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Protein Sparing Wonder Bread

I can’t believe that it took almost 12 years for people to start liking my protein sparing bread recipe!

My protein sparing bread recipe is something that I have eaten almost daily for years. I love it so much and it makes the best French Toast and protein sparing grilled cheese!

This protein sparing bread is basically zero carbs and has the texture of Wonder Bread!

I loved that my Protein Sparing bread was magically made with only 2 ingredients but I know there’s always ways to improve recipes!

On my private Facebook group called Keto (which you can click HERE to join for support), someone started posting photos of my protein sparing bread but they added allulose.

I call this recipe Protein Sparing Wonder Bread because it really is like the Wonder Bread I grew up eating but it is a lot healthier and packed with healthy protein! This keto bread is super soft and has a light sweetness like Wonder Bread without the carbs.

To make this delicious Protein Sparing Wonder Bread, I used my favorite Jay Robb egg white protein powder!

If you or your kids are sick of eggs for breakfast but you want to find ways to get in your protein, you must try Jay Robb protein powder and make delicious recipes like these Protein Sparing Wonder Bread!

I love Jay Robb for many reasons!

Not only does Jay Robb create the best quality protein powders, they are also a kind small family-owned business. You all know I love supporting small business!

I have always had a love for my Jay Robb protein powder. I have been making my famous “Protein Sparing Bread” for about 15 years now. Since then I have created recipes such as Dutch Baby Pancakes, Protein Popovers, Donuts, Yorkshire Pudding, protein sparing cinnamon rolls and much much more with Jay Robb protein powder.

Since that time I have been lucky enough to get to know Jay and Beth Robb. Nothing makes me happier than to find a company I love and then fall in love with the people behind the scenes even more!

Not only does the the Robb family live the “healthified” lifestyle with us, they are truly a lovely family with amazing children. They are also some of the most generous people I know and Beth is offering a special discount to my readers!

Use code Maria20 to save 20% off Jay Robb!

Click HERE to save! 

Click HERE to learn more about Protein Sparing Modified Fasting.


Protein Sparing Wonder Bread

Maria Emmerich
Prep Time 10 minutes
Cook Time 30 minutes
Course Bread, Dairy Free, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 18 servings
Calories 32



  • 1-2 large egg yolk powder or reserved egg yolks, improves texture and flavor, but adds fat.


  • Preheat the oven to 325 degrees F.
  • 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, 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 Jay Robb egg white protein powder into the whites.
  • Grease a bread pan with Primal Kitchen Avocado oil spray and fill with protein sparing Wonder Bread mixture.
  • Bake for 30 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.


  • Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.



Calories: 32 | Fat: 0g | Protein: 7g | Carbohydrates: 1g | Fiber: 0g | P:E Ratio: 7



“I’ve had this (Protein Sparing Modified Fast Cookbook) book for quite some time & I have enjoyed every single recipe! This is one of my favorite meals, Shrimp Fried Rice & Simple Poached Turkey Breast. It’s so quick & easy!!

The Art of Fat Loss (protein sparing cookbook) is my newest favorite! Wow! Every recipe is amazing!

But I wanted to take a minute to brag on the older PSMF book. It has such delicious comfort foods that my whole family has enjoyed.” – Mandy

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.".


  • Christy says:

    Will carton eggs whites work?

  • Diane Paulus says:

    Yes – will carton egg whites work? So much easier to use them and I noticed you did use them in one of your bread recipes. Thanks for all you do, educating us!!!

  • Christine says:

    Is there supposed to be ½ tsp salt in the recipe? It is not included in the instructions.

  • Drew Wall says:

    Any good tips on what to do with the Yolks from this recipe?

    • Maria Emmerich says:

      This recipe works better with the carton egg whites than the regular PSMF bread. So you can try that. 🙂

      • Desiree Mundell says:

        Thank you for sharing your recipe with the masses! Do you have an actual measurement when using the egg whites from a carton, that would equal the 12 egg whites? Thank you!

