’m not sure. Any water touches the whites and they can fall. Otherwise, you could try skipping the cream cheese.

      • Roye says:

        Thank you Maria for replying I know how busy you are so it is very appreciated that you take the time to help us. I live in FL where it is very humid, I’m wondering if that may even be some of the problem, even though as I said the egg whites do whip up very stiff, it’s only after I add the protein/cream cheese they flop. Oh Well, I will continue to try and continue to eat my flops LOL.

        Thank you again,

        • cemmerich says:

          Yes, even a humid home can make this happen.

          • Roye says:

            OK, this will be my last whiny post. I just bought a $300.00 KitchenAid stand mixer thinking maybe that will keep the egg whites stiff. Well they were stiff alright, I loved it, then I added the whey protein powder :(((, even before I added the cream cheese the egg whites went to a thick liquid. I give up, I’ll just have to settle for dense protein bread. :(((.

          • cemmerich says:

            Are you using jay robb protein powder? Not sure what else it could be.

          • Roye says:

            Yes thank you Maria, that was the first thing I bought after mine weren’t turning out, I thought I’ll get the Jay Robb protein powder so I’m using everything that she is. The last thing I thought was maybe it’s my hand mixer so that’s when I bought the stand mixer. As I said the egg whites came out great. Next time I’ll use the mixer for the egg whites and add the protein power and cream cheese very gently by hand, so far that’s worked best for me instead of adding it to the egg whites with the mixer.

            Thanks Maria, sorry to take up your precious time with this, I won’t keep complaining, the bread still tastes good :).

  • Lisa says:

    Where is the recipe for the bread with the cream cheese and egg yolks? I just wasn’t sure on the amount of each. If it is somewhere in this blog, I apologize. Thank you!!!

  • Ania says:

    How long would you say the baconnaise will last in the fridge once made?

  • sjanette says:

    Last week I’ve made your keto bread and added some garlic powder instead of union powder. Today I thought: I want something warm for breakfast, so I made a sandwich with cheese and salami on the stove in a frying pan with coconut oil and OMG!!!! My new favorite food!!! I’m in love! Thank you!!

  • Valerie Pergolizzi says:

    did you use any stabilizer in the egg whites such as guar gum or cream of tartar?

  • Valerie Pergolizzi says:

    Success! I am a seasoned cook and baker and have been a foodie for many years. This recipe (Protein Bread) frustrated me because I could not get it to come out and quite frankly I have been making bread/pastry for years and thought this one would be easy peasy. I wanted to share my takeaways for success:
    1. ONLY use Jay Robb whey protein – it is granular as opposed to the whey protein I had used which was more of a powder consistency and obviously more dense and would not WHIP into the egg whites quickly without causing them to fall (I did not sift the prior whey power, maybe that would have helped, but it is more dense)
    2. I warmed the cream cheese to where it was almost melted, then slowly folded in and just barely folded.
    3. I have had my KitchenAid stand mixer for years (they only made 4.5 qt at one time!) so I can not make the recipe using 12 egg whites since it is too much for volume for my bowl. I use the 6 egg or 1/2 recipe.
    4. I whipped the whey protein into the egg whites right around the 5 min mark (less eggs) just as it appeared the egg whites were going to ball into my wire whip, then hand folded in the cream cheese
    5. The 1/2 recipe of 6 eggs fits an 8 X 4 pan.

    I hope this helps others as my good tasting bread is in the oven as we speak looking like the shaped loaf Maria shows in the video!

    • cemmerich says:

      Awesome! Thanks for the tips!

    • Jackie says:

      Thank you for the tips! I’ve done what you’ve done except instead of cream cheese I used the yolks. Worked great!

      • Roye says:

        I love this bread and have tried every which way but lose to no avail, it flops even before putting in the loaf pan and then it flops when I take it out of the oven, so I’ve started doing buns instead and finally some success. So I’ll just do the buns from now on.

