Protein Sparing Garlic Bread
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Protein Sparing GARLIC BREAD
6 eggs, separated
1 tsp cream of tartar
1/2 teaspoon Redmond Real Salt
1/4 cup unflavored egg white protein powder
3 tablespoons butter, softened
1 garlic clove, minced
Garnish with fresh parsley if desired
Preheat oven to 325 degrees F. Grease a small bread pan with avocado oil spray and set aside. Separate the eggs, and whip the whites with the cream of tartar for a few minutes until VERY stiff.
Very slowly add in egg white protein. Fold the reserved yolks and seasonings to the whipped whites.
Spoon the mixture into the pan and smooth the top with a spatula. Bake at 325 degrees F for 30 minutes until lightly browned. Cool completely before cutting. Once cool, cut into 12 pieces. Place the butter and garlic into a small bowl and stir well. Spread the butter evenly onto each slice. Sprinkle with Parmesan if desired. Place on a baking sheet and broil for 3 minutes until butter is bubbly and lightly browned. Garnish with fresh parsley if desired
NUTRITIONAL COMPARISON:
Pepperidge Farm Garlic Bread = 170 Calories, 7g fat, 4g protein, 24g carbs, 2g fiber
Protein Sparing Garlic Bread = 43 calories, 2g fat, 5.6g protein, 1g carb, 0g fiber
NOTE: Whipping the white properly is tricky, do not under whip or this won’t turn out.
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To that point, why is there High Fructose Corn Syrup in bread?
Would Neufachatel cheese work okay?
Yep, that cheese would work just fine.
Happy baking!
Just made this with some lasagna, it’s very yummy!!!
Thanks Crissy. Glad you liked it! 🙂
Do you pre heat the oven?
Yes. When in doubt, always preheat. 🙂
What size pan did you use?
I just used a standard 9×5 inch bread pan. Happy Thanksgiving! 🙂
In your directions you say to use egg white OR whey protein, then in directions you use both. Which one should I do??? 🙂
The directions list the egg whites (from the separated whites in first ingredient). Thanks! 🙂
I know it’s been a while since any questions here but, I was wondering how you incorporate the cream cheese…I whip my egg white like a pro very stiff but the cream cheese, even if I whip it, seems to make the batter decrease in size immensely and want to stay in big globs…any advice is appreciated. Also is 375 a convect bake temp or regular temp. I have to set my oven to 400 and it to converts it to convect bake at 375 so I am curious. The bread got really brown on top.
Hi, there is a video of the process here:
http://mariahealth.blogspot.com/2012/01/crab-blt-and-paula-deens-diabetes.html
I have an older convection oven that doesn’t convert times so not sure. 🙂
Thanks!
Can you over whip whites?
Some say you can but I don’t think so. I once had them beating on high in my kitchenaid for about 15 minutes and they were fine. 🙂
Can u use powered egg whites in this?
I haven’t tried it but it might work. 🙂
I made this tonight and it had a styrofoam texture. Is this what it should be like? Was expecting a different texture so just wanted to be sure it was right.
It is a different texture than traditional bread but I wouldn’t call it styrofoam. If the whites are nice and fluffy it shouldn’t be like that. 🙂
I tried this today but i know the egg whites went flat and it had a tofu type consistency when cooked. Hubby isn’t convinced but before I try it again was just wondering what the consistency should be when cooked properly?
When the egg whites don’t fall, I have had clients tell me it has a wonder bread kind of texture. 🙂
What kind of egg white protein do you use? Thanks. I have seen powdered egg whites…………would that be the same thing? Thanks for all you do!
I use Jay Robb. 😉
http://www.jayrobb.com/page.asp?p_key=4D62F10A0B0D4BDBAD4E99DB82244CD4&affiliate_id=BBC7EFA3
I made this for the first time today and it came out perfectly! A big fat, fluffy loaf of bread that looks just like white bread when it’s sliced.
Thanks!
For accelerated fat burning, am I reading this correctly that the bread will work without the cream cheese? It seems like the first recipe I tried did NOT have cream cheese in it. No dairy option.
I loved this bread, it had more like angel food cake consistency. Delicious with the cheese and butter. I ate 3 servings as one:), and I am a small girl.
what is the talk of cream cheese? none is listed in recipe.
You can add a little to the bread before baking for extra flavor.
Thanks for asking that question Nancy. I read and reread the recipe 3 times and couldn’t find any mention of cream cheese either.
Yeah, me either. Not a lick of it in the recipe. So…
See my reply to the comments below. 🙂
This might be a dumb question but…can I use raw fresh cream in place of the cream cheese? Mine is as thick as cream cheese when chilled.