        • Maria Emmerich says:

          Go by the carton conversion. I think its typically 2 tablespoons for 1 large egg white. 🙂

          • Bronwyn morrison says:

            1 whole large egg is 50grams out of shell 1 egg yolk is 20 grams and the white is 30 grams so 12 egg whites is 360 grams.

    • Cheryl says:

      I use them to thicken sauces, make a basic white sauce, 2 tablespoons butter/ or ghee, stir in some minced garlic, salt/pepper/whatever herbs you like…then stir in 1 cup heavy cream/or coconut cream, let it thicken. I like to add some bone broth, either beef or chicken, depending on the meat…just a bit 1/4 cup to start…let that thicken, turn to low temp. Now, to get it smooth, silky, thick…I use five yolks, put them in a glass dish, small one, mix them up, then add one spoon of the hot (but not boiling sauce), stir fast, mix well, add another one or two spoons of sauce, when well incorporated, add the eggs to the sauce and stir in well. Ready in a couple minutes. I like to double the batch, use all the yolks, then you have sauce to use on recipes during the week. It’s fantastic on the bread, with a thin slices of chicken, then sauce on top!

    • Gladys says:

      Egg yolks = keto ice cream, my favourite, any flavour
      Breakfast Shakes
      Adding a yolk to a sunny side up fried egg = double yolk
      Extra yolk scrambled eggs

    • Melissa says:

      Make Keto creme brulee.. its sooo good

  • Susan Brooks says:

    Is it okay to substitute monk fruit powder (less of course) for the allulose?

    • Maria Emmerich says:

      That won’t melt like allulose so won’t give the same texture. 🙂

      • Valerie says:

        Is there something similar? Allulose is not approved in Canada

      • Angie Auer says:

        Hi Maria, I have allergies to corn (causes joint inflammation). I read that allulose is a corn derivative. Do you have any information if it would still be safe for me?

        • Maria Emmerich says:

          Allulose is sometimes derived from corn, and most erythritol is too. For most people it is fine as it is no longer like corn once processed. But if allergic it can be an issue. But I think there are some that aren’t. You would have to check with the brand to be sure.

  • Kelly says:

    Hi Maria,

    I know you don’t recommend whey protein for various reasons (including the fact that it can hinder weight loss) and you DEFINITELY don’t recommend it when PSMFasting, however my acupuncturist recently recommended I eat less egg whites and said whey is the better protein for my body type and specific health ailments.

    I’m curious – have you ever made your PSMF bread recipes with whey instead of egg-white-protein? Curious if it still holds the bread together or if the egg-white-protein is the magic ingredient to keeping the bread fluffy?

    So excited to try this new version with a grilled cheese mmmm…….. 🙂

    • Monica says:

      I would also like to know about this since where I live I can’t get the egg white protein powder (and no, Amazon is not an option). I also cannot get a hold of the allulose (but I’m trying). Can I substitute the allulose with another powdered sweetener? I can get a hold of monkfruit and erythritol. Thank you.

      • Maria Emmerich says:

        This recipe requires allulose and egg white protein powder, sorry. You can get them here:

        • Roberta says:

          She said “No, Amazon is not an option” 😉 Aside that, about, allulose: since in EU it isn’t allowed yet (and so not legal on sale, Amazon or nowhere else), to get a similar consistence do you think a mix of erythritol and xylitol (which as I read should avoid cristalization and hardness keeping baked goods softer and not crunchy) could give decent results? I’d skip xylitol, though, because of its non-negligible impact on BG and also becauase it’s supposed to cause some insulin spike, maybe just erythritol would be a good compromise if we accept some grittiness in the end… finally: do we really need to add a sweetener in a “plain” protein-sparing wonder bread recipe, since it’s supposed to be a quite neutral baked good and not a dessert nor a sort of cake on its own?

          • Maria Emmerich says:

            Possibly, but I haven’t tried it. You can also just look for powdered egg whites. That is basically the same as egg white protein powder. 🙂

          • Maria Emmerich says:

            If you want, my PSMF bread recipe is here:

          • Joanne says:

            I understand that if you powder your erythritol/monkfruit blend it then isn’t crunchy and dissolves easy. I’ve used it in Keto cream cheese frostings and also keto cheese cakes and there is no crunchiness from the powdered. I just take my Lakanto or the other brand and use my blender to grind it powdery fine. It works.