    • JAMIE LYNNE says:

      Thank you for the tips! Time to break down and buy some Jay Robb….

  • Chris says:

    Hi! Can this be made with vegan protein powder instead of egg white it whey?

  • Valerie Pergolizzi says:

    Best bacon recipe: bacon wrapped crown of pork roast! Best holiday meal ever! Second runner up: proscuitto wrapped pork roast!

  • Anita says:

    Hello Maria,
    Like previous posts, I tried making your keto-protein bread with a hand mixer and whey protein concentrate. Everything went flat and it was a mess. I bought a stand mixer which does a fabulous job of whipping the egg whites and changed to whey protein isolate and skipped the cream cheese. My loaf of bread came out with the texture of a french baguette. It is nice to have “white” bread again. My bread was not smooth on the top, so perhaps I didn’t smooth it enough in the pan. I am excited about having some bacon and tomato sandwiches real soon. Your wraps, your cinnamon rolls, your pizza crust recipes as all so very out of this world. I have a few “disciples” at work who have moved towards grain free eating as they see me melt away from my former 320 lbs. Thanks for your pioneering spirit in developing delicious recipes and your generosity in sharing your information. I have tweaked some of your recipes and have come up with concoctions of my own!!!

  • Jodi says:

    Hi maria, can this bread be toasted in the toaster? Also mine came out a little bit “chalky” tasting is that about right?

    • cemmerich says:

      I think so. I usually grill in a pan with some oil. Nice and golden that way. 🙂

    • Janet t says:

      hi there, I toasted my little bits of bread that I could salvage from my failed bread attempt, in the toaster and it was like a crunchy bruschetta when I put my high fat chicken cilantro salad on top. yummy. it seemed to toast great. still working on making my loaves come out ok.

      • Roye says:

        Good luck! I’ve been “working on making my loaves come out” for months, bought Jay Robb and even bought a new stand mixer, nothing works for me so I just do the buns now. Even the buns fall but if I use one for a top and one for a bottom I can get a “bun”. The only thing I can think of is I live in FL where it is very humid? Nothing I’ve tried (and I’ve tried everything!) worked.

  • Jessica says:

    I tried to make the bread yesterday but it came out real angel food cake like and basically crumbled and deflated right away out of the oven. I used plain whey protein powder (jarrow brand) and I did fold in about 6 of the yolks. What did I do wrong? Thanks!

  • Kathy says:

    I used the Jarrow brand too and got the same issue. Since I still have a lot of that, I will attempt it more. I made a half recipe as a test.
    This time (1st) I followed the video and whipped the sifted jarrow protein powder directly into the egg whites.

    my next try (in a day or two when I can pick up more eggs, I am going to try folding the protein powder gently into the egg mixture. I’m still going to sift it.

    flavour and texture were decent, if it doesn’t fall as much, it should have a light texture that should be perfect for a turkey sandwich.

  • Jan says:

    Hi Maria, I am just confused on the cooking temperature and time the recipe above says 325 for 25-30min and at the top of the recipe it says cook time is 45 min and then there is a garlic bread recipe in your savory cookbook I believe that looks pretty much the same except you added the cream of tarter but the oven temp is 375 for 45 min. My bread rose up really nicely in the oven then when I pulled it out at 35 min it started falling as soon as it was out so I put it back in for another 10 min. It didn’t really help it still fell quite a bit. I did use the cream cheese maybe it would do better without. I don’t typically do dairy anyway. Love trying your recipes

  • Yomi says:

    The Protein bread listings on this site and in the books are so confusing and contradictory, I don’t know where to begin. I have repeatedly reviewed all of the protein bread videos and they further frustrated me.

    In the notes for the video listed on this page, it is stated that cream cheese is used in the video, and to sub in yolks for diary free, however the video does not show either being used. Why is this?

    Also, when the mixture is being put into the loaf pan, there is a lot left over in the bowl. Does this make two loaves?

    Also, in your books, some of the Protein Bread recipes say to use Cream of Tartar. Why is is used in some and not others? Which has the best, consistent results?

