Protein Sparing Garlic Bread

By November 14, 2010 January 18th, 2022 Bread, Vegetarian

Protein Sparing Garlic Bread

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garlic bread

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

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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About 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.".


  • Carl says:

    To that point, why is there High Fructose Corn Syrup in bread?

  • Anonymous says:

    Would Neufachatel cheese work okay?

  • Yep, that cheese would work just fine.

    Happy baking!

  • Crissy says:

    Just made this with some lasagna, it’s very yummy!!!

  • Anonymous says:

    Do you pre heat the oven?

  • Anonymous says:

    What size pan did you use?

  • kelkayla says:

    In your directions you say to use egg white OR whey protein, then in directions you use both. Which one should I do??? 🙂

  • Lterry913 says:

    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.

  • Anonymous says:

    Can you over whip whites?

  • mac24312 says:

    Can u use powered egg whites in this?

  • bwertish says:

    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. 🙂

  • Anonymous says:

    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?

  • Joy says:

    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!

  • Janet Layne says:

    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.

  • […] (I had protein garlic bread with it to keep it Pure Protein and Fat). http://mariamindbodyhealth.com/garlic-bread/ […]

  • Cynthia says:

    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.

  • […] It is best toasted and spread lavishly with butter or pate or nut butter. I got the original recipe here but have modified it to be a little more forgiving. I’m afraid that the Thermomix will not […]

  • Olya says:

    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.

  • nancy says:

    what is the talk of cream cheese? none is listed in recipe.

  • Meg Guess says:

    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.

  • Sandy says:

    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

  • Lutrecia says:

    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.

  • oneida says:

    How much cream cheese would you use instead of the yolks?

  • Molly S says:

    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!

  • Robin says:

    Are there any substitutions for the whey protein or unflavored egg white? BTW, I love your blog and fabulous pics.

  • […] Check out “Healthified” Garlic Bread […]

  • Barb R says:

    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?

  • Sue says:

    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.

  • Bridget says:

    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!!!

  • Emma says:

    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?

    • cemmerich says:

      Hmm, maybe bake a bit longer? Also, some have seen better results with whey protein isolate. 🙂

  • Jenny says:

    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 🙂

  • Janet t says:

    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.

    • cemmerich says:

      Yes and yes. I haven’t tried guar gum in this recipe. The Jay Robb binds and creates much of the texture.

  • Janet t says:

    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… 🙂

  • Sandy says:

    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!

  • Vicky says:

    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??

    • Maria Emmerich says:

      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).

  • MS says:

    Is there a way to replace the protein with almond flour or other ingredients? Fantastic recipe by the way 🙂

  • Alaine says:

    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.

  • wilder says:

    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 !!

    • Maria Emmerich says:

      It will. Cream of tartar just helps stabilize the egg whites more. I never use it anymore.

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