          • Maria Emmerich says:

            You can use it, but it will not brown the crust like allulose does 🙂

      • Mira says:

        have you checked Swanson.com?

    • Maria Emmerich says:

      Do you have any symptoms when eating egg whites? If not I wouldn’t be worried about adding it. Plus the rest of the bread is egg whites, so don’t think the powder would really change how the recipe would effect you. 🙂

      • Kelly says:

        Thanks for your feedback!!

        Yes 🙁 unfortunately I have symptoms related to weakness in my kidneys (Eastern medicine is always tied to the organ systems) and I have found that limiting my egg white consumption and adding whey recently has shown improvement in symptoms. I love this bread, and thought I may still be able to have it once in a while with the whey (this might be my cognitive dissonance haha but he didn’t say I need to eliminate egg whites completely, just limit intake).

        I have some unflavored whey on hand but no egg-white-protein so I think I will try it and see how it goes haha! I’ll update you if it’s a success in case you have any clients that might need this work-around. Alternatively I guess this means less sandwiches for me but thankfully deli slices are still delicious without it 🙂

        • Asra says:

          Hi Kelly,
          I have low yin energy in my kidneys according to my TCM doctor but he never says what to eat. Wondering if your condition is the same and if I should also limit egg whites.

          • Maria Emmerich says:

            Are you currently eating keto? If you are struggling with low energy and you are on a low carb diet it could be low electrolytes. I do not have any issues with consuming egg whites but everyone is different 🙏

        • Kelly Snavely says:

          Kelly…Did you make the PSMF bread with whey protein powder instead of the egg white powder? Curious how it turned out…

  • Heidi says:

    Can we leave out the allulose? Or do we need to add more egg white powder if we leave it out?

  • Lauren Ruch says:

    I made this version of the bread yesterday and it is very forgiving. The allullose and additional egg white protein help the bread hold its shape well. I think the cooking time and temp also are spot on, I always felt I was over cooking it in previous versions. I would add using parchment to the pan before baking, mine stuck bad but I was able to save it.

  • gjeanieg says:

    Thanks for the coupon code, Maria! I’ve been struggling finding egg white protein since Trader Joe’s stopped selling it! I didn’t want to pay the price for Jay Robb, LOL, but your coupon code pushed me over the edge. 🙂

  • Gladys says:

    Amazon Canada sells Jay Robb Egg White Powder
    24 ounce package
    And free shipping, big deal!

    Maria, can we use pure grass fed, non GMO whey protein, unflavoured from New Zealand? It is only $39.99 for TWO pounds!


    • Eden Winick says:

      Gladys, I am from Canada too. I use No Yolking egg white protein powder, made in Muskoka Ontario with Canadian Eggs. No funny taste and good quality. $43/lb. She is having problems with Amazon right now (which is where I usually buy it), so she is offering directly from her website with free shipping for now. I talked to the owner yesterday. Lovely woman. I am happy to support her business.

      • Gladys says:

        Oh, my, thank you Eden. It looks like I kicked up a storm.
        The company you recommended popped up on a map of Ontario, yesterday. But I could not find their web site. So, I gave up.

        Just now…to reply to you…
        I just googled… Asking for the lowest price egg white powder.
        Pureformulas.com popped up NOW brand US$22.90 on sale for 1.2 pounds. Pureformulas has amazing customer service…they are most pleased to sell to Canadians.

        I have purchased NOW stevia powder from them at only US$58 for a pound. I bought three jars, that was all they had in stock.
        I found an on line discount coupon that I applied to my order…and cashed in the points earned with that same order.
        The $30 shipping from Miami was reduced to $0.76 total.
        That stevia arrived here at $78.00 a pound. The Canadian prices have already soared and it is even hard to find at $99.00 most on line vendors offer it at $120.00 to $175.00! So, I saved a bundle.

        But there are no real US deals on Jay Robb…. I am guessing it is too small a company.

        You know, Maria is correct…just buy another brand. Honestly, I know nothing about egg white powder. I assumed Jay Robb was the only specialty producer.