    Lastly, there is no picture of the bread in the loaf pan after if bakes so we know what it should look like when it is done baking. It would be nice to see pictures of the finished bread, how long to let it sit in the pan, and how to slice. A new video would be awesome to clear this up.

  • C.T says:

    Hi Maria! Im wondering what brand egg whites you use? I went to purchase some today at the store, but read on the side that because they are pasteurized they will fail to “whip” and they are not recommended angel food….but do you know if they would still work for the protein bread recipe you use? I did watch your video and saw how very stiff they were, so not sure they will work or not. Thank you!!

  • Lisa McDaniel says:

    Is there a recipe on your site for the bread made from cream cheese, rather than egg yolks? Or better, a video?
    Thank you so much,

  • Lisa McDaniel says:

    Hmmm, is it possible that the link above is incorrect? There’s no cream cheese in the video at the top of this page…it’s your dairy free version of the bread. It uses egg whites and egg white protein.

    I’m so sorry to bother you!

    • Maria Emmerich says:

      Oops, sorry. The process is exactly the same with cream cheese. Just soften the cream cheese a little and fold into whites slowly. 🙂

  • phoebegrant says:

    How much Cream Cheese is require for this recipe? I can’t see the quantity mentioned anywhere.

  • Kathya says:

    Hi Maria:

    In this recipe for mayo, looks like the eggs are raw. In another one, the yolks are cooked. Is that a preference thing? I’m just looking to make basic mayo without herbs, so I can test it on my carb eating family first as I migrate them to this way of eating. Lots of pinterest posts use oils like olive…is that ok?

  • jn says:

    Dumb question dose the protein bread need to be refrigerated? I feel like it should be because it’s eggs but wonder if that will change the texture.

  • Lyn says:

    Well, I doubled the ‘cream cheese’ version of the protein bread recipe and made the bread for the first time.
    So pleased, as it came out of the oven golden brown and nice and high. Success!!!
    But, not so fast. It is now falling, falling, falling. I am crushed. Feel like crying. Actually did a little.
    I left it in the pan to cool completely. Although, it’s only been out for 15 minutes, it’s half the size.
    As far as I know, I followed the recipe perfectly.
    I have two questions for you:
    1. Should the bread stay as high when it is cooled as when it first comes out of the oven?
    2. In the recipe, you say be careful not to let the egg whites fall when you stir in the other protein powder and the cream cheese. How will you know if you have caused them to fall? Will they shrink considerably? I might have done this. My whites were so stiff I could hardly stir in the powder and cream cheese so I but it back on the mixer on low. Learning as I go, I guess. Thanks in advance for your answers. 😐

    • Maria Emmerich says:

      It will collapse a little but shouldn’t too much. You can try using less protein powder (3/4 of even 1/2 cup). You would know if they fell. They would become runny. 🙂

  • Lyn says:

    Thank you! I went ahead and cut the bread and toasted it and it was GOOD! Just smaller. I also made the bagels, also delicious, maple cupcakes and frosting (had to control myself to eat just one!), and got my ice cream started and will finish it today in the ice cream maker. The day before, I made the Italian meat loaf, faux taters and corn bread into muffins. I was so satiated. I am finally on a roll with cooking your recipes after owning all of your books for a year now. Sometimes it just takes people awhile, I guess. Perk: weight loss! 🙂
    Again, thanks for your tireless energy to show people what true health really is all about!

  • Linda says:

    My shot at making the bread was a success except it was too much for my loaf pan – and dropped blobs onto the bottom of my oven. Should have read an earlier post where you did mention that you could make two loaves with this recipe using 12 eggs.

    Now my question is how do you freeze it? After it’s cooled sufficiently do you slice the loaf and lay them out on a baking sheet in the freezer or simply slice the loaf and put all the slices sort of back together and freeze it like that?


