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Protein Sparing Cinnamon Bread

Protein Sparing Cinnamon Bread

Recipes like this Protein Sparing Cinnamon Bread can be found 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.

When you do Protein Sparing Modified Fasts, collagen does not count towards your protein goal. It doesn’t have a complete amino acid profile. It is best to eat real food!

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!

If you prefer print books over ebooks, I suggest printing the books out and put the pages in a 3 ring binder! You can organize pages and recipes as you like! I put my favorite recipes in the beginning!


CLICK HERE to get our amazing ebooks.



To make this Protein Sparing Cinnamon Bread, I used a stand mixer! I adore my stand mixer and it was my favorite foodie gift!

Find my FAVORITE stand mixer HERE (makes a GREAT gift!)



Craving bread? This Protein Sparing Cinnamon Bread is a great way to satisfy a craving without the guilt while shrinking your waist line!

Protein Sparing Cinnamon Bread

Maria Emmerich
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Bread, Dairy Free, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 90


  • 10 large eggs separated
  • 1 teaspoon Redmond Real salt
  • 1/2 cup vanilla egg white protein
  • 4 ounces cream cheese or 4 egg yolks if dairy sensitive (OMIT FOR PROTEIN SPARING)
  • 4-8 tablespoons ground cinnamon depends on how much you like cinnamon!


  • Preheat the oven to 325 degrees.
  • Separate the eggs. Place the whites and the salt into a stand mixer (or large bowl) whip the whites until very stiff.
  • Slowly add in the protein powder. Do not over mix, otherwise it will turn out like styrofoam.
  • Blend until smooth and then very gently add in the yolks OR the cream cheese (try to keep the whites fluffy). Omit for protein sparing.
  • Next swirl in the cinnamon.
  • Grease a bread pan and pour the mixture into the pan.
  • Bake for 20-25 minutes. Turn off the oven and leave the bread in to cool slowly.
  • After 20 minutes, take the bread out.
  • Once totally cool, cut into 12 large slices. I love mine made into French Toast!


Calories: 90 | Fat: 6.9g | Protein: 6.3g | Carbohydrates: 0.6g | Fiber: 0g | P:E Ratio: 0.8


This bread also makes GREAT French Toast!



“Hi Maria! I wanted to say thank you for your instruction. In the first three months I have been able to lose 24 pounds and, most importantly, lower my A1C from 6.3 to 5.6, reversing my pre-diabetes designation. I refuse to ever be diagnosed. My mother and grandmother both suffered terribly and died from diabetes. It is firmly written on my genetic wall. With your help, I have happily discovered I have control over this supposed curse. I am really grateful. My next goal is anA1C under 5! ️
My mind set is always one of looking forward and getting better each day, but stopping to take in how far I’ve come makes me feel proud of myself. This side by side I did made my jaw drop!  45 pounds gone in 18 months (26 in the last 4 months since adding your protocol for Protein Sparing Modified Fasting), no longer pre-diabetic, and feeling better at 50 than I did in my 20s. I owe a huge part of my success to your instruction. Grateful for you!
Showing my stomach is a big step for me. I’ve had 2 c-sections (to get my amazing sons…so worth it!), a double hernia operation as a child, and my Gallbladder removed. It feels a little like a road atlas. Lol! I never thought I’d see definition again without surgery.” ShelBel

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

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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.".


  • Kisha West says:

    I will be trying this one out tonight for sure. I work for TJ’s and I admit to huffing the loaves of Cinnamon bread when no one is looking!!!

  • Ok – I am totally trying this too. I heart you.

  • Bunhead says:

    would it be possible to do this with just egg whites??
    (i would use an amount that was equivalent to about 5 eggs)

  • Yep, I have done it with just the whites:) It makes it easier for the batter to not fall, but it doesn’t give it as good of a flavor. Let me know if you try it!

  • Jamie says:

    I LOVE cinnamon!!! I can’t wait to try this!!!

  • gharkness says:

    At what point do you add the cinnamon? Do you mix it with the protein powder, or add it separately, or does it even matter?

  • I add it separate so it swirls into the bread… I will fix the directions;)

  • Aimee Schuchhardt says:

    About how long do you whip eggs to get the stiffness? I wanna try this but don’t wanna mess up and ruin all my protein powder. My Oopsies always flop. Do I beat the yolks also?