        So, here, is NOW, a very trusted brand of everything on sale.
        Even with 20% exchange rate added, it is still cheaper than the US list price!

        I will call Pureformulas as see what other sizes they sell.
        This is the time to buy in bulk… If bread is to be baked all the time… This ingredient will not go to waste.

        Now, to find allulose here in Canada. I read a food producers trade
        magazine this week…that Lyle and Tate cannot keep up with demand for allulose…so the price is soaring. And very hard to find.
        Jackie, below is asking about different sweetener…. Sigh!

        Thank you for caring…sharing…let’s get the best deal out there!
        Keep safe

    • Maria Emmerich says:

      Just find an egg white protein powder locally. As long as there are no sugars or junk added. Whey doesn’t work as well in this recipe. 🙂

    • gjeanieg says:

      I went straight to the Jay Robb website and got a *much* better deal than your Amazon price. I don’t know if they ship to Canada though? That is ridiculous.
      I would also like to know if whey protein powder would work, but I can’t see it whipping up stiffly as the recipe requires…

  • Jackie Wagner says:

    (Is the allulose required, or can another sweetener be subbed, like monkfruit blend or powdered swerve? I have everything else, but allulose would have to be ordered, since it isn’t available locally here. :{

    • Maria Emmerich says:

      For this texture you need the allulose. 🙂

      • Jackie Wagner says:

        Thanks, I ordered it today! I ha a horrible month of depression and bad eating, kind of a post covid depression, I think but I’m back on program and doing better; made a PSMF dutch baby, PSMF pudding for tomorrow, made a butcher box order, and replenished some supplements, so I’m back, baby! Also exercised. Only gained two pounds, didn’t go off too bad, but I felt lousy eating stuff I was not eating before. So back to PSMF and Cleanse days! Thank you for being my light in the darkness for almost 3 years; yesterday a good friend and my NP (the same person)gave me some wise words; she’s dealing with losing her mother and several other older family and friends, and she gave me the lift I needed to pull my self up and realize others have much more on their shoulders than I do. God bless people coming who come to you like angels when you need them

  • Thereda says:

    Thanks for posting this. I will have to order the powder and try this. Can you explain what you mean by protein sparing or where this is explained. I do not have that book yet but I have three other of your cookbooks in my keto collection of dozens books! LOL

  • Barbara Walker says:

    Wow. Amazing how many people ask the same questions. FYI, I just bought a HUGE batch of COSTCO egg whites, only to discover that it says on the box that they are pasteurized and therefore will not whip up so do not use for meringues, etc. Great. That is, no doubt, the problem with most carton egg whites. Makes sense. Kudos to Costco for saying so. Shame on me for not reading the label before I bough them.

    • Maria Emmerich says:

      Possibly, yes. But you could still try. Should still whip some and with this recipe, it is more forgiving. 🙂

    • Gladys says:

      Return the egg whites. Costco takes everything back.
      With or without a receipt.
      As a matter of fact… All grocery stores take product back.
      Do not lose money!


    • Cathy says:

      Those are the ones I use and they whip just fine

    • EMUATA BASSEY says:

      Wow, that was great of Costco to mention that1 Funny though. I have bought egg whites from Trader Joe’s and from Whole foods, the 365 brand. Both are pasteurized however the Trader Joe’s brand says on the container that it is made from eggs separated into the yolks and whites whereas the 365 egg whites only says it is organic and pasteurized. I have no problems with whipping the Trader Joe’s egg whites into stiff peaks whereas the 365 brand never whips for me even after using a high speed stand mixer for over 60 minutes. Interesting indeed….

    • Wendy says:

      They will still work….

  • Michelle says:

    when making the buns instead of bread, how long do they need to sit in the turned-off overn after baking to prevent them from falling? Thanks!

  • C.C. says:

    Hi, Maria.
    First off… thank you for ALL you do as well as Craig & your sweet boys!!!
    I’m wondering about Allulose & it’s properties. Isn’t Allulose an actual sugar? And derived from corn? I just looked it up… Here’s what I found from various sources:

    1- “Allulose is one of many different sugars that exists in nature in very small quantities. It was initially identified from wheat and has since been found in certain fruits including jackfruit, figs and raisins, corn and other sources such as fructose.”

