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Protein Sparing Sliders

When I open my keto restaurant, I will definitely have my protein sparing sliders on the menu! I just need investors to help me launch the restaurant! Or I’m thinking a chain of restaurants around the US! Where should I open my keto restaurants?

Kai agrees! A keto restaurant with protein sparing sliders! He loves my recipe!

To make my delicious Sliders on Chewy Protein Sparing Buns, I used Primal Kitchen ketchup, ranch and Dijon mustard!

My son Kai could drink Primal Kitchen’s ketchup! He loves it on his protein sparing sliders!

If you want to get your family to cut out the sugar, I highly suggest trying Primal Kitchen’s ketchup when you serve my Sliders!

Another thing I love about Primal Kitchen sauces is that they do not use harmful oils in any of their products! I love Ranch dressing on my Slider, but sadly most ranch dressings are made with harmful oils. I love that I can trust Primal Kitchen to never use soybean or vegetable oils!

I feel good opening a jar of Primal Kitchen knowing that I am feeding my family nourishing food that fuels them well!

CLICK HERE and use code MARIA10 for 20% off all Primal Kitchen products! 


Protein Sparing Sliders

Maria Emmerich
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Beef and Lamb, Bread, Dairy Free, Main Course, Nut Free, PSMF Recipes
Cuisine American
Servings 6
Calories 201





  • Preheat the oven to 325 degrees F. Place a piece of parchment on a baking sheet and spray with Primal Kitchen Avocado oil spray and set aside.
  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the buns will end up like styrofoam.
  • Use a 4-inch ice cream scoop like THIS one, to scoop out 6 buns and place on the prepared baking sheet.
  • Bake for 15 minutes or until cook through and golden brown.
  • Allow to cool completely before removing from the pans.
  • Store leftover buns in the fridge for up to 4 days or in the freezer for up to a month.
  • To make the Protein Sparing Sliders, heat a skillet or grill to high heat. Form 6 patties that are 2 1/2 inches wide by 3/4 inches thick. Season the outside of the burgers well with salt. Place on the skillet or grill and cook for 2 to 3 minutes per side, flip and cook another 2 to 3 minutes or until cooked to your liking. Remove from heat and place onto sliced buns.
  • Top burgers with lettuce leaves, a slice of tomato and serve with Primal Kitchen Ketchup, Ranch and Dijon mustard.
  • Best served fresh.


Calories: 201 | Fat: 7g | Protein: 31g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 3.9


“Hi Maria,

I never thought I could get down half my bi-polar meds!

I follow your diet and I take all the supplements your recommended and it WORKS.

Now during the day no more meds…
Down 1200mg of seroquel( quetiapine) to 800mg
Linzess290mg gone
Clonazepam down from 5 mg to 4 mg
I was on Miralax twice a day for YEARS and because of you, I am completely off!
Metformin 500 mg 3 times a day( was taking for quetiapine) totally GONE!
Each week we go down seroquel 100mg
The week after down 0.5mg clonazepam
Goal: zéro or 200mg seroquel once a day for bi-Polarization type 2.

Your BluBox glasses REALLY work! I am falling asleep almost right away in bed! WOW. I was not a believer on that one but I am a convert.
So thank you and Craig again for the support!
Grateful “

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!


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.".


  • What does it mean to “rim” the bowl with vinegar? Thanks, Cynthia

    • Maria Emmerich says:

      Soak a paper towel with apple cider vinegar and gently wipe the inside of the bowl. Allow it to air dry. This will remove any excess oil or residue from the bowl and allow the whites to whip better 🙂

  • Simon Woodward says:

    “ I love that I can trust Primal Kitchen to only use soybean or vegetable oils!”
    Sorry, this statement puts me off Primal Kitchen products. So called vegetable oils are hydrogenated seed oils, now considered to be instrumental in the development of atherosclerosis.

  • Tan says:

    I am leaving my question here because I gues comments are closed for your best protein sparing bread
    My loaf overflowed on one side what can I do to prevent that from happening? My loaf pan was standard sized silicone loaf pan.

    • Maria Emmerich says:

      Use a 9×5 loaf pan. Sometimes it will still do that. Egg whites can be a little unpredictable. To me that’s part of the fun with this recipe–the loaves tend to have a mind of their own 😂

  • Pam Richardson says:

    The video doesn’t show you putting in the egg white protein powder – I assume that you did!

  • Joel says:

    When making the buns, they end up looking like shriveled ball sacks when left to cool. How do I avoid this?

  • Joel says:

    Before the egg white powder is added? or after?

  • Bernie says:

    Maria… love you and Craig, and how wonderful you make this journey for the rest of us. Has the Food Network come calling yet? Because they need you!

  • Kelly says:

    Between your protein breads and puddings, you are a wizard! They are amazing and crazy that neither tastes like eggs. Although similar, this bread is so much better than the old oopsie roll recipes. Keep working your magic and thanks for sharing!

  • Kathy says:

    My bread and buns look fabulous in the oven and then left to rest in oven to cool. However when I remove them from to the counter they slowly deflate. What am I doing wrong?

  • Kerissa says:

    Do I have to have the protein powder for this recipe to work? I imagine I need the allulose/

    • Maria Emmerich says:

      It will work without allulose (but the crust will not brown) but it will not work without egg white protein powder 🙏

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