    • Maria Emmerich says:

      I let it cool fully and freeze. Then slice after removing from freezer. But you can slice first if you like. 🙂

  • Anita B says:

    I have had two failed attempts at this bread but will continue to make it work. My first attempt, as soon as I added my whey protein my egg whites fell. But I didn’t want to waste my ingredients so I poured the mixture into a sheet pan and made a thin “pizza” crust. Success. My husband and I ate the whole pizza…it was great. So, at my second attempt I whipped the egg whites for a full 10 min and with the first bit of whey protein the whites fell again. This time I just went ahead and added the cream cheese and poured it into a loaf pan. After 35 minutes I pulled out what looked like a loaf, but it quickly fell to the point it was about 1 1/2 inches tall. However, the taste is really good…with a consistency of wonder bread/angel food cake. I cut into ‘bread sticks” and have eaten a few with butter….yum. I am taking another persons advice and will get the Jay Robb brand of whey protein as I think this is probably the issue. I am determined to make this work.

    • Maria Emmerich says:

      Yes, some brands of protein powder have ingredients that can make whites fall. Good job improvising. 🙂

  • Amy says:

    The first time I made this it came out streaked with yellow and very thick in some areas while others were white and airy. I thought the whites would collapse too much so I didn’t really blend the yolks very well and I also didn’t mix the yolks before adding to the whites! My next batch was better but the rolls flattened out too much so they were more like tortillas or something. My daughter complained that both the sliced bread and the rolls tasted wayyyyyy too eggy!! Do you have recipes that don’t call for any eggs? Or other recipes that normally call for bread-like things but you use something else entirely? I’ll try your cereal recipes too in leu of toast for breakfast – the breads and such are only for my daughter but I do perfectly well eating a simple Keto diet rich in seafood and fatty fish 🙂
    We’re hoping to find a great wrap or bun for burgers and hot dogs and I’ll keep my fingers crossed. Note: I used a hand mixer on very high speed and the whites firmed up (but not enough?) in about 5 minutes. I didn’t use a spatula to fold the yolks into the whites. Anything else I forgot?? Thanks!

  • Christine says:

    How long can the bread be left on the counter? Does it need to be refrigerated or frozen right away?

  • theresa says:

    This recipe is driving me crazy! I love to bake and am good at it but I cannot master this. I am in Colorado so it may be the high altitude. Do you think cream of tarter may help stabilize it. It’s gorgeous and really fluffy and comes up over the top of the bread pan. Then it just falls when I take it out of the oven. I tried buns too and they cooled to pancakes. I notice you use cream of tarter in your naan bread. I used your Keto Cookbook recipe with yolks. Thanks.

  • Lori says:

    Hi Maria! Quick question – in the Ketogenic Cookbook, the bread recipe uses 6 large eggs and in the blog recipe, you use 12 eggs. Would you please explain the difference to me? Thanks!

  • First of all I want to say terrific blog! I had a quick question in which
    I’d like to ask if you do not mind. I was curious to know how you
    center yourself and clear your thoughts before writing. I have had a tough time clearing my thoughts
    in getting my thoughts out. I truly do enjoy writing but it just
    seems like the first 10 to 15 minutes are lost
    just trying to figure out how to begin. Any suggestions or hints?
    Thank you!

  • Joan says:

    Glad I’m not alone in producing a deflated loaf.
    Next attempt, I’ll not to grease the pan, put a piece of parchment on the bottom, and bake it like an angel food cake. All is not lost though! My deflated loaf is still very tasty, and useable.

  • Tonya says:

    I have a question for anyone who may have tried the Oopsie Roll recipe on the Your Lighter Side website. Does this bread turn out similar in texture to that one? I really wasn’t a fan of that one – it was too eggy for my taste. I was hoping this one would be a little more bread-like. Does anyone know?