    2- “Allulose is not an Artificial Sweetener. It is classified as a “rare sugar,” because it’s naturally found in small amounts in a few foods—including figs, raisins, molasses, and maple syrup. Like glucose and fructose—the two components that make up sucrose, or table sugar,—it’s a “monosaccharide,” or simple sugar.”

    3- “Allulose, a monosaccharide also known as psicose, is a rare sugar. It’s found naturally in dried fruits like jackfruit, figs and raisins, but only in small quantities which makes it difficult to extract from its original source.”

    4- “It is believed that if consuming too much (amount unknown), it will begin to ferment in the bowel and cause GI upset. The FDA states that people of all ages can consume allulose in moderate amount, BUT food and beverage manufactures can only formulate at an allowed level.”

    I know the information I’ve read about Allulose did explain how various sweeteners are best for certain things to get the BEST results. For instance:

    5- “Monk fruit with erythritol is best in crispy or soft baked goods, such as muffins, cookies, or cakes. Monk fruit with allulose is best in soft and moist baked goods, such as cakes or soft cookies. … Powdered Monk fruit With Erythritol is great in frostings too, but can still have a very slight aftertaste.”

    6- “… isn’t perfect. Because so much of it cannot be digested and passes out of the body, it has been reported to cause severe bloating, pain and gas. Much of the allulose available today is made from corn, which raises concerns among people who want to avoid GMO ingredients.”

    And then this last one made me more preoccupied:
    7- “Is allulose a natural sweetener? Allulose is actually a synthetic sweetener from corn. It’s promoted as “natural” because it is found in nature and made from a source material also found in nature (corn). Allulose is a mildly sweet “rare sugar” found in minuscule amounts in raisins, figs, and maple syrup. The store-bought allulose is not extracted from any of those sources, instead, it is synthetically made from cornstarch. As previously discussed here and here, synthetic sweeteners might be called “natural”.

    **Maria, I would really LOVE to make this Wonder Bread but am still not 100% convinced of it’s “safety” ( or that it’s ok to use). Do you think this recipe can possibly be made by putting in a few drops of Stevia Glycerite in the whites before whipping instead of adding the Allulose? And maybe a tiny bit of Baking Powder to make it “fluffy”? I don’t know. I REALLY respect you & your opinions and value your thoughts and input. Thank you so much

    • Maria Emmerich says:

      Allulose is make from corn, but it is no longer anything like corn. Erythritol is the same, typically made from corn. We use ones that are sources from non-GMO corn like Swerve. For more on allulose this is a good science article:

      • C. C. says:

        Thank you, Maria.
        So much. I appreciate all the time you spend in creating all your amazing recipes, as well as your fantastic books (I own several) and the videos you make where I (any body) can access for FREE on your website as well as on YouTube. You’re truly a wonderful human being with a caring genuine quality about you. And then on top of that… you even take the time to respond to our messages here!!! Just thought you should know, you are a beautiful soul and VERY APPRECIATED!!!

        So I wanted to let you know that I actually DID try this recipe. I was determined to see if using Powdered Swerve plus just 2-4 drops of Better Stevia in the whites would work. It came out PERFECT!!! I did every single thing you directed with the ONLY exception of using these sweeteners. IT WORKED!!! I’m so happy. Thought I’d let it be made known in case others were wondering!! This is MY FAVORITE KETO BREAD. You’re right, it’s JUST like Wonder Bread!!

  • Sylvie says:

    I made it and it is very wet, is that normal?
    Also, leaving it 15 minutes in the oven afterwards didn’t do the trick for me it’s dense and flat…. the taste is alright I could definitely get use to it but I wish it wasn’t so wet…

    • Maria Emmerich says:

      No, it should be stiff whites. Like you could turn the bowl upside down and they wouldn’t immediately fall out. You have to whip the whites very stiff like in the video.