  • Anonymous says:

    so is the picture you show with or without the yolks?? mine turned out a lot browner and doesn’t look anything like yours. also curious as how long you whip your whites? and do you use the whisk or paddle attachment for mixer?

  • For 5 or so minutes. Try to mimic the photo of the whites. Most people under whip them.

    Good luck!

  • Anonymous says:

    Maria, It smelled great, looked just like yours and the taste is good but if I dont have coffee or tea to dunk it in its way tooooooo dry. Did I do something wrong? I need moisture bad!

  • Did you add the yolks? That helps with moisture… Or you could add 3 TBS cream cheese or cottage cheese.

    Use your loaf for French Toast;)

  • Lisa says:

    I made this yesterday—and it’s amazing! I added in the yolks, and it turned out to look exactly like yours. Today I used it for french toast…and you’re right, super good!
    Thanks for sharing 🙂

  • Anonymous says:

    could you substitute a chocolate whey protein powder and omit the cinnamon and make “chocolate” muffins with this?

  • Ah! Yes, the chocolate bread muffins would work. It is a crunchy bread though… You might want to add some softened cream cheese to the mixture at the end to add flavor and softness.

  • Danielle W says:

    Tried making this and mine was a mess. I think its because a used a mixer, instead of whipping the whites by hand. It was rock hard.

  • Sarah says:

    Do you whip the whites by hand or with a mixer?

  • Sarah says:

    So I made this tonight and it smelled and looked amazing while baking, but after it was done cooling for an hour it started to cave in and had a hole on the top. Is this because my egg whites weren’t stiff enought? It has a great taste tho!!!

  • Thanks Sarah!

    If you leave it in the oven to cool for 30 minutes, this will stop that from happening:)

    Happy Eating:)))

  • Elisa says:

    I made this last night and made stuffed french toast with it today. I really enjoyed. 🙂

    Thanks for the recipe.

  • Thanks Elisa! I’m glad you liked it! It is a tricky recipe:)

  • Sarah says:

    I took this recipe and made it into buns. I also added a tablespoon of Truvia just go give it a little sweeter taste and they are so amazing. I love to cut them in half, toast them and put almond butter on them Such a great breakfast!!!!

  • Penne says:

    I have made it both ways with the cinnamon and without the cinnamon. When I make it w/o the cinnamon I use 1/2 unflavored whey, 1/2 vanilla whey and 4-5T of cream cheese. So VERY GOOD!!!

  • Can you use any whey protein if you don’t have Jay Robb protein?

  • Mrs. T says:

    How did you come up with a zero carb count? Eggs, whey protein and cinnamon all have carbohydrates, even after you subtract out the fiber. One egg has 0.6 carbs, so using 9 eggs, gives you 5.4 carbs. According to my calculations, an entire loaf is between 16-18 grams/carbohydrates (depending on the amount of cinnamon

  • Mari says:

    I’ve made this several times now and wanted to finally thank you for this recipe. So good! It can get on the dry side, but I usually am drinking something with it anyway. I also have an issue of there being too much batter for the pan, which is probably due to over whipping.
    Anyway, tonight I followed the recipe exactly but added 6 extra leftover egg yolks. The bread came out so much softer, plus I got 2 loaves out if it!

  • Unknown says:

    This comment has been removed by the author.

  • Trina says:

    Do you add all nine yolks? I did that and mine looks a lot more yellow than yours. It was also hard to keep the whites as stiff as yours adding those in. I’m looking forward to french toast tomorrow morning – sure hope I didn’t goof this 🙂 Nature’s Hollow syrup ok to have on it? Thanks Maria!

  • Anonymous says:

    I don’t want to use protein powder of any kind. Is there a substitute? I have flax, almond, coconut, etc.

  • Anonymous says:

    what can you use instead of protein powder?