  • Tonya says:

    I made this bread today. I was a little nervous about making something with whipped egg whites, but it turned out GREAT! I just used the egg whites and protein powder (1/3 cup of whey), and I halved the recipe. I’m glad I did or else my small Kitchenaid bowl probably would have overflowed! LOL I’m sure it would be delicious with the cream cheese or yolks, but I was afraid of deflating my batter trying to fold them in. I did add the optional onion powder for flavor, and it was just right. It just added a subtle flavor. Thank you Maria for this delicious recipe! Just a tip for others: I would suggest freezing the cooled loaf before slicing it as the bread is kind of fragile at room temp. I think I’ll just keep it in the freezer all the time and just cut off slices as needed. Thanks again and I look forward to trying more of your recipes!

  • Elle says:

    I came home last night craving breakfast food for dinner. Made this delicious protein bread (took me a few tries but I’ve finally mastered it!) and toped it with eggs and bacon. As I sat down to eat, I wondered… How many dietary lifestyles allow you to eat a delicious bacon and eggs sandwich for dinner with absolutely no guilt and knowing you’re actually giving your body the nourishment it needs… This lifestyle is stellar! Thank you Maria for all the hard work you do, the long hours you put into it and for sharing your culinary creativity with us!

  • Liesl says:

    For the bread recipe, when it says to fold in the egg yolks, do you mean in tact unwhipped yolks? Shouldn’t they be at least slightly whipped first if they have to gently folded in?

  • Barbara Petrini says:

    What a dope I am! I read on the egg white carton that it wasn’t good for meringues so I never used it for the protein bread. I saw your video and voila! Protein buns galore. I think I’ve made enough creme brulees with the yolks for a few months. I don’t know if this is keto, but I put a few tablespoons of nutritional yeast to make it taste even more bready. Thought I’d share that tip! (hope it’s a good one!) 🙂

  • Kathleen Hargadine says:

    Question: Can salt be added to the recipe and still maintain good results?

  • anita says:

    Your bread is so pretty – I’ve made this so many times, and the top of my loaf is always crumbly. The loaf tastes good so no complaints there, but I’m wondering if you cut the very top off or something to make yours look so nice. Thanks for this recipe! It’s a lifesaver.

  • Amy says:

    Is it possible to make this bread without a stand mixer, I sold mine when I went Gluten free a few years ago. I have a vitamix and a cuisinart food processor, will either of them work with this?

    I have a Kitchenaid hand mixer but don’t see wanting to hold it that long.

    • Maria Emmerich says:

      Yes. I’ve made it with a hand mixer but it takes a long time. I don’t think a cuisinart or Vitamix will work though:(

  • Laurie says:

    For the Baconnaise recipe, what kind of a “small food processor” are you using? I only have a 14-cup Cuisinart, which I don’t think qualifies as ‘small.’ A google search resulted in several “mini-prep” food processors, but they only chop and grind. Thanks!

  • Dana says:

    I’ve made this bread twice now. The first time I followed the directions in the Keto-Adapted book and added in the yolks. Came out looking pretty good, but tasted a bit too eggy for my liking (not so bad when fried in butter and bacon fat though). The second time I tried the cream cheese version. The taste was incredible. So much like Wonder Bread, if my memory serves me right. Only thing is, it was not a pretty loaf. It sunk down the middle and was full of holes. Any thoughts to fix this?

  • hangga says:

    Maria can you please tell me if this is a quick bread or yeast bread copy cat? Most of my friends who do traditional baking say its quick bread, but quick bread needs leavening agents to rise in this bread we totally rely on meringue

  • Sarah Easter Strayer says:

    How humid is “too humid” for this recipe? I live in the south, so this time of year is around 50% humidity in the house… Thanks!

  • heidi says:

    I am having good results with robb jay egg white, and no yolks or cream cheese. But, the bread is ugly with parchment liner, sorta sinking away from sides of pan. I would like to try the same cooking spray you use-could you tell me what it is? I tried regular coconut oil and it stuck to sides. THanks!

  • Emily says:

    I don’t see anything about freezing this bread, if you make a few loafs at a time?? How long does a loaf last in the fridge???