      • Sylvie says:

        Yes I did and the whites were very stiff but I was asking if the bread feels wet after it’s cooked ( sorry if I didn’t explain correctly)

  • Joanne says:

    Hi, could you please clarify if this is for only one loaf? The original PSMF bread recipe uses 12 egg whites & the same amount of protein powder, but was for two loaves. I’ve also watched both videos and in the original you make two loaves & just one in the Wonder bread video.
    Thank you so much!

    • Maria Emmerich says:

      Depends how big you make it. I find this works well for one large loaf like in the video. 🙂

      • DH says:

        I too found I had way too much to fit on one pan so ended up making an additional smaller loaf.
        I followed the recipe exactly but both loaves still fell quite a bit unfortunately. Any tips to prevent this, or is it just one of those things that you never know how it will come out? It does taste ok as toast

  • Lisa V Colbert says:

    I have tried numerous times to make bread, using separated egg whites, not from carton, but always deflats to about two inches and top crust just crumbles to flakes. Perhaps my problem is living in Florida = am I doomed to have unsuccessful bread? Would quality of mixer be a factor? Curious if all the pretty bread is from states with little or low humidity. Thought/suggestions are appreciated.

  • Philip Mahlberg says:

    Can I use collagen powder instead of the egg white protein powder?

    • Maria Emmerich says:

      That won’t work in this recipe, sorry. You can use powdered egg whites or what is sometimes called meringue powder (powdered egg whites). 🙂

    • Linda says:

      So out of a 12 oz bag of egg white protein powder, are you only getting 2 maybe 2 1/2 loaves of bread?

  • Ashley says:

    The recipe says it serves 18. Is this correct? I don’t think I can cut the loaf of bread into such small slices.

  • Valerie says:

    Hello – can you confirm if it is 1 cup (128 grams) if protein powder or 1 scoop (using scoop provided with powder)? I have seen comments where they say 30grams approx = scoop and not 1 cup (128 grams). Would like to ensure i get the correct measurements; since i have special order all ingredients. Any chance you can update the recipe to indicate “scoop” if that is correct?

  • Kim says:

    allulose is not permitted in the EU or Canada. There are references to it as a known carcinogen in research about EU. It seems that Canada does a more rigorous testing than the FDA her requires.

    • Maria Emmerich says:

      I have not seen any studies supporting it being labeled that. All the studies I have seen label it safe. It occurs naturally in small amounts in certain vegetables.

    • Brenda says:

      Kim, use Swerve Confectioners. It works perfectly.

  • Lynn D Ross says:

    Would you mind telling me what size bread pan you used? Also was it glass or metal?
    Thank you!

  • Tami says:

    Hello, I have Hashimotos, hypothyroid, Fibromyalgia, esophagitis, atrophic gastritis, pancreatic insuffiency (EPI), fatty liver, and I am insulin resistant. I am 50 years old and have had trouble ALL my life. I am an adult who grew up with childhood trauma and it is like my insides are in constant trauma mode. I can’t take anti-inflammatories any longer due to one of my ailments and after researching EPI diet, insulin resistant diet, and autoimmune diet; I am finding that they each have their own area of foods to eat however they all conflict with each other. I NEED HELP! I am finding that I am a unicorn, I feel very overwhelmed and wish that I could have you in my home for a week to help me figure out a diet that will have results so that I will be able to share with others the success that I reach with my health. It wasn’t until I turned 50 that I learned that I had everything mentioned above except…Hypothyroid (diagnosed first around age 20), Hashimotos (diagnosed around 30), Fibromyalgia (diagnosed after a vehicle accident in 2005. doctors said that my body internalized so much trauma that it couldn’t handle anymore, so this is how it reacts). Everything else has been since February 2021 :/ Please contact me back and say you will help me. I would be so grateful.

  • Brenda says:

    While waiting for my allulose order to arrive, which has to come from the States, I decided to try powered Swerve, which I can get here in Canada. It worked great! Have tried your other versions of bread but this is by far my favourite! I had given up on grilled cheese sandwiches to go with your tomato soup but no more. Thanks!

  • marissa says:

    Will liquid allulose work?