  • Anonymous says:

    I have this in the oven now, on a miserable snowy day. Used Vanilla egg white protein and 4 egg yolks. Whipped the egg whites for over 12 mintutes to stiffen (would cream of tartar help those who can’t get them stiff enough?). Using my largest bread pan, I got 2 loaves. They look beautiful in the oven.
    And cinnamon is a heavenly smell throughout the house

  • Maureen says:

    Sorry to be so dense, but I am confused by this recipe. When you say 10 eggs separated it sounds like you need all ten eggs. Plus the cream cheese/or four more yolks. I read the comments and it sounds like most people used just some of the yolks. Is this correct? I guess I will find out as it is in the oven now LOL. It hardly fit in my load pan!

  • Dawn says:

    Hi Maria!

    I made this tonight with my sister and we really enjoy it! Now if only my husbands taste buds would change this would be a staple in our house ;). Thank you so much for sharing!

    Best, Dawn

  • Having these baking in the oven now!

  • Megan says:

    Can I use coconut cream instead of cream cheese?

  • sjanette says:

    I only have unflavored and unsweetened Isolate. Can I sub with that and add a little vanilla? Do I need to add a little Glycerite too?

  • Cynthia says:

    Ah HA! Leave the loaf in the oven for 20 minutes!!!! Is this the secret to keep the loaf from collapsing and pulling in at the sides as it is cooling? I am so making french toast!

  • Jan says:

    I accidentally used Vanilla hemp protein powder- in the oven now- now sure if this will work- very strange color too 🙂

  • Barb Patchin says:

    When you leave it in the oven to cool for 30 minutes, do you leave the oven door open or closed? Thanks for all you do for us trying to lose weight and be healthy♥

  • Ania says:

    I’m inspired to try this bread. I make your amazing bread (with almond flour) all the time. Can I use egg whites from a carton or box instead of separating egg yolks and whites? It works for your amazing bread but not sure if they’d work as well in this recipes since there is no flour of any kind in it.

  • kelly says:

    Could you add sweetener to this? If so, how much? It turned out great, but my kids complained that it wasn’t sweet enough for cinnamon bread.

  • M. says:

    I love your dairy free vanilla bean “butter,” it is so yummy! I was wondering what is the serving size, calories, percentage of fats, carbs, and protein. Thank you! 🙂

  • b says:

    Hi Maria,

    I was wondering what your thought are about this protein powder. I prefer not to use stevia sweeteners.


    Thanks for all you do.

    • cemmerich says:

      I can’t find any ingredient info. I am leery of any product that you can’t easily find what is in it. 🙂

      • b says:

        I apologize for not giving you enough info. I found some here:


        and here:


        I have only used the unflavored protein.

        Thanks so much for your help.

        • cemmerich says:

          That is all I found also. It is the nutritional label but no ingredients list. 🙂

          • b says:

            Hmmm… you are right. I didn’t even notice that. I will have to do some digging and find out. I’ll get back to you. Thanks sooo much for pointing that out, great lesson! 🙂

          • b says:

            Hello again Craig,

            I had the opportunity to email the Whey Factors company to inquire about the ingredients in their unflavored whey. They responded with the following info. I am hoping that it will be sufficient info for you to help me as this is an important learning experience for me (and will hopefully help others as well as myself to know what to look for with specific ingredients). As I mentioned in my previous post, I am trying to find a healthy whey product with added stevia or other sweeteners. Here is the info they sent me:

            Whey Factors whey protein offers the highest quality and best-tasting whey protein, and is conveniently available in a variety of delicious natural flavours, in single-serving pouches, and 1 kg bottles. Whey Factors whey protein is sourced from grass-fed cattle, using natural Cross Flow Microfiltration and special care during processing to protect undenatured whey; it contains no artificial sweeteners or GMO ingredients, and is rBGH & BSE-free.

            Medicinal ingredients:


            Each scoop (22 g) contains:

            Undenatured whey protein concentrate and isolate (Bos taurus) (milk)

            22 g

            (Providing 18 g whey protein)

            Enzyme blend

            42 mg

            Bromelain (Ananas comosus var. comosus) (stem)

            28 mg
            (448,000 FCC PU)

            Protease (Bacillus subtilis) (whole cell)

            3.92 mg
            (210 FCC PC)

            Papain (Carica papaya) (fruit)

            7.84 mg
            (25,212 FCC PU)

            Lipase (triacylglycerol lipase) (Aspergillus niger) (whole)

            2.24 mg
            (2.45 FCC LU)

            PU (Papain Unit), PC (Protease Unit), LU (Lipase Unit), FCC (Food Chemical Codex)

            Non-medicinal ingredients: non-GMO soy lecithin.