  • Suz says:

    Hi Maria. I would love to try your recipe but I am allergic to eggs, Dairy , & soy. Am on Paleo Autoimmune Protocol which is OK but I am still very ill. Any suggestions for me as I would like to eventually try a Keto diet.

  • karen says:

    dear maria, i am wondering about liver cleansing, please advise

    • Maria Emmerich says:

      I write all about it in my book Keto Adapted. I also discuss in my latest class if you would like to watch the video.

  • Jerry Emmons says:

    Maria, love your work. As a physician who unfortunately sees the perils of the standard American diet every day, and understands first hand the havoc that insulin resistance causes, I’m grateful for your expert delivery of this important message.

    Very much enjoyed the mini quiches, french srambled eggs and the BBQ meatloaf.

    The bread/crust substitute recipes seem more problematic, wondering what I’m doing wrong.

    Using your keto bread recipe with organic eggs and yolks and milk whey protein, kitchen aid stand mixer on highest setting for 8 minutes (whites very stiff before introducing the other ingredients, they soften a bit with the yolks/protein), yolks and whey being folded in while in the mixer remaining on highest setting. The loaf grows substantially in the oven under heat. The outcome- three times – even with essentially doubling the cooking time has been an extremely damp eggy product other than the crust. I don’t feel it’s edible according to my rather open minded palate.Any tips? Leave the yolks out? More cooking time or higher temperature?

    The pizza sticks recipe similar issue – outside of pizza crust browned but inside very soft and ready to fall apart, even with doubling cooking time, also very eggy flavored. This outcome in a 9.5 inch glass pyrex pie dish

    Really looking forward to suggestions from anyone who can help with first hand knowledge, feeling discouraged that it’s nearly impossible to get the eggs to match any comparable crust/bread compared to grains. This type of eating is so important to health, looking forward to making it delicious

    • Maria Emmerich says:

      Thank you! You could try leaving the yolks out. I would try using less protien powder. There is probably too much for the brand you are using. 🙂

  • Julie Ferrell says:

    Hi Maria,
    I just pulled out a batch of flat buns. In the meal plan it has 1/4 cup Jay Robb egg white, here it says 1/2 cup. Could this be the reason? They still taste goo. I put some butter on it and I can use it as toast!

  • Anne Edens says:

    Hi Maria, Love this bread recipe. Very similar to Oopsie bread but so much better. I don’t bake it in a bread pan due to falling, but use whoopie pie pans for perfect sandwich rounds ! The recipe makes 12 in my pans. But, what I am really excited about is how good a waffle it makes! I threw in a couple of extra eggs today so I could put some batter in my Belgian waffle iron. It was sooooo good!

  • Jill says:

    Is there any other ingredient I can use instead of egg white protein or whey protein ?

  • Tiffany says:

    Any idea why my loaf poofed up to double the size? Too much whey maybe? ( I used the full cup)

  • Val says:


    I have made this bread twice now. While I love the flavor and texture, my loaves always pull in at the sides and shrivels after cooling. I just can’t figure out what I am doing wrong. I am using all the right brands. Any tips would be very appreciated.

  • Desiree says:

    Hello Maria,
    I am going to try making your protein sparing bread. I see that it asks for egg white protein powder, can I replace the protein powder with actual egg whites, if so about how many more egg white would I add? If this is not feasible, would whey protein powder work?
    Thank you so much

  • Jeanette says:

    Maria, I am so happy to have stumbled upon you. I love your vibe and your energy and kindness towards who I believe are your kids. The whole thing is just a fun presentation. But maybe you can clear up my confusion. And the video I see that you use a cartoon of egg whites I believe. But in the written recipe, you talk about a dozen eggs separated, so does that mean I can use either a whole carton of egg whites or a dozen egg whites only and egg yolk? Thank you so much.

    • Maria Emmerich says:

      You can use fresh cracked or carton egg whites (note not ALL carton whites will whip up). Adding the yolk back in at the end is optional 🙂

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