  • Jess says:

    Hi Maria – I <3 your recipes! I have both of your PSMF books. What is the difference between this and your original PSMF recipe (I've compared the ingredients, but enquiring minds (AHEM, HUSBAND) want to know)? Thank you! x

    • Maria Emmerich says:

      This one add allulose and slightly different ratios to make it more consistent and different texture.

  • Angelia Johnson says:

    Hello Maria, I have made your other PSMF bread many times and just tried this recipe. After following the instructions specifically the bread is always slightly wet inside. I baked for 30 minutes and then cooled in the oven for 15 minutes. It seems every time I make the PMSF bread it is wet. It works great to put in the freezer and use for French toast but I would love to use it for sandwiches. I’m wondering if I should make it longer, but I definitely want to follow the recipe. Thank you!

  • Tracy says:

    The link for the allulose takes me to a product that is a monk fruit and allulose blend. Is that the correct ingredient? I thought it had to be pure allulose. I am excited to try this recipe.

  • Jennifer says:

    Whenever I make your carnivore hollandaise, I freeze the leftover egg whites. Do you think they will still whip up well enough for this recipe?

  • Darcy says:

    Is there a way to make your Wonder Bread using a bread machine (so that the oven doesn’t heat up the house)? Thanks!

    • Maria Emmerich says:

      Sorry, bread machine wouldn’t work for this recipe. But it is super easy without it. 🙂

  • Christy says:

    So, I made this recently and wanted to say that it’s not too bad. I didn’t have egg white protein powder so I tried subbing unflavored whey protein. It came out nice. I also used powdered swerve for the sweetener cause it’s what I had, and fresh duck eggs for the whites. So, I didn’t follow the recipe exactly but still put out a nice fluffy loaf. I’m not crazy about it in it’s raw form, but toasted with melted cheese, slathered in nut butter or layered with avacado makes a lovely low carb snack!

  • Bonnie says:

    The recipe says: 30 minutes or when the bread is golden brown. My bread has been in the toaster oven for 10 minutes and is golden brown. Is it ready?

  • Sasha says:

    Hello! I made some wonder bread today-it is AMAZING!!! Could you recommend a loaf pan to get a large enough loaf for the 12 eggs? Mine was glass and I sprayed with avocado oil but it definitely stuck to the bottom of the pan. Maybe one you recommend on Amazon? Thank you in advance Maria

  • Tracey says:

    Do the egg whites have to be room temperature?

  • Jessica says:

    What powdered allulose do you recommend ?

  • Mrs. T says:

    My store had regular allulose ( the grandular) and powdered monkfruit, I bought both and thought maybe I could mix them and use that since what you use is a blend anyway. What do you think?

  • Amy Pullen says:

    Is this a different recipe than the Keto bread recipe in your Keto book the 30 day challenge one? I see the recipe looks a little different. Thanks.

  • Lilly says:

    Hello, I am in Europe and eggs come in variety of sizes in carton, can you please provide how many ounces in 12 jumbo whites? And hard to find XL in one carton, they like to mix and match here 🙂
    I searched conversion sites but only found jumbo to whole eggs. I think it is just over 16 ounces of whites but was hoping you may have come across this question before. Thanks.

  • Nancy says:

    I just ordered the protein powder. Thank you for the coupon code!

  • Mitch says:

    Just as an aside, there is a potential substitute for egg white, albeit not one that is commonly available or in demand by the general public. Its use as a foodstuff in America is not what it was to traditional cultures or the immigrants who come from them. I’m referring to animal blood, particularly the plasma.
    (search for Nordic Food Lab blood egg and you’ll find an interesting write up about the culinary applications).

  • Heather says:

    Does the bread need to be refrigerated?

  • Wendee says:

    Does it need to be refrigerated and how long can it be stored?

  • Blanca says:

    Hi!!!!! Maria, I finally got it right! I’m so happy. My only question is that the top of the bread had a funny smell. I’m wondering what that could be? Any ideas? Thanks so much

    • Maria Emmerich says:

      Awesome! Sorry, not sure about smell. It must have been one of the ingredients you used. 🙂

  • Deborah says:

    Hi Maria. Your wonder bread is fantastic. My question is how long can you keep the yolks in the fridge before using them in other recipes? Thanks for your fabulous recipes!

  • Terri says:

    Hi, I just made your bread for the first time. I did half a recipe just in case did not like it. I used a hand mixer and saw a video where it was whip for 13 min. I did it for ten. It does not have much taste which is good. But it is a little styrofoamy texture wondering if either baked to long I only did 22 min plus the 15 after oven off since half a recipe or whipped to much? Which do you think causes that effect? Otherwise turned out good toasted it a little it actually gets toasty and but some butter on it🙂

  • Winter Deanna says:

    How about a gluten free wonder bread. Haven’t found one yet that is good.

  • Abigail Nabors says:

    What is the best way to store this bread?

  • Lisa says:

    Hi Maria – I LOVE everything you do! I have learned so much from you during my journey from keto to PSMF to Ketovore. Thank you! My question is I have found that this bread gives me horrible gas bloating and diarrhea. As I am currently following psmf/ketovore – are there any other options without protein powder for “bread” options (no nut flours etc since those are not carnivore) or am I just one of those unfortunate souls that will have to stick to the basics (meat, salt, eggs (as tolerated), minimal hard cheeses) at least until my gut heals and I can go through trial and error again.. Thoughts?

    • Maria Emmerich says:

      Thank you!! You might have a sensitivity to egg whites. So limiting them would be a good idea. 🙂

      • Lisa says:

        Sigh 🥺 OK thank you. I have tried both Jay Robb egg white protein and the whey isolate and both have given me digestive issues sadly. If you come up with a “bread” recipe limiting the whites please let me know. LOL! Those sammies look divine! Thank you for the feedback! ❤

  • Willow says:

    Hi There
    Can I make this bread without the sweetener? I can’t tolerate how hungry I get after eating anything with sweetness to it.

  • Lisa says:

    I feel so dumb with this recipe. I have tried this multiple times using carton egg whites & I cannot get them to whip. Ever. I’ve tried bob Evans brand like in the video, I’ve tried generic brand, I’ve tried cage-free etc… and my eggs never whip up. They always stay liquid. At best they get a little bit frothy/bubbly. I live in Florida. Wondering if humidity would be a factor. It’s pretty cool in my house though. I am using a Bosch stand mixer which has a pretty powerful motor but I’ve mixed them on the highest speed anywhere from 10-40 minutes & they never whip up. I would appreciate any help you can give me.

    • Maria Emmerich says:

      It’s the humidity. Use room temperature fresh cracked egg whites, make sure to add cream of tartar and turn your AC way down or wait until it is not as humid outside.

  • Daly says:

    I ordering the stuff I can’t find in the store now and will give it a try once I’ve gathered all the things.
    The recipe mentions “Optional:
    ▢1-2 large egg yolk powder or reserved egg yolks, improves texture and flavor, but adds fat.”
    Dumb question; 1-2 large egg yolk powder…. tsp, tbsp, cup, whole bags? 😉

    I’m just dying to hold a sandwich.

    • Maria Emmerich says:

      The equivalent of 1-2 large egg yolks in powder form (if you have powdered yolks), the conversion will be listed on the bag for you to measure OR you can use 1-2 whole egg yolks.

  • Maria Emmerich says:

    Sorry it didn’t work for you. Here is a YouTube video that might help 🙏 https://youtu.be/treN90iXkwM?si=lA1MSlkqqow3eJgv

  • Tracy Farquhar says:

    OMGosh!! What a game changer! Thank you Maria! <3 I know that a lot of the comments were older, and I made it before I read any of the comments. I used egg whites from a carton right out of the fridge and I measured them out to equal almost 2 cups and added 2 whole eggs. It was amazing! For the Canadians in the group, I ordered from iherb. They had both allulose and Now Sports egg white protein powder (as well as other options). I ordered it and it arrived this morning, within 3 days! I'm just choosing which of your cookbooks I need next! 🙂 Again, many thanks Maria!

  • Sandra says:

    Just made your Hawaiian rolls😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
    I was wondering if a silicone bread pan would be good for this recipe.

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