          • cemmerich says:

            It looks like an ok option.

          • b says:

            Thanks so much for all your patience & help and taking the time to respond to my questions. My health has improved so much because of the wealth of information you provide here and in your books (I have purchased several already as well as an assessment). I always look forward to your daily posts. Know that you are very much appreciated. Keep up the great work! 🙂

          • cemmerich says:

            Thank you!

  • b says:

    a product with no added sugars, sweeteners or stevia.

  • Pam says:

    I just made this for the first time. I had enough for two loaves, but didn’t realize it at first. I had so much, I filled the bread pan to the top, thinking it must not rise much. I still had enough more for 12 “buns” in my muffin top pan. My bread is in the oven and is not about 4 inches above the top of the pan! I guess it will still taste the same, as long as I can cut it! 🙂 Next time I will just make two loaves!

  • Liz says:

    I love this bread! I have been keeping it refrigerated but it always gets a little gummy from the moisture. Is it safe to keep it room temp? Do you store it in an air tight container? I would love to make a full batch but I’m nervous about keeping the integrity of the bread/texture!!!

    • Maria Emmerich says:

      You could keep at room temp for a few days (not more than a week). You could also freeze which would keep it from getting soggy. 😉

  • Nicole says:

    Hi Maria – I made this last night and I’m afraid it didn’t turn out so well. I’m wondering what size loaf pan you use. The “dough” was nearly over flowing in mine so I’m thinking it wasn’t big enough. Also, it stuck to the pan and I think I used too much cinnamon. 🙂 I think maybe I should have used two loaf pans and a lot less cinnamon.

  • Erica says:

    Is it really just 10 egg whites, cream cheese, protein powder and cinnamon? and you add some egg yolks if you want? or do you add all 10 egg yolks in addition to the cream cheese? I saw this question above but didn’t see an answer.

    • Maria Emmerich says:

      Yes, that is it. You can add some of the yolks back in if you want. Just be careful not to make the whites fall. 🙂

  • Rachele says:

    Reading the recipe my interpretation was to either use cream cheese or yolks, however reading the comments that is not the case…In addition to the cream cheese, what is the ideal number of yolks you should add back in, to add flavor and moisture without making the whites fall?

  • Jhon says:

    Hello, can cream cheese be replaced by fat(margarine, lard, etc)… i’m a rookie at the kitchen

  • Hangga says:

    in your vimeo video you show us how to make this bread, and you only add egg white protein powder. no yolks or cream cheese, which one is true ?

    • Maria Emmerich says:

      Yolks and cream cheese are fine to add but not necessary. Some think it tastes better that way.

  • Hangga says:

    Hi, maria i tried ur recipe. this is the best bread. mine is similar to regular loaf bread. so fluffy. i think the key is the way you whip the whites. i set timer around 15 mins, during 13 mins i start adding whey and yolks. i do make lot of flavor. recently i use match powder. can you do salted yolk croissant recipe ?

  • renee says:

    I just made this for the first time……… so addicting…. absolutely delicious. I made 1/2 recipe (due to the number of eggs I had).. very thankful I did, or I would have eaten more! Amazing!

  • emma says:


    I often make this recipe but the whites always fall halfway through the baking time (and it takes about twice as long to bake as you report.)

    I also fold the cream cheese in, but this leaves lumps of cream cheese. How do you evenly distribute the cream cheese into the whites?

    I have a convection oven, should I use convection mode, and if so should I adjust time or temp?

    Here’s what I did:

    1. stand mixer liquid egg whites (1 container = whites of 10 eggs) with 1 tsp cream of tarter for about 12 min, til very stiff but not dry.
    2. stand mixer on low gradually adding protein (have used whey, casein and egg white, doesn’t seem to affect whether they fall or not during baking, best texture from egg white protein)
    3. melt cream cheese, fold egg whites into it, then fold wet cream cheese/ egg white mixture back into remaining stiff egg whites.
    4. baked (not convection) at 325 for about 50 min. wet insides, fell at 25 minutes despite not opening oven door, lumps of cream cheese in finished product.


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