I made this bread today. I didn’t turn it into garlic bread but just a loaf bread. It’s fabulous!! Last time I tried making this recipe into buns and I think I must of cooked them too long as they were dry and a little like styrofoam. This time I followed directions and cooked 325 for exactly 35 min. Perfect soft, wonder bread consistancy. We’ve almost gone through the loaf already! Thanks Maria! Can’t wait to try this as a deep dish pizza! Fried egg sandwiches sound good too!! lol
Thanks!
Where is the cream cheese in this protein bread recipe? I keep seeing something about cream cheese in the comments, but I don’t see it listed in the ingredients or in the directions…
Thank you.
You can use it instead of the yolks for more flavor. 🙂
How much cream cheese would you use instead of the yolks?
I would try 4 ounces. 🙂
I’m on my third attempt at this for the evening, done several attempts before and it never works out….. and I think I just figured out why….. the whey protein I’m using has FAT in it! my whites are GREAT until I add the whey protein!! Going to get some Jay Robb and see if I can get this magical stuff to turn out right!
Great tip! 🙂
Are there any substitutions for the whey protein or unflavored egg white? BTW, I love your blog and fabulous pics.
Thanks! There isn’t a good sub for protein powder in this recipe. Sorry. 🙂
I have a kitchen aid mixer and I whip the egg whites for 8 minutes on high and added 1 tsp of cream of tarter half way through, then fold in by hand the garlic powder and egg white protein powder. I did not add in the yolks. It bakes great and falls somewhat when it cools, but I have these crumbles all over the top that flake off and I lose quite a bit of the top. The same thing happens with the protein buns. Taste great though! Suggestions?
I would try less protein powder. That should help. 🙂
When you say “fold in egg yolks”- or cream cheese-are you creaming or whipping them first? Trying to picture folding them in without evening them out a little.
Nope, you can soften the cream cheese to aid in folding it in. 🙂
This bread is amazing! I really enjoy it. I make buns and loaves. I think I am most appreciative that me kids really like it to. I canals them all sorts of great sandwiches and treats with it and they think I’m the best cook ever 🙂 thank you Maria!!!
Thank you!
finally tried making this as a loaf, with cream cheese instead of yolks. It came out great, but fell when I removed it at about 26 minutes in (I’ve overbaked the rolls before and that’s no good!). I’ve made your protein buns and rolls before, so I knew how much to whip the whites and how to add the melted cream cheese into the mixer bowl slowly.
Any advice to keep it from falling?
Hmm, maybe bake a bit longer? Also, some have seen better results with whey protein isolate. 🙂
Made this in the afternoon…pretty good. I think I’ll add in some cream cheese next time. I’ll see if it makes the bread less fluffy and “heavier”.
Thank you 🙂
maria, I am still working on making the protein bread…just a few questions:
1. is it supposed to rise?
2. is it supposed to be moist inside?
3. how does guar gum respond inside this bread, get moist, chewy, etc, etc.
4. what is the function of the jay robb whey? does it hold it together,
I have been working hard and this is now my 7 and 8th batch..
they all taste delicious but I haven’t gotten my technique down yet.
I think the last batch collapsed because I took it out too soon, cuz it was still a little moist inside
and I know that is not really good for egg white. also I don’t want to open the door to check.
thanks for all your help, your mct salad dressing is delicious by the way! thanks for helping me and my family maria. you are the best. I love this lifestyle and your patience.
Yes and yes. I haven’t tried guar gum in this recipe. The Jay Robb binds and creates much of the texture.
uh oh maria, I think that is the trouble, I must have gotten it confused with that other ingredient. thanks so much for your help. my fault. I will keep at it. thanks for your help… 🙂
Made this bread to go with beef stew. It was amazing!! My husband is excited to have a big, fat sandwich with the leftovers 🙂 Thank you!
Thanks!
My bread came out chalky tasting. Did anyone else have this problem? It also fell after coming out of the oven 🙁 Is it because I did not use the Rob Whatever brand of protein powder? The only non-flavored one I could find at Whole Foods (that was also sugar free and somewhat more affordable) is NutriBiotic Rice Protein. It smells and tastes like, well, chalk. But aren’t they all like that??
I would guess it was the protein powder. Not all brand bake the same. You can also try using less protein powder next time (like half).
Is there a way to replace the protein with almond flour or other ingredients? Fantastic recipe by the way 🙂
Sorry, the protein powder is required for texture. 🙂
Maria,
Thank you for all of your hard work in developing your recipes. You are very patient in answering everyone’s question. My message to them is if you substitute ingredients (including different brands) the recipe may not work. Maria has spent many hours and attempts to make her recipes healthified and tasty. If you are wondering if something different will work go ahead and give it a try! Let us know if it works.
Have your cook book Making the Keto bread and noticed u have a video for it so went to your site.. cookbook doesn’t say cream of tartre in recipe….. hope my bread turns out !!
It will. Cream of tartar just helps stabilize the egg whites more. I never use